This is a shortcut recipe for a quick, creamy, deeply flavoursome dhal.
We ate so many flatbreads in Egypt — a lot of them served with chickpeas or hummus.
Two of the most common questions I get asked about my Christmas pudding recipe (in my second book) are: how do I make multiple smaller Christmas puddings in a 1-pint tin? And how long do I steam them for?
I’ll never forget walking into a certain (very famous) Parisian bakery and being surrounded by a sea of macarons; not only because of the vibrant colours, but because they were all gluten-free! So do as I do and give a little Parisian gluten-free magic this Christmas, conjured up right in your own kitchen.
This is my favourite use of sweet festive leftovers, including Christmas cake and leftover biscuits or cookies (I use gingerbread), which pair so well with my gluten-free brandy snap baskets.
