Grease an 18 cm square baking tin with coconut oil.
Melt together the coconut oil, treacle, sugar and syrup in a large saucepan, stirring until the sugar has dissolved.
Add the remaining ingredients and mix well.
Spoon the mixture into the prepared tin and level the top.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until golden.
Leave to cool in the tin for 2 minutes before cutting into squares, then leave to cool completely in the tin.
Store in an airtight container and eat within 5–6 days.
Notes & Wine Advice
For festive flapjacks, melt together the coconut oil and sugar with 25 g black treacle and 90 g golden syrup, stirring until the sugar has dissolved. Add 230 g gluten-free rolled oats, 1 tablespoon sultanas, 1 tablespoon mixed peel and 1 teaspoon ground cinnamon and mix well. Spoon into a greased 18 cm square baking tin and level the top. Bake and cut into squares as for Apricot & treacle flapjacks. Calories per square 198
Line a large 12-hole muffin tin with large paper muffin cases.
Whisk together all the ingredients except the raspberries and lemon curd in a large bowl.
Fold in the raspberries.
Spoon half the sponge mixture into the muffin cases, dot over a little of the lemon curd, then add the remaining sponge mixture.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch.
Remove from the oven, transfer to a wire rack and leave to cool.
Notes & Wine Advice
For citrusy muffins,
make the sponge mixture as for Lemon & raspberry cupcakes, adding the grated rind of 1 orange. Omit the raspberries and lemon curd and cook as for Lemon & raspberry cupcakes. Mix 150 g icing sugar and 1–2 teaspoons lemon juice in a bowl to make a fairly thick icing and drizzle over the cooled muffins. Decorate with gluten-free lemon and orange jelly sweets, if liked.Calories per muffin 265 (not including sweets)
Line a 12-hole muffin tin with paper muffin cases.
Place the cottage cheese, flour, ground almonds, tomatoes, chives, baking powder and half of the cheese in a bowl.
Add the oil, eggs and measurement water, season lightly and gently mix together.
Do not overmix.
Spoon the batter into the muffin cases and sprinkle with the remaining cheese.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until risen and golden.
Serve warm.
Notes & Wine Advice
For cottage cheese & chive snacks,
mix together ½ tablespoon cottage cheese, 2 tablespoons drained and chopped sun-dried tomatoes and 1 tablespoon chopped chives in a bowl. Divide the mixture between 12 gluten-free oatcakes, then sprinkle each one with ½ teaspoon grated Parmesan cheese and serve immediately.Calories per snack 73
Sift the flour, baking powder, mustard powder and cayenne into a large bowl.
Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs.
Mix in 175g of the grated cheese and the herbs.
Beat the eggs with the buttermilk in a jug, then mix into the flour to form a soft dough – do not overwork the dough.
Turn out on to a lightly floured work surface and roll out to a thickness of 2.
5 cm .
Stamp out 12 scones using a 4–5 cm cutter and place on a baking sheet.
Sprinkle the remaining cheese over the scones and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until risen and golden.
Serve the scones warm, with butter, if liked.
Notes & Wine Advice
For cheese & herb muffins,
mix together 100 g polenta, 125 g almond flour, 100 g tapioca flour, 3 teaspoons gluten-free baking powder, ¼ teaspoon paprika, 100 g grated Cheddar cheese and 2 tablespoons chopped chives. Mix together 125 ml sunflower oil, 2 eggs and 225 ml milk, then mix the liquid into dry ingredients to make a batter. Line a 12-hole muffin tin with paper muffin cases and spoon in the mixture. Sprinkle each one with 5 g grated Cheddar and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 17–18 minutes until golden.Calories per muffin 351
Crispy Vegetable & Feta Fritters combine fresh courgette, beetroot, herbs, and creamy feta into light, golden fritters that are perfect for lunch, a light dinner, or a vegetarian side dish. Served with a refreshing cucumber and yogurt dip, they deliver fresh Mediterranean-inspired flavors in every bite.
Combine the courgette, lemon zest, spring onions, parsley, mint, feta, rice flour, and egg yolk in a large bowl.
Season with salt and black pepper.
Fold in the grated beetroot gently to create a marbled mixture.
Heat a little olive oil in a frying pan over medium heat.
Drop spoonfuls of the mixture into the pan.
Flatten each fritter slightly.
