divine magazine

Divine divinemagazine.co.uk July 2014 £3.75 NEW!

Head-to-Head: ready meals vs freshly cooked

Confessions of a coeliac chef

Inside the first

issue

Prepare a picnic with our broccoli quinoa bites recipe

Gluten-free, hassle free

FaNcy a PINt?

The best gluten-free beer in Europe!

Exclusive interview with Bake Off’s Howard Middleton

We review London’s best gluten-free restaurants

Top tips for your

summer holiday

Eat OutIN asIa

INsIdE

The summer edition

37seasonally inspired

recipes

Ever thought your gluten intolerance was making life difficult? Well it doesn’t have to. Welcome to Divine – the only entirely gluten-free magazine available on the high street, created especially for you. Packed with recipes, reviews, interviews, tips and so much more all in one place, all gluten-free, hassle free.

In our first issue, we chat to gluten-free advocate and star of last year’s Great British Bake Off, Howard Middleton. He’s offered us loads of great hints and tips for success in the kitchen.

With summer just around the corner, our recipes are sure to get you in the mood for alfresco dining. There’s something for everyone from light bites, hearty mains to indulgent desserts and the best part- it’s all gluten-free.

This month, we’re hitting the capitals to review London and Edinburgh’s finest gluten-free restaurants, helping you eat out without the risks. Our travel feature will introduce you to the Asian food culture and all the things you need to know for an unforgettable trip to popular cities such as Beijing and Tokyo.

Lots of our readers will know how hard it is to get help with a gluten intolerance. We investigate the problems many people face when going through the diagnosis stage, and how to get support.

So many good tastes to be thankful for, so much to look forward to – make your life gluten-free and hassle free!

The Divine Team The Divine editorial team

Welcome...Eleanor is our Picture

Manager.

Her favourite dessert to

make is cheesecake.

Jessica is our Design Editor.Her favourite food is tacos with hot chilli.

Lauren is our head

Feature Writer.

She enjoys baking treats

for her children.

Rebecca is our Becky is our Sub-editor. Her favourite dessert is chocolate layer cake.

Xiaotian is our

Researcher.

She enjoys tasting foods

from across the globe.

Bethany is our Page Editor. She likes to cook using new ingredients.

Hannah is our Feature

Writer. She enjoys cooking for

her family and friends.

don’t forget

to subscribe to

DivineP.66

Divine divinemagazine.co.uk July 2014 £3.75 NEW!

Head-to-Head: ready meals vs freshly cooked

Confessions of a coeliac chef

Inside the first

issue

Prepare a picnic with our broccoli quinoa bites recipe

Gluten-free, hassle free

FaNcy a PINt?

The best gluten-free beer in Europe!

Exclusive interview with Bake Off’s Howard Middleton

We review London’s best gluten-free restaurants

Top tips for your

summer holiday

Eat OutIN asIa

INsIdE

The summer edition

37seasonally inspired

recipes

Divinemagazine.co.uk4

Recipes Features

Contents 2014

July

For you

1

6 Salads Tasty salads, ideal for lunch 18 Light bites Nibbles and treats for nights in

20 Family meals A whole range of delicious dishes

24 Dinner party mains Spectacular main courses

26 Puddings yummy puds, including ice cream

8 ‘Experiment with your food to make it delicious’ says Bake Off star

28 Let them eat cake A cornish baker gets creative

34 Thousands have been misdiagnosed Exploring the route to diagnosis

38 Confessions of a coeliac chef How a chef changed his lifestyle

44 The award-winning beer that’s brewing up a storm Inside St. Peter’s brewery

56 America: Gaga for gluten-free Exploring gluten-free in the USA

70 Eating out in Asia Hints and tips for a safe trip

52 Restaurants in London We taste test the best gluten-free eateries in the big smoke

54 Restaurants in Edinburgh Eating out doesn’t have to be a struggle with our handy reviews

Reviews

66 Subscription offer

67 Divine on the go

71 The Divine directory

70 Our guide to eating out in asia.

19 Halloumi and bacon rolls.

18 Broccoli quinoa bites.

19 Bruschetta with tapenade.

52 We review eating out in London.

25 cookie dough ice cream.

Scan here for extras from Divine on your mobile or tablet device.

pinterest.com/divinemagazine

[email protected]

Divinemagazine.co.uk 5

Regulars12 Top ten... bakeries

32 The Divine guide to... Sheffield

43 The head to head debate: Ready meals vs freshly cooked

49 Spotlight on...flour

61 Nutrition tips & tricks

62 This month’s wish list

68 Divine Readers Hub

76 Kids corner

82 Divine best dish challenge

8 Exclusive interview with Howard Middleton.

76 Kids get cooking

32 this month’s divine guide to... sheffield.

P16

P38

P16

P8 P52

P44

P43

P24

82 Enter the July issue best dish challenge.

facebook.com/divinemagazine

@divinemagazine

P70

Experiment withto make it

TV Bake Off star, Howard

flavour back intohow he took up the

your food delicious!

Howard Middleton about to tuck into his gluten-free seeded feta fattoush.

Middleton, tells Hannah Glew challenge of putting thespecial diet dishes


Howard Middleton is sipping a hot cup of Earl Grey tea, with milk, when we meet in a small cafe in the Peace Gardens in Sheffield. Sitting outside on the

metallic tables, the hustle and bustle of the lunchtime rush is starting to slow and the flow of the water fountains can be heard clearly.

I’m surprised when he turns down one of the rather large slices of cake from the counter. No, he doesn’t have a sweet tooth, he laughs, despite being well-known for his love of bak-ing after his appearance on The Great Brit-ish Bake Off. Offer him something savoury though, and he says he’ll bite your hand off.

“I do love savoury dishes. I love cheesy, nutty, spicy kinds of things. I love cheesy biscuits and things like that, gluten-free ones as well. Sometimes if you’ve got something like rice flour, that makes a fantastic tempura batter for fish. Fish with mashed potatoes in tempura batter is one of my favourite dishes,” he laughs, telling me that he is “sick of things like mashed potatoes,” and is keen to find alternatives - perhaps a jacket sweet potato instead, he suggests.

He likes to have some fun by being creative with all of his dishes.

“In any kind of cooking you need to keep an open mind and be creative but I think if you’ve got a good few decent recipes that you can work with, almost like sta-ples - and then adapt them - that’s the key really. For me, adding things like herbs and spices can be used to give that extra dimension in your cooking.”

Howard is wearing black jeans and a grey-black parka jacket over a white shirt. He smiles a lot, and swaps his glasses as we sit down; he’s 51 and greying gracefully but he could easily be five years younger. Fame came, unexpectedly, a year ago when his ‘date and hemp tea loaf’ failed to entice the taste buds of judge Mary Berry in the all-im-portant signature round in week six of the competition.

Howard isn’t gluten intolerant but is well-known for his commitment to creating deli-cious bakes suited to those with the intolerance. When he appeared on The Great British Bake Off last year, his first bake, the gluten-free passion fruit and coconut cake, which he decided to make because he enjoys “working with unusual ingredients”, created overwhelming support from viewers.

Howard lives with his partner and likes to cook for his parents when they visit for family get-togethers or for spe-cial occasions. His Dad finds that a gluten-free diet makes him feel more comfortable after a meal, so Howard is keen to find new things for him to try.

“We have found that he’s feeling generally less bloated, just feeling better really. He doesn’t follow it strictly but it’s just reducing the gluten as much as possible. It’s mainly been about experimenting with stuff for him. It’s all part of adapting to take on different dietary needs.”

Howard works at Sheffield City Council, managing a small team of people in the Adult Social Care department. Although he enjoys his job, he finds it lacks the creativity

that is involved in baking and cook-ing. He likes to bake cakes for his colleagues at work as it is important everyone is included, he says.

One lady has coeliac disease, another has a nut allergy and one gentleman, who no longer works there, is a vegan. The vegan gentle-

man has since complained to Howard that he never made a cake he could eat, so that’s another one to add to Howard’s long baking ‘to do’ list.

Baking and cooking is never a chore because he enjoys the challenge, he says.

“I’ve got three nieces who are always coming up with weird and wacky requests for birthday cakes so it’s a real pleasure doing stuff like that,” he tells me, smiling.

His twin nieces, Coral and Lola, asked for some Bake Off style ‘showstoppers’ for their 11th birthday cakes this year. Both cakes were shaped to form the number 11. Lola had a coffee and caramel cake decorated with a 1950s dress and

Howard baked showstopper cakes for his two nieces, Lola and coral.

“In any kind of cooking you need to keep an open mind and be creative...”

“ Baking and cooking is never a

chore”


Featuresshoes. For Coral, a chocolate and almond cake with three pigs sat on the Empire State Building, making it a true showstopper.

Unafraid of a challenge, Howard likes to experiment with his food. Many unusual and exciting ingredients can be found in whole food shops.

“Take a look at some of the unusual ingredients they’ve got in there, many of which will be naturally gluten-free.

“Certain things like the pickles, chutneys, sauces and things like that will just kind of pep your meal up a little bit. Look at some of the ingredients that you haven’t tried before, just buy them and try them. It’s a really good way of experimenting and a lot of these things just add that bit of extra dimension.

“Also, looking out for seasonal changes in fruit and vegetables is another good way of ensuring that you’ve got variety coming through your diet as well.”

Howard says that his nemesis when it comes to gluten-free baking is bread. He laughs when he says that it’s the one gluten-free bake that he is yet to be happy with.

“Of all the kind of gluten-free aspects of baking, I think bread is the trickiest one to master. It’s one that people still strug-gle with in terms of getting a decent bread that they enjoy.

“I’ve done some gluten-free breads that I’m reasonably happy with but I’m still constantly searching for the perfect one. I think the trickiest one for me is getting a decent or-dinary white loaf, but you can get some really dark, almost rye-like, seeded breads that are really nice.

“The trouble with gluten-free bread when you try and make it yourself is that it almost has a cakey quality to it so it’s not got that stretch that you get with gluten. If you’re baking other things like cake and pastry, quite often you don’t need that stretch the gluten gives you, therefore you can do gluten-free versions of cake, pastry and biscuits that are absolutely identical, if not better than, the gluten ones.

“If you’re making some gluten-free bread and it’s coming out quite cakey, work with that and turn it into something like a foccacia (a type of flat Italian bread made with yeast and olive oil and flavoured with herbs) where you actually want that slightly

spongy, open texture. You can work with the fact that it’s got a slightly cakey feel to it by adding the things that you would have on a foccacia.”

One of the essential cupboard ingredients that Howard loves to use in his cooking and bak-ing is flour.

“I’m a self-confessed flour addict really. I try all sorts. The first one I suppose that most people use if they’re doing gluten-free baking is rice flour. But I’ve got tapioca, chick pea flour and sorghum flour, which is used to make porridge or flat breads and is an important staple in Africa and India. I’ve got potato flour, I’ve got amaranth flour, to

be honest I’ve got all sorts. “The best thing about flours

is that they’ve all got very different qualities to them. Some are more absorbent than others so it’s about thinking what you want from the bake and using the right flour to go with that.

“At the moment I’ve been doing a nutty carrot cake that I’m quite proud of. I was really chuffed with it as it’s the first time I’ve really used

chick pea flour in a cake but I wanted something to absorb the moisture of the carrots. It’s got blood oranges in it as well so it’s a really nice orangey, fruity, carroty cake!

“The other thing that I like to do is use flour that’s got a fairly strong distinct flavour like a quinoa flour, and mix that with something less strong like a rice flour, so you’re getting a little bit of the flavour but not through the whole bake.”

As Howard finishes his second cup of Earl Grey, it’s clear that he not only adores baking, but he loves talking about it too. He has taken up the challenge to produce delicious gluten-free meals that are easy to make, and he’s become a passionate advocate of cooking without gluten. As he says: “We should celebrate some of the ingredients that are natu-rally gluten-free.”

SERVES 4 PREP: 10 MINS COOk: 5 MINS

1 cos lettuce heart (or 2 small Little Gems)150g feta cheese5 radishes, thinly-sliced100g pomegranate seeds (1 tray)3 sprigs of fresh mintJuice and zest of a lime2 tbsp extra virgin olive oil2 tbsp organic hemp seeds1 Newburn Bakehouse seeded sandwich thin, toasted and roughly tornFreshly ground black pep-per

1. Put the lime zest, lime juice and olive oil together in a bowl. Wash, dry and roughly tear the lettuce and sliced radishes and add to the mix. 2. Now crumble in the feta cheese. Tear up the mint leaves and add, with the pieces of toasted bread and the pomegranate seeds. Mix well. 3. Toast the hemp seeds in a lightly-oiled hot pan for a few minutes, then scatter with pepper over the salad and serve.

“ If you’re making some gluten-free bread and it’s coming out quite cakey, work with that and turn it into something like a

focaccia”

Howard featured on the Great British Bake Off last year.

Howard’s Seeded Feta Fattoush recipe(Pictured on previous page)


Section

We scoured the country for the best bakeries stocking delicious gluten-free breads, cakes and cookies. The choice is growing all the time, but we sliced it down to a tasty top ten - with one overall winner.

