Gluten-free recipes that actually taste good

Apple recipes

Chunky garlic and lemon calamari

1-2 minutes

Five-ingredient recipes

Cheat’s white-chocolate mousse

Corn recipes

Steamed salmon with Thai corn puree

5 to 10 minutes

Soup recipes

Spicy seafood broth with herbed coconut jasmine rice

20 minutes

Ploughman’s pickle with Serrano ham

1 hours

Jelly recipes

Rose-petal jelly

1¼ hours

Rose-petal jelly

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus resting time

Cooking Time 1¼ hours

Ingredients

3 cups water
The petals of 6 dark red, edible, pesticide-free roses
Juice of 1 lemon
400 g sugar
3 gelatine leaves

Method

Place the water and rose petals in a blender and briefly pulse to chop.

Place the mixture in a saucepan and bring to a fast simmer, then remove from the heat. Set aside for 30 minutes to let the flavours infuse.

Strain through a sieve then return the liquid, covered, to a medium to low heat for a further 30 minutes. Add the lemon juice and sugar and allow to dissolve before boiling for 10 minutes. Remove from the heat and leave to cool slightly.

Soak the gelatine leaves in cool water to soften, then squeeze out the excess liquid. Dissolve in the rose-petal liquid then pour into sterilised jars and leave to set to a wobbly jelly.

Cook's note: Serve with vanilla sponge cake and ice cream or on double-thick yoghurt with pistachios.

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Spicy seafood broth with herbed coconut jasmine rice

Ploughman’s pickle with Serrano ham

Rose-petal jelly

Rose-petal jelly

Ingredients

Method