Sweetcorn fritters are always a treat. But have you tried smoky sweetcorn pepper fritters? They make a really cool side to any number of dishes, but they also stand up to being the star of the show and can be served as a delicious lunch with salad. The fritters are egg and dairy free, so suitable for vegans as well as vegetarians.
Crisp on the outside and soft on the inside, these sweetcorn spinach polenta triangles make a great base for refried black beans. Serve with a zingy Mexican salsa. Keep it plant based or add feta cheese and soured cream if liked.
A large and delicious rhubarb polenta cake made with buckwheat flour and cornmeal. There’s white chocolate for added richness and the rose flavouring is optional but recommended. It’s the perfect gluten-free bake for rhubarb season.
For those not in the know, Honeybuns is a gluten free bakery selling all types of cakes and biscuits throughout the UK. Established by the appropriately named Emma Goss-Custard in Oxford in 1998, Honeybuns has moved from a lone bicycle delivering homemade cakes, to a company employing 25 people. It is now located at Naish Farm in Dorset, where a nature reserve has taken the place of conventional agricultural activities and the farm buildings have been converted into a bakery. An old chicken shed now houses the Bee Shack cafe, which claims to serve the best gluten free cream tea in Dorset. Canny punters head there to get their fix. For those keen to try this exclusive experience, make sure you turn up on the first Saturday of every month – that’s the only day it’s open.
A simple yet sophisticated bake which works particularly well as an adult dessert. It’s very rich and not overly sweet and is delicious served with cream and raspberries. It’s a bit of a winner too because my chocolate polenta cake is naturally gluten-free.
New challenges are popping up all over the place at the moment and I can’t keep up. However, Jacqueline of Tinned Tomatoes recently revived an old event, Bookmarked Recipes, founded by Ruth of Ruth’s Kitchen Experiments. The idea is to actually use some of those recipes we all bookmark and then somehow don’t get around to actually using – I have an awful lot of those. Recently, I saw a post on honey cornbread on Black Book Kitchen Diaries and for some reason it immediately appealed and I bookmarked it. Unusually, it hasn’t been hanging around that long in my bookmarked folder either. On day 9 of a summer cold (I wrote this a while ago and am happy to report the cold only lasted 15 days!) and feeling rather lacking in energy, I wanted to make something really quick and easy. This fitted the bill: throw the dried ingredients together and then add the wet – simples! The original recipe comes from All Recipes, but I’ve adapted it from the American measures, replaced the vegetable oil with olive oil and also added some chocolate – how could I not? This is how I did it:
- Sifted 125g wholemeal flour, 130g fine polenta, 30g caster sugar and 1 scant tbsp baking powder into a bowl.
- Chopped 50g 70% dark chocolate and mixed this into the flour.
- Made a well in the middle and broke 2 duck eggs into it.
- Started to mix these in, adding 3 level tbsp runny honey and 50ml olive oil as I went.
- Mixed in 225ml double cream.
- Poured into a 9″ x 9″ square mould and baked at 180C for 25 mins.
- Spooned a little honey onto the hot cake and spread this around to give it a shiny top.
- Left to cool then cut into 16 pieces.