Your Top 10 . . . Bakeri es

HuMMINGBIrd BakEry // LONdON

Head to one of the four fa-mous London-based eateries for an American experience, or order online. The candy cane cupcakes are a Divine favourite.

www.hummingbirdbakery.com

Pastries:Eating In:Value for money:

tHE Bar cONVENt // yOrk

www.bar-convent.org.

www.theallergyfreebakery.co.uk

Bread:Pastries:Eating In:Value for money:

tHE aLLErGy FrEE BakEry // cardIFFA coffee-shop come gluten-free retreat opened in 2012, committed to keeping prices low - but quality definitely hasn’t been sacrificed in the process.

No. 10

cLIVE’s PIEs // dEVON


www.clivespies.co.uk

Part bakery, part delicatessen, and entirely healthy. Clive’s organic recipes have originat-ed from all over the world, and pecan pies sit alongside Moroccan tagines.

No. 8

No. 9tHE BrIstOL BakEHOusE // BrIstOL


thebristolbakehouse.com

The Bakehouse is well known in the city for their gorgeous wedding cakes, and almost everything is completely vegan. ‘Like’ their facebook page for discounts!

The grand hall is the backdrop to the largest gluten-free fair in the UK, and the cute adjoining cafe offers year-long baked treats. Afternoon tea in the peaceful secluded garden is a must.


No. 7

No. 6

Mmm...cupcakes in the soho shop.

Hand wrapped mini carrot cakes sell well in cardiff.


No. 5

No. 4

No. 3

No. 1

Your Top 10 . . . Bakeri es

No. 2

tHE FuNky MuFFIN // BIrMINGHaM


A bijoux gluten, peanut and dairy-free bakery offering everything from doughnuts and pies to cake pops and cobblers. The incredible service and homely surroundings makes this a must-visit if you’re in the area.

HuMBLE PIE BakEry // GLasGOW

www.humblepiebakery.co.uk

Pop in for a lunchtime cupcake treat and one of the best coffees for miles. Humble Pie only recently introduced a gluten-free menu - and thank goodness they did!

Bread: Not stockedPastries:Eating In:Value for money:

HONEyBuNs // dOrsEt

www.honeybuns.co.uk

Slightly off the beaten track, but oh-so worth it. Their vintage pop up ‘Bee Shack’ has gained quite a reputation - as have the brown-ies. Bread:Pastries:Eating In:Value for money:

WaG FrEE // LONdON

Bread:Pastries:Eating In:Value for money:www.wagfreefood.com

Launched in Selfridges, WAG (Wheat and Gluten) Free has become a firm favourite of Lon-doners. Bread is their forte, and they stock over a dozen different batch loaves. The Seeded Rustic in particular is divine.

BakE-a-BOO // LONdON

Pastries:Eating In:Value for money:

www.bake-a-boo.com

Offers vintage-inspired tea-parties for children and adults alike, and is a popular hen-party destination.

tHE Bar cONVENt // yOrk

cLIVE’s PIEs // dEVON

No. 7

www.funkymuffinbakery.com

The Funky Muffin’s cute counter.

The pretty pink shop has proved extremely popular.It is so popular that appointments are a must - even if you’re just planning to collect an oreo cupcake or lemon drizzle slice. The menu varies seasonally and from day-to-day, so there’s always something new to try.

- Agave sweetened banana and sultana slice- Banana and peanut butter cupcakes- Berry crumble slice

Divine reccommends:

Regulars

Honeybun’s pony, roly.

Recipes All the gluten-free recipes you need for this summer

16quick and easy salads.

21tasty vegetarian curry. 25coconut and banana pud -

perfect for a party.

Simply Divine. . .

Scan here for video recipes

19 delicious halloumi and bacon rolls.


Easy gluten-free rice and quinoa salad

100g rice & quinoa 100g feta cheese in oil crumbled50g chopped roasted red capsicum (pickled in jar)3 sticks celery or vegetables of your choice Chopped handful of fresh herbs such as basil, parsley and oreganoJuice of half a lemonSalt and pepper5 tbsp olive oil

1. Cook rice.2. Stir through all ingredi-ents and mix well. 3. Season to taste and top with a few more herbs. If you don’t have fresh herbs leave them out. A sprinkle of dried chilli is very nice in this also.


delicious rice and quinoa salad.

17Divinemagazine.co.uk

200g gluten-free pasta50g fresh lime juice2 cloves garlic, minced2 tsps chilli powder1/2 tsp kosher salt1/4 tsp black pepper1 tbsp honey50g olive oil gluten-free non-stick cooking spray350g large shrimp,50g baby spinach leaves100g cooked black beans50g red onion 1 tomato, seeded and diced

1. Cook pasta in salted water according to the package directions. Drain and rinse with hot water.2. Combine the lime juice, garlic, chili powder, salt, pepper, honey and olive oil in a small glass jar and shake to combine.3. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. 4. Add shrimp to pan and cook for about 1 minute per side or until the shrimp just starts to turn pink. 5. Stir in the spinach, black beans, onion and the lime dressing. 6. Add the pasta, toss to coat well and heat for an-other minute or two or until the spinach has wilted. 7. Stir in the tomato and serve.

Chilli, lime and shrimp salad

Wild rice salad with a salty miso dressing

50g wild rice300g block extra firm tofu2 tsps coconut oil2 tsps soy sauce or tamariFresh ground pepper100g thinly sliced carrots75g cup cooked, shelled, edamame3 tbsps toasted sesame seedsHandful of chopped cilantro or pea sprouts

For the dressing:2 tbsps white miso2 tbsps agave nectar or brown rice syrup1 tbsp sesame oil2 1/2 tbsps rice vinegar1 shallot, mincedJuice of half an orange

1. Bring the water to a boil. 2. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed, adding a bit more water if necessary to finish cooking. 3. Wrap the tofu between a few layers of paper towel and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. 4. Heat the coconut oil over a high heat. Add the tofu and saute for about 5 minutes. 5. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute. Turn off heat and set aside. 6. Whisk all of the dressing ingredients together. 7. Combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. 8. Add the sesame seeds and cilantro and serve.

Light-bites



Watch this recipe online now!

Wild rice salad with miso dressing.

chilli, lime and shrimp salad.

Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce

SERVES 4 PREP: 10 MINS COOk: 20 mInS

For the Lemon Caper Sauce:

50g mayonnaise 1 tbsp capers, minced 1 tbsp Dijon mustard 2 tsps freshly squeezed lemon juice 1/2 tsp dried parsley 1/4 tsp garlic powder

To make the Lemon Caper Sauce:

1. In a small mixing bowl, combine all of the ingredi-ents and refrigerate in an air tight container until ready to serve.

To make the Tuna & Broccoli Quinoa Patties: 2. Cook the quinoa accord-ing to package directions. Drain and cool. 3. In a medium sized pan, sauté the broccoli and on-ions in 1-2 tsps of coconut oil over medium heat for 4-5 minutes. Remove from burner and cool. 4. In a large mixing bowl, combine the quinoa, broc-coli, onions, tuna, almond flour, garlic, and dill. Season with salt and pepper to taste and stir in the eggs. 5. Warm a tbsp of coconut oil in a 10-12 inch pan over medium heat. 6. Pack a 1/4 cup metal measuring cup with patty mixture and carefully ease the mixture out into the pan. Use the back side of a spatula to press the mix-ture into a three inch patty, about 1/2-3/4 inch thick. 7. Reduce temperature to medium low, and fry for 3-5 minutes on each side until golden brown. 8. Serve warm or at room temperature with the Lemon Caper Sauce.

For the Tuna & Broccoli Quinoa Patties:

50g uncooked quinoa 100g diced broccoli 50g minced onion 100g drained & flaked tuna or salmon 50g blanched almond flour2 garlic cloves, minced 1/4 tsp dried dill Sea salt & fresh ground black pepper 2 eggs 1-3 tbsps coconut oil, for frying

tuna and broccoli quinoa patties.

19

Light-bites

Halloumi & bacon rolls

1. Heat oven to 200C/fan 180C/gas mark 6. 2. Cut the halloumi into 20 sticks. 3. Stretch each rasher of pancetta with the back of a knife, then cut in half. 4. Season with black pep-per and sprinkle with the chopped chives.5. Roll the pancetta around the halloumi and arrange on a baking sheet.6. Bake for 10-12 mins until the pancetta is crispy.

250g block halloumi cheese10 rashers pancetta 1 tbsp chopped chivesPinch of black pepper

Polenta bruschetta with tapenade

1. Bring the stock to the boil in a saucepan, then reduce to a simmer. 2. Stirring continuously, pour in the polenta and cook for 5 mins until thick-ened. 3. Stir in the basil and sea-son with black pepper and salt. 4. Spread on an oiled shal-low tin. Leave to set for 1 hr.5. Cut the polenta into 9 rectangles then cut in half diagonally to make triangle shapes. 6. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.7. Top each triangle with 1/2 tsp tapenade and half a tomato.

700ml vegetable stock140g instant polenta2 tbsps fresh basil, chopped2 tbsps olive oil9 tsps olive tapenade9 semi-dried tomatoes, halved100g mixed salad leavesPinch of salt and black pepper

SERVES 2 PREP: 15 mInS COOk: 12 mInS

SERVES 2 PREP: 10 mInS COOk: 70 MINS

6 free-range eggs100g goats cheese1 medium sized raw beetroot, coarsely grated1 large clove garlic, crushed2 tsps butter or oilSalt and pepper to taste1 tbsp capers

Beetroot and goat’s cheese frittata stackSERVES 1 PREP: 5 MINS COOk: 10 mInS

1. Turn grill to 200C.2. In a medium sized frying pan heat 1 tsp of butter/oil over a medium heat. 3. Add the beetroot and fry for a minute until softened.4. In a bowl, whisk together the eggs, garlic, salt and pepper.5. Add the second tsp of butter/oil to the pan and tip the eggs in. 6. Mix in the beetroot then sprinkle over the cheese and capers. 7. Use the spatula to gently lift the edges of the frittata every so often so it doesn’t stick.8. Once the top side has almost set but still has a wobble, pop the pan under the grill for 1-2 minutes.9. Take the pan out of the oven and leave for a couple of minutes to cool.10. Turn out onto a cutting board and slice into quar-ters. (Pictured left).

Salmon and cheese blinisMAKES 30 PREP: 5 MINS COOk: 60 mInS

120g gluten-free self- raising flour150ml milk 2 tbsps pesto1 tsp olive oilSalt and black pepper4 tbsps cream cheese150g of smoked salmon

1. Put all the ingredients, except the oil, cheese and salmon, into a bowl and mix well.2. Cover and rest in the fridge for 30 minutes.3. Remove from the fridge and whisk in the oil. 4. Heat a little oil in a frying pan and put spoonfuls of batter into the pan. 5. Allow to cook for 1-2 min-utes, until they puff up.6. Carefully turn and allow to brown.7. Remove from the pan and allow to cool on a wire rack.8. To serve spread each blini with soft cream cheese and smoked salmon. (Pictured left).

Divinemagazine.co.uk

Great for dinner parties

Halloumi and bacon rolls. Polenta bruschetta with tapenade.


2 tsps coconut oil1 tsp cumin seedsA 2 inch cinnamon stick1/2 medium onion, chopped4-5 cloves garlic, chopped1 serrano chilli pepper, chopped1/4 tsp turmeric powder1/8 tsp cardamom powder1 tsp coriander powder3/4 tsp garam masala powder1/2 tsp red chilli powder1 tsp salt 2 large tomatoes, chopped150g tempeh, cubed100ml water150g peas

Spiced peas and tempeh curry 1. In a medium pan, add oil

and heat on medium.2. Add cumin seeds, cinna-mon stick and cook for 30 seconds.3. Add onion, garlic, chopped chilli pepper, and turmeric. Mix and cook, stirring occasionally for 4-5 minutes. 4. Add garam masala, coriander powder, chilli powder. Cook for another 30 seconds.5. Add in the tomatoes, cook for 7-8 minutes until toma-toes are mushy.6. Add in the tempeh, salt, water, mix and cook covered on low-medium heat for 12 minutes. 7. Add the peas and cook for another 10 minutes, on low.8. Remove cinnamon stick. 9. Serve hot with garlic naan.

Quick crispy chicken with tomatoes and asparagusSERVES 2 PREP: 20 MINS COOk: 30 MINS

2 120g skinless chicken breasts Pinch of sea salt Freshly ground black pepper 1 bunch of asparagus Olive oil 4 rashers of pancetta 250g cherry tomatoes, halved 5 black olives A couple of sprigs of fresh basil, leaves picked A small knob of butter A splash of white wine

1. Place a large pan on a high heat. 2. Lay your chicken breasts on a board and cut three incisions into each one go-ing all the way through the breast.3. Sprinkle with a pinch of salt and pepper. 4. Snap the woody ends off of the asparagus spears. 5. Add a splash of olive oil to the pan, followed by the chicken, pancetta and asparagus. 6. Cook for 10 mins, or until the chicken and asparagus are cooked through, turning halfway.7. Lift the pancetta on top of the chicken once crispy.8. Move the chicken, pan-cetta and asparagus to one side of the pan then put in the tomatoes, olives, basil leaves and butter. 9. Reduce to a low heat and add a splash of wine to make a sauce. 10. Leave to simmer and thicken for a couple of minutes. 11. Squash the tomatoes, mixing them with the juices in the pan, then drizzle over the chicken before serving.


Great for summer

lunches

Scan here for more Indian

inspired recipes

chicken with tomatoes and asparagus.

spiced peas and tempeh curry.

