Category Archives: Salads

Salad ideas from English Country Cooking.

Gluten Free, Grain Free Yorkshire Puddings

Gluten Free, Grain Free Yorkshire Puddings

Roast Beef, Gluten Free, Grain Free Yorkshire Puddings and Roast Potatoes. Photography © Sue Todd Photography

Roast Beef, Gluten Free, Grain Free Yorkshire Puddings and Roast Potatoes. Photography © Sue Todd Photography


I’ve been almost totally gluten free since May 2017.  There have been a few exceptions which haven’t ended well especially of late.  I stopped eating gluten because I was having some massive skin reactions which so far they can’t account for.  It has settled down, I feel so much better and now if I do put gluten in I not only get itchy skin, I get a really upset tummy.  Interestingly despite always loving bread, and craving it when I first couldn’t have it, I now don’t care for it much.  On the odd occasion I do have some ‘if’ its good bread, like made on the premises or at home then I do really enjoy it.  Bought bread?? NOPE, can no longer cope with it. Totally lost the love.  If I do sample I’m always really, really disappointed.   But overall I count that as a good thing.

But Yorkshire Puddings!  How can life be without them?  I have to admit I do love a roast dinner.  It can be lentil loaf, actually I adore a lentil loaf.  But without Yorkshires and at least a couple of roasties I do struggle.  Going out for Sunday lunch is tricky because while a lot of places now cater really well for gluten free they do not make gluten free Yorkshire Puddings.  BUT they are so easy and actually we now prefer them …. So here you go.  Using arrowroot means they are also grain free which is fab.

Roast Beef and Yorkshire Puddings - © Sue Todd Photography 2018

Roast Beef and Yorkshire Puddings – © Sue Todd Photography 2018

Oh and yes you can have a go at them with gluten free flour but we find it doesn’t work so well they don’t rise greatly and they just aren’t the same.  Besides which I’m still toying with the idea of going grain free so that’s not going to help much.

The answer it seems is arrowroot.  Don’t buy it in the supermarket though as its hugely expensive for a tiny sachet of the stuff.  Go to a health food store instead where you’ll be able to buy in 500g packets.

We’ve found that it gives the most fantastic Yorkshire puddings that rise beautifully, taste great and don’t collapse on leaving the oven.


  • 4oz Arrowroot
  • 3 eggs,
  • Salt to taste
  • 180 ml Milk
  • oil, lard or dripping for the tins.


With a conventional oven you’ll need to preheat  230C/fan 210C/gas 8.  Put a drizzle of oil or a smear of lard/dripping in each tin of your Yorkshire Pudding and pop it into the oven to heat the oil through until its smoking hot.

Add the eggs to a bowl with the arrowroot and whisk to blend in. Add a good pinch of salt and whisk again. Then add the milk slowly to make a batter, mixing all the time to avoid lumps and keep mixing until the batter is smooth. If you’ve not used a jug, transfer it into a jug now as it makes pouring so much easier.  Leave it to rest.  You can make this in advance and let it stand until you are ready.

Heat a teaspoon of oil in each well of a pudding tray until smoking hot.

After about 30 minutes, remove the hot tin carefully from the oven and put on a heat resistant surface.   Carefully and evenly pour the batter into the tin and place in the hot oven for about 25 mins.

Your Yorkshire Puddings should be all golden brown and beautifully risen.  Remove from the oven and serve. Enjoy!!

Spicy chicken and cherry salad

Spicy Chicken and Cherry Salad © Sue Todd 2014

Spicy Chicken and Cherry Salad © Sue Todd 2014

I know summer is over along with the cherry season, but looking through a whole bunch of photos I came across some from the summer.  Not everyone likes sweet and savoury things together and while I detest sweet and sour recipes, I love fruit with other foods and cherries in particular.  I can sit and munch through a bag of cherries with some cheese and nuts and call it lunch quite happily.  This recipe is just wonderful summer food, for lazy hot days to eat in the garden, take on a picnic in a tiffin box or even to have at your desk if so inclined.

You can buy ready prepared korma curry paste, we always make our own simply because I’ve an allergy to cinnamon, and you can never be certain its not in there.  You can either use cold left over roast chicken for this, or cook some chicken pieces off especially.


  •  600g cold cooked chicken,
  • 450g cherries,
  • mixed salad leaves,
  • 1 bunch of spring onions

Ingredients – Dressing:

  • 1 tbsp korma curry paste,
  • 1 tsp clear honey,
  • 1 tsp lemon juice,
  • 220g tub fromage frais,
  • mint leaves stripped from stalks


Make the dressing first.  Combine the curry paste, honey, lemon juice and fromage frais with a little bit of seasoning and the mint leaves in a food processor or blender and blitz until the dressing is smooth, but still has small flecks of mint rather than a complete puree.  You can make this in advance and store for up to two days if you want to.  Its much better left for at least a couple of hours to let the flavour develop.

Tear the chicken into bite sized pieces.  Then stone the cherries.  We have one of these little ‘cherry stoner’ tools, which is great except when you jam part of your hand in it and hurts like hell.  They can also splash – so take my advice and don’t wear a white shirt you really like to do this job!  Less mess and less pain can be achieved using a knife, but it may take longer.

Spread the mixed salad leaves over a platter (or plates or lunch boxes), scatter the chicken and the cherries on top.  Trim the spring onions and chop finely before scattering over the top of the chicken, cherries and salad leaves.

Then to serve, (but not before unless taking for lunch in a box – but even then its better in a separate container) drizzle the dressing over the salad.


This also I now know, works wonderfully with salmon too!  That combination plus our recipe for korma curry paste will follow soon.