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 out
in 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 DesignEditor.
Her favourite food istacos with hot chilli.
Lauren is our head
Feature Writer.
She enjoys baking treats
for her children.
Rebecca is ourBecky is our Sub-editor.Her favourite dessert ischocolate layer cake.
Xiaotian is our
Researcher.
She enjoys tasting foods
from across the globe.
Bethany is our PageEditor.
She likes to cook usingnew ingredients.
Hannah is our Feature
Writer.
She enjoys cooking for
her family and friends.
Don’t forget
to subscribe to
Divine
P.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 Out
IN 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
70Our guide to eating out in Asia.
19Halloumi and bacon rolls.
18 Broccoli quinoa bites.
19Bruschetta 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
editorial@divinemagazine.co.uk

Divinemagazine.co.uk 5
Regulars
12 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.
76Kids
get cooking
32 This month’s Divine guide to... Sheffield.
P16
P38
P16
P8 P52
P44
P43
P24
82Enter the July issue best dish challenge.
facebook.com/divinemagazine
@divinemagazine
P70

Experiment with
to make it
TV Bake Off star, Howard
flavour back into
how 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 the
special diet dishes

H
oward 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 cheese
5 radishes, thinly-sliced
100g pomegranate seeds
(1 tray)
3 sprigs of fresh mint
Juice and zest of a lime
2 tbsp extra virgin olive oil
2 tbsp organic hemp seeds
1 Newburn Bakehouse
Seeded Sandwich Thin,
toasted and roughly torn
Freshly 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... Bakeries
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.humming
birdbakery.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 // cardiff
A 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
Bread:
Pastries:
Eating In:
Value for money:
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. 9
THE BRISTOL
BAKEHOUSE // bristol
Bread:
Pastries:
Eating In:
Value for money:
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.
Bread:
Pastries:
Eating In:
Value for money:
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
No. 2
THE FUNKY MUFFIN
// birmingham
Bread:
Pastries:
Eating In:
Value for money:
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 stocked
Pastries:
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.
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.

RecipesAll 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
19delicious halloumi and
bacon rolls.

Easy gluten-
free rice and
quinoa salad
100g rice & quinoa
100g feta cheese in oil
crumbled
50g 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
oregano
Juice of half a lemon
Salt and pepper
5 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.
SERVES 4 PREP: 5 mins
Cook: 5 mins
Delicious rice and quinoa salad.

