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Gluten-free Christmas recipes

Cheesecake recipes

Almond-and-espresso dacquoise cheesecake

40 minutes

Christmas recipes

Farm-style smoked trout pâté

Chicken recipes

Vygie’s ultimate roast chicken

2 hours

Christmas recipes

Wedge salad with pecan crunch

10 minutes

Afternoon tea

Ultimate flourless chocolate cake

25 minutes, plus cooling time

Christmas recipes

Duck fat roast potatoes

1½ hours

Christmas dessert

Pavlova trifle

2 hours

Afternoon tea

Macaroons with jam

20 minutes

Cake recipes

Gluten-free lemon-and-almond cakes

15 minutes

Biscuit recipes

Peanut butter-and-date biscuits

10 minutes

Braai recipes

The perfect juicy braaied turkey

2 hours

Christmas recipes

Sliced roast potatoes

20 minutes

Sliced roast potatoes

By Abigail Donnelly

Serves 5

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6 T Woolworths duck fat
10 large potatoes, peeled
8 baby fennel
2 t Woolworths Italian truffle-flavoured salt

Method

1. Preheat the oven to 180°C. Grease a large baking tray with 1 T duck fat and set aside.

2. Slice the potatoes and fennel as thinly as possible.

3. Toss the fennel and potato with the remaining duck fat, then place in small mounds on the prepared baking tray. Season with the truffle salt.

4. Bake for 15–20 minutes, or until the sides are brown and crispy and the centre soft. Top with more salt to serve.

Find more potato recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Almond-and-espresso dacquoise cheesecake

Farm-style smoked trout pâté

Vygie’s ultimate roast chicken

Wedge salad with pecan crunch

Ultimate flourless chocolate cake

Duck fat roast potatoes

Pavlova trifle

Macaroons with jam

Gluten-free lemon-and-almond cakes

Peanut butter-and-date biscuits

The perfect juicy braaied turkey

Sliced roast potatoes

Sliced roast potatoes

Ingredients

Method