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Gluten free foods contain more fat, salt and sugar than regular products – study

January 18 2018

Gluten free foods contain more fat, salt and sugar than their gluten-containing equivalents, and are generally more than twice has expensive, a study has found. Researchers at the University of Hertfordshire said it was clear that gluten free (GF) products offer no nutritional advantage to regular foods and are not a healthier alternative, which may surprise many consumers. They also found that gluten free foods were 159% more expensive than their regular counterparts. Did you know that coeliac disease affects 1 in 100 people in the UK? https://t.co/sNEYPys0yo pic.twitter.com/NcWgMdrOEL— Coeliac_UK (@Coeliac_UK) January 17, 2018 After comparing more than 1,700 food products from Tesco, Asda, Sainsbury’s, Morrisons and Ocado, they found that, with the exception of crackers, gluten free foods contained more fat, salt and sugar and also had lower fibre and protein content than their equivalents. A GF diet is the only treatment option for those who suffer from coeliac disease but many more people in the UK and around the world avoid gluten foods as it is perceived to contribute towards a healthy lifestyle, leading to a huge increase in sales of GF foods in recent years. But despite this increased interest, there have been limited studies in the nutritional composition of gluten free foods compared with their gluten-containing equivalents, the study authors said. Researchers found the median total fat contents for GF brown and white bread were more than double those of regular products, while the median cost of GF brown and white bread and white and wholegrain flour was over four times the price of their equivalents. The study, which is published in the Journal of Human Nutrition and Dietetics,  also found GF products had significantly lower protein content than their regular equivalents across nine out of 10 food categories. They warned the fact that gluten free foods were found to be more expensive could lead to those with coeliac disease to stop buying them, compromising their health. Coeliac disease is caused by an adverse reaction to gluten and affects around one in every 100 people in the UK. The Government is currently assessing whether to restrict the availability of gluten-free foods on prescription. The research team conducted the study by compiling an exhaustive list of commercial GF foods from the five retailers, randomly selecting gluten-containing equivalents from the same stores, with a total of 1,724 food items from 10 food categories collected and analysed. The products were categorised according to the following groups: brown bread, white bread, white flour, wholegrain flour, breakfast cereals, wholegrain pasta, regular pasta, pizza bases, crackers and biscuits. Dr Rosalind Fallaize, research fellow in nutrition and dietetics at the University of Hertfordshire, said: “We found that gluten free foods were significantly more expensive than regular items, which is very concerning given the movement towards stopping gluten free prescriptions for people with coeliac disease. “It’s also clear from our research that gluten free foods don’t offer any nutritional advantages over regular foods so are not a healthier alternative for people who do not require a gluten free diet.” (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-72310761-1', 'auto', {'name': 'pacontentapi'}); ga('pacontentapi.set', 'referrer', location.origin); ga('pacontentapi.set', 'dimension1', 'By Jennifer Cockerell, Press Association Health Correspondent'); ga('pacontentapi.set', 'dimension2', '33de8795-4d28-4a0f-a4d4-5b8b6c550e05'); ga('pacontentapi.set', 'dimension3', 'paservice:news,paservice:news:uk'); ga('pacontentapi.set', 'dimension6', 'story'); ga('pacontentapi.set', 'dimension7', 'composite'); ga('pacontentapi.set', 'dimension8', null); ga('pacontentapi.set', 'dimension9', null); ga('pacontentapi.send', 'pageview', { 'location': location.href, 'page': (location.pathname + location.search + location.hash), 'title': 'Gluten free foods contain more fat, salt and sugar than regular products u2013 study'});

Motoring news

Audi’s new Q cars

April 12 2017

Another week, another new Audi. Two new Audis, in fact. The German car maker has announced a couple more additions to its Q line up of SUVs. The Q4 is a coupe-SUV hybrid that will go up against the BMW X4 and Mercedes GLC Coupe. As its name suggests, it’ll be positioned between the compact Q3 and bigger Q5. At the other end of the scale is the Q8, which will go head to head against the Range Rover. It’s lower and sleeker than the Q7 Audi is also producing. In concept form, it sat only four people, although it seems likely the production version will be a five seater. There’s a 630 litre boot as well. Eagle eyed Audi followers will notice the only SUV slots left to fill are the Q1 and Q6. Watch this space…