Cook for 1 to 2 minutes per side until golden brown.
Transfer to a warm plate.
Repeat with the remaining mixture, adding more oil as needed.
Mix all the dip ingredients together if serving the yogurt sauce.
Garnish with fresh basil leaves.
Serve immediately with the cucumber yogurt dip and mixed leaf salad.
Notes & Wine Advice
Recipe Notes
Squeeze as much moisture as possible from the grated courgette before mixing to help the fritters become crisp and golden.Fold the beetroot into the mixture gently to keep the beautiful marbled appearance.The cucumber yogurt dip can be prepared a few hours in advance and kept refrigerated until serving.Serve the fritters warm with a fresh salad for lunch, brunch, or a light vegetarian dinner.
Wine Advice
A chilled Sauvignon Blanc pairs beautifully with the fresh herbs and tangy feta.For a refreshing alternative, enjoy a glass of Rosé alongside these crispy fritters.
Crispy Vegetable & Feta Fritters are a fresh and colorful vegetarian dish that combines grated courgette, beetroot, fragrant herbs, and creamy feta cheese into crisp golden patties. Light yet satisfying, these fritters are perfect for brunch, lunch, or a simple evening meal. Their vibrant color and Mediterranean-inspired flavors make them just as suitable for a casual family meal as they are for picnics or buffet tables.
Why You’ll Love These Vegetable Fritters
This beetroot feta fritters recipe is quick to prepare and uses wholesome ingredients that create plenty of flavor with very little effort. Fresh herbs brighten every bite, while feta adds a delicious creamy, salty contrast to the naturally sweet beetroot. If you enjoy easy vegetarian dishes, explore our Vegetable Recipes, Cheese Recipes, Vegetarian Recipes, Brunch Recipes, and Mediterranean Recipes.
Making Beetroot Feta Fritters
Grated courgette, herbs, lemon zest, feta, and rice flour create the base of these flavorful fritters. The grated beetroot is folded in gently to preserve its beautiful marbled appearance before the mixture is pan-fried until crisp and golden. Serve them immediately for the best texture, accompanied by a cool cucumber yogurt dip that perfectly balances the warm fritters.
Serving Suggestions
Crispy Vegetable & Feta Fritters are delicious with mixed salad leaves, roasted vegetables, grilled chicken, or smoked salmon. They also make an excellent vegetarian starter, picnic dish, or buffet favorite. Leftover fritters can even be tucked into wraps or sandwiches for an easy lunch the following day.
Storage Tips
Store leftover fritters in an airtight container in the refrigerator for up to three days. Reheat them in a frying pan, oven, or air fryer to restore their crispy exterior before serving. For additional food storage recommendations, visit the FDA Food Safety website.
Crispy Vegetable & Feta Fritters are an easy vegetarian recipe that delivers colorful presentation, fresh Mediterranean flavors, and crisp texture in every delicious bite.
Line 8 holes of a muffin tin with 15 cm squares of greaseproof paper.
Heat the oil in a frying pan, add the spinach and cook briefly until wilted.
Remove from the heat.
Beat together the eggs, milk and cheese in a jug and season to taste, then stir in the chives and trout.
Divide the spinach between the muffin cases, then pour in the egg mixture.
Top each one with half a cherry tomato.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just set.
Notes & Wine Advice
For smoked trout baked eggs,
brush 4 ramekins with melted butter, then add 50 g flaked hot-smoked trout fillet to each dish. Carefully break 2 eggs into each ramekin, top with 2 tablespoons grated Cheddar cheese and season. Place the ramekins in a roasting tin with enough boiling water to come three-quarters of the way up the sides of the dishes. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–9 minutes until the cheese has melted and the egg is cooked but still soft.Calories per serving 244
Mix together the mango, red onion, chilli, parsley, 1 tablespoon of the oil and the lime juice in a bowl.
Set aside.
Place the chicken breasts between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet.
Rub with the cut garlic, sprinkle with pepper and drizzle with the remaining oil.
Heat a large griddle pan over a medium-high heat and cook the chicken for 3–4 minutes on each side until cooked through.
Serve with the salsa.