17Divinemagazine.co.uk
200g gluten-free pasta
50g fresh lime juice
2 cloves garlic, minced
2 tsps chilli powder
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp honey
50g olive oil gluten-free
non-stick cooking
spray
350g large shrimp,
50g baby spinach
leaves
100g cooked black
beans
50g 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 rice
300g block extra firm
tofu
2 tsps coconut oil
2 tsps soy sauce or
tamari
Fresh ground pepper
100g thinly sliced
carrots
75g cup cooked, shelled,
edamame
3 tbsps toasted sesame
seeds
Handful of chopped
cilantro or pea sprouts
For the dressing:
2 tbsps white miso
2 tbsps agave nectar or
brown rice syrup
1 tbsp sesame oil
2 1/2 tbsps rice vinegar
1 shallot, minced
Juice 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
SERVES 4 PREP: 10
mins Cook: 10 mins
SERVES 4 PREP: 10
mins Cook: 15 mins
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 flour
2 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
cheese
10 rashers pancetta
1 tbsp chopped chives
Pinch 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 stock
140g instant polenta
2 tbsps fresh basil,
chopped
2 tbsps olive oil
9 tsps olive tapenade
9 semi-dried tomatoes,
halved
100g mixed salad leaves
Pinch of salt and black
pepper
SERVES 2 prep: 15
mins cook: 12 mins
SERVES 2 prep: 10
mins cook: 70 mins
6 free-range eggs
100g goats cheese
1 medium sized raw
beetroot, coarsely
grated
1 large clove garlic,
crushed
2 tsps butter or oil
Salt and pepper to taste
1 tbsp capers
Beetroot and
goat’s cheese
frittata stack
SERVES 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 blinis
MAKES 30 prep: 5 mins
cook: 60 mins
120g gluten-free self-
raising flour
150ml milk
2 tbsps pesto
1 tsp olive oil
Salt and black pepper
4 tbsps cream cheese
150g 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 oil
1 tsp cumin seeds
A 2 inch cinnamon stick
1/2 medium onion,
chopped
4-5 cloves garlic,
chopped
1 serrano chilli pepper,
chopped
1/4 tsp turmeric
powder
1/8 tsp cardamom
powder
1 tsp coriander powder
3/4 tsp garam masala
powder
1/2 tsp red chilli
powder
1 tsp salt
2 large tomatoes,
chopped
150g tempeh, cubed
100ml water
150g 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
asparagus
SERVES 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.
SERVES 2 PREP: 20
mins Cook: 30 mins
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 white
2 lemons
A few sprigs of fresh
flat-leaf parsley
1/2 fresh red chilli
3 spring onions
For the salsa:
1 red pepper
10 cherry tomatoes
1 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 hot
salsa
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 pepper
1 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!
SERVES 2 PREP: 20
mins Cook: 20 mins
SERVES 4 PREP: 10
mins Cook: 15 mins
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 on
100g runner beans
100g green beans
A large handful of
yellow French beans
100g podded fresh peas
40g unsalted butter
Olive oil
2 lemons
1/2 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 vegetables
each 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.
SERVES 2 PREP: 20
mins Cook: 30 mins
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 blueberries
5-6 lemons (to make
100g lemon juice
and 2 tbsps of zest)
150g sugar
4 eggs
25g 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
SERVES 8 PREP: 95
mins Cook: 45 mins
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 minutes
5. 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 water
2 medium, very ripe
bananas
Banana pudding:
815g unsweetened
coconut milk
6 heaping tbsps gluten-
free corn starch, sifted
3 large egg yolks
1/2 tsp kosher salt
75g sugar
1 tsp vanilla
Most of the banana car-
amel (set some aside for
topping on the finished
pudding)
SERVES 4 PREP: 10
mins Cook: 25 mins
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
gum
1/8 teaspoon kosher salt
3 tbsps sugar
3 tbsps light brown
sugar
2 tbsps unsalted butter
1 tsp vanilla extract
2 tbsps milk
75g miniature
chocolate chips
For the ice cream:
250g sweetened
condensed milk
2 tsps vanilla
extract
1 pint heavy whipping
cream
Chocolate Chip Cookie
Dough Ice Cream
SERVES 4 PREP: 10
mins Cook: 30 mins
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 Butter
3 eggs
250g of dark choco-
late
3 tsp of vanilla ex-
tract
75g of self-raising
gluten-free flour
60g cocoa powder
300g 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 moody
and 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”
SERVES 4 PREP: 10
mins Cook: 15 mins
Tasty beetroot brownies.
Lisa at home in
Cornwall.
Features

Regular
Afternoon tea
With 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 chips
Sheffield 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 brunch
The 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 Italian
As 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 treats
If 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 lunch
The 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 produce
The 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 night
Jury’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
diagnosis
by Rebecca
General Practitioners have come under increasing fire recently.

Section
Thousands
of people
have been
misdiagnosed
“
”
coeliac
the UK
realise
the
Could
because
getting
wrong?
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 Clothier
shares 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 chef
Confessions

“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
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
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 ale
1 bottle of St. Pe-
ter’s G-Free
2 tbsp frozen
limeade
2 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 at
home
Features
“It’s a lovely, elegant
bottle that fits in the hand
just right
”
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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Review
Reviews
Simply Divine
We head to London and Edinburgh to check out
the capitals’ best gluten-free restaurants
Scan here for
video reviews
52seafood dish at a Michelin
starred restaurant. 53The view of London
from above.
55Italian dark
chocolate cake.55a 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 best
The 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 cooking
Rating 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 0461
Opening Hours: Lunch: Fri to Sun 12pm-2pm
Dinner: Wed to Sun: 6pm-9.30pm
Price: £40 per person including drinks and
service
Address: 181 Piccadilly, London W1A 1ER
Phone: 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-5pm
Price: 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 star
Honest 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-10pm
Price: 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, EH2
Phone: 0131 220 9980
Opening Hours: Mon-Fri 12am-11pm, Sun 12.30am-11pm
Cafe Andaluz offers a wide tapas selection.
1Cafe Anduluz
George Street
Tapas galore
watch the video review online at divinemagazine.co.uk.

Reviews
Rich, dark and Italian
The 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, EH2
Phone: 0131 225 1550
Opening Hours: Mon-Sat 7.30am-12pm, Sun 10am-
10pm
A taste of Tex Mex
There 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.
Address: 64 Thistle Street, Edinburgh, EH2
Phone: 0 131 260 9699
Opening Hours: Mon-Sat 12am-11pm, Sun 6pm-10pm
Price: About £30 for two including drink
Mexican chicken fajitas at TexMexII.
TexMexII
Thistle Street
Contini Ristorante
George Street
Chocolate cake is the best selling dessert at Contini.
2
3

Section
America:
Gaga for
The American flag on a sunny day.

E
veryone 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.”
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

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