Scotland

Scotland’s National Trust properties serve gluten-free menus to mark Coeliac awareness week

May 20 2011

One of Scotland’s top young chefs was joined by culinary colleagues on a trip to Kellie Castle in Fife. Head chef at the Old Course Hotel’s Road Hole restaurant, Ross Marshall visited the Pittenweem beauty spot to enjoy a slap-up feed with a difference. It all looked fairly normal, but the fare enjoyed was all gluten-free and had been made to mark Coeliac UK awareness week. A total of 19 of the National Trust cafes and restaurants across Scotland are joining in a challenge to provide a wide range of gluten-free options on their menus, while also providing information about the condition. Around one in 100 people in the UK have coeliac disease, an auto-immune disease caused by intolerance to gluten. There is no cure and no medication. The only treatment is a strict gluten-free diet for life. Left untreated it can lead to infertility, osteoporosis and bowel cancer. Incredibly, the average diagnosis is 13 years with many people being initially misdiagnosed. Ross told The Courier he was happy to take on the challenge to go without gluten for a week-but admitted it was not easy. “It is a real test of strength for some of us who quite appreciate a beer or two on our days off,” he said. “However, we are coping and I hope our efforts give people a good understanding of what it is like to be diagnosed with coeliac disease and live on a gluten-free diet. “Outside of work it has been more difficult than I had thought although there are some fantastic gluten-free ranges available now.” Gluten is a protein found in wheat, rye and barley meaning breads, pastas, flours, cereals, cakes and biscuits are all off limits to sufferers. It is also often used as an ingredient in many favourite foods such as fish fingers and sausages.

Arsenal’s Jack Wilshere: Gluten-free diet has put me in best shape of life

January 4 2018

Arsenal midfielder Jack Wilshere claims a new gluten-free diet has put him in the best shape of his career. Wilshere starred in a thrilling 2-2 draw at home to Chelsea on Wednesday, opening the scoring with a thumping close-range finish. It was not enough to earn Arsenal victory, with Eden Hazard’s penalty and a late goal from Marcos Alonso putting Chelsea in front, before Hector Bellerin added a final twist in stoppage time. Fair to say i enjoyed that! I told you on this team we fight till the end. Important we didn't give up and got the point. Thanks to all of the fans tonight, one of the best atmospheres I've experienced at the Emirates! 🔴❤ pic.twitter.com/ZaoewVj11e— Jack Wilshere (@JackWilshere) January 3, 2018 A point was the least Wilshere deserved for another industrious display in central midfield, which represented his sixth consecutive 90 minutes in the Premier League. After enduring a nightmare few years with injury, he explained how a new diet has transformed his physical condition. “I have been dairy and gluten-free now for six weeks,” Wilshere told the London Evening Standard. Jack Wilshere (Martin Rickett/PA) “I feel that I look better, I have certainly lost a bit of weight, and am leaner. I am probably fitter as well. I feel sharper and quicker on the pitch. I feel like I can last longer. “For example, at the end of the Chelsea game when we scored the second goal, I felt, ‘Come on, we can go on again here’. I was pressing them and felt good. “I know my body well, I know the right foods to eat and the best way to recover. I’m also getting the right amount of sleep. “I’ve learned that over the years and I think I’m in the best shape I have ever been.” #SuperJack 🔴 pic.twitter.com/Itgm222kEG— Arsenal FC (@Arsenal) January 4, 2018 Wilshere told Sky Sports after the match there had been “no progress” in talks regarding an extension to his contract, which expires at the end of the season. But his performances will not have gone unnoticed by England manager Gareth Southgate, who has challenged Wilshere to play regularly for Arsenal before thinking about an international recall. For Arsene Wenger, however, the game brought mixed feelings given his side enjoyed the better of the chances at Emirates Stadium and looked on course for a statement win. 🔙🔛🔝 What a game with many ups and downs. We fought till the end and got at least one point! #SM20 #COYG #ARSCHE @Arsenal pic.twitter.com/rxjVptDei3— Shkodran Mustafi (@MustafiOfficial) January 3, 2018 Arsenal defender Shkodran Mustafi admitted the draw felt more like a defeat. “It feels more like a defeat than like a winning equaliser,” Mustafi told the official club website. “Unfortunately it was not too entertaining for us. We were dominant in the first half and I think we had the first opportunities.” Arsenal now turn their attention to their FA Cup third-round tie at Nottingham Forest on Sunday. (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-72310761-1', 'auto', {'name': 'pacontentapi'}); ga('pacontentapi.set', 'referrer', location.origin); ga('pacontentapi.set', 'dimension1', 'By Matt McGeehan, Press Association Sport'); ga('pacontentapi.set', 'dimension2', '6104e75c-d1df-4d64-bbf9-d771cc9f6cb2'); ga('pacontentapi.set', 'dimension3', 'paservice:sport,paservice:sport:club-news,paservice:sport:football,paservice:sport:uk'); ga('pacontentapi.set', 'dimension6', 'story-enriched'); ga('pacontentapi.set', 'dimension7', 'composite'); ga('pacontentapi.set', 'dimension8', null); ga('pacontentapi.set', 'dimension9', 'sport:football'); ga('pacontentapi.send', 'pageview', { 'location': location.href, 'page': (location.pathname + location.search + location.hash), 'title': 'Arsenalu2019s Jack Wilshere: Gluten-free diet has put me in best shape of life'});