Mains

For the mussels:2 tsps olive oil 6 rashers smoked streaky bacon, sliced 1cm thick 1 kg mussels, debearded and scrubbed clean 1 clove garlic, peeled and finely sliced 150ml good-quality cider 2 tbsps natural yoghurt 1 small bunch fresh tarragon, leaves picked and roughly chopped 1 small bunch fresh flat-leaf parsley, chopped

Creamy mussels with smoky bacon and cider with garlic toast

SERVES 2 PREP: 20 MINS COOk: 30 mInS

For the toast:1/2 loaf good-quality rustic bread or ciabatta, sliced 2cm thick 1 clove garlic, halved Extra virgin olive oil

1. Put your bread under a hot grill to toast. 2. Put a large pan on a high heat with 1 tsp of olive oil. Once hot, add the sliced bacon then stir and cook for a couple of minutes until golden and crispy.3. Scoop the bacon out of the pan, leaving the fla-voured fat behind. 4. Check your mussels, if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so throw those ones away. 5. Add the mussels to the hot pan with the garlic, cider and a tsp of olive oil.

Mussels with smoky bacon and cider.

6. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally. 7. Meanwhile, rub your toasts with the cut side of a garlic clove and drizzle them lightly with extra virgin olive oil. 8. Transfer the mussels into a large platter, leaving the juices behind in the pan. 9. Lay the toasts around the edge of the plate.10. Stir the yoghurt into the pan then let it come to the boil and simmer for two minutes. 11. Add most of the herbs and a little of the bacon then season with pepper. 12. Stir and then pour the sauce over the mussels.13. Scatter over the remain-ing herbs and bacon and serve.


500g peeled new potatoes Freshly ground black pepper Olive oil 500g mixed white and brown crabmeat, 2:1 brown to white2 lemons A few sprigs of fresh flat-leaf parsley 1/2 fresh red chilli 3 spring onions

For the salsa:1 red pepper10 cherry tomatoes1 fresh red chilli, halved lengthways and de-seeded 1 spring onion, trimmed and finely sliced 3 tbsps extra virgin olive oil

Crab cakes with a hotsalsa

1. Add the potatoes to a pan of boiling water and cook for 20 minutes, or until ten-der. Meanwhile, blacken the pepper, tomatoes and chilli in a frying pan with some olive oil, then leave to cool. 2. Drain the potatoes and then return to the pan. Add the crabmeat then mash.3. Finely grate the zest of a lemon onto a board, add the parsley, chilli and spring on-ions and chop it all together, until fine. Scrape this into the pan of crab mixture and mash again. 4. Divide into 12 portions then shape each one into a patty. Pop in the fridge for 4 hours to firm up. 5. When you’re ready to cook, add a splash of olive oil to a frying pan on a high heat. Add patties and cook for about 5 minutes.6. Meanwhile, chop the blackened veg with the sliced spring onion then add a pinch of salt and pepper, the oil and the juice of 1/2 a lemon. Chop again.7. To serve, lay the crab cakes and top with salsa.

Pork neck fillet steak

4 pork neck fillet steaks Olive oil 2 cloves garlic, peeled and crushed 1 handful fresh sage leaves, chopped Sea salt and freshly ground black pepper1 lemon

1. Get your griddle pan on a high heat. Lay the steaks out on a chopping board and drizzle a little olive oil over each one. Sprinkle over the garlic, sage, a good sprinkling of salt and lots of ground black pepper. 2. Grate the zest of the lemon onto the steaks, then cut the lemon in two and squeeze one of the halves over them as well. Rub this marinade into both sides.3. Place the steaks on your griddle or in a hot frying-pan. Make sure you don't have too many in the pan at one time – there should be a gap between the steaks and they shouldn't be touching each other at all.4. Turn the steaks over after two minutes, then turn every minute until they've had 8 mins cooking time in total. Squeeze the other half of the lemon over the cooked steaks, then lift them out of the pan onto a plate to rest for a minute before serving.

A great dish for

the BBQ!



Scan here for more summer BBQ recipes

crab cakes with a hot salsa .

Pork neck fillet steak.

Section


Sea salt and freshly ground black pepper 700g new potatoes, with skins on100g runner beans 100g green beans A large handful of yellow French beans 100g podded fresh peas 40g unsalted butter Olive oil 2 lemons1/2 a bunch of fresh basil A handful of fresh fennel tops or dill 4 200 g salmon fillets, skin on and scaled

Tray-baked salmon with vegetableseach one, then slice.6. Trim the stalk-ends from the green and French beans, then slice.7. Once boiling, put the potatoes into the water and bring back to the boil, then cook for around 10 minutes.8. If your peas are still in their pods, pod them now.9. Once the potatoes are done, add beans to pan and cook for a further 4 min-utes.10. Drain the potatoes and beans then tip into a roast-ing tray.11. Scatter over the peas, dot over the butter and drizzle

with olive oil.12. Add zest of both lemons to the tray.13. Squeeze the juice of the lemons over the salmon and vegetables.14. Chop the basil leaves with the fennel tops or dill. Scatter half the herbs into the tray.15. Carefully score the salm-on fillets lightly on the skin side. Stuff the scores with the remaining herbs and place on top of the potatoes and beans.16. Bake in the hot oven for 10 to 15 minutes. 17. Serve with a leaf salad.


1. Preheat the oven to 230ºC/450ºF/gas 8.2. Half-fill a large saucepan with cold water. 3. Place on a high heat and bring to the boil. Cut any big potatoes in half, leaving the smaller ones whole.4. Cut the tips from the run-ner beans until you cut into the stringy piece that runs the length of the bean.5. Pull the stringy bit and peel it down the length of the beans on both sides of

tray-baked salmon.

Lemon and blueberry tart with strawberry garnish

For the tart filling:200g blueberries5-6 lemons (to make100g lemon juice and 2 tbsps of zest)150g sugar4 eggs25g heavy cream

For the pie dough:200g gluten-free flour 1/2 tsp coarse salt 1 stick cold butter, cut into small pieces 1 large egg 2 to 4 tbsps ice water


1. In a food processor, pulse flour and salt until com-bined. 2. Add butter and pulse until fine.3. Add egg and 2 tbsps ice water, then pulse until well combined. 4. When your dough is done, form a ball, and wrap it up in cling film. Refriger-ate for 30 minutes5. After 30 minutes, remove dough from fridge and lay down a piece of parchment paper. Roll out dough until it’s larger than your pie tart tin. Place in tin.6. Cover the pie crust with

cling film, and put back in the fridge for another 30 minutes. 7. Zest 2 lemons.8. Then, cut your lemons in half and squeeze the juice out of them into a bowl.9. After 30 minutes, remove pie crust from fridge and re-move cling film. Use a fork to poke holes all over the pie crust. Place a piece of parch-ment paper over the crust, and cover with pie weights. Bake at 200C/fan 180C/gas mark 6 for 25 minutes.10. While pie crust is bak-ing, whisk 4 eggs in a bowl. 11. Mix in 100g of sugar,

100g of the lemon juice, 25g of cream, 1 tbsp lemon zest.12. In a separate bowl, mix together 50g of sugar and 1 tbsp sugar. Set aside.13. When pie crust has cooled, cover bottom of pie with blueberries. 14. Take the mixture of sug-ar and lemon zest and toss over the blueberries. Next, pour the lemon mixture over the blueberries. Place tart tin in a baking sheet, and bake tart at 200C/fan 180C/gas mark 6 for about 40-45 minutes, or until the top begins to lightly brown.Serve with single cream.

Divine cover recipe

Lemon and blueberry tart.


Desserts

Coconut and banana pud

Banana caramel sauce:100g white sugar 100g water2 medium, very ripe bananas

Banana pudding:815g unsweetened coconut milk6 heaping tbsps gluten-free corn starch, sifted3 large egg yolks1/2 tsp kosher salt75g sugar 1 tsp vanillaMost of the banana car-amel (set some aside for topping on the finished pudding)


1. For the sauce, puree the bananas and set aside.2. Place sugar and water on a medium heat and when it turns caramel brown, quickly remove it from the heat and pour in the banana puree and stir.3. For the pudding, weigh the Coconut milk into a saucepan. Remove 100 grams and place that in a bowl. Heat the remaining Coconut milk.4. Sift the corn starch into the cold Coconut milk and whisk. Next, in another bowl, whisk the egg yolks together. Add the salt and sugar to the egg yolks and whisk. Add that to the cold Coconut milk/corn starch mixture and whisk. Add in the banana caramel and whisk till smooth. 5. Add in the vanilla and pour into serving cups and refrigerate overnight.

For the cookie dough:1/2 cup gluten-free flour 1/8 teaspoon xanthan gum1/8 teaspoon kosher salt3 tbsps sugar3 tbsps light brown sugar2 tbsps unsalted butter1 tsp vanilla extract2 tbsps milk75g miniature chocolate chips

For the ice cream:250g sweetened condensed milk2 tsps vanilla extract1 pint heavy whipping cream

Chocolate Chip Cookie Dough Ice Cream


1. Line a baking sheet with wax paper and set it aside. In a bowl, place the flour, xanthan gum, salt and granulated sugar and whisk. Add the brown sugar, and whisk again. Add the butter, vanilla and 1 tbsp of milk, mixing to combine after each addition. Knead the dough together. Add the miniature chocolate chips and mix.2. Break off small pieces of cookie dough and roll tight-ly into small balls. Place on the baking sheet and put in the freezer until firm. 3. To make the ice cream, place the cream in a bowl and beat the cream until soft peaks form. Add the sweetened condensed milk and vanilla and whisk until thoroughly blended.4. Pour the ice cream into a container. Add the cookie dough chunks, and fold them in. Place in the freezer until firm.

The kids will love this

too!

What sort of recipes would you like to see in next month’s divine? tweet us @divine_magazine and let us know!

Watch this recipe online now!chocolate chip cookie dough ice cream.

coconut and banana pud.


Section

Let them eat cake

When Lisa Hackett was forced to follow a gluten-free diet, she feared she’d never enjoy flavoursome food again. Determined to find new ways to cook her favourite treats, she turned her quest into a successful gluten-free cake business. By Eleanor Stephens

Lisa Hackett at a local market.

gluten-free


I meet Lisa Hackett at her semi-detached family home in the Cornish village of Hatt, near the picturesque river Tamar. Lisa, 45, is waiting for me on

the patio when I arrive. She instantly puts you at ease with her cheery, wel-coming nature; you’d never think she’s just spent three hard months convert-ing her garden cellar into a gluten-free production kitchen.

“That’s why it looks a bit like Step-toe’s yard at the moment,” she laughs.

Odd pieces of timber litter the patio; there’s an upturned wheelbarrow, a pile of power tools, and three bags of assorted rubbish. Keen to show me the project, she flicks on the light to her tiny outdoor cellar and un-veils a perfectly formed miniature kitchen, com-plete with an industrial size sink, oven and a new pack of kitchen knives yet to be opened.

“We’ve just got a few more bits to do and then I can finally start bak-ing in here!” she tells me excitedly.

Inside her family home, which she shares with her husband Del and her two dogs Samba and Busta, a selection of Lisa’s cakes sit on a dainty glass cake stand on a square oak table in her front room.

Samba is sat in his basket by the table, star-ing with eager anticipation at the cake selection.

“I saved you some from the market I did yesterday,” she says, bringing me a coffee and a small cake plate.

All the cakes Lisa makes for her bakery business are gluten-free and most contain a large amount of a rather unusual ingredient: vegetables.

I tuck into what appears to be a normal chocolate brownie, but Lisa informs me that it is actually a choco-late and beetroot brownie, containing almost 80% beetroot.

“By using vegetables in the cakes, it does this amazing thing, it acts like umm” (she pauses for a moment to find the right expression) “almost like an organic fibre glass if that makes sense, it holds it together and gives it structure.”

The natural sweetness of the root vegetables in Lisa’s cakes means she often only has to use small amounts of refined sugar, making her cakes very low in calories.

Sometimes Lisa uses orange juice

or apple juice if she thinks the cake is lacking in sweetness.

“Actually in cake terms my cakes are quite a healthy option,” she says.

Lisa is passionate about using local produce in her products and keeping food miles to a minimum.

She sources all her vegetables from a local growing co-operative, Tamar grow local, and buys her eggs from a neighbour just round the corner.

She also uses honey from her own apiary in several of her products.

“Using our honey in my products is really satisfying. It is naturally sweet

and best of all, it’s free!”I ask her whether people are ever

put off trying her cakes because they contain vegetables.

“Oh yeah, we quite often don’t tell people till after they’ve tried a sample and it’s hysterical to see their reac-tions when you tell them what’s in it,”

she says.“ It’s a really good talking point

actually and yeah you do get the little boy that’s a bit distraught that he’s eaten a vegetable but most people just say well I would have never of thought to try that, to cook with that.

“Lots of people comment on how the cakes taste just as good, if not better, than ordinary cakes. They can’t quite believe that vegetables can add so much flavour to sweet dishes.”

Lisa has followed a strict gluten-free diet ever since she was diagnosed with Crohn’s disease six years ago, a

condition which causes inflammation of the lining of the digestive system and can cause symptoms such as abdominal pain, diarrhoea and fatigue.When the doctors told her that she would have to change her diet, she felt devastated.

“I’ve always loved food and cooking for others. It was awful to be told that I would have to cut such a long list of things out of my diet.”