Notes & Wine Advice
For chicken & mango toasts,
spread 4 slices of gluten-free wholemeal bread with 1 tablespoon gluten-free mango chutney each, then top each one with 3–4 spinach leaves, a few coriander leaves and 50 g sliced ready-cooked chicken. Sprinkle over 75 g grated Cheddar cheese and cook under a preheated grill for 3–4 minutes until bubbling and golden.Calories per serving 294
Heat the oil in a large pan, add the onion and garlic and fry for 3–4 minutes until softened.
Add the olives, chilli and paprika and cook for a further 1 minute.
Stir in the tomatoes and simmer for 12 minutes.
Add the butter beans and season well.
Bring to the boil, then add the squid, cover and simmer for 5–6 minutes until the squid is cooked through and tender.
Sprinkle with the lemon rind and chopped parsley and serve with lemon wedges.
Notes & Wine Advice
For salt & pepper squid,
mix together 85 g gram flour, 85 g rice flour, 2 tablespoons crushed Sichuan peppercorns, 2 teaspoons cracked black pepper and 1 teaspoon sea salt in a bowl. Heat about 7 cm vegetable oil in a deep pan or wok to 180–190°C (350–375°F), or until a cube of gluten-free bread browns in 30 seconds. Cut 400 g cleaned squid into rings, then coat in the seasoned flour and deep-fry in batches for about 2–3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, sprinkling with a little more salt. Serve sprinkled with a few chopped spring onions and a dipping sauce.Calories per serving 232 (not including dipping sauce)
Tender grilled aubergine layered with a homemade tomato and basil sauce, mozzarella and Parmesan, then baked until golden and bubbling. A comforting Italian-inspired vegetarian casserole that makes a satisfying main course or vegetable dish.
Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the garlic and onion and cook for 3–4 minutes until softened.
Add the plum tomatoes and torn basil. Bring to the boil, reduce the heat and simmer for 15 minutes to make the tomato sauce.
Meanwhile, brush the aubergine slices on both sides with the remaining 2 tablespoons olive oil.
Heat a griddle pan until hot and cook the aubergine for 1–2 minutes on each side, until tender and lightly browned.
Spoon a little tomato sauce into the bottom of an ovenproof baking dish.
Arrange half of the aubergine over the sauce and scatter with half of the mozzarella and Parmesan. Season with salt and black pepper.
Repeat with the remaining tomato sauce, aubergine and cheeses, finishing with cheese on top.
Bake in a preheated oven at 200°C (400°F), Gas Mark 6, for 20–25 minutes, until golden and bubbling.
Allow to stand briefly before serving.
Notes & Wine Advice
Serving Advice
Serve the aubergine bake hot with a fresh Salad. Gluten-free crusty bread can also be served alongside when desired. The combination of aubergine, tomato and melted cheese makes the dish substantial enough for a Main Course.
Recipe Notes
Grilling the aubergine before assembling the casserole gives it extra flavour and helps remove some moisture. Cook the slices until tender and lightly browned before layering them with the tomato sauce and cheese.
Aubergine, Chilli & Chicken Variation
Prepare the tomato sauce as above, adding 1 deseeded and finely sliced red chilli with the garlic and onion. Cook the aubergine as directed, then layer 300 g torn cooked Chicken between the aubergine layers. Bake at 200°C until golden and bubbling. This variation contains approximately 382 calories per serving according to the original recipe.
Storage Advice
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days. Reheat thoroughly in the oven until piping hot. The texture is generally better when reheated in the oven rather than the microwave.
Wine Advice
A Merlot works well with the roasted aubergine, tomato sauce and melted cheese. For a white wine, a Chardonnay is a good match for the mozzarella and Parmesan.
Italian Aubergine Cheese Bake combines grilled aubergine, tomato, basil, mozzarella and Parmesan in a simple layered Casserole. The ingredients are closely associated with Italian cooking, where aubergine is frequently paired with tomatoes, herbs and cheese. The result is a comforting vegetarian dish with soft vegetables, a rich tomato sauce and a golden cheese topping.
Preparing the Tomato Sauce
The sauce starts with onion and garlic gently cooked in olive oil. Once softened, canned plum tomatoes and fresh basil are added and simmered for around 15 minutes. This short cooking time allows the tomatoes to reduce slightly and gives the garlic, onion and basil time to flavour the sauce.
The sauce should remain moist enough to surround the aubergine during baking. If it becomes extremely thick while simmering, a small splash of water can be added before assembling the casserole.
Why Grill the Aubergine First?