Fife

Fife woman backs campaign to help 40,000 Scots

May 9 2016

A Glenrothes woman who struggled with health problems for four years before being diagnosed with coeliac disease is supporting a new charity campaign. Barbara Hughes, 49, is backing the Is it Coeliac Disease? initiative launched by Coeliac UK to coincide with the start of its awareness week today. A website, www.isitcoeliacdisease.org.uk, offers an assessment enabling people to check out symptoms which could be caused by the disease and aims to fast track diagnosis for the estimated half a million people in the UK who are undiagnosed, including an estimated 40,000 in Scotland. The campaign also targets healthcare professionals to refresh their knowledge. Coeliac disease is a serious autoimmune disease where the there is damage to the lining of the small bowel when gluten is eaten – there is no cure and no medication and the only treatment is a strict gluten-free diet for life. Barbara became really unwell 14 years ago when she was diagnosed with an underactive thyroid and had problems with her stomach and suffered from exhaustion, anaemia and aching joints. Despite several trips to the doctor over four years her coeliac disease was never spotted but eventually a simple blood test revealed that she had the disease. Now she hopes to help other people get a faster diagnosis. “Over the years I became a regular visitor to my GP but I just never seemed to get any better,” she said. “If I had been tested for coeliac disease in the first place it would have saved me years of ill health and worry about what might be wrong with me. “I don’t want other people to have to go through the same experience as I had, waiting years for a diagnosis.” Coeliac UK’s Myles Fitt said too many people were living in the dark for too long undiagnosed.