She can also only tolerate small portions of dairy, and as a result the majority of her products are also dairy-free.

She tells me how her “world caved in” when she was first diagnosed.

Simple things like going out for dinner with fam-ily and friends suddenly

became the most complicated thing in the world.

“It became really quite isolating” she tells me, “I think unless you’ve actually been there yourself, you can’t really conceive how depressing the situation is.”

Lisa tells me how her diet became dull and boring after she was diag-nosed. Most meals consisted of plain gluten-free foods such as salad or chicken.

She could no longer eat her favourite treats like sausage rolls and choco-late cake. On her 42nd birthday, she couldn’t have her favourite cherry and chocolate layer cake from a nearby bakery. Desperate to find some way of making her diet more interesting again, Lisa turned to the internet for inspiration.

“Lots of people were blogging about being in exactly the same boat and that’s where I learnt about things like a beetroot brownie or a cour-gette cake.That’s when the adventure started.”

“ I think unless you’ve actually

been there yourself, you can’t

really conceive how depressing

the situation is”

a gluten-free chocolate cake that Lisa made for her cousin.


Lisa tells me that the support from like-minded people online was amaz-ing. Being able to talk to people in the same situation as herself gave her confidence to try out new recipes she had been reading about on gluten-free food websites.

“At first, cooking with vegetables was a little strange. It feels a bit wrong grating a courgette into a bowl of sugar and butter.

“But after some experimenting I got used to it. My husband thought I was crazy at first.”

One Thursday afternoon in October 2012 a friend, Simon, had popped in for a coffee and Lisa offered him a slice of her latest creation: a chocolate and aubergine torte. She had been prepar-ing it all afternoon and was keen to see what Simon thought of it.

“He said to me: ‘oh my god this is divine, I’m really enjoying this’

“Then he just said: ‘Lisa, when are you going to start a business; why don’t you start selling this? Do you realise what a good product you’ve got?!’”

Feeling inspired after Simon’s confidence boost, Lisa phoned a local market organiser that evening and booked herself a stall at Crocadon farmers market, which was being held at the weekend. It had never occurred

to her before that she might be able to sell her cakes as a business. She had always thought baking was just a hobby, something to do on a lazy

Sunday afternoon. “I baked all day Friday, went to the

market on the Saturday thinking oh my god, what am I doing,” she laughs.

“I had nothing to present my goods on. I literally rocked up, threw out a table cloth and put some cake on it.”

Within two hours, all of Lisa’s cakes had sold out and people seemed to love her products.

“The feedback absolutely over-

whelmed me, I was so gobsmacked,” she says.

“People seemed to love the texture of my cakes in particular. A lot of gluten-free cakes can taste like sandpaper if they are badly baked. But I had man-aged to retain moisture and keep them light and fluffy by using vegetables as a base for most of my products.”

Lisa started to build her range of merchandise and attended more and more markets in the local area. At one market in the Royal William Yard, Plymouth last year, she was ap-proached by a lady who asked her if her cakes were available in shops.

“I said ‘oh no, I’ve only been going a couple of months, that’s probably a bit out of my league at the moment.’”

The lady then revealed she was from River Cottage, Hugh Fearnley-Whit-tingstall’s cookery company.

“I said to the lady: ‘Oh, can I just back track on that?’ and she just burst out laughing and said: ‘Yes you may.’”

A few weeks later River Cottage canteen and deli in Plymouth became Lisa’s first official stockist.

Since then Lisa’s business has grown from strength to strength and she now stocks several local venues including the Eden Project, Langage Farm shop and The West Country Deli in Brix-ham. Her husband Del has become

a selection of Lisa’s gluten-free products, from left to right: a cornish saffron cake, a chocolate and dark cherry sandwich loaf and two summer mixed vegetable quiches.

“ He was in floods of tears

and he said to us you can’t imagine how happy you’ve

made me”


Here’s a quick and easy recipe for tasty beetroot brownies :

250g half fat Butter3 eggs250g of dark choco-late 3 tsp of vanilla ex-tract75g of self-raising gluten-free flour60g cocoa powder300g of freshly cooked beetroot.

3. Grate the beetroot into a small bowl. Be sure to wear gloves because beetroots can stain your hands. 4. Whisk eggs and vanilla extract for about two minutes. 5. Sift the flour and cocoa powder together in a separate bowl. Next add the chocolate/butter mix to the eggs, whisk togeth-er quickly and then add your grated beetroot. 6. Finally, fold in the flour and the cocoa to your chocolate mix.7. Pour into your oven dish and cook for around 40 minutes until firm. Leave to cool and then cut.

1. Preheat your oven to 160C and line a small deep oven dish. 2. Melt the butter and chocolate together. This can be done in the microwave or by using a bain-marie.

more involved with the business and often helps out on market days.

“We both get so much pleasure from the business.

“Del and I get up together at 5 in the morning on market days and can’t wait to get there and get all set up. “We have made friends with other stall holders, there is always a really friendly atmosphere at local events like markets. We always enjoy market days.

“It’s also great being able to help people who feel isolated and frustrated like I have in the past,” she says.

“Del has been really supportive throughout. Even when I was moodyand tired before I was diagnosed, he stuck by me and always found some way of cheering me up when I felt depressed or isolated.”

Lisa can vividly remember when one customer who suffered from a gluten intolerance broke down into tears at her stall after being so pleased that Lisa produced a gluten-free version of his favourite treat: a Jaffa cake.

“He ran round the back of the table and gave me such a hug.

“He’d been twenty years craving a Jaffa cake and he ate our version and was just like: ‘Oh my God.’

“He was in floods of tears and he said to us you can’t imagine how happy you’ve made me.”

Lisa smiles at me and says, “And do you know what, that beats any amount of money”


tasty beetroot brownies.

Lisa at home in cornwall.

Features


Regular

Afternoon teaWith gluten-free treats on offer like delicate pastries and scones, the Leopold hotel is a great choice. In the elegant lounge bar in the centre of the city, afternoon tea is served from 12-5.30pm (leopoldhotel.co.uk).

Fish and chipsSheffield may not be by the sea, but that doesn’t stop the staff at Sea Fayre on Charles St. from serving up their popular fish and chips with gluten-free batter. At Sea Fayre you can either eat in or takeaway, and with reasonable prices it’s an ideal option for hungry families.

Ladies who brunchThe Arthouse Deli in Penistone is a lo-cal favourite for breakfast and brunch. With lots of gluten-free options available and free wifi, it’s a lovely independent cafe worth a visit. The friendly staff will happily make gluten- free sandwiches on request.

Authentic ItalianAs Sheffield’s first and most estab-lished gluten-free restaurant, bar and cafe Roma offers a variety of tradition-al Italian meals. With over 60 year’s service, this charming spot has lots to offer (romabarsheffield.co.uk).

Special treatsIf you’re looking for the best gluten- free cakes in Sheffield then look no more. Steel City Cakes offer a huge variety from classic coffee and walnut, gooey chocolate to raspberry torte. Either eat in or take away (steelcity-cakes.com).

Pub lunchThe Fat Cat in kelham Island offers some delicious choices for lunch, from gluten-free blue cheese and potato bake to Leek Cider and Butterbean casserole. Visit for hearty lunches and great service (thefatcat.co.uk).

Local produceThe Moor Market in the city centre offers an array of locally made food and drink, as well as handmade gifts. The newly built market offers a fresh and fun way of shopping. With 190 stalls all under one roof it has plenty to choose from, including gluten-free goods from local traders.

Spend the nightJury’s Inn is a great central hotel, per-fect for a weekend getaway in the steel city. It’s a 10 minute walk away from the train station, and just around the corner from the city’s best restaurants, bars and shops (jurysinns.com/hotels/sheffield).

The Divine guide to . . .Sheffield

scenic views of sheffield’s Botanical Gardens.

sheffield’s first entirely gluten-free restaurant, roma. Book a room at Jury’s Inn.

Afternoon tea at Leopold Hotel.

Follow us on Twitter @divine_magazine to help us pick our next location.


Section

Over ¾ of sufferers in

don’t even they have disease...

this be doctors are

diagnosisby Rebecca

General Practitioners have come under increasing fire recently.

Section


Thousands of people have been misdiagnosed

“

”coeliacthe UKrealisetheCouldbecausegettingwrong?Glassey


Section

F or 29-year-old Carrie Squair, the seemingly unending and often incredibly painful journey towards diagnosis began aged 16 on the day of her school prom.

It should have been a celebration of the end of one era, but instead it marked the beginning of another - an ordeal that would mar her life for the next decade.

Excited laughter and shrieks filled the hotel room as hordes of teenage girls slipped into their dresses and curled each other’s hair, but Carrie’s voice remained uncharac-teristically silent as she sat motionless in the corner of the bathroom, doubled over in pain.

“My stomach was churning so tightly and I felt incredibly faint” she describes, and not long after she collapsed - the first of many blackouts she would come to experience on a worryingly regular basis.

For years afterwards she suffered silently as constipation and diarrhoea alternated their hold over her body; she felt constantly nauseous and lost over three stone in weight. Finally, unable to sleep and suffering from recurring head-aches, Carrie made an appointment to see her GP.

After numerous visits spanning 18 months she was even-tually diagnosed with anaemia, given anti-depression and sleeping tablets, and - worryingly, like many other coeliac sufferers - wrongly told that she had irritable bowel syndrome.

Sadly this is some-thing that those at Coeliac Uk - the largest charity supporting sufferers in the world, have heard hundreds of times before, and expect to hear hun-dreds of times again. A spokesman for the organisation said that misdiagnosis is far more common than many may think.

“It seems unthink-able that in the 21st century there is still such a huge problem in diagnosing what can often be a crippling disease.

“Thousands of people have been misdiag-nosed in Britain, usu-ally either with gluten intolerance or especial-ly with IBS.”

But that’s nothing compared to the sus-pected five million peo-ple in the USA who are not only being treated

for the wrong disease, but also paying for the privi-lege, accord-ing to one 2009 study.

It revealed that up to 10% of those diagnosed with Irrita-ble Bowel Syndrome in America could actually instead be unknowing-ly suffering from the completely un-related autoimmune disorder.

And the conse-quences of this could be a lot more serious than many people may think, says the spokesman.

“Those who re-main undiagnosed and as a result con-tinue to eat gluten run the risk of developing complications including osteopo-rosis, fertility problems and rarely even cancer.

“It also means that family members can’t automatically be tested for the genetic condition; which could in the long term spare them years of pain and discomfort.”

The National Institute for Health and Care Excellence (nICE) has recently released guidelines to try and ease the problem, specifying that before diagnosing a patient with IBS, doctors should always test them for coeliac disease.

Disappointingly though, awareness amongst GPs about the disorder remains low.

Dr melanie Clothier runs a doc-tor’s surgery in South East Australia and is frustrated with many of her colleagues. “There is only one way to diagnose coeliac disease and it’s far from ideal, which is why when I hear about unsuspecting GPs accidentally jeopardising it, I get very annoyed” she says.

This diagnosis depends upon pa-tients consuming gluten every single day for six weeks before taking a blood test, yet she commonly hears of doctors failing to tell them that they need to eat it at all.

“Of course in those cases the results are going to come back as negative - it really does astonish me the little that some medical professionals know

debilitating stomach cramps affects many sufferers.

“ 5m people were treated for the wrong disease in America”


about it.”This is something that Sophie Armstrong, 20, can iden-

tify with; as sat in her family doctor’s office last year she suffered a similar experience.

“He told me that I’d need to be eating gluten, but didn’t make clear just how much - so I was only forcing it down maybe only every two or three days.”

The tests came back normal, and it was only then that she was questioned about her intake and made fully aware of its significance.

“I couldn’t believe it. He mentioned that I could possibly

start the process all over again but I just couldn’t bring myself to. I felt like I’d been pur-posefully poisoning my body for nothing.”

Because of this, Sophie, convinced that she does have the disease, is now in an awkward position.

She’s effectively barred from access to free NHS support and resources because she lacks the relevant medical diagnosis, and the spokesman for Coeliac Uk thinks that the rigorous testing could be preventing

other potential sufferers from gaining help too.

“A lot of people have probably discov-ered that they have a problem with gluten, and have simply just cut it out of their diet instead of going through the rigmarole of being tested.

“I understand that it’s not ideal, but the benefits of being diagnosed greatly out-weigh the difficult six weeks.

“But equally, I’m sure that there’s a lack of awareness within the general public, much like with GPs – and Carrie. Even if they start to recognise the link with gluten, many

people end up simply writing it off as an intolerance.”Awareness does seem to be improving though, if figures

released earlier this week by the University of Nottingham are anything to go by.

The research showed that UK diagnosis of coeliac disease has increased fourfold in the last 20 years, even though the amount of people that it affects is not thought to have changed - 1 in every 100.

But there’s definitely still a long way to go, as it also re-vealed that just over three-quarters of all sufferers remain undiagnosed, like Sophie

clockwise from top: some doctors are not sufficiently aware of the disease;carrie’s bloating before and after eating gluten; carrie squair feels far better now that she has a diagnosis, Massaging the stomach can help relieve gastro-intestinal symptoms; sophie armstrong fet let down by her GP.