Aubergine contains a considerable amount of moisture and has a sponge-like texture that readily absorbs oil. Grilling the slices before assembling the bake softens them, encourages browning and helps concentrate their flavour.
Brush the slices lightly with olive oil rather than pouring oil directly into the pan. A hot griddle produces browned marks quickly while helping the aubergine cook without becoming unnecessarily oily.
Building the Layers
Begin with a little tomato sauce in the bottom of the baking dish. This prevents the first layer of aubergine from drying out or sticking. Half of the aubergine is then covered with mozzarella and Parmesan before the process is repeated.
Finishing with cheese on top ensures the bake develops a golden, bubbling surface in the oven. Roughly chopped mozzarella creates soft melted pockets, while Parmesan contributes a stronger savoury flavour.
Mozzarella and Parmesan
The two cheeses perform different jobs. Mozzarella melts smoothly and adds creaminess, while Parmesan has a firmer texture and more concentrated flavour. Together they give the dish both richness and a browned surface.
Because both cheeses naturally contain salt, season the individual layers cautiously. It is easier to add seasoning at the table than to correct an overly salty finished dish.
A Vegetarian Main Course
This bake contains no meat or fish and works well as a Vegetarian dinner. The aubergine provides the substantial vegetable base, while mozzarella and Parmesan add protein and richness.
Serve it with a simple Salad for contrast. A fresh green salad or tomato-based salad works particularly well because the casserole itself is warm, soft and rich.
Italian and Mediterranean Flavours
Aubergine, tomatoes, olive oil, basil and cheese are familiar ingredients throughout Mediterranean cooking. Their combination gives this recipe a straightforward flavour profile without requiring many spices or complicated preparation.
The dish is particularly close in spirit to other baked Italian aubergine recipes, although this version keeps the preparation relatively simple with only a few layers and a basic tomato sauce.
Chicken and Chilli Variation
The original recipe also suggests a heartier variation using cooked chicken and fresh red chilli. The chilli is cooked with the onion and garlic, while pieces of chicken are layered between the aubergine.
This changes the dish from a vegetarian casserole into a poultry-based meal and increases both the protein and calorie content. The basic tomato, aubergine and cheese structure remains unchanged.
Preparing Ahead
The tomato sauce and grilled aubergine can both be prepared before assembling the dish. Once layered, the casserole can be kept refrigerated for a short period before baking.
If it goes into the oven directly from the refrigerator, allow a little additional cooking time so the centre becomes thoroughly hot. The cheese should be melted and bubbling before serving.
Storage and Reheating
Leftovers keep well because the tomato sauce prevents the aubergine from drying out. Refrigerate them promptly in a covered container and use within about 3 days.
For reheating, an oven gives the best result because it heats the layers while refreshing the melted cheese on top. Heat until thoroughly hot throughout before serving.
Food Safety
Keep mozzarella and Parmesan refrigerated before use and cool leftovers promptly after the meal. Wash the aubergines, basil and other fresh produce before preparation. For current guidance on safe preparation, storage and reheating of food at home, consult the U.S. Food and Drug Administration food-safety information.
Italian Aubergine Cheese Bake is a straightforward way to turn familiar Vegetables into a warm and satisfying meal. Tender aubergine, basil-scented tomato sauce and melted cheese give the dish plenty of flavour while keeping the ingredient list pleasantly uncomplicated.
A rustic French seafood stew with tender white fish, mussels and squid simmered in a tomato, garlic and thyme broth. Fresh parsley adds a bright finish to this Mediterranean-inspired main course.
Heat the olive oil in a large saucepan. Add the shallots and garlic and cook for 3–4 minutes until softened.
Add the chopped tomatoes, tomato purée and thyme and cook for another 4–5 minutes.
Pour in the fish stock and bring to the boil. Add the mussels, fish and squid, cover and cook for 5–6 minutes until the mussels have opened and the fish is cooked through.
Discard any mussels that remain closed after cooking.
Season with salt and pepper, divide between four bowls and garnish with chopped parsley before serving.
Notes & Wine Advice
Serving Advice
Serve this Provençal seafood stew immediately while the fish and shellfish are hot and tender. It works beautifully as a Main Course with gluten-free crusty bread for soaking up the tomato and fish broth.
Seafood Advice
Check the mussels carefully before cooking and discard any that do not close when tapped. After cooking, discard any mussels that remain closed. Cod and haddock both work well, so choose whichever firm white fish is freshest and readily available.
