Instant Pot Carrot and Swede Mash

Carrot and Swede Mash is an incredibly versatile vegetable dish. It is very satisfying and a great option if you are avoiding heavy carbs. Using the Instant Pot is a great way to make Carrot and Swede Mash as you can get it on the table in just 20 minutes.

Carrot and Swede Mash in a black bowl on a wooden board

Carrot and Swede Mash is in my top five foods ever. It may seem an innocuous vegetable side dish but for me it sums up comforting homely cooking. My parents and both sets of grandparents made it every Sunday, so it didn’t matter where we were eating Sunday lunch growing up, Carrot and Swede Mash would be served.

Carrot and Swede Mash was also one of the first recipes I blogged about here at From The Larder, as part of my love letter to the Sunday Lunch. There was no real recipe involved in that post so today I correct that substantial error here.

Why do I love Carrot and Swede more than life itself?

  • It’s fresh, earthy and entirely comforting.
  • The carrot and swede are cooked in stock for ultimate flavour.
  • Lots of butter, black pepper and salt.
  • It’s so versatile and goes with any meal where a vegetable is required. My favourite is alongside grilled pork chops.

Carrot and Swede Mash in a black bowl on a wooden board

Why use the Instant Pot?

The Instant Pot is quick, hands off and yields the best results for Carrot and Swede Mash every time.

This is my first Instant Pot recipe on the website and I intend for it to be the first of many. Since I received one for my birthday last year my Instant Pot and I have embarked upon a love affair for the ages.

An Instant Pot is a 7-in-1 multi-functional cooker that does the same job as an electric pressure cooker, slow cooker, rice cooker, steamer, warmer, saute/browning and yoghurt maker. If you don’t have one yet, then add it to your wish list now.

I use it most days as it has cut down on my time in the kitchen, makes quick work of stews, soups, stocks and braising meat and produces amazing delicious results.

However when I discovered how easy it was to make Carrot and Swede Mash in our relationship took on a deeper more meaningful direction.

How to make Carrot and Swede Mash in the Instant Pot

  1. Place the diced carrot and swede in the Instant Pot and pour over 250ml stock.
  2. Click the lid into place, set the valve to sealed, press Pressure Cook and set the timer for 8 minutes. (Bear in mind it takes about 5-8 minutes for the pot to come to pressure)
  3. Once the timer goes off you can quick release the pressure from your pot. Once the steam has gone, open the Instant Pot and turn off.Carrot and Swede in the Instant Pot
  4. Drain the carrot and swede. Return the vegetables to the Instant Pot. You can remove the inner pot from the machine which I find easier when mashing.Carrot and Swede being mashed in the Instant Pot
  5. Add the butter, salt and pepper to the carrot and swede and mash with a potato masher until relatively smooth.
  6. Check the seasoning and serve.

Pro Tips

  • Do use organic vegetables if you can. Very good carrots especially make such a difference.
  • Use either fresh stock or a stock cube. Growing up my family just used to boil the veg in water but the stock infuses the vegetables with so much more flavour. And do not discard the stock after draining but re-use for the gravy.
  • You can add a sprinkling of freshly grated nutmeg which adds a lovely flavour.
  • Try adding a couple of tablespoons of whipping cream to the finished mash if you want a version that is really creamy and delicious.
  • If you want to prepare the carrot and swede earlier in the day you can keep the mash in the Instant Pot on the Keep Warm setting.

How to prepare a swede

  1. The best way to peel a swede is using a knife. A vegetable peeler just doesn’t cut it.
  2. Keep the knife at an angle and move it gently around the vegetable, taking care to only remove the skin.Peeled swede ready to be chopped on a wooden board
  3. Using a good sharp chef’s knife cut into the swede about a third into the circumference, then turn the swede so the flat sides are on the chopping board. This makes the swede a more manageable size to cut.
  4. Dice the swede into about 1.5cm cubes, although I’m not totally uniform about it.Diced Carrot and Swede in a black bowl

Can you make Carrot and Swede Mash without the Instant Pot?

Of course, I made Carrot and Swede Mash the regular way for nigh on 20 years. It’s still easy but takes a little longer. The only changes are:

  • You need to cook the carrot and swede in a large saucepan.
  • Instead of the mere 250ml of stock that you cook the carrot and swede in, you need to pour in enough stock to completely cover the carrot and swede.
  • Place the lid on the saucepan, bring to a boil and then turn down to simmer for 45 minutes.
  • The rest of the method is exactly the same.

Carrot and Swede Mash in a black bowl on a wooden board

Can you make Carrot and Swede Mash ahead of time?

Yes you can, I make it most Sundays for our Sunday Lunch and prepare a huge batch so we can dig into it throughout the week. It lasts about 5 days in the fridge.

Can you freeze Carrot and Swede Mash?

Absolutely. Let the mash cool then store in an airtight container in the freezer. It will be good for about 3 months.

Need more vegetable side dishes?

