{Brick Lane} Arepas Van | Gluten Free Review

Wandering through the streets on a Saturday, watching people balance wicker baskets on bicycles, whilst a man with a harp strolls past and people drink freshly squeezed juice and coconut water (I must admit we were the juice and coconut … Continue reading

Cooking With Passion: Review of Christine Patchett’s Cookery School ‘What-No Gluten?’ Day and My Favourite Recipes

For my 21st Birthday, my Boyfriend’s lovely Mam, booked me two places on Cooking with Passion with Christine Patchett which take place in and around Hull; ; this one was a ‘What- No Gluten?’ course. So armed with our list of recipes, … Continue reading

Gluten Free Chilli con Carne and Cornbread

So the weather outside is frightful and the fire is so delightful….since there’s no place to go, lets stuff our face with a warm smokey chilli served with this delightfully sweet cornmeal. You can adapt chilli with anything that you have in your cupboard, butter beans (any beans actually), sweet potato, chickpeas, you can add in more chilli to give it a bit of fire. This recipe serves around 6, depending on how hungry you are? I’d recommend making this chilli ad leaving it in the fridge for a day….I don’t know if anyone knows why but chilli always tastes better the next day?!

Chilli con Carne



1 large onion chopped

2 cloves of garlic

1 pepper, chopped

500g of Beef mince

Chilli Powder




Salt and Pepper

1 Tin of Kidney Beans

1 Tin of Cannelloni Beans

1 Tin of Mixed Beans (Flageolet Beans, Pinto Beans, Borlotti Bean)

2 Tins of Chopped Tomatoes

A Wedge of Lemon



Chop the onions and garlic, add some oil and fry for a few minutes, add in all the spices (about a heaped teaspoon of each should be enough but adjust to your taste) and season with salt and pepper. Add in the mince and brown off for a few more minutes. Drain all the beans, add them to the pan with the chopped tomatoes. Bring the heat down  and add in a wedge of lemon (Remove before serving) and leave to simmer for about an hour, stirring every now and them to make sure it doesn’t catch on the bottom of the pan.


This chilli is lovely served with some fluffy lime rice and cornbread. But its also incredible on jacket potatoes or with nachos.



This recipe was from an american website, so everything is in cups. I actually have a cup cooks measure, but if you don’t its easy to find conversions online.



1 and 3/4 cups of Polenta (course cornmeal)

2 Teaspoons of Baking Powder

1 Teaspoon of Salt

2 Eggs

2 Teaspoons of Honey

2 Cups of Milk

2 Tablespoons of melted butter



Preheat the oven o around 180 degrees and grease a tin to cook your loaf in.

In a small bowl, combine the cornmeal, baking powder and salt, whisking well with a fork.

In another bowl add the eggs (whisked), honey, milk and butter and stir.

Pour the dry ingredients into the wet until just combined. Pour the batter into the tin and bake for around 20-25 minutes. Allowing to cool a little before removing from the tin.


You can use this just as you would any other bread, as well as serving it with the chilli, I also toasted it and make croutons, as well as making a sandwich, it does get dry quickly though so eat fast.