Dr Melanie Clothie rshares some coeliac disease symptoms that often differ from those of gluten intolerences:

• Hair Loss• Mouth Ulcers• Iron Deficiency• Poor Growth in Children• Migraines• Nausea• Brittle Bones• A Weak Immune System

Features

“ I felt like I’d been purposefully poisoning

my body”

For help and advice about diagnosis and treatment of coeliac disease, visit www.coeliacuk.com


Section

chef Lee Vintin shows off some fresh scones, his latest gluten-free experiment.

L ee Vintin often forgets that he has to follow a strict gluten-free diet. Having only learned of his intolerance last year, it’s easy to see why the 44-year-old might have the occasional slip-up and then lapse into a bout of nausea, heartburn

and stomach trouble. Not to mention he is co-owner and head chef of new

café bistro and tearoom, Eten, in the heart of Sheffield city centre, where tasting his dishes is crucial.

Slotted between grand Victorian buildings on a grey cobbled side street adjacent to the gothic structure of Sheffield Cathedral, Eten looks like a modest haunt in comparison.

But inside, the humble décor and soft caramel walls, adorned with paintings crafted by local artists, lead into a vast open plan café.

Lee strolls out of the kitchen and into the seating area, wiping his hands on a tea towel having just finished that morning’s food preparation.

He has a dishevelled look about him that one could easily envisage of a chef. With a trace of greying stubble and wearing a creased white t-shirt, he fits in aptly with the low-key location.

We sit at a wooden table tucked away in the corner, under the dim light that gives his café the ideal level of ambience. He confides in me his frequent anxieties that thousands of other sufferers will undoubtedly relate to.

One week after signing the lease on a new café bistro, Lee Vintin discovered he was gluten intolerant. The Sheffield chef tells Lauren Hartley of the challenge he faced but how it’s inspired a fresh take on food...

of a coeliac chefConfessions

“Every time I feel nauseous I think, ‘I must have eaten something, what have I eaten? My knife must have had a bread crumb on it or something’,” he says, still wearing his blue and white striped chef’s apron, ready to dash back to the kitchen if needed.

“I literally just keep forgetting and it’s the habit of cooking. I’ve been a chef for about 27 years so it’s just natural to taste stuff.”

Having worked in catering across fine-din-ing restaurants and cafés in London, Jersey and Paris, Lee was diagnosed with coeliac disease upon his return to his hometown of Sheffield in February 2013, five years after experiencing the all too typical symptoms.

“I had been sick with stomach problems for quite a long time. I just felt unwell but I put it down to stress, a bad diet, drinking, smoking and generally a bad lifestyle.”

Working as a chef, baking loaf upon loaf of bread, tasting every batch of cakes fresh from the oven, he tells me he was riddled with heartburn 24 hours a day and even had to prop his bed up with extra pillows because of the pain.

Lee got to the stage where he took antacids but when they didn’t work, his brother, Phil, who was diagnosed with coeliac disease four years ago, told him to get tested.

With decades of indulging in sandwiches, biscuits and his personal favourite, Jaffa Cakes, it’s easy to imagine the turmoil he felt and the challenges he would face when he was told the inevitable.

But within days of embarking on a gluten-free diet, Lee was determined never to touch the cakes again.

“I didn’t ever think it could be coeliac, even when my brother was diagnosed.”

“I have to admit it’s horrible not being able to eat bread, especially when sandwiches are main meals for a lot of chefs. But straight away my health was so much better.

“It’s all about finding the right food and the right ingre-dients, and in a way a gluten intolerance opens new doors and allows you to be more experimental when cooking.”

The timing of Lee’s diagnosis, however, could not have been worse.

He and best friend and chef, Paul Gill, decided to take on the running of a café in February 2013 when work had dried up for them both.

“We scrambled around for some money, begged, bor-rowed and stole a budget of not a lot and just went for it,” explains Lee with an enterprising spirit that illuminates his dedication to his craft.

But when he found out he was gluten intolerant merely a week after taking on the lease of Eten, Lee and his team

“ A gluten intolerance opens

new doors and allows you to be

more experimental when cooking”

Lee uses locally sourced beef and gluten-free bread to make his burgers.

taste is still the main priority at Eten despite its largely gluten-free menu, says Lee.


and without sacrificing the essential flavours.

“With things like gravies and sauces, you can easily thicken them with corn flour or gluten-free flour and you can’t really tell the difference,” says Lee.

He even uses gluten-free vinegars to polish the cutlery.

As he reels off each gluten-free dish on his fingers, Lee’s passion for food is unmistakable and has not dimin-ished from eliminating his staple cooking ingredient.

He nevertheless confesses that mishaps will occur, as the conversation returns to his accidental intake of gluten and he recalls his recent attempts to make a gluten-free lasagne.

“We used to keep gluten-free white sauce and normal sauce in separate bags and freeze them. I made a lasa-gne, tasted a bit and was sick as a dog before I realised I’d picked up the wrong sauce.

“It was lucky I had tried a bit before serving it to custom-ers, but that’s one of the reasons why we only have glu-ten-free sauce now.

“I want everything to be gluten-free eventually, even if non-intolerant people have it, so we avoid situations like this. And so tasting my food is less of a lottery for me!”

But the occasional gluten hitch won’t stop him. His next challenge is to bake a gluten-free steak and kidney pie, which he reveals is proving rather difficult at the moment.

“I have had three or four attempts already but the pastry just breaks. I’m going to keep having a bash at that and see where it goes,” he says with a steely determination ev-er-present in his voice.

The tables around us are rapidly filling up with hungry lunchtime diners and Lee glances anxiously at the kitchen, where activity is heating up.

‘I thought my diagnosis was going to be a major setback,’ he says. ‘We’re just a small operation but we are trying to do the best we can – we want to keep making gradual changes towards more gluten-free dishes, but providing great tasting food will always come first.”

Features

were confronted with a dilemma before they could even put up their open sign for the first time.

Concerned that flour going up his nose might even spark a bout of illness, Lee had no choice but to cut gluten out of many of his speciality dishes.

All Eten soups contain gluten-free thickeners, along with their gluten-free béchamel white sauce and gravy.

They offer gluten-free pasta, pizza bases, wraps, bread and even a croque monsieur with gluten-free Gruyere

Lee uses locally sourced beef and gluten-free bread to make his burgers.

the chef shares his gluten-free cooking tips and tricks...

Brownies “substitute flour for ground almonds - you can’t really tell the difference and it gives that added crunch and flavour to your baking.”

Genoise sponge “I use a mix of white and brown rice flour to create a soft and fluffy sponge. and it’s delicious for desserts that call for a light sponge base.”

Hollandaise sauce“use white wine vinegar instead of malt vinegar which contains traces of gluten, so the chance of contamination is taken out completely.”

scones “through trial and error I found that replacing milk with natural yoghurt makes gluten-free scones lighter and tender. add fruit for a really tasty treat.”

Pastry“Gluten-free pastry usually breaks but I blend multiple gluten-free flours with egg power, which makes the pastry stretchy and that bit easier to bake with.”

sauce, which Lee says one customer asks for time after time because she can’t get it anywhere else.

And there are fresh batches of scones on two-tiered des-sert stands placed among the antique cups and saucers on the homely pine cabinet, where you can’t fail to notice the chalkboard sign signalling their gluten-free ingredients.

The team don’t tend to tell all their customers that what they are eating is gluten-free, but they don’t taste a dif-ference. Some say his scones mimic traditionally baked recipes so well that they even taste better, says Lee.

not only can Lee therefore taste what he is cooking, but he says it means those who have the intolerance don’t have to go out of their way to ask for alternative ingredients.

By his own admission, Lee’s priority is not primarily to cater for coeliac sufferers and not everything on Eten’s menu is gluten-free. Like most chef philosophies, taste is key.

But instead of being plagued by gluten in the kitchen, Lee and his chefs are now inventing new, innovative dishes with gluten substitutes, well suited to those on the diet

Lee’s culinary secrets “

I want everything to be gluten-free eventually... so tasting my food is less

of a lottery for me!”

Eten’s gluten-free scones are a hit with diners.

Ready meal vsFreshly

cookedWhat sort of chef are you - a make it from scratch expert or a quick-and-easy microwave connoisseur?

Our food editors Ella stephens and Jessica Bell champion their favourites.

ELLA EnJOyS COOkInG HER mEALS FROm SCRATCH:

I first found out that I had coeliac disease over 10 years ago. I was living with my parents and my Mum did all of the cooking in the house. She always cooked everything from scratch and I’ve definitely taken her principles into my own kitchen.

I don’t see my gluten free diet as restric-tive, in fact, it has always encouraged me to be more creative with the ingre-dients that I use.

I enjoy cooking, but I’m not a professional chef and the meals I cook aren’t fancy; they are just good quality, fresh, wholesome meals that my husband and both

my children enjoy. Sometimes I’m all for doing a quick tea before rushing off to take the kids to that evening’s club, so pasta in a sauce will do, but that’s not cooking.

I like to do most of my cooking at the weekend. I cook in big batches so that portions can go in the freezer, saving time in the week as all I have to do is reheat it.

For me, fresh ingredients mean better flavour, and you can include as much or as lit-tle as you want, so the meals are made to your own taste. I like being creative so you’ll never catch me eating a ready meal!

“ What’s the point in spending an

hour cooking a whole meal?”

Regulars


JESS LOvES HER READy mEALS:

Three years ago I was diagnosed with gluten intolerance after months of discomfort with my diet. I like my food but I am by no means a good cook, and I’m fussy.

Starting a gluten-free diet was hard. I didn’t really know what food I could and couldn’t eat and

I wasn’t going to become a master chef just because I couldn’t eat the normal stuff.

I’m busy. I work lots. And I get home late every day, just like

everyone else. When I do get home it’s

just me and the dog - what’s the point in spending an hour cooking a whole meal when I

can put one in the microwave? Three minutes later, and dinner is served.

My favourite meal is Amy’s Kitchen cheese and bean burrito. Even before I followed a gluten-free diet, I would have had no idea how

to cook something like this, so it makes sense for me to eat

food that I enjoy - I don’t really fancy beans on toast

every night! They’re quick and they’re

easy, and they’re not too expensive.As a fussy eater, once I have found

something that I like (and that doesn’t give me chronic stomach ache!), I stick to it.

Ella and Jess battle it out.

“ You’ll never catch me eating a ready meal! ”


Section

the award-winning

beer that’s brewing up a

storm

st. Peter’s shop offers a range of specialist beers, including their original and dark ‘G-Free’ range.

Yes! You can enjoy a refreshing pint on a gluten-free diet as Jessica Bell discovered when she visited one of Britain’s oldest breweries

A mongst the fields and farm shops in the depths of North Suffolk’s pic-turesque countryside lies St. Peter’s brewery,

a thriving independent company and the home of Europe’s best gluten-free beer. As you walk through the wooden gate and across the gravelled entrance into the courtyard you can’t help but gaze at the impressive 13th century architecture of the church like build-ing that is St Peter’s Hall. Built in 1208, the white stone building which sits opposite the brewery, is now used as a restaurant and in recent years has become a popular spot for wedding receptions.

With its finely painted ecclesiasti-cal windows and original 11th century moat, it’s easy to be taken in by the St Peter’s charm. Across the courtyard sit the former agricultural buildings which have been used to house the brewery since its build in 1996.

Once inside the reception area where today’s tour begins, the tradi-tional wooden beams and cottage like décor give a homely feel to the room where each bottle of St Peter’s beer is proudly displayed behind the bar, from their bestselling organic ale to the award winning grapefruit beer. It’s from here our tour guide, Don Cart-wright, leads today’s group to the mill, where every St Peter’s beer begins. Don, 60, oozes enthusiasm and years of experience as he talks us through the brewing operation in his charming Suffolk accent. Due to St. Peter’s listed status they are unable to expand and now every

inch of the brewery is filled with brew-ing equipment, allowing a capacity for about 18,000 bottles. “At one stage we had to have beer brewed elsewhere because we just couldn’t keep up with demand,” Don tells us. “Whilst we’re a modern brewery, it has been laid out in a traditional style. ” The brewing process starts 100m below the brewery in St. Peter’s own well, where the water for each beer is naturally filtered through layers of chalk, fortifying it with taste enriching minerals. Don kicks off by handing out tubs of various types of local malts used to vary the taste and alcoholic content of different ales. For the gluten-free range, malt is substituted for coe-liac friendly sorghum syrup, which contains the same sugars and acids needed to break down the yeast, but without the gluten.

Sorghum crop has been grown in Africa for centuries because of its unique ability to grow in hot, drought plagued regions. As a naturally gluten-free grain it is widely used as the malt substitute in gluten-free brewing. After the malt is changed for sorghum, the brewing remains exactly the same as any other award-winning St. Peter’s beer.

Next hot water is gently added to the mix to create the ‘mash’ in two eight foot stainless steel vessels before it is left to cool. It’s here the sorghum or malt is broken down into sugars used by the yeast in the fermenting stage.

“It’s like a big pot of porridge by the end,” explains Don, as we move on to the two filters, responsible for separat-ing the mash from the wort.


Hot water is added to these vessels in the mashing stage. at the end of the tour don pours a bottle of st. Peter’s organic ale for the group to try.

The solid parts of the mash are filtered out and the nutrient rich liquid known as wort is collected in two cop-per vessels before being brought to the boil. This is the first of two stages where hops are added to the boiling mixture to create the unique taste of St. Peter’s beer. Each beer uses a different carefully crafted recipe, with hops ranging from far and wide. Some are grown locally, like the Suffolk grown Sovereign Bodicea hops used in the dark ‘G Free’ range, whereas others are sourced from overseas like the American Amarillo hops, found in St Peter’s original ‘G free’.