Gluten-Free Cauliflower Cheese
Braised Red Cabbage
Roasted Aubergine and Courgette with Sumac and Herbs
Cream Baked Roast Potatoes
Garlicky Slow Braised Tomato and Aubergine
Duck Fat Roasted Parsnips with Thyme

If you make Carrot and Swede Mash then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Carrot and Swede Mash in a black bowl on a wooden board
Print Recipe

Instant Pot Carrot and Swede Mash

Carrot and Swede Mash is an incredibly versatile vegetable dish. It is very satisfying and a great option if you are avoiding heavy carbs. Using the Instant Pot is a great way to make Carrot and Swede Mash as you can get it on the table in just 20 minutes.
Prep Time5 mins
Cook Time16 mins
Course: Side Dish
Cuisine: British
Servings: 6 people
Calories: 133kcal
Author: Georgina Hartley

Equipment

  • Instant Pot

Ingredients

  • 1 swede 800g
  • 500 g carrots peeled and chopped roughly
  • 250 ml chicken stock or vegetable stock or water
  • 50 g unsalted butter
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Place the peeled and diced carrot and swede in the bottom of the Instant Pot.
  • Pour over the stock.
  • Place the lid on the Instant Pot and set the valve to sealed.
  • Press Pressure Cook and set the timer for 8 minutes.
  • When the timer goes off, turn off the Instant Pot.
  • Quick release the pressure from the pot.
  • Drain the carrot and swede and return to the Instant Pot.
  • Add the butter, salt and pepper and mash until relatively smooth.
  • Serve straightaway, sprinkled with parsley if you like.

Notes

  • This is the Instant Pot we use.
  • Use organic vegetables if you can.
  • You can use fresh stock or a stock cube. Don’t waste the stock when you drain the vegetables though but reserve for making gravy.
  • Make Ahead – you can make and keep in the fridge for up to 5 days in an airtight container.
  • Freeze – you can freeze Carrot and Swede Mash for up to 3 months.
  • You don’t need to use the Instant Pot, a large saucepan will do as well. However, you must cover the vegetables with the stock and cook for 45 minutes with the lid on. The rest of the method is the same.
  • Add a splash of whipping cream for the ultimate Creamy Carrot and Swede Mash.

Nutrition

Calories: 133kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 223mg | Potassium: 507mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14130IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg
Filed Under: Side Dishes and Vegetables Tagged With: ,

Braised Red Cabbage

Braised Red Cabbage is a wonderfully sweet tangy and spiced side dish for your winter gathering. It tastes wonderful alongside a roast turkey but equally well with rib of beef, game or even a nut roast. Make it ahead of time and stash in the freezer as it re-heats brilliantly.

Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

Everyone in our family has their own ideas over the one side dish that simply must be present on the festive table. My sister advocates for brussel sprouts, Luke clamours for cheesy leeks and I stamp my foot for mashed swede with caramelised onions. However, there is one thing that we can always agree on. Braised Red Cabbage. It’s a must on Christmas Day and in fact I try to cram it into as many meals as I can during this cold season.

Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

Why is this Braised Red Cabbage so marvellous?

  • Apples, red onions, red wine, balsamic vinegar and spices give a delightful full bodied sweet and sour flavour.
  • Cabbage is cooked until just tender, rather than being over-softened in the braise.
  • It can accompany any roasted meat, nut roast or pumpkin dish.
  • Ready in just 45 minutes and is mostly hands off cooking.
  • Easy to make ahead and freeze. It actually tastes better that way.
  • Stunning colour – makes any table more festive.

Ingredients for Braised Red Cabbage

How do you make Braised Red Cabbage?

For more detailed instructions view the recipe card at the end of this post.

  1. Melt butter in a large wide bottomed pan.
  2. Add shredded red cabbage and cook until well coated with the butter.
  3. Stir in the sliced red onions, grated apple, allspice, a whole star anise and seasoning. Process shot of making braised red cabbage in a large pan
  4. Place the lid on and cook on a gentle heat for 30 minutes.
  5. Stir in the red wine, balsamic vinegar and sugar. Process shot of making braised red cabbage in a large pan
  6. Place lid back on and cook for a final 15 minutes.
  7. Serve scattered with pomegranate seeds.

Pro Tips

  • You can substitute the balsamic vinegar for apple cider vinegar if you would like a sharper flavour.
  • Remember to remove the whole star anise before serving.
  • Braised Red Cabbage tastes amazing alongside your Glazed Christmas Ham.

Close up of Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

Do you need to add the sugar?

The sugar balances out the sharpness of the vinegar. However, if you are avoiding refined sugar then you can substitute with honey or maple syrup. The end result won’t have the same sweetness and will take on the flavour of your substitution.

Can you make vegan Braised Red Cabbage?

Absolutely. The only ingredient you need to switch out is the initial butter. You can use vegan butter or olive oil.

Can you freeze Braised Red Cabbage?

Yes, in fact I heartily recommend it. Braised Red Cabbage tastes better if you make it ahead and it retains its rich flavour during the freeze. Just bring it out of the freezer the night before to defrost thoroughly before re-heating for 10-15 minutes in a lidded saucepan.

How long does Braised Red Cabbage keep for?

You can make it about 3 days in advance but store in the fridge. Re-heat before serving.

Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

If you are looking for more accompaniments to your Roast/Christmas Dinner then why not try:

Sage and Chestnut Stuffing
Yorkshire Puddings
Cauliflower Cheese
Cream Baked Roast Potatoes
Duck Fat Roasted Parsnips with Thyme
Cranberry Clementine Sauce
Gluten-Free Gravy

If you make Braised Red Cabbage then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board
Print Recipe

Braised Red Cabbage

Braised Red Cabbage is a wonderfully sweet tangy and spiced side dish for your winter gathering. It tastes wonderful alongside a roast turkey but equally well with rib of beef, game or even a nut roast.
Prep Time8 mins
Cook Time45 mins
Course: Side Dish
Cuisine: British
Servings: 6 people
Calories: 163kcal
Author: Georgina Hartley

Ingredients

  • 1 tablespoon unsalted butter
  • 1 small red cabbage about 700g, shredded thinly
  • 1 red onion halved and sliced thinly
  • 2 dessert apples grated
  • 1 teaspoon ground allspice
  • 1 whole star anise
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 100 ml red wine
  • 100 ml balsamic vinegar
  • 3 tablespoons soft light brown sugar
  • 75 g pomegranate seeds

Instructions

  • Melt the butter in a large saucepan then add the shredded red cabbage and coat thoroughly.
  • Add the red onion, apples, ground allspice, star anise and seasoning and mix it all together. Place a lid on and cook on a low heat for about 30 minutes or until the cabbage is soft.
  • Pour in the red wine, balsamic vinegar and sugar and stir together until completely combined. Place the lid back on and continue cooking for a further 15 minutes until the liquid has reduced by a third.
  • Serve scattered with pomegranate seeds.

