This recipe was written by The Arundell’s Executive Chef, Ashley Wright
The best, natural (gluten free) gravy to compliment your roast dinner, using pure stock combined with the juices and flavours from your roasting joint or bird. You can’t beat it!
The preparation takes hardly any time, it uses only 4 ingredients and they are naturally gluten free. They are so tasty and super versatile, perfect for adding to a sharing platter and dipping in hummus or using as a pizza base. However you choose to serve your flatbreads, they will quickly become a staple, go to side dish!
This recipe makes about 6 small flatbreads, but you can easily halve of double quantities depending on how many you need.
Root vegetable layer bake with leeks, cannellini beans & beetroot
This light gluten free cake is infused with Wicked Wolf gin from Exmoor and served with The Cadleigh Arms’ Elderflower sorbet using Elderflowers picked from their garden.
This recipe by Tideford Organics combines hearty lentils with their Vegan Gravy topped with creamy mash to create a dish that the whole family can enjoy!