Hops are a key ingredient in the brewing process giving the bitter, tangy taste that is finely blended with the sweet-ness of the malt or sorghum to create the different flavours and aromas. The other vital function of hops is the ability to increase the shelf life of the beer, thanks to its anti-bacterial quality. Before hops became widely used in the 17th century, stinging nettles were added to the wort to inject flavour.

“We made a nettle beer here once, but it was dreadful,” Don says as we make our way into the fermenting room.“It tasted like cough mixture.”

As he opens the door to the room filled top to toe with metal fermenting vessels, the smell is almost overwhelm-ing. In those 12 vessels the yeast is added and the mix-ture is left to ferment for four days, until the sugary wort

mixture can finally be called beer. From here it’s off to the bottling room, where gas is added to the beer before it’s bottled, labelled and

packed for sale. Each type of beer has a different coloured label, from ‘Golden Ale’ with its warm yellow label to the white stick-ered ‘G Free’ range. “What about the shape of the bottle?” asks one of today’s tour goers as we make our way back to the bar for our complimentary bottle. St. Peter’s unusual slightly square and not-quite-round bottle was uncovered in an auction. The story of the

bottle goes back to 1770 when it was used by an American brewery near the Delaware River.

st. Peter’s dark ‘G Free’


For a perfect summer weekend, relax in the sun with a gluten-free Shandy Cocktail

1 & 1/2 cups gin-ger ale1 bottle of St. Pe-ter’s G-Free2 tbsp frozen limeade2 wedges of lemon

1. Combine the ginger ale, St. Peter’s G-Free and limeade in a small pitcher, stirring gently

2. Divide the liquid between 2 cocktail glasses and garnish each with a slice of lime.

For more great drinks ideas visit stpetersbrewery.co.uk.

Try it athome

Features

“ It’s a lovely, elegant bottle that fits in the hand

just right”

at the end of the tour don pours a bottle of st. Peter’s organic ale for the group to try.

Eventually it made its way to a London auction where it caught the eye of St. Peter’s managing director Colin Cordy in 2002. He had it replicated in 500ml size and it proved to be the perfect signature bottle to make St. Peter’s stand out from the crowd of speciality beers. “At one stage we wanted to go to the entirely round bottle, because it’s much cheap-er,” Don told us. “But we did some research and found the public loved our bottles so we stuck with them...It’s a lovely, elegant bottle that fits in the hand just right.”

From the bottling room the beer in kegs, wooden casks and bottles, is shipped to pubs and stockists all over the world where coeliacs can enjoy a refreshing beer without having to sacrifice the taste.

Colin Cordy said the ‘G free’ range was launched in 2007 after he set the brewing team a challenge to create a gluten-free beer that tasted just as good as their other popular beers. “We thought it would be an interesting thing

to do, rather than because we thought it would be the big-gest seller,” he explained. “The reason behind it was just our team thinking ‘if we can brew a gluten-free beer as tasty as the rest of our beers, then we think people will like it’.”

As it turned out people did like it and in 2013 it picked up another award as Europe’s best gluten-free beer at the World Beer Awards. But Colin knows the competition in free from products is heating up as the quality improves and the market grows. “At the Free From Awards in 2010 some of the food was so good you just wouldn’t notice the difference, but that had never been the case with beer before,” he told me. “But now each year there’s more and more gluten-free beers appearing which makes the compe-tition more intense.”

The company has seen the popularity of their ‘G Free’ range rocket overseas in America, where it’s estimated than 1 in every 133 Americans has coeliac disease. The beer has also gained a widespread fan base in Canada, Sweden and the UK where it’s stocked in a number of big supermarkets including Tesco and Waitrose.

As for the future, there aren’t any plans just yet to develop new ‘G Free’ variations, but this small town brew-ery in the East of England promises to continue making its ever popular gluten-free range for people around the globe, making sure a gluten-free life doesn’t have to mean a beer free life


Section

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Our hand-picked selection of the best gluten-free flours every baker should have stocked in their kitchen

cOcONut FLOur Extremely absorbant and high in fibre, making it an ideal ingredient for bread.

arrOWrOOt starcH tEFF FLOur

sOrGHuM FLOur

aLMONd FLOur

taPIOca FLOur

Spotlight on . . .

As the smallest grain, teff flour is a perfect ingredient

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High in protein, almond flour adds a moist crumb

and lends an amazing flavour to muffins.

A popular grain which boosts the flavour and nutrition of gluten-free goodies, particularly cookies.

Makes a ideal thickener in sweet and savoury cooking, with a unique taste, texture and crumb.

Regular

tipMix in with potato starch to achieve that ideal softness to your baking.


Flour

Visit www.divinemagazine.co.uk/tips for inspiration and advice on baking with gluten-free flours.

Scan here to watch video reviews of

each of these flours!

Review

ReviewsSimply Divine

We head to London and Edinburgh to check out the capitals’ best gluten-free restaurants

Scan here for video reviews

52 seafood dish at a Michelin starred restaurant. 53 the view of London

from above.

55 Italian dark chocolate cake.55 a taste of spicy

mexican.


Dodging wheat shouldn’t mean you have to miss out on a delicious dinner out. Whether you are a coeliac, gluten intolerant or just want to cut down on wheat, you deserve the best eating out experience. We visited delicious and reliable gluten-free places to dine out in the capital

London

Afternoon Tea at its bestThe history of Fortnum & Mason reaches back to the 18 century when royal footman William Fortnum set up shop in St James’s with his land-lord, Hugh Mason. Now the world-famous Picca-dilly establishment has been an intrinsic part of the nation’s history and one of London’s most famous institutions for Afternoon Tea.

Fortnum & mason specialises in providing the finest produce and service. They sell over 100 rare and exotic teas from India, China, nepal, Japan, Ceylon, along with their own traditional blends and a new range of green teas.

The diamond jubilee tea room at Fortnum & Mason’s offers a special “Gluten intolerant after-noon tea” menu with enough scones and cakes to satisfy even the sweetest tooth and includes all the key components as the classic (finger sandwiches, scones and cakes).

1Viajante

Bethnal Green

World’s top creative cookingRating number 59 on the San Pellegrino list of the world’s best restaurants, Viajante is famous for its creative cooking. This michelin starred east London gem offers a surprise tasting menu with dishes to cater for any dietary requirements. Thai Explosion II may be a stupid name for a canapé, but this rich mousse of confited chicken flavoured with lemon grass, sandwiched between squares of crisp chicken skin and a coconut tuile, was a “blimey” moment.

Crunchy biscuits of toasted amaranth smoked over hay with a wood sorrel purée were dense and musky. There were very good breads with a killer quenelle of smoked butter crusted with walnuts. There was a slippery bit of squid with the most extraordinary jelly like texture despite having been chargrilled. Of the more substantial dishes the most pleasing was some crisp-skinned but rare trout with bright orange roe and an acidulated julienne of crunchy vegetables. There was a perfectly cooked piece of lobster with leek and milk skin and a curiously traditional dish of cod with parsley and potatoes which was soft and gentle and soothing.

2Fortnum & mason

Piccadilly

Address: Bethnal Green ,Patriot Square Lon-don, Uk E2 9nF (Within the Town Hall Hotel) Phone: 020 7871 0461Opening Hours: Lunch: Fri to Sun 12pm-2pm Dinner: Wed to Sun: 6pm-9.30pmPrice: £40 per person including drinks and service

Address: 181 Piccadilly, London W1A 1ERPhone: 0845 300 1707 (Afternoon Tea is very popular and week-end slots can be booked weeks or even months in advance so plan ahead and reserve if possible.)Opening Hours: Mon-Sat 9am-9pm, Sun 11.30am-5pmPrice: About £ 50 per person

ameijoa bulhao pato is one of the most popular dishes at Viajante.

Fortnum & Mason offers gluten-free cakes and scones.


The meat is the starHonest Burgers serves arguably London’s best burger in a gluten-free bun from the WAG free cafe along with special rosemary-salted house chips. They also offer gluten-free Daura beer.

First opened in Brixton village in 2011, Honest Burgers was there at the start of London’s meat revolution. The simple, quality-focused menu demonstrates the restaurant’s ambition “to do one thing well”. It’s beef, chicken or the vegetarian option. The meat is the star. Using good quality British produce only, it’s a burger “built by the British, for the British”. The beef burger that I had is made from 35-day, dry-aged British steak from butcher The Ginger Pig. Served rare and round, mine was a shocking pink; yielding, slightly salty and full of gloriously savoury juices. Gluten-free buns are available

and prices start at £8.My Veggie pal had the fritter of sweetcorn, spiced

cauliflower and shallots in a brioche bun with cucum-ber, creamy yoghurt and coriander. Unlike most burger restaurants that are no place to take non-meat eaters, Hon-

est Burgers is an exception. The cauliflower was substantial and not greasy at all. It had a deep, warm, spicy flavour but was offset by the crunch of iceberg lettuce.

The chips cannot be praised enough. They tasted of potato, pillowy soft inside with a bit of skin, crisped up from the triple-cooking process and a salty rosemary seasoning that deserves its cult following. Not a single one was soggy, and their taste lingered.

Address: 189 Portobello Road, W11 Phone: 020 7229 4978

Opening Hours: mon-Fri 11.30am-11pm, Sun 11.30am-10pmPrice: About £30 for two including drinks

What is your favourite gluten-free place to eat in London? Write your review at Divinemagazine.co.uk for a chance to win a FREE August issue!

3Honest Burgers

Brixton

Honest Burgers is a restaurant inspired by great British produce.

Reviews

go to divinemagazine.co.uk to watch our video review.


Section

Why stop at London? We went to Edinburgh to seek out the Scottish capi-tal’s finest places to dine, gluten-free of course

Edinburgh

Cafe Andaluz offers a large selection of tapas which are definitely some of the best I’ve had outside Spain. They have a very coeliac friendly menu, detailing the dishes you can and can’t have.

There was some really tasty cooking here using a com-bination of local and Spanish imported ingredients. Their patatas bravas had a nice spice to them, the Valencian paella was incredibly fresh and full of flavour and not forgetting the spicy beef with manchego cheese which was a quirky but tasty combination.

Lighter options include tomato and mozzarella pieces with a side dish of olives and halloumi and melon kebab sticks.

The real highlight however, was a grilled goat’s cheese with Seville orange and chilli jam. The cheese melted beau-tifully in the mouth and the orange and chilli was a perfect accompaniment. If you want tasty, Spanish food with the guarantee it will be gluten-free, this is the place to be.

Address: 77B George Street, EH2Phone: 0131 220 9980 Opening Hours: mon-Fri 12am-11pm, Sun 12.30am-11pmPrice: About £35 for two including drinks

cafe andaluz offers a wide tapas selection.

1Cafe AnduluzGeorge Street

Tapas galore

watch the video review online at divinemagazine.co.uk.


Reviews

Rich, dark and ItalianThe chocolate cake served at Contini Ris-torante is Casanova on a plate: smooth, rich, dark, Italian, and wickedly irresistible; we are smitten! Fortunately, it’s also gluten-free!

moving on from the desserts, Contini (for-mally known as Centotre) has a fairly extensive menu for gluten-intolerant diners, including gluten-free bread and three Primi Piatti that are also gluten-free.

If you can’t get past a good pizza or pasta (who can?), then be safe in the knowledge that their full range of pizzas can be made with gluten-free bases - which aren’t thin like some gluten-free bases tend to be - and two of the pastas are also gluten-free. Back on to desserts and there are four GF op-tions to choose from as well as a delectable selection of gelati that is made fresh, each day. Whether you have a sweet or savoury tooth, this is the place for you. Italian dining at its best.

Address: 103 George Street, EH2Phone: 0131 225 1550Opening Hours: Mon-Sat 7.30am-12pm, Sun 10am-10pmPrice: About £40 for two including drinks

A taste of Tex MexThere is a very decent reason why the logo of TexMex ll is a slice of water-melon; it looks like the smile on the face of a customer that has just enjoyed one of their legendary margaritas!

The cornerstone of the menu is fresh ingredients that are freshly prepared and TexMex ll are happy to make sub-stitutions so that it works for the gluten-intolerant guest. As long as you ask them; they will be happy to make your food exactly as you want it. Typically, as you would expect from a Tex Mex restaurant, the menu is brimming with flavour filled fajitas and burritos but it’s great to see that they offer something a bit different

from your usual Tex-Mex menu, as well.

Highlights are the Ceviche Pacif-ico that is filled with fresh scallops or other seafood options include shrimp or fish with a sharp chilli, lime and coriander marinade. Like it says on the menu: eat well, feel well, be well. Whether you’re a Tex mex fan or not, you’re bound to find something on this menu that caters for everyone.

What’s your favourite gluten-free place to eat in Edinburgh? Write your review at Divinemagazine.co.uk for a chance to win a FREE August issue.

cafe andaluz offers a wide tapas selection.

Address: 64 Thistle Street, Edinburgh, EH2Phone: 0 131 260 9699Opening Hours: Mon-Sat 12am-11pm, Sun 6pm-10pmPrice: About £30 for two including drink

Mexican chicken fajitas at texMexII.