Notes

  • ACCOMPANIMENTS - Braised Red Cabbage is equally excellent with Rib of Beef, Roast Turkey or even a Nut Roast.
  • VEGAN – Swap the butter for olive oil.
  • BALSAMIC VINEGAR – You can swap for apple cider vinegar to give a much sharper flavour.
  • SUGAR-FREE – Swap the brown sugar for honey or maple syrup. Or just leave it out – the end result will have a mellow tang rather than a more even balance of sweet/sour.
  • FREEZING - Make a couple of weeks ahead of time and stash in the freezer. Braised Red Cabbage defrosts and re-heats particularly well.

Nutrition

Calories: 163kcal | Carbohydrates: 32g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 240mg | Potassium: 509mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1652IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 2mg
Filed Under: Side Dishes and Vegetables Tagged With: , , , ,

Baking Essentials Gift Guide

Are you stuck what to get the baker in your life? Or are you putting together a little wish list of your own? Well this Baking Essentials Gift Guide is a little special as I have scoured the internet to find the best deals on all your baking essentials. Everything is priced under £10, meaning that these gifts are perfect for a Secret Santa or a stocking filler.

That’s not all, I’ve also thrown in a bonus gift guide if your passion is really in baking yummy layer cakes. Have a look below, you are sure to find exactly the gift you need.

A collage of images of baking essential for stocking fillers

  1. DENIM APRON
    When I was working on the cake stall I would always get comments on my denim apron. The good news is that I’ve found this denim apron at an amazing price. And it’s just as stylish.
  2. BALLOON WHISK
    An indispensable item in baking. I use a balloon whisk from everything to custards to beating eggs to whipping up double cream. You really can’t go wrong with this Oxo Good Grips Balloon Whisk.
  3. MUFFIN WRAP
    Do you want your muffins to look as good as the ones from the bakery? Then grab these gold patterned muffin wraps.
  4. SILICONE SPATULAS
    If you’re making caramel, chocolate, buttercream or scraping out bowls and jars then silicone spatulas are the only utensils that will get the job done properly. And these spatulas are great as they are crafted in one piece and come in a range of sizes.
  5. GOOD QUALITY EXTRACTS
    Nielsen-Massey make excellent extracts. Choose from Almond Extract or Vanilla Extract or even Lemon Extract.
  6. SILICONE PASTRY BRUSH
    Since I turned to silicone pastry brushes I’ve never looked back. They are dishwasher proof, clean up really well and last an age. I love this Zeal Silicone Pastry Brush in Mustard.
  7. DIGITAL SCALES
    I was taught to bake in weights rather than volume measurements and I really know no other way. It’s reliable, accurate and these excellent scales are under £10. For more reasons why you should make the switch take a look at my post on why you should weigh ingredients rather than measure with cups.
  8. OVEN GLOVES
    It’s important to have a lovely pair when you’re pulling your pies and cakes out of the oven and these do just the trick.
  9. COOKIE CUTTERS
    These cookie cutters are great because you can choose the fluted or plain edge to your cookies. Although the most common use for these cookie cutters in my kitchen are for the perfect shaped scones.
  10. PIE TIN
    This pie tin is brilliant because the perforations mean a perfectly baked pastry base. No soggy bottoms here.
  11. METAL MIXING BOWL
    Metal mixing bowls are the best choice. They are light, easy to clean and keep your ingredients cool as you are mixing them. Plus they don’t retain odour and can stack really easily. I have them in a variety of sizes.
  12. MAGNETIC MEASURING SPOONS
    There are no pesky metal rings keeping these measuring spoons together, they stick with magnets. So much easier to store, use and clean. Plus the double sided measures here mean you can measure both liquid and dry ingredients without a wash in between.

And now for that bonus Baking Essentials Gift Guide I promised you. The below guide is for the cake obsessed. You know, the friend who can’t stop bringing delicious layer cakes into work. The guide includes all the basics for making and decorating beautiful cakes, plus everything is under £10.

A collage of images of baking essential for stocking fillers

  1. CAKE LEVELLER
    A cake leveller is something you don’t know you need until you have one. It can even off the domed tops of your sponges creating a perfectly flat layer for decorating so you can avoid wonky cakes. It also can split a sponge in half, creating thinner layers for your sponges.
  2. OFFSET SPATULAS
    Absolutely essential when decorating your cake with buttercream. These offset spatulas allow you to create beautifully smooth or rustic swirls of icing around your cake. The range of sizes mean you can really achieve perfection.
  3. DECORATING TURNTABLE
    The ability to spin your cake around as you are decorating it is so useful when decorating your cake. This decorating turntable is basic but does just the job.
  4. ANODISED ALUMINIUM CAKE TIN
    The silver light metal of these Anodised Aluminium Cake Tins conducts heat evenly meaning your cakes are perfect every time. Your cakes will slip out of their tins no problem. However, you must always handwash. They come in all range of sizes but the 8 inch round x 4 inch deep ones are my go-to.
  5. CAKE BOARDS
    For the longest time we could only get foil cake boards in the UK which are great at not sticking to your cake but don’t always look exactly as you need them to. These white card boards are perfect for placing your cake on. They look innocuous and a little bit rustic.
  6. CAKE SMOOTHER/SCRAPER
    For achieving perfectly smooth buttercream edges then you need a cake smoother/scraper.
  7. BASIC PIPING TIPS
    This set is the really the only piping set you need. I usually stick to these four tips for creating stars, swirls, ruffles, buttercream flowers. They do everything you need them to.
  8. DISPOSABLE PIPING BAGS
    I like disposable piping bags and these ones are heavy duty, easier to use than cloth bags and fit all kinds of piping tips.
  9. RELEASE SPRAY
    Investing in release spray means you are not coating your cake tins with lumpy butter or too greasy oil. This spray gives a very light mist which doesn’t affect your cakes at all. Invaluable for bundt cakes.
Filed Under: Gift Guides Tagged With: , ,

