Earlier this year the search to find the Coeliac UK gluten-free chef of the year was launched. The competition was judged by Michelin star chef Giorgio Locatelli and here are the winners and their great recipes:

Gluten-free Chef of the Year Joint Winner: Christine Bailey

Christine is a health food writer, advisor, chef and cookery trainer. She is currently studying for a degree in nutrition with the Centre for Nutritional Education and Lifestyle Management validated by Middlesex University.

Apricot, Orange Polenta Cake

A delicious tangy cake the whole family will enjoy. It combines whole pureed oranges and dried apricots to increase the nutritional and fibre content and eliminates the need for lots of sugar. I actually made this for my twins’ birthday and spooned the mixture into individual muffin tins instead of a large cake. This is a simple, easy to make cake full of fruity flavours, healthy and gluten-free.

Makes 1 x 20cm cake or about 8 muffins

Ingredients

Zest of two oranges
2 oranges peeled, cut into half
200g dried ready to eat apricots
125g unsalted butter
3 eggs
3tbsp honey or agave nectar
100g gluten-free flour – a mix of rice and potato flour works well
150g quick cook polenta
2tsp gluten-free baking powder
Glaze: 4tbsp pure fruit apricot spread or fine cut marmalade

Method

1. Preheat the oven to 180°C, gas mark 4
2. Grease and line a spring form 18-20cm cake tin
3. Place the orange zest and oranges in a food processor and process to form a thick puree. Add the apricots, butter, eggs and honey and process again until smooth.
4. Place the flour, polenta and baking powder in a bowl. Add the puree and beat well. Place in the cake tin and bake in the oven for 30 minutes until a skewer placed in the centre comes out clean. Leave to cool in the tin for 5 minutes then transfer to a wire rack.
5. Heat the orange marmalade or apricot spread until runny then brush over the top of the cake while warm.
6. Leave to cool before serving. Great as a pudding or afternoon tea time treat served with crème fraiche

Joint first Gluten-free Chef of the Year: Vanessa Scott

Vanessa has led the award winning kitchen as head chef at Strattons Hotel in Swaffham, Norfolk for the past 18 years. Under Vanessa’s instruction the kitchen is very proactive regarding guests’ dietary requirements, especially as her daughter-in-law has coeliac disease.

Twice-baked Binham Blue & Potato Soufflé

Makes 8-10 soufflés

Ingredients

butter to grease the moulds
100g spinach, washed & finely chopped
100g rice flour
4 eggs, separated and extra egg white to create lightness
350g Binham Blue cheese
450g/1lb floury potatoes
½ tsp horseradish
salt & black pepper
1 tsp raising agent

Raising Agents Baking powder should not be used. This often contains wheat flour as a filler. There is no need to mix a gluten free baking powder beforehand, simply use the pure raising agents as required. We use this mix depending on the recipe; Bicarbonate of Soda, Sodium Bicarbonate This white powder releases carbon dioxide when it is mixed with an acid solution and warmed. These gas bubbles expand causing the mixture to rise. If there is
no acidity in the mixture, bicarbonate of soda and cream of tartar should be added in equal
quantities and well mixed in. Cream of Tartar This is a weak acid in powder form for activating bicarbonate of soda.

Method

1. Preheat oven to 190°C
2. Butter 10 metal moulds or 8 glass ramekins
3. Cook and mash the potatoes with the 4 egg yolks, stir in half the cheese and all the flour.
4. Season to taste with salt & black pepper. Fold in the finely chopped spinach and horseradish.
5. Whisk egg whites until stiff, fold into the mixture.
6. Spoon the mixture into the moulds
7. Place in a bain marie and half fill with boiling water.
8. Bake 18-20 minutes until just set. Allow to cool and sink. Cover with cling film and store in fridge.
9. When ready to serve preheat oven to 200°C. Run a knife around the edges of the soufflés and turn out onto a baking dish. Crumble the remaining cheese with cream to make a paste & spoon over the soufflés and return to the oven for 10 minutes until crisp. Serve immediately with a mustard dressed green salad.