TexMexIIThistle Street

Contini RistoranteGeorge Street

chocolate cake is the best selling dessert at contini.

2

3


Section

America: Gaga for gluten-free

the american flag on a sunny day.

Everyone should try no gluten - tweeted pop sen-sation miley Cyrus, and apparently a huge amount of Americans did just that

as staggering statistics showed a third of Americans claimed they wanted to ‘cut down or be free of gluten’, last year. The figures, released by The NPD group, showed that in 2013, 30% of Americans wanted to cut down or avoid gluten completely - the highest percentage since NPD began asking the question in 2009.

However, despite such a huge num-ber of Americans wanting to banish gluten from their diets - only 1 in 133 of them actually suffer from coeliac disease, according to the nCFA (na-tional Foundation for Coeliac Aware-ness). So why are so many Americans choosing to get rid of gluten?

Jennifer Fugo, a health coach from Philadelphia who runs a website which teaches those who are gluten-free how to be healthy, believes although not a high percentage of people in America

are actually diagnosed as coeliacs, a lot more are ‘sensitive’ to gluten.

“6 years ago, I found out I was sensi-

tive to gluten, casein (found in dairy) and eggs. Up until that point, I had never realised I had a problem with these particular foods despite see-ing doctors many times about feeling bloated, exhausted and suffering with cramps and bowel problems. It took a great deal of trial and error before I realised that it was gluten that was making me feel so rubbish.

“I think it’s important to understand that although a low percentage of peo-ple are actually diagnosed as coeliacs, there are countless people who are simply sensitive to gluten and cutting out gluten makes them feel ten times better - I lost 20lbs after a year of eating no gluten and became so much fitter and healthier - it’s important to note that this weight loss was due to how much gluten used to bloat me before.”

Gaga for gluten-free

1 in 3 Americans claim they want to be gluten-free but only 1% are coeliacs. Beth Lodge investigates these startling statistics to find out why so many Americans are getting rid of gluten for good...

“ Countless

people are gluten sensitive”


The link between being gluten-free and losing weight in the US is undeni-able, with countless slim celebrities following gluten-free lifestyles such as Nicole Richie, Gwyneth Paltrow and Lady Gaga, it’s easy to see why people may believe cutting out gluten will help them lose weight.

However, Jen-nifer, who has just released a book ‘The Savvy Gluten-Free Shopper’ says that eating gluten-free will only have health benefits if you ‘do it properly’...

“Products such as ‘gluten-free bread’ are completely pointless. They might not have gluten in them but they are

packed with other things that will still bloat you. Many American’s go gluten-free and simply buy the food they were previously eating - like bread and pasta - but in a gluten-free version.

This food is really expensive and is actually filled with sugars to make the taste similar to the glutenous versions. All the recipes in my book, and on my website, are based on simple, clean ingredients that are cheap and easy to make.”

But not everyone has Jennifer’s atti-tude as gluten- free versions of bread, cookies and pastries are extremely popular in the US.

Miley cyrus (above) and Gwyneth Paltrow (below) both follow gluten-free diets.

“

Some products may not contain gluten - but they are laced with

sugar instead”It’s not just food that’s gluten-free...

Do you read Gwyneth’s cookbook or do any other celebs inspire you and your diet?Follow us on Twitter @divine_maga-zine and let us know, we’d love to hear from you.

The first gluten-free dating site has been launched.

Will cuting gluten help you lose weight?

With gluten-free becoming such a craze in America, it’s not just food that is gluten-free. Last July, the first ever gluten-free dating website was launched in the US. Co-founder of ‘Gluten Free Singles’, marcella Ro-maya, told us a bit more about the website...

“‘Gluten-free singles’ is currently the only gluten-free dating site out there - and we have proved extremely popu-lar. The site now attracts users all over the world - not just Americans. I think being gluten-free is a big part your lifestyle and it’s just so much easier if the person you are dating follows the same lifestyle, or at least understands it. It immediately gives you something to talk about!”

As a coeliac herself, Marcella says being gluten-free has often being a ‘barrier’ for her when dating, but feels if a website like ‘Gluten Free Singles’ had existed when she was looking for love, it would have “quickened up the process”. She explains: “The hardest thing for me, when dating, was deciding where to eat! You have to worry about whether or not the restaurant will include gluten-free options or choose

somewhere that does that perhaps the other person doesn’t like. But know-ing the person you are going with is also gluten-free, or at least follows the diet, just makes everything ten times easier.”

Marcella is extremely proud of the success the site has had and says: “If I have helped just one person find love, then my job is done!”

“The site has received so much popularity - I am astounded. It’s clear that the world was screaming out for a gluten-free dating site, and now they have one. I am so happy to have been involved in the creation of such a revo-lutionary website.”

From cookbooks to dating sites it’s clear gluten-free has taken the US by storm.


My husband, Tom, and I, moved to the UK 10 years ago. Tom suffers from coeliac disease - as does his Father - but I choose to eat gluten-free as it makes it much easier to cook meals for the both of us.

My son and daughter eat the same meals as us too but they are not fully gluten-free - I think they should have the choice of whether or not they want to be when they grow up.

10 years ago, when we were living in Texas, gluten-free was not ‘the norm’ like it seems to be now and it was chal-lenging for us, and even more so for Tom’s family when he was growing up with both him and his Father suffering from coeliac disease. Here in the UK, the medical system is amazing with its specialised support. Sheffield also has one of the largest coeliac support groups and it really helped us when we were trying to live with such a drastic lifestyle change.

Now, in the US, gluten-free has become a bit of a ‘fad’ because many people say it helps you lose weight, and it’s healthier. But I’m not too sure about that if you don’t have a wheat allergy or

gluten intolerance. I think the gluten-free baked goods have way more refined sugars which can cause more weight gain if you aren’t careful.

I will admit that America does have a much larger selection of gluten-free products - but this has only happened in the last 7 or 8 years since it has become such a fad. The US does have a lot more gluten-free options but they are not nec-essarily healthy like a lot of people over there seem to think.

The only gluten-free product I really miss from the US and wish you could get here in the UK is corn tortillas. I’ve had them shipped to the UK before because I miss them so much but it’s re-ally expensive, yet in Texas, you can get about 200 tortillas for $2!

I do actually think there are a lot more restaurants here in the UK, with

gluten-free options, and guides online to help you find them. Places like Eten Sheffield, the Old Glass House café, in Loxley, and Silversmiths, near Hallam University, have specialised items such as pies and pastries. Even Wetherspoons pubs put a GF logo on their menus which is helpful. The most challenging thing for us is when we go on holiday and stay in hotels, as a lot of breakfast food has gluten - even sausage - which not everyone knows about.

So despite the gluten-free fad in Amer-ica, I personally prefer my diet now I live in the UK. Everything is so well labelled in supermarkets that its really easy to spot if something contains gluten straight away and although there are much more ‘fun’ gluten-free options in the US - like my beloved corn tortillas - most of them are pretty bad for you.

How does the UK compare? We spoke to Jeannie McGinnis, a 40-year-old marketing consultant and model, from Texas, who follows a gluten-free diet to support her coealiac husband. She now lives in Sheffield with her husband and two children.

Jeannie shares her favourite gluten-free recipe with us:

Easy chocolate-chip cookies

MAKES 12 PREP: 10 MINS BAKE: 6-8 MINS

175g butter, softened 275g dark brown soft sugar 4 tablespoons caster sugar 1 teaspoon vanilla extract 20g egg replacer 250g gluten-free plain flour blend 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 teaspoon salt 350g chocolate chips

1. Preheat oven to 190 C 2. Prepare a greased baking tray.3. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten-free flour mix, bicarb, baking powder and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.4. Using a teaspoon, drop cookies 5cm apart on prepared baking tray. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking tray for 2 min-utes before removing to wire racks.

In the US gluten-free has

become a fad”“

Jeannie McGinnis follows the diet.

the finished product


Brazil nuts provide a strong source of the mineral we need to produce the active thyroid hormone. 133 grams of Bra-zil nuts contains 500 mg the minerals calcium, 946 mg magnesium phosphorus, and 2.3 mg copper. Brazil nuts are perhaps the richest dietary source of selenium. You only need three or four Brazil nuts a day to get all the selenium you require.

Nutrition tips & tricksGluten itself doesn’t offer special nutritional benefits, but the many whole grains that contain gluten are rich in an array of vitamins and minerals, such as B vitamins, iron, protein, as well as fibre. Studies show that whole grain foods, may help lower risk of heart disease, type-2 diabetes, and some forms of cancer. This month we give you gluten-free foods that provide you with the same nutritional benefits.

Mollusks (Clams, Mussels, Oysters)Mollusks rank No. 1 in high iron foods. Every 100g of mollusks contains 28mg iron. Iron is beneficial for our bodies, but too much iron may cause damage to organs like the liver and heart. The recommended daily allow-ance of iron is 18 mg.

The split pea is known to be a natural food source that contains some of the highest amounts of fibre, with 26 grams of fibre per a 100 gram portion. The amount of fibre in split peas can vary slightly between the raw and cooked versions. Fibre is known to help the digestive system and to make people feel full and satiated.

Split Pea

Turkey Breast

Turkey is such a nutritious meat that to eat more turkey all year round would be not only be beneficial to health but cheaper than some other cuts of meat. Turkey is rich in protein, which is a macro nutrient necessary for the prop-er growth and function of the human body. There is considerable debate over the amount of protein a person needs to consume per day, the current rec-ommended daily intake of protein is 46 grams for women aged 19-70, and 56 grams for men aged 19-70.

Creamy, rich, and sweet, bananas are a favourite food for everyone from in-fants to elders. They could not be more convenient to enjoy, and they are a good source of vitamins. Bananas contain the essential B group vitamins thiamin, ri-boflavin, niacin, pantothenic acid, folate and vitamin B6 . Bananas offer you much more than a healthy dose of vitamin B6. They also supply vitamin C for a strong immune system and magnesium for healthy muscles.

Banana

Brazil Nuts

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New!

This Month’s Wish List

Free fromaward

winner!

Heinz Penne Pasta, 500g, £1.80, Asda

Booja Booja Champagne Truffles, 150g, £9.49, Tesco

Yoosli Oat Clusters, 500g, £3.50, Waitrose

Warburtons 2 White Baguettes, £2.35, Tesco

Amy’s Kitchen Broccoli and Cheddar Bake,270g, £3.49, Tesco

Garofalo Spaghetti, 500g, £2.99, Ocado.com

Pack of 4 Whole Grain Udi’s Ba-gels, £2.79, 400g, www.udis-gluten-free.com

Kallo Original Grissini Bread-sticks, 125g, £1.46, Goodnessdirect.co.uk

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We shopped, we tasted - and we liked them! Here’s this month’s round-up of tasty gluten-free treats we tracked down on the supermarket shelf

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This Month’s Wish List

New!

Green & Blacks Raisin and Hazelnut Chocolate, 100g, £2.19, Ocado.com

Perk!er Porridge Pots, 65g, £1.44, Hawthorn Health

Celia Lager, 330ml, £50 for 24 bot-tles, gluten-freeshop.co.uk

Pombear Potato Snacks, 6 x 19g, £1.69, Morrisons

Nakd. Chocolate Energy Bars, 35g, 75p each, Sainsburies

Doves Farm Tapioca Flour, 110g, £6.65, Morrisons

Metcalfe’s Sweet ’n Salt Skinny Topcorn, 80g, £1.49, Tesco

Udi’s Cashew Nut & Salted Caramel Cookies, £2.68 each pack, Tesco

Isabel’s 26 Dough Balls Mix, 250g, £2.28, Asda

New!


Hidden gem: the Bee shack

I just wanted to tell other readers about this brilliant gluten-free cafe called the Bee Shack in Dorset. It is housed in an old chicken shed in the middle of the stunning local countryside and does an amazing range of gluten-free cakes and savoury dishes. I live quite nearby in Yeovil and cannot recommend it enough to any visitors or locals in the area. The only downside is that it is only open the first Saturday of each month. I do hope they open it for longer soon!

Carol Smale, Yeovil

ann Hilton, from Leeds.

STAR LETTER

the Bee shack in dorset.

•Divine Rea ders Hub •

On the 6th of July this year’s Allergy and Free From show will be held in London. I went to last year’s show and I cannot emphasize enough what an excellent day out it is! There are hundreds of stalls with lots of gluten-free prod-ucts to try, free training sessions for chefs on preparing gluten-free meals and free cooking classes for the general public. It’s lovely to be able to go to a show where I can try all the free food samples and not have to worry if they have been contaminated with gluten. I’m looking forward to this year’s show and advice anyone who hasn’t been before to buy a ticket and give it a try! If you don’t get your ticket in time, don’t worry because the show happens again on the 25th and 26th of October in Leeds.

Dawn Stephens, Truro

a gluten-free day out

the wonders of the internet

Earlier this year I was diagnosed with coeliac disease. It was a real shock to the system and at first I really struggled with my new illness, often finding myself feeling very isolated by it. After a few weeks, a friend suggested I went online to find others sharing the same experience. I soon found some excellent discussion rooms and blogs where I found people to talk to who were going through the same emotions as me. My favourites include gluten- free Rosie. She is a really interesting blogger and has some really good advice about cooking food that is gluten-free – but tasty too! Also the glu-ten-free society forum was excellent for connecting with others in similar positions as me. So my advice to your readers is, if you ever feel down about your diet, turn to the internet because it makes you feel much better!