The Best Totally Creamy Leftover Turkey Curry

I might be biased but this really is the best Leftover Turkey Curry you could hope to make. It’s totally creamy with coconut milk and double cream, punchy with spices, garlic, chilli and ginger and is gorgeously relaxing to make. A little bit of chopping, a stir here or there and you’re done.

A bowl of The Best Totally Creamy Leftover Turkey Curry with naan bread, raita and rice

The main reason that my mum advocates for having turkey every year for Christmas lunch is so we can have Leftover Turkey Curry for Boxing Day dinner. I’m more than happy to comply as not only is it absolutely delicious but it’s also my favourite meal of the year to make. The soothing job of lightly chopping and stirring is a perfectly relaxing Boxing Day task. The promise of Leftover Turkey Curry is the reason that we always get a turkey which is way bigger than we actually need.

This is a curry for a special occasion. Rich, creamy and delicious, after all we’re still celebrating Christmas. It’s a great meal for the whole family and you can amend the chilli heat depending on the age of your youngest contingent.

A bowl of The Best Totally Creamy Leftover Turkey Curry with naan bread, raita and rice

Why is this Leftover Turkey Curry the one you should make this year?

  • It’s so creamy. Using both coconut milk and double cream, this curry is rich and delicious.
  • Punchy spices, garlic, chilli and ginger give this curry a tasty kick.
  • Roast potatoes – do you add potatoes into your curry? No? Oh my gosh, you need to get on that!!
  • It feeds a crowd really well if you still have all your family staying.
  • You can make huge batches of this curry for storing in the freezer for cold January nights.

For another turkey curry option try this Turkey Peanut and Kale Curry.

How do you make Leftover Turkey Curry?

  1. Heat onions on a low heat for 15 minutes to gently caramelise.
  2. Add spices, garlic, fresh chilli, fresh ginger, tomatoes and chutney.Process shot of Leftover Turkey Curry
  3. Cook for 15 minutes or until pulpy.Process shot of Leftover Turkey Curry
  4. Add the turkey, coconut milk and double cream and simmer for 15 minutes.
  5. Add the roast potatoes and cook for a final 15 minutes before sprinkling with fresh coriander and serving.Process shot of Leftover Turkey Curry

Pro Tip

  • Peeling the tomatoes – this sounds fiddly but it’s really easy and if you don’t like bits of tomato skin getting stuck in your teeth then it’s worth the extra step.

tomatoes in a bowl of boiled water for peeling tomatoes waiting for their skins to be peeled peeled tomatoes on a wooden board

How do you peel tomatoes?

Cut a small cross at the base of each tomato and submerge in just boiled water for 5 minutes. The small cut naturally elongates in the heat and creates a split down the sides of the tomato peel. Remove the tomatoes with a slotted spoon. Leave until cool enough to handle and the skins should peel off pretty easily.

More Pro Tips

  • Spices – Dry-fry the whole spices before crushing so they can release a delicious toasty flavour. To crush the spices you can use a pestle and mortar but I have had great use out of my spice grinder (often bought as a coffee mill) and really recommend them.

  • Chilli – I love to add the seeds in here as for the adults it give a delicate amount of heat. If you are serving to children you can omit the seeds which is where the real heat lies, or even the red chilli entirely. To be honest I usually just mix my toddler’s portion with extra yoghurt.
  • Chutney – It’s totally optional but I recommend adding a tablespoon of chutney to the curry. The sweet vinegary flavour really punches up the curry up a notch. You can use mango chutney but I usually use an open jar of the chutney we used on the Boxing Day cheeseboard. Usually this Boxing Day Ale Chutney.
  • Roast Potatoes – If you’re like us you will have tonnes of roasties left over from your Christmas lunch. You will find that adding them to this curry is the best culinary decision you made all year.

A saucepan of The Best Totally Creamy Leftover Turkey Curry

Best way to serve Leftover Turkey Curry

Basmati Rice
Cucumber Raita
Naan Bread

How do you make dairy-free Turkey Curry?

Just replace the double cream with coconut cream or more coconut milk.

A bowl of The Best Totally Creamy Leftover Turkey Curry with naan bread, raita and rice

Vegan Option?

So obviously here you’ll leave out the turkey. Replace it with any pre-roasted vegetables you have to hand. Butternut squash, pumpkin, cauliflower or carrots would be so delicious here. Switch out the double cream for more coconut milk too.

Can you freeze Leftover Turkey Curry?

Absolutely. We make huge batches of this curry and freeze in portions for enjoying on wintery January nights. In fact this past summer I discovered a forgotten Tupperware of Leftover Turkey Curry in the freezer and was utterly delighted with my unseasonal treasure.