Storage Advice
This Seafood stew is best eaten freshly cooked. If necessary, cool leftovers promptly, refrigerate in a covered container and use within 1 day. Reheat gently until thoroughly hot to avoid overcooking the fish and squid.
Hot & Sour Fish Soup Variation
For a spicy variation, simmer 850 ml gluten-free fish stock with 1 teaspoon coriander seeds and a 2.5 cm piece of peeled and sliced fresh ginger for 5 minutes. Add 1 tablespoon gluten-free fish sauce, 2 thinly sliced red chillies and 3 thinly sliced garlic cloves and simmer for another 2 minutes. Add 300 g raw peeled king prawns and 200 g cod or haddock, cut into pieces, and cook gently for 5–6 minutes. Finish with 2 sliced spring onions, the juice of 1 lime and 2 tablespoons chopped coriander.
Wine Advice
A fresh Sauvignon Blanc is a good match for this stew. Its freshness and acidity complement the tomato broth, mussels and delicate white fish without overwhelming the seafood.
Provençal Seafood Stew is a light but satisfying combination of white fish, mussels and squid cooked in a tomato-based broth scented with garlic and thyme. The ingredients reflect the straightforward Mediterranean character associated with cooking in southern France, where seafood, tomatoes, olive oil and fresh herbs frequently share the same pot.
A Mixture of Fish and Shellfish
The combination of three different types of seafood gives this dish much of its character. Cod or haddock provides substantial pieces of tender white fish, mussels contribute their distinctive shellfish flavour and squid adds another texture. Together they make the stew more interesting than a dish prepared with only one type of Fish.
Because seafood cooks quickly, it is added only after the tomato broth has developed its flavour. Five to six minutes of covered cooking should be sufficient for the fish to cook through, the squid to become tender and the mussels to open.
The Provençal Tomato Base
Shallots and garlic are gently softened in olive oil before chopped tomatoes, tomato purée and thyme are added. Cooking the tomatoes briefly before adding the stock helps concentrate their flavour and creates a richer base for the stew.
Fish stock then turns this mixture into a light broth. It should remain loose enough to ladle into bowls rather than becoming a thick tomato sauce.
Cooking the Mussels Safely
Fresh mussels need a little attention before they go into the pan. Scrub the shells, remove the beards and check that open mussels close when tapped. Any that remain open should be discarded.
During cooking, the process is reversed: properly cooked mussels should open. Discard any shells that remain firmly closed after cooking rather than trying to force them open.
Choosing the White Fish
Cod and haddock are both suitable because their mild flavour works well with tomatoes, garlic and shellfish. Cut the fillet into reasonably large pieces so it does not completely break apart while simmering.
A firm white fish is particularly useful in a Stew because it retains its shape while still becoming tender enough to flake easily with a fork.
Keeping the Squid Tender
Squid can become tough when handled poorly, but this recipe uses a short cooking time. Cleaned squid rings are added at the same time as the fish and mussels and cook quickly in the covered pan.
Avoid extending the cooking time unnecessarily once the fish is done and the mussels have opened. The seafood is at its best when served straight from the pan.
Simple Mediterranean Flavours
There is deliberately little seasoning beyond garlic, thyme, tomato, salt and pepper. This keeps the flavour of the seafood at the centre of the dish rather than hiding it beneath heavy spices or sauces.
Fresh parsley added immediately before serving brings colour and a clean herbal note to the finished bowls. A little gluten-free bread alongside is useful for enjoying the remaining broth.
A Light Main Course
Despite containing three types of seafood, the stew remains relatively light because it contains no cream, butter or heavy thickener. The tomato and fish-stock broth provides plenty of flavour without making the dish overly rich.
This makes Provençal Seafood Stew suitable for a relaxed family dinner as well as a more leisurely weekend meal. Served in generous bowls, it needs very little accompaniment to become a complete Main Course.
From Everyday Dinner to Special Occasion
The preparation is uncomplicated, but the combination of mussels, squid and white fish gives the finished dish a more festive appearance than an everyday fish soup. That makes it equally useful for casual dinners and special occasions.
Most importantly, the recipe depends on short, careful cooking rather than complicated technique. Once the tomato broth is ready, the seafood needs only a few minutes before the stew can go directly from the pan to the table.
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