Food & Drink

Gluten-free? Vegetarian? Dairy-free? These restaurants are here to help you

January 27 2017

Whether by choice or because of an allergy or intolerance, more and more people are looking for restaurants which offer items that cater to their needs. From vegetarian and vegan food to gluten and dairy-free options, trying to find somewhere in Courier Country that provides not just great food, but friendly and helpful service to avoid any mis-steps, can be tricky. These restaurants are among the top for offering not just one or two dishes, but sometimes entire menus, to accommodate their customers’ dietary requirements. Enjoy a gluten-free lunch at the North Street Chip Shop For the past three years, the team at the North Street Chip Shop has been offering a regular gluten-free event with a gluten-free lunch service. The event has grown in popularity, with customers travelling from all over Angus and the surrounding area for the chance to enjoy a fish supper cooked without gluten. Customers can feel confident that their food will be prepared by staff who are fully trained in the Coeliac Awareness catering module – the North Street Chip Shop’s Haddock and Cod are MSC certified – and they are the only takeaway in Angus to hold the Eat Safe Award. It’s not just fish and chips – there is a full gluten free menu offering all those treats that Coeliacs and gluten intolerant customers usually can’t eat including sausage, curry sauce and homemade onion rings. North Street Chip Shop hold a standalone gluten free event on the last Saturday of every month from 12noon to 2pm. Their next gluten free event is on January 28. Visit the North Street Chip Shop website for menus and dates of their gluten-free events. Get a range of food to suit any dietary requirement at Roo’s Leap For customers with food allergies or special dietary requirements, eating out can be a bit of a challenge. But, Roo’s Leap is here to help! The team at Roo’s are passionate about being able to offer a large percentage of their varied menu to everyone whatever allergy or eating habit they may have. Whether vegetarian or vegan, gluten-free or dairy-free – hell if you’re anything free, they are here for you. There is a full Gluten Free menu available (the Thai Salad with Seared Steak pictured above is just one dish of many), lots of vegetarian options on their menu , as well as a vegan menu. So if you’re tired of feeling like a burden whilst eating out, come visit us at Roo’s Leap where catering for your food preferences is not just our pleasure but our passion! Visit the Roo’s Leap website for details. Enjoy gluten-free meals at Don Michele Don Michele in Dundee doesn’t just have a couple of dishes that are gluten-free – they have a wide selection of starters, pasta, meat and fish dishes on offer – as well as puddings that include cheesecake. The gluten free recipes have been carefully created by Giovanni and Gianmario and they have selected and modified recipes which are as close as possible to the original recipes so that they taste great, as well as helping Coeliacs and other people with wheat and gluten intolerances allergies. They also feature vegetarian options on their menu and are happy to speak to customers about their specific dietary requirements. Visit the Don Michele Facebook page for the latest news and offers. Have a vegetarian curry at Jahangir For a curry that fits in with your dietary needs, it has to be Jahangir – one of the city’s most popular restaurants. The Jahangir specialises in Balti and tandoori dishes and has won many awards for quality and excellence. The staff – from the chefs to managers, waiters and bar staff – are dedicated to bringing the highest possible standards of service, quality and value to their valued customers. At the Jahangir the welcome is warm and genuine. Relax in the lounge, order a drink and browse the menu before moving through to the opulent dining area. But all this just sets the scene. The star of the show is the food. Everything is prepared by the team of talented chefs, many of whom studied their craft in India. The freshness of the ingredients, the richness of the flavours and the subtlety of the spices creates that essential, authentic culinary experience. Visit the Jahangir website to see the full menu. Enjoy gluten-free Italian food at La Passione Italians love to eat and their warm, welcoming hospitality – combined with their love of good quality fresh, seasonal produce – make their restaurants some of the best in the world. Italian food is prepared with care and attention, ensuring that each ingredient is given a chance to shine. And there’s no better time to visit one of Kirkcaldy’s best known Italian restaurants, La Passione. Gluten-free options are available on request. please call for more information, or ask your waiter when placing your order. Visit the website for more details.