A bowl of The Best Totally Creamy Leftover Turkey Curry with naan bread, raita and rice

For more ideas on using up Christmas leftovers have a look at these recipes:

Bubble and Squeak
Bramley Apple Mincemeat Pudding
Chocolate Cranberry Clementine Cake

If you make The Best Totally Creamy Leftover Turkey Curry then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

A bowl of The Best Totally Creamy Leftover Turkey Curry with naan bread, raita and rice
Print Recipe

The Best Totally Creamy Leftover Turkey Curry

I might be biased but this really is the best Leftover Turkey Curry you could hope to make. It’s totally creamy with coconut milk and double cream, punchy with spices, garlic, chilli and ginger and is gorgeously relaxing to make. A little bit of chopping, a stir here or there and you’re done.
Prep Time10 mins
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: British
Servings: 6 people
Calories: 522kcal
Author: Georgina Hartley

Ingredients

  • 1 tablespoon olive oil or coconut oil or ghee
  • 1 large onion
  • 8 to matoes peeled and chopped *
  • 2 cloves garlic crushed
  • 1 red chilli diced with seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 inch fresh ginger peeled and grated
  • 1 tablespoon chutney mango, ploughmans or ale chutney
  • ½ teaspoon salt
  • 400 g leftover turkey meat
  • 400 ml coconut milk
  • 300 ml double cream
  • 200 g leftover roast potatoes halved (optional)
  • Handful fresh coriander
  • Salt and pepper

Instructions

  • Heat the olive oil in a large flat bottomed pan.
  • Add the diced onions and cook very gently for 15-20 minutes until transparent.
  • Dry fry the caraway, fennel, cumin and coriander seeds in a small pan over a low heat for about 45 seconds – 1 minute. Keep a close eye so they don’t burn. Then pound them in a pestle and mortar until finely crushed.
  • Add the crushed seeds along with the turmeric and garam masala into the onions. Also add the chilli, garlic and fresh ginger. Stir in for 5 minutes.
  • Add the chopped tomatoes, chutney (if using) and salt cook on a gentle simmer for 20 minutes or until the tomatoes and spices have reduced to a pulp.
  • Add the coconut milk, double cream and turkey meat. Stir together well. Turn up the heat to bring the curry to boil, then turn down to simmer for 15 minutes.
  • Add the roast potatoes (if using) but do not stir in too heavily or the meat and potatoes will break up too much. Cook for a final 15 minutes.
  • Sprinkle over the fresh coriander just before serving.

Notes

  • Peeling the tomatoes is totally optional. I really dislike cooked tomato skin so it’s always an extra step I take but if you can’t be bothered then don’t worry. To peel the tomatoes cut a small cross at the base of each tomato and submerge in just boiled water for 5 minutes. Remove the tomatoes with a slotted spoon and the skins should peel back pretty easily.
  • You dry fry the spices because it releases a toasted flavour so it is worth the effort.
  • The red chilli adds a slight heat to the proceedings but if you would like your curry ultra mild then discard the seeds.
  • The chutney is optional but well worth it if you have an open jar lying around.
    If you want your curry dairy-free then substitute the double cream for coconut cream.
  • Instead of the roast potatoes, or alongside them you could also add any leftover vegetables. Squash, cauliflower, parsnips and carrots work the best.
  • Serve with basmati rice, cucumber raita and naan bread.

Nutrition

Calories: 522kcal | Carbohydrates: 18g | Protein: 24g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 141mg | Sodium: 348mg | Potassium: 935mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2265IU | Vitamin C: 40mg | Calcium: 98mg | Iron: 5mg
Filed Under: Main Meal, Occasions and Festivities Tagged With: , ,

Gluten-Free Naan Bread {no yeast, no xanthan gum}

This Gluten-Free Naan Bread is incredibly easy to make. You can whip the recipe up in the time it takes for your curry to cook. You can make it on the hob in a few minutes and you don’t need any yeast or xanthan gum. Simple and quick. You can be dipping your bread into your curry in no time.

Gluten-Free Naan Bread on wooden board with coriander

Curry nights are not the same without some naan bread to help scoop up the curry sauce and raita. It’s almost like an alternative form of cutlery.

I have been really missing naan bread recently with my homemade curries. I used to make it myself before I was gluten-free and it was always so easy to whip up. So I have no idea why it took me so long to create a gluten-free version. And you know what, this version is just as easy and just as delicious.

What is Naan Bread?

Naan, meaning bread in Persian, is a flatbread typically made on the walls of a clay tandoor oven. The exterior is crisp and the inside fluffy. The bread is usually used for scooping other food or can be stuffed with a filling.

Now, tandoor ovens are not that usual in domestic kitchens but we can easily make Naan Bread in a searingly hot pan on the hob instead.

Naan Bread is typically leavened but in this recipe we forgo yeast and the boring rising time and use baking powder instead. It does the job excellently.

This isn’t the only yeast-free bread recipe on this website. Have you tried this delicious Gluten-Free Irish Soda Bread?

Gluten-Free Naan Bread on wooden board with coriander

Why is this Naan Bread recipe so brilliant?

  • It’s gluten-free and uses cassava flour and almond flour for the dough.

  • No yeast. No xanthan gum.
  • The recipe itself takes just 10 minutes to make, but do factor in the 30 minutes resting time.
  • Incredibly flavourful thanks to the almond flour, cassava flour and black onion seeds.
  • Made with yoghurt for deliciously soft texture and tang.
  • Easy to make dairy-free.

How do you make Gluten-Free Naan Bread?

