Pumpkin and Date Cake

170g gluten free flour - Doves Farm self raising or Infinity Foods brown rice flour etc.

1 tsp gf baking powder

Half tsp grated nutmeg

Quarter tsp ground mace

Zest of one orange

Half tsp ground cinnamon

2 large eggs

100g dark brown soft sugar

1 small pumpkin (or small butternut squash)

4 tbsp light olive oil

125g pitted dates, sliced

a handful of walnuts


Preheat oven to 180 degrees C.


Cut the squash/pumpkin in half and remove the seeds, place on a baking tray cut side up and roast until soft, approx. 30 minutes.  Remove from the oven and allow to cool before pureeing the flesh in a food processor.  Butter and flour a loaf tin or a 23cm springform tin.


In a bowl sift together the flour, baking powder, nutmeg, mace and cinnamon and set aside.  In another large bowl whisk together the eggs and sugar, add the squash/pumpkin puree, orange zest and oil and stir.  Add the chopped dates and walnuts and fold the flour into the mixture.  Spoon the mixture into the prepared tin.  Bake in lower third of the oven for approx. 55 minutes, until a skewer comes out clean.  Allow to cool for 10 minutes before turning out onto rack.


Goan Prawn Curry

Goan Prawn Curry (serves 4)

450g peeled, cooked or raw king prawns

1 large onion, chopped

2 cloves garlic, finely chopped

1 chunk ginger, finely chopped

1 red chilli, deseeded and roughly chopped

4 large tomatoes, finely chopped (or whizzed in a food processor)

400ml coconut milk

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

half tsp turmeric

half tsp salt

half tsp black mustard seeds

juice of half a lemon

1 tbsp olive oil/coconut oil


Heat the oil/coconut oil in a large pan and add the mustard seeds, stir continuously until you hear the mustard seeds start to pop.  Add  the onion, garlic, chilli and ginger and fry until soft.

Add the cumin, coriander, paprika, turmeric and salt and stir well.

Add the tomatoes, coconut milk and lemon juice and bring to the boil, simmer gently for 15 mins.

Add the prawns to heat through if cooked, or cook for a few minutes until they turn pink if using raw prawns.