Try one of our recipes



  • 3 Eggs
  • 200g/8oz light brown Sugar
  • 200g/8oz Doves gluten-free self-raising flour
  • 100g/4oz butter
  • 150g/6oz gluten free cooking chocolate  
  • 100g/4oz walnuts or hazelnuts (optional)


  • Beat together the eggs and sugar until light and fluffy.
  • Beat in the self raising flour.
  • Gently melt together the butter and chocolate and stir this into the mixture.
  • Add the nuts if used.
  • Pour into 20x28cm/ 8×11″ oiled and lined baking dish.
  • Bake in a pre-heated oven for 35/40 minutes.
  • When cold sprinkle with icing sugar.
  • Cut into slices.

Oven Temperature: 180°C/Fan160°C/350°F/ gas 4.

Sheila Bryant

Our home made soups are very popular. Why not try making some for yourself at home?



  • 1 oz (25g) butter
  • 1 medium onion, peeled & chopped
  • 1 clove garlic, peeled & crushed
  • 1 lb (450g) carrots, peeled & roughly chopped and
  • 4oz (110g) carrots peeled & grated
  • 1¾ pints (1 ltr) vegetable stock
  • Pinch grated nutmeg
  • 1 tblsp fresh coriander, finely chopped – or 2 tsp dried coriander
  • ¼ pt (150 ml) single cream
  • Salt & pepper to taste

Melt the butter in a large pan, add onion & garlic and cook gently with lid on until soft without colouring. Add chopped carrots, stock & nutmeg. Bring to boil, cover & simmer gently until vegetables are tender (20 minutes). Cool, then puree. Return to pan, stir in grated carrot, cook for a few more minutes until tender, add cream and coriander, season to taste.

If freezing, dont add the cream until thawed out.

From frozen: defrost thoroughly, bring to boil and serve.