  1. Whisk cassava flour, almond flour, baking powder, onion seeds and salt together.flour mix in a bowl for Gluten-Free Naan Bread recipe
  2. Add melted butter, yoghurt and a beaten egg.ingredients in a bowl for Gluten-Free Naan Bread recipe
  3. Bring together into a smooth dough ball, then rest for 30 minutes.dough for gluten-free naan bread
  4. Divide into 4, then roll each out into a teardrop shape.dough for gluten-free naan breadrolled-out dough for gluten-free naan bread
  5. Heat a pan then dry-fry the naan breads for 45 seconds on each side.
  6. Brush with melted butter then serve immediately.

Pro Tip

This dough is susceptible to cracking and tearing but I have great success rolling the dough out between two sheets of cling film. This means no extra flour and a nice smooth surface.

Do you need a curry recipe to go with this Naan Bread? Why not try this Turkey Peanut and Kale Curry.

Gluten-Free Naan Bread on wooden board with coriander

Can you make Naan Bread dairy-free?

Yes, you just need to swap the butter for melted coconut oil and the natural yoghurt for coconut yoghurt.

How long does Naan Bread keep for?

This naan bread is best eaten straightaway. Just as well it’s so quick and easy to make.

Can the Naan Bread dough be made in advance?

Yes it can. You can make it up to two days in advance and store it in the fridge in cling film. I recommend bringing it out of the fridge an hour or so before you want to start preparing your naan bread to soften a little.

How can you switch things up?

  1. Garlic Naan – Lightly sauté some crushed garlic in the melted butter.
  2. Peshwari Naan – Add 2 tablespoons desiccated coconut and diced dried apricot to the dough. You’ll need to add a little more yoghurt to the dough – about 10-15g.
  3. Naan Bread Pizza – Don’t include the onion seeds in the dough and you have a fine recipe for a pizza base.

If you make Gluten-Free Naan Bread then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Naan Bread on wooden board with coriander
Print Recipe

Really Easy Gluten-Free Naan Bread {no yeast, no xanthan gum}

This Gluten-Free Naan Bread is incredibly easy to make. You can whip the recipe up in the time it takes for your curry to cook. You can make it on the hob in a few minutes and you don’t need any yeast or xanthan gum. Simple and quick. You can be dipping your bread into your curry in no time.
Prep Time8 mins
Cook Time8 mins
Resting time30 mins
Course: Bread
Cuisine: Indian
Servings: 4 people
Calories: 316kcal
Author: Georgina Hartley

Ingredients

  • 100 g almond flour
  • 100 g cassava flour
  • 1 teaspoon black onion seeds
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 teaspoons baking powder
  • 30 g butter melted
  • 90 g natural yoghurt
  • 1 egg lightly beaten
  • 1 tablespoon fresh coriander chopped finely

Instructions

  • Whisk together the flours, onion seeds, salt, sugar and baking powder in a large mixing bowl.
  • Add half of the melted butter to the flour mix with the yoghurt and egg.
  • Bring the dough together with your hands and knead into a smooth ball.
  • Wrap the dough in cling film and leave for 30 minutes on the side in your kitchen.
  • Heat up a wide flat bottomed pan.
  • Divide the dough into 4 then roll each out into a teardrop shape. Roll the dough in between two sheets of cling film, shaping and patting to repair any tears.
  • Heat each naan in the hot dry pan for about 45 second - 1 minute on each side or until brown spots start to appear underneath.
  • Brush the naan breads with the rest of the melted butter and sprinkle with coriander. Serve immediately.

Notes

  • This recipe was developed using medium sized eggs.
  • You can make this recipe dairy-free by swapping the melted butter for coconut oil and the natural yoghurt for coconut yoghurt.
  • The 30 minute resting time is not essential but it does help the flours to settle together and create a more cohesive dough to roll out.
  • Since the dough is susceptible to cracking and tearing then best results are achieved rolling the dough out in between two sheet of cling film.
  • The naan breads don’t keep well and are best eaten straightaway.

Nutrition

Calories: 316kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 373mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 3mg
Filed Under: Main Meal, Side Dishes and Vegetables Tagged With: ,

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

A beautiful layered Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream. This gluten-free apple cake is wonderfully flavourful and the depth of buckwheat rounds out the warmth of the cinnamon, allspice, cloves and nutmeg. The luxurious cream cheese buttercream spiked with homemade salted caramel turns this cake into a real celebration.

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream on a cake stand on a wooden table.

I always smile patiently at the ‘I don’t normally like gluten-free cakes but this one is amazing’ comments. Of course it’s a compliment to my cake recipes but the reputation of gluten-free cakes is so disappointing. They are often dismissed as dry crumbly over-sweetened confections but this is a shame as gluten-free cakes can be incredibly flavourful, light and fluffy. You just need to use the right flours.

This Cinnamon Apple Cake is a perfect example. It often receives the kind of comments mentioned above. That’s if I have bothered to tell the recipient the cake is gluten-free at all. You would be hard pressed to realise otherwise as the flours chosen here both compliment the delicate spices and give exactly the right fluffy texture.

Spiced Cinnamon Cake with Salted Caramel Cream Cheese Buttercream on a cake stand on a wooden table.

Gluten-Free Flours

  • Buckwheat Flour – This Apple Cake was actually adapted from a wheat cake which I had on the blog way back when. Even back then the main flour of choice which I used was buckwheat flour. A naturally gluten-free flour with an amazing flavour that pairs perfectly with the apple, spices and salted caramel. Want more info on Buckwheat Flour see here.

  • Sweet Rice Flour – One of my favourite flours. It is so incredibly useful as it’s a starchy flour which gives the cake excellent structure and bounce in the absence of gluten’s elasticity. To use too much of it in a recipe can lead to chewy dense cakes but just enough and it’s your gluten-free secret weapon. Want more info on Sweet Rice Flour – see here.