Outstanding achievement winner: Sophie Haskins, Catering Student

Sophie Haskins has just completed a BTEC national diploma in Hospitality and Catering Management at City of Bristol College. She has passed the course with three Distinctions and is going to Bournemouth University to study International Business in Hospitality and Catering Management.

Oshi Sushi

Makes 20 pieces

Ingredients

340g sushi rice
20 halved cooked prawns
Cucumber
2 tsp toasted sesame seeds
30g chopped pickled ginger
Soy sauce to serve* (Please check Coeliac UK’s Food and Drink Directory for a suitable gluten-free product)

Method

1. Cook 340g sushi rice in 375ml water.
2. Lay 20 halved cooked prawns in diagonal rows in an 18cm x 27cm cake tin lined with cling film.
3. Peel cucumber in strips and lay between the prawns.
4. Mix 2 tsp toasted sesame seeds and 30g chopped pickled ginger into the rice.
5. Press firmly in an even layer on top of the prawns and cucumber in the tin.
6. Chill for 1 hour.
7. Then cut into symmetric neat squares.
8. Serve with soy sauce.

A career in the food industry coupled with a passion for eating out and always eating whatever is put in front of me, was thrown into chaos after diagnosis with coeliac disease. Working in the commercial food industry as a product developer – meetings stuffed with tastings and talking about food – quickly became an issue and is not a long term career option when you can’t eat wheat. As most people diagnosed with any dietary condition will know, the news can throw you into a frenzy of questioning who you are, what you eat, and in my case what I did for a living.

After spending 10 years of my life investing in a passion for food, I decided to use the diagnosis as a positive… to learn even more about food, just ones that were gluten free. It remains a challenging disposition but I have so much to learn and just 18 months on I have barely scratched the surface. I am fascinated by the cooking opportunities presented by many of the under utilised naturally gluten free grains. A recent disaster with amaranth while interesting, proved I have masses to learn and understand, but all this is done –mostly – with a positive approach.

In my experience, the food industry and catering world see special diets as an inconvenience. Faced with my own dietary requirements that impact on my long term health, I wanted to prove that we aren’t just “fussy eaters”, a reputation that can be stressful to deal with and often ruin a meal out. I believe its all in the approach and here’s how I personally chose to go about it:

Keep eating out! – Even though it can be stressful, I refuse to miss out on one of life’s pleasures and continue to eat out. Restaurateurs must be challenged to accommodate their diner’s needs if they are going to remain competitive. The more people that raise the profile of dietary requirements, the easier it will become for all of us.

Be organised – Let’s face it, food spontaneity is reduced when you have special dietary concerns. I always struggle with breakfast on the move so try to have snacks with you, or know where you can always get something.

Book a table – Let the restaurant know of your condition beforehand when you book the table – it prevents putting the chef in a panic.

Research restaurants – I am always on the look out for places that I think will accommodate me and add them to my list of places to try.

Study the menu– Just looking at the menu will give you insight into whether the place is suitable for you. If there are lots of fried foods on the menu for example it probably won’t be the best option. I find places that use simply cooked seasonal ingredients are the best bet – it shows confidence in the kitchen.

Talk to staff – I always have a quiet word with the waiter to explain my condition and the importance of safe food. Take a deep breath – I do every time – and make sure you eat safe food. I find being positive, smiley and patient makes the experience pleasant for all involved. Remember we are often educators and ambassadors.

Say thank you – If the meal was a good experience, they treated you well and the food was good and safe, let them know. I often tell them the reaction I get at other restaurants, and say that I will be adding them to my list of trusted places.

Must try harder – Likewise let them know if there are improvements to make – in a charming way of course. With chain restaurants I often get the head office address to share my experiences.

Too much? – If all this seems like too much work and effort, eat out less! In all honesty that’s what I had to do. We used to eat out a couple of times a week – now it’s only twice a month. But the best bit is we eat at much nicer restaurants who are charming and accommodate me effortlessly.

Kim has a great blog following her new gluten-free life and adventures, it’s very interesting reading, so make sure you have a look.