Ann, Leeds Here are the web addresses of the websites Ann mentions: glutenfreerosie.com

glutenfreesociety.org

do you want to get free tickets to the allergy and Free From show? Visit this website for tickets and more information:

We want to hear from you.Email us at [email protected]

http://www.allergyshow.co.uk/london/e-ticket-registration/

Each month we pick out the Pinterest board you need to know about.

pinterest.com/glutenfreeonashoestring is packed with mouth-watering treats perfect for something to bake on a summer week-end.

Reader’s recipe: Lemon Drizzle Cake

200g butter, softened200g golden caster sugar4 eggs175g ground almonds250g mashed potatoeszest 3 lemons2 tsp gluten-free baking powder (For the drizzle)4 tbsp granulated sugarjuice 1 lemon

Method:1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.2. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the mid-dle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

Abi Binns, from Kent, shares her zingy dessert!

Baking inspiration

Join the Twitter conversation @divine_magazine

Get involved with your magazine

Check out Divine online for extra videos, recipes and a sneak peak of what we’re covering next issue. Visit divin-emagazine.co.uk for all you need and more.

Like facebook.com/divinemagazineFollow @divine_magazinePin pinterest.com/divinemagazineEmail [email protected] to Divine magazine, minalloy House, Sheffield, S1 3NJ.Got a story? Contact us!

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chocolate and biscuit puddings.

raspberry lemonade.

Farmhouse bread.

chocolate profiteroles.

chocolate fudge cake.

Lemon drizzle cake.

•Divine Rea ders Hub •

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Welcome to the newDivine app for your tablet or smartphone

download our app for exclusive content * The gluten-free finder helps you find the right places to eat- perfect for eating out in a new city

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The Divine app offers a range of extra features special-ly picked just for you. This month we take you on an interactive tour of London’s best gluten-free restaurants and teach you the perfect technique for Italian style homemade pizzas in our cook along guide. Scan with your mobile to go to the app store.

Eating out in asia

shibuya shopping centre is one of the busiest districts intokyo.

asia’s long history and varied geography are reflected in the ex-traordinary diversity of its cooking. although this land is not known to be a coeliac friendly continent and asian people cannot live without cooking sauces that contain gluten, travelling to asia does not have to mean a disappointing eating experience. Xiao-tian Li explains how to find safe and delicious gluten-free food in Beijing and tokyo, the top two popular cities in asia


China’s obsession with food is nowhere more conspicuous than in the capital’s traditional restaurants. Eating-out is a crucial part of life in Beijing, and with competition so fierce, it is hard to eat badly.

A perfect Beijing morning starts with a traditional green tea, with the favourite ma tofu, which is only available in Beijing. The earliest records about this gluten-free dish date back to the Qing dynasty (1644–1912) and now it has become one of the most popular snacks among local Beijingers.

The next onslaught is for a mid-morning snack, tra-ditionally with pork broth (called “lu zhu” in Chinese). This traditional Beijing snack has 100 years history. Pork chop, chitterlings and pork lung are cut into pieces and then boiled in the preserved meat broth. It is served with mashed garlic, chilli oil, vinegar, and tofu.

“This 100-meter long food paradise offers over

100 snacks”Then comes lunch, for the full experience, try a don’t-miss dish, Bao du (fried beef tripe). Fresh beef tripe or lamb tripe is cooked in boiling water after being cleaned and cut into slices. It is tender and crispy. Dinner in Beijing usually starts at 5pm and can last several hours. nowadays, more and more Chinese people choose to eat out for dinner after a day’s busy work. Thus, arriving late at restaurants may means that you have to wait for hours for a seat.

Alternatively, it is also a good choice to experience local street food at the capital’s most famous night food street -- Wangfujing. This 100-meter long food paradise offers over 100 snacks. The stalls which sell Tanghulu are always busy. The red hawthorns or fruits are coated with sugar and strung on a bamboo stick, which looks like a tree full of fruits. It is enjoyed by people of all ages in China.

One amazing thing about eating in Wangfujing is that you can enjoy food that is from different parts of Asia. Oyster omelette, an “if-you-dare” dish is popular among both local residents and foreign tourists. This gluten-free Taiwanese staple takes the Western omelette to extremes by cooking it in pork lard and adding oysters and savoury sauce thickened with potato starch. It is safe and deli-cious.

Beijing, a foodie wonderland

PLACES TO VISIT IN SUMMERThe Forbidden City

Located in the heart of Beijing, the Forbidden City is the largest as well as best-preserved mass group of palaces in Asia. It was the place where the emperors of the Ming and Qing dynasties carried out their administration and lived. Now the Forbidden City is open to the public as a pal-ace museum.

The Great Wall

The Great Wall was a daunting defensive project used in ancient times as early as the 7th centu-ry B.C. The walls feature regular lookout holes, window embrasures and castellated crenels. Its best-preserved and most imposing section is at Badaling in Beijing.

Houhai

Houhai encompasses a lake and its surround-ing area in Dongcheng District in central Beijing. This area was historically home to court officials and the city’s elite. In recent years it has become famous for nightlife because it is home to a vari-ety of popular restaurants, bars, and cafes.

a night-bar in Houhai decorated in chinese lanterns.

Download your free gluten-free restaurant cards in 50 languages online at divinemagazine.co.uk


If it’s your first time in Japan, Tokyo is obviously the most popular choice, not only because it is the capital of Japan, but because it represents the Japanese food culture. The fabulous city serves up regional specialties from across Japan and it offers endless choice.

The highest quality seafood, meat and fruits are often saved for Tokyo. This makes Tokyo the world’s best place to eat sashimi. Fresh seafood is most commonly eaten as sashimi, but other types of meats such as beef, horse and deer also taste good as sashimi.

You cannot eat sashimi without miso soup. Almost every region in Japan has its own special recipe for miso soup, but you can taste them all in Tokyo. Mochi is usually served after sashimi. This sweet and cool dessert is made not from rice, but gluten-free bracken fern starch, so do not be scared away by its flour-like appearance. What’s more, many supermarkets in Japan like 7-Eleven now offer

gluten-free ice creams in their shops. I bet you will love it if you travel to Tokyo in summer. As a main Asian cooking ingredient, plain tofu is popular in Japan as well. Tofu is healthy and low-fat. Besides this, it’s the most versatile vegetable protein out there, delicious deep-fried and splashed with dashi, stir-fried with beef, or served chilled and sprinkled with herbs. Tofu is also an im-portant ingredient in soups and sushis. It can add a special aroma to the dish. Tofu in its various incarnations can be found all over the city.

It is worth noting that Japanese love soy sauce, a gluten heavy sauce used for cooking. It is almost everywhere. However, they have never put it in yakitori, which is made with several bite-sized pieces of chicken meat, or chicken offal, mounted on a bamboo skewer and grilled. This safe gluten-free dish can be easily found in small restaurants and sushi bars.

Tokyo, Japan’s seafood paradise

Freshly made salmon and tuna sashimi can be easily found at sushi bars in tokyo.


Meiji Shrine,Tokyo Located in the Shibuya Ward, it was built in the traditional nagare-zukuri style and is made up primarily of Japanese cy-press. Dedicated to the deified spirits of Emperor Meiji and his wife, it is now a favourite place for wedding ceremonies.It is a good place to contemplate the old Japan.

Tokyo Tower, Tokyo

Tokyo Tower is the second tall-est artificial structure in Japan. The Tower is is painted in a cir-cus of lights every evening. Visi-tors can ascend to the main ob-servatory at 150 meters and the special observatory at 250 me-ters to get a bird’s eye view of Tokyo. There is no better view in the city.

Sensoji, Tokyo

Sensoji is Tokyo’s largest ancient Buddhist temple and is the sym-bol of the city. When approach-ing the temple, visitors first en-ter through the Thunder Gate, the outer gate of Sensoji Temple and the symbol of Asakusa and the entire city. The spectacular interior and stunning ceilings are certainly worth a look.

Be careful of cross contamination Cross contamination is an issue in Asian coun-tries. So try to eat at restaurants selling naturally gluten-free meals such as barbeque, sushi, roast duck, etc.

Bring a gluten-free restaurant card It’s a good idea to learn a few phrases to help you to find safe food. But if words don’t cut it you can simply bring a gluten-free restaurant card and show it to the waiter when ordering.

Drink plain waterSome restaurants may put barley in their water and tea so be cautious and make sure it’s just plain water before drinking it.

Be prepared to be approached by strangersLocals in Asia are often very nice toward west-erners and truthfully enjoy telling you how nice you look. It may seem a little strange at first, but you will get used to it.

Opt for overnight flights Travelling to Asia from the UK takes a long time. Choose flights that arrive at your destination in the morning. This is the best way to replicate your normal schedule.

Learn to use chopsticksThe proper usage of chopsticks is the most fun-damental element of table manners in Asia. So try to learn using them before going to Asia.

Share your dishesIt is common in private households and in restaurants to share several dishes of food at the table. When eating from shared dishes, move some food from the shared plates with serving chopsticks.

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Top 7 tips for travelling in Asia

red hawthorns tanghulus, a popular Beijing snack.

Features

PLACES TO VISIT IN SUMMER


There’s 10 differences in the two pictures below, see how many you can spot!

Kids Corner

What do you get when you put three

ducks in a box?

A box of quackers!

Spot the

difference

July!

Gluten freeCornflourPancakesBananas CherriesSummerCoeliacSprinkles JulyCakeMilkSunDivine

Colour me in!

Find last week’s answers and even more fun at

divinemagazine.co.uk

Joke of the month


Whisk all the dry ingredients together in a bowl

Make a hole in the middle of the mixture and add the eggs

Gradually add the water and milk whilst whisking.

Ask a grown-up to help heat up the frying pan and fry a small lump of butter

Pour some of the batter into the frying pan, tilting the pan to cover the whole surface. They should develop little holes if the temperature is right and look like a flat crumpet

When the top has stopped looking wet and shiny then turn and cook on the other side

Enjoy with your favourite toppings!

MAKES 8 PAnCAkES PREP: 5 MINS COOk: 5 MINS

Ingredients100g plain flour2 eggs300ml semi-skimmed milk

1 tbsp sunflower oil or vegetable, plus extra for fryingpinch salt

EquipmentWhisk • Frying pan • bowl

Easy-peasy pancakes

MoreishM&M Cookies

mAkES 14 COOkIES PREP: 10 MINS COOk: 12 MINS

Ingredients100g butter or dairy free spread, softened100g light brown sugar

1tbsp golden syrup50g gluten-free self-raising flour85g m&m’s

EquipmentBowl • baking tray • Oven

Ask a grown-up to pre-heat the oven to 180 degrees/160

fan/gas mark 4

Cream the butter and sugar togeth-er until pale and fluffy then add the

syrup and beat again

Add flour and m&m’s and bring together until you have a dough

Divide the mixture into 14 balls, or 7 if you want large cookies.

Place the balls of dough well apart on 2 greased trays and flatten with the palm of your hand.

Bake for approximately 12 mins until pale golden at the edges.

Cool in the trays for 5 mins before transferring to a wire rack

Try not to eat them all in one go!

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How would you like to cook up some tasty gluten-free treats yourself? Ask Mum or Dad to get together the ingredients and help with any tricky steps, instructions that need a grown-ups help are in bold. Tie

long hair back , wash your hands and you’re ready to get cooking!

Let’s get cooking!

these M & M cookies are a quick and tasty treat

Jump out of bed for these summery pancakes

Check out divinemagazine.co.uk for more yummy recipes!

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For your chance to win our coveted picnic hamper, simply send us a photo of your gluten-free Cornish pasty and a

picture of yourself, along with a list of ingredients you used and how you made it step-by-step.

Email your entry to:[email protected]

Or upload it to our Facebook page at: facebook.com/divinemagazine

Alternatively, send us your entry by post to our address at: Competitions, Divine magazine, Minalloy House, Sheffield, S1 3nJ.

Please provide your name, age and a phone number so we can contact you if you are the lucky winner.

See our website for full terms and conditions. Closing date is July 20 2014.

WinA picnic hamper packed with gluten-free treats in our monthly

Perfect for summer!

Over to you...

Think you’ve got what it takes?

could you make a cornish pasty

look this good gluten-free?

It’s a scorching summer’s day and you’re basking in the sun’s rays. You’re seated on a checkered picnic blanket, sipping red wine and gorging on gluten-free nibbles from a selection of treats in your wicker food hamper.

Sound like your ideal afternoon? Well you could soon be doing exactly this as one reader will win this hamper worth £49.99 as part of our Divine best dish challenge.

Each month we will be setting you the task of creating a dish that is not quite so easy to cook or bake gluten-free. Our team of foodies will judge each entry and reward the owner of the best creation with a tasty prize...

Worth £49.99

For our first challenge, we want you to bake a gluten-free version of British savoury favourite, the Cornish pasty.

Entries will be judged on:* Appearance * Colour* Design* Ease of recipe* Use of ingredients

July competition

Not only will the winning reader receive this impressive picnic hamper, but they will be featured in our August issue along with a photo of their impressive dish.

Their recipe will also be showcased on our website and Facebook and Twitter pages so everyone can have a go at baking this much-loved treat.

So what are you waiting for? Turn your oven on to preheat, put your thinking chef’s hat on and get cooking!

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