  • Potato Starch – Often you just need a bit of a filler and this is the function that I mainly use Potato Starch for. It’s neutral in taste and balances the cake out well so I don’t have to overuse other gluten-free flours which may overwhelm the texture or taste.

Click here for instant access

If you need more comprehensive information on gluten-free baking then visit my Ultimate Guide to Gluten-Free Flours and my Ultimate Guide to Gluten-Free Cakes.

A slice of Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream on a wooden plate with an apple slice and a spoon of caramel

The combination of the fresh Autumn apples, gentle spices, brown sugar and buckwheat make this cake so richly flavourful. The sponge is incredibly simple to make and requires no complex methods.

How to make Cinnamon Apple Cake

  1. Make the apple sauce by heating diced apple until they have broken down into a pulp. Set aside.Apple sauce in a saucepan
  2. Cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time then vanilla extract.Process shot of Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream
  4. Sift together the flours with the spices and salt.Flour mix for Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream in a glass bowl
  5. Add the flour and the apple sauce to the batter alternately until the batter is smooth.Process shot of Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream
  6. Pour into two round cake tins and bake for 25 minutes.


Baker’s Tips

  • This cake uses freshly made apple sauce from the most flavourful eating apples you can find. I like to use Cox apples here but you can use braeburn, pink lady or whatever is in season where you live.
  • For cakes that use the creaming method, always use room temperature butter. Start the creaming off slow then ramp up the speed as the butter and sugar are mixed together. It should be pale, light and fluffy.
  • Add the eggs one at a time just incase you get a bad one.
  • You add the flour and the apple sauce alternately in three goes, this ensures even mixing.
  • Always bake the cakes in the centre of the oven and once they are done leave to rest for a few minutes so the sponges have a chance to spring back from the cake tins.

Love apples? Then why not try these delicious recipes:

Apple and Blackberry Crumble
Apple Cheddar Thyme Crumble Cake
Apple Butter
Roast Pork Belly Apple and Caramelised Walnut Salad
Apple Blueberry Maple Cake
Apple Scones

Close up of a cut Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

Of course Cinnamon Apple Cake is delicious by itself but by filling and covering the sponges with Salted Caramel Cream Cheese Buttercream you are really upping the ante. We use homemade salted caramel and it’s so much easier to make than you think. If you’ve never made it yourself before don’t be scared by the hot sugar. It’s a pussycat as long as you don’t answer the phone or the door whilst tending to its needs.

Ingredients for homemade Salted Caramel

How to make homemade Salted Caramel

  1. Pour caster sugar into an even layer of a heavy bottomed saucepan. Heat gently until the sugar has melted.
  2. Immediately add double cream and butter. Stir into the sugar until smooth.
  3. Add salt and vanilla extract then remove from the heat.

A bowl of homemade Salted Caramel

Caramel Tips

  • Use a heavy bottomed pan for sugar work. I always use enamelled cast iron pans as any burnt sugar mishaps can easily be removed. Non-stick pans seem to always get un-stuck.
  • Do not walk away from the sugar when it is initially melting. It can turn from a gentle toffee brown to raging burn in seconds. Instead towards the end of the melt just keep that saucepan swirling. If there’s a stubborn lump of sugar that won’t melt then prod lightly with a silicone spatula, hopefully it will break apart and melt instantly.
  • I always use a silicone spatula for stirring the caramel as once the sugar hardens it can break easily off without any stressful washing up.

  • When you add the cream and butter the caramel often aggressively bubbles up. Be careful and stand back.
  • If the cream and butter are too cold then the sugar may harden again, just be patient – it will re-melt.
  • As soon as you have poured the caramel out of the saucepan, fill the pan with hot soapy water and leave to soak for a few minutes to melt the hardened sugar around the edges and make the washing up easier.

The salted caramel recipe I have included below makes slightly more than you need for the buttercream. You can use this little excess for drizzling on the cake when serving. Or it can be your own special baker’s treat.

If you would like more Salted Caramel Cake recipes then why not try:

Chocolate Peanut Butter Caramel Crunch Cups
Milk Chocolate Peanut Caramel Brownies
Salted Caramel Chocolate Espresso Cake

A slice of Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream on a wooden plate with an apple slice and a spoon of caramel, infront of the whole cake

Now you have an amazing Cinnamon Apple Cake with gorgeously silky buttercream but the bit I often struggle with when finishing a cake is how to make it look as good as it tastes. These easy peasy apple slices make the cake look incredibly fancy but they are a cinch to achieve.

How to Make Dried Apples for Cake Decoration

This quick method is ideal if you are just looking for a simple way to decorate your apple cake. The apple slices are not de-hydrated enough for storage but will last a 3-4 days on top of you cake.

  1. Pre-heat the oven to 140°C fan.
  2. Slice the apples across the core very thinly.
  3. Place the apple slices as you are slicing them in water with fresh lemon juice. This stops the apple from browning.Apple slices in a bowl
  4. Dry the slices in kitchen towel then place on a parchment lined baking sheet and bake for 1 hour.
  5. Turn off the oven and leave the apple slices inside with the door open until the apple slices have completely cooled.

Pro Tip

Don’t bother peeling or coring the apple, they are so pretty in their skins with the core providing an attractive star pattern in the centre.

A forkful of taken out of a slice of Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream on a wooden plate

Can you freeze Cinnamon Apple Cake?

Yes you can. It’s easier to store if you freeze the sponges by themselves individually. Wrap up well then remove them from the freezer the night before you want to decorate and serve.

How long does Cinnamon Apple Cake last?

Due to the cream cheese in the buttercream it’s better to keep in the fridge if you are not serving right away. It will keep for 3-4 days. An hour or two before serving remove from the fridge to bring up to room temperature.

If you make this Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Spiced Cinnamon Cake with Salted Caramel Cream Cheese Buttercream on a cake stand on a wooden table.
Print Recipe

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream {gluten-free}

A beautiful layered Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream. This gluten-free apple cake is wonderfully flavourful and the depth of buckwheat rounds out the
warmth of the cinnamon, allspice, cloves and nutmeg. The luxurious cream cheese buttercream spiked with homemade salted caramel turns this cake into a real celebration.
Prep Time2 hrs
Cook Time1 hr 35 mins
Course: Cake
Cuisine: British
Servings: 16 people
Calories: 708kcal
Author: Georgina Hartley

Ingredients

  • 5-6 eating apples to achieve 300g sauce
  • 125 g buckwheat flour
  • 100 g sweet rice flour
  • 50 g potato starch
  • 1 teaspoon bicarbonate of soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 170 g unsalted butter
  • 280 g soft light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Salted Caramel

  • 125 g caster sugar
  • 150 ml double cream
  • 20 g unsalted butter
  • ¼ teaspoon sea salt
  • 1 teaspoon bourbon vanilla extract

Salted Caramel Cream Cheese Buttercream

  • 450 g unsalted butter
  • 500 g icing sugar
  • 120 ml salted caramel
  • 300 g cream cheese

Decorative Apple Slices

  • 1 apple
  • ½ lemon
  • Water to cover

Instructions

  • Pre-heat the oven to 180°C / 160°C fan / gas mark 4 and line and grease 2 x 20cm round baking tins.
  • Make the apple sauce by peeling, coring and dicing the apples. Place in a saucepan with a tablespoon or two of water and heat gently with the lid on. Stir every so often until the apples have broken down. You should be able to mix them into a pulp with a fork. You need 300g of sauce so weigh out the correct amount and set aside to cool.
  • Sift together the flours, bicarbonate of soda, baking powder, salt and spices in a large bowl and set aside.
  • Cream the butter and sugar for 5-10 minutes in a food mixer or handheld beater until light and fluffy.
  • Add the eggs, one at a time, to the creamed butter and sugar and mix in well. Then add the vanilla extract.
  • Add the flour mixture alternately with the apple sauce, adding the flour in three additions and the apple sauce in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  • Divide between the two cake tins.
  • Bake for 25 minutes, then remove from the oven and cool on a wire rack completely before filling and covering with the buttercream.

Salted Caramel

  • Tip the sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
  • Stir in the double cream and butter carefully and be prepared for it to bubble up furiously, the caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth.
  • Add the vanilla extract and salt, stir in quickly and remove from the heat.
  • Pour the caramel directly into a glass jar, seal and place in the fridge to chill thoroughly before using.

Salted Caramel Cream Cheese Buttercream

  • Cream the butter until soft then add the icing sugar and mix for about 10 minutes until very light and fluffy.
  • Scoop in the cream cheese and chilled salted caramel and mix in thoroughly.

Decorative Apple Slices

  • Pre-heat oven to 160°C/ 140°C fan / gas mark 3.
  • Fill a medium sized bowl ¾ of the way with water. Squeeze in the juice of ½ lemon and stir.
  • Cut the apple very thinly across the core. Don’t bother to peel or core.
  • Place all the apple slices in the lemon water for 5 minutes which helps to avoid apple browning.
  • Dry the apple slices thoroughly on kitchen towel then place on a parchment lined baking tray.
  • Place in the oven for 1 hour, turning the apples over halfway.
  • Turn the heat off the oven and leave the apples inside to cool.
  • Assembly
  • Generously sandwich the buttercream between the two apple sponges and cover the sides and top. Decorate with the apple slices.

Notes

Apple Sauce – Choose a sweeter apple rather than a cooking apple. I love Cox Apples but Pink Ladies or Braeburns are also delicious here.
How long your apples take to break down depends on the type of apple you are using. Cox Apples are quite soft so only take about 10 minutes to cook through.
Unsalted Butter – At room temperature means the butter will dent if you press into it gently. How long your butter takes to get to room temperature depends on the warmth of your kitchen.
Eggs – I always use medium. I recommend both breaking them into a separate bowl one at a time and before adding them to the batter. This is in case you have a bad egg. They are rare but they do happen. Or a double yolker which would mess with your quantities. Adding them to the batter one at a time gives more air to your cake.
Adding the flour and the apple sauce – I recommend adding in thirds alternately. This ensures even mixing into the batter.
Salted Caramel – do make it the day before if you can as it really benefits from a decent amount of chill time so the caramel can thicken. Otherwise it adds too much liquid to the buttercream. If you are running short on time, place in the freezer for 30 minutes to cool very quickly.
Storage – This cake is best eaten at room temperature but you should store it in the fridge to avoid spoiling the buttercream. Just remove from the fridge 1 hour before you want to serve it. It keeps in the fridge for 3-4 days.
Decorative Apple Slices – The method given here is the quick method which is perfect for cake decoration as it leaves them a little malleable. They only keep for about 3-4 days. You can make the day before or whilst your cake sponges are cooling.

Nutrition

Calories: 708kcal | Carbohydrates: 80g | Protein: 4g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 140mg | Sodium: 263mg | Potassium: 251mg | Fiber: 3g | Sugar: 64g | Vitamin A: 1456IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg

This recipe was originally published in February 2016. It has been updated with revised recipe to amend the flours to gluten-free alternatives, new pictures and a more detailed method.

Filed Under: Cakes Tagged With: , ,