Page To Plate

Food just got good for gluten-free fans

May 7 2016

Gluten-free choices are getting better – but there’s still a way to go, says Phil Vickery. Ahead of Coeliac Awareness Week (May 9-15), the TV chef tells Kate Whiting why he’s on a mission to make free-from cooking mainstream Coeliac disease is not new – the word itself is a translation of the Greek ‘koiliakos’ meaning ‘abdominal’, and linked to ancient Greek physician, Aretaeus of Cappadocia. But it’s only in the last decade that modern-day supermarkets have caught up and started catering to those with the autoimmune illness, which affects around 1% of the UK population. A disease – rather than an allergy or intolerance – when people with coeliac eat gluten, their immune system mistakes it as a threat and attacks healthy tissues. Symptoms include bloating, diarrhoea, nausea, wind, constipation, tiredness, anaemia and sudden or unexpected weight loss – which can be very similar to symptoms caused by an intolerance. However, with coeliac, cutting out gluten completely is absolutely essential for avoiding, possibly serious, long-term damage and complications. Coeliac UK notes that up to half a million people are believed to be living with coeliac disease undiagnosed, and it can take up to 13 years for a diagnosis. It’s no wonder the free-from sections are starting to take up more of the supermarket aisles, and brands like PizzaExpress, Young’s Fish Fingers and Nestle Cereals are all introducing gluten-free alternatives into their product ranges. Mintel research reckons the free-from market is worth around £365 million, and predicts it will grow another 50% by 2019. One man who has watched the free-from rise with interest is Coeliac UK ambassador and TV chef Phil Vickery. He published his first gluten-free cookbook, Seriously Good! Gluten-free Cooking in 2009 – which has sold more than 250,000 copies to date, with a revised edition out this year – and his latest, Phil Vickery’s Essential Gluten-free, is due for publication on May 12, during Coeliac Awareness Week. But when he first suggested a gluten-free title, his publisher, Kyle Books, were not 100% convinced. “I said: ‘It might not be right now, but I think it’s going to be a big thing’. Anyway, [they] called me back on the Monday and said, ‘Oh go on then, we’ll give it a punt!'” The This Morning regular and his family – wife Fern Britton and four children (the couple have one daughter together, and three are from Fern’s first marriage) – don’t have any need to stick to a gluten-free diet at home. Instead, Phil discovered the importance of cooking for people with coeliac and gluten intolerance quite by chance, 15 years ago, when after a shortage of flour for his Christmas puddings to sell at food fayres, he switched to rice flour, got the Coeliac UK stamp of approval, and they started selling like proverbial hot cakes to his delighted customers. He’s pleased by the increased availability of gluten-free alternatives now (“When I first started, you couldn’t buy tapioca flour anywhere”) but still doesn’t think the need for gluten-free cooking has been embraced universally yet: “Chefs pay lip service to it; I’m astounded at those who just think it’s a fad.” As an ambassador for Coeliac UK, he knows there’s “a very clear distinction between having a disease and choosing [to eat gluten-free] as a lifestyle choice”. “Those waters get muddied in my eyes – coeliac sufferers get very annoyed, it’s upset a lot of them.” Phil, who turns 55 in May, is on a bit of a mission to make gluten-free cooking more widespread. He’s just signed up with Saga Cruises to teach gluten-free cooking on board, and has started work on another “allergy science-based” book, which comes out in September. It’s not all work and no play though. He and Fern “make very careful time for each other”, and “try to have date nights”, plus Vickery’s taking the whole of August off. “We’re both freelance, so there are periods when we’re both around. Next week, I’m researching, so we’ll go for lunch, I’ll make dinner. When she goes away cycling, or I’m going to India or something, one of us is always here.” You won’t catch Phil donning Lycra to join Fern in the saddle, though. “Oh my gosh! Can you imagine it?” he says with a chuckle. “The last thing I want to do is buy Lycra. When I can’t play football any more, I will perhaps do a bit of cycling – but I’ll be a secret cyclist and I will not, I will NOT, wear Lycra.” Give some of Phil’s gluten-free dishes a go for yourself… :: BORLOTTI BEAN, CHILLI AND PINE NUT BAKE (Serves 4-6) 200g gluten-free pasta shapes (available in all good supermarkets) 2tbsp olive oil 1 x 425g can borlotti beans, well drained Finely grated zest of 1 large lemon 40g pine nuts 4tbsp roughly chopped fresh parsley Pinch or two of dried chilli flakes 350ml double cream 1/2 x 10g gluten-free vegetable stock cube (available in all good supermarkets) 200g mozzarella cheese, sliced or 50g Parmesan cheese, grated (optional) Salt and freshly ground black pepper Green salad with rocket and onion, to serve Preheat the oven to 220C/425F/gas mark 7. Cook the pasta for half the time stated on the pack. Drain well. Toss in the olive oil to stop the pasta sticking together. Meanwhile, place the beans, lemon zest, pine nuts, parsley and chilli in a bowl and mix well. Add the pasta to the bean mixture. Place the cream and stock cube in a small pan, bring to the boil, whisk well to dissolve the cube, then pour over the bean mixture and stir well. Taste, then season if needed. Spoon the mixture into a 28 x 28 x 4cm baking dish. Top with the sliced mozzarella or grated Parmesan, if using, and cook for 20-25 minutes or until well browned. Once cooked, remove from the oven and cool for five minutes before eating. Serve with a green salad with plenty of onion and rocket. :: CHESTNUT AND ROASTED ONION BREAD (Makes 900g loaf) 5tbsp olive oil 2 medium onions, finely chopped 3tsp sugar 1 x 7g sachet dried yeast 1tsp xanthan gum (available in all good supermarkets, including Tesco and Asda) 400ml warm water 300g chestnut flour (available from Ocado, Amazon and health food shops) 100g potato flour (available from Ocado, Sainsbury’s and Amazon) 1/2tsp gluten-free baking powder (available in all good supermarkets) 1 medium egg, lightly beaten Salt and freshly ground black pepper Oil, for greasing Preheat the oven to 180C/375F/gas mark 4. Oil a 900g loaf tin. Heat two tablespoons of the olive oil in a frying pan, then add the onions and two teaspoons of sugar. Cook down, stirring occasionally until lightly golden. This will take a few minutes. Once cooked, set aside to cool. Add the yeast, xanthan gum and the remaining olive oil to the warm water and stir until dissolved. Combine the flours, remaining sugar, baking powder, one teaspoon of salt and black pepper in a large bowl and mix well. Add the egg and stir. Next, add the liquid yeast mixture to the bowl and mix well. Pour into the prepared tin and cook for 30 minutes, or until well risen and lightly browned. Remove and cool slightly, turn out and slice when ready. :: FUDGY ALMOND CAKE WITH MINT SYRUP AND FROSTING (Serves 6-8) For the cake: 200g unsalted butter 200g gluten-free dark chocolate (minimum 70% cocoa solids), broken into pieces – lots of good quality dark chocolate is gluten-free, but always check the label 5 medium eggs, at room temperature, separated Pinch of cream of tartar 240g caster sugar 1tbsp vanilla extract 200g ground almonds 50g chickpea (gram) flour For the syrup: 100g caster sugar 4tbsp chopped fresh mint 100ml water For the frosting: 500g mascarpone 50g honeycomb, chopped 100g clear honey Preheat the oven to 180C/350F/gas mark 4. Line a 24cm round, 7cm deep, loose-bottomed cake tin with baking parchment. Place the butter and chocolate in a heatproof bowl and melt over a pan of simmering water. Once melted, take the pan off the heat but leave the bowl over the pan to keep the mixture warm. Place the egg whites and cream of tartar in a bowl and whisk until thick and foamy, then add half the sugar, and whisk again until creamy and thick. Add the rest of the sugar and whisk until very stiff, but still a creamy consistency. Stir the egg yolks, vanilla extract, almonds and chickpea flour into the warm chocolate and butter, then straight away add half the meringue, mixing well. Finally, add the rest of the meringue and fold in. Spoon into the lined tin and bake for 45-50 minutes, or until well-risen and firm. Remove from the oven and cool slightly in the tin; it will collapse a little. Make several holes over the surface of the cake with a skewer. Meanwhile, place the sugar, 100ml of water and the mint in a small pan and boil until the sugar has dissolved, then strain. Spoon the syrup over the cake and leave to soak in and cool completely. Once the cake has cooled, beat the mascarpone, honeycomb and honey together with a wooden spoon or spatula. Do not whisk or the mascarpone will be too soft and not hold its shape on the cake. Turn out the cake carefully onto a large, flat plate. As there is no gluten in the cake it will have quite a soft texture, so be careful. Cover the cake with the honey mascarpone. Eat straight away or chill for one hour. If you want to keep it for the next day, remove from the fridge one hour before eating. :: Seriously Good! Gluten-Free Cooking by Phil Vickery, photography by Steve Lee, is published by Kyle Books, priced £16.99. Available now THREE OF THE BEST… Gluten-free goodies :: Free From Carl The Caterpillar, £6 (Tesco) Every supermarket worth its salt now has a caterpillar cake, and now there’s a gluten and wheat-free version (it does still contain milk and eggs). Moist chocolate sponge, filled with mouth-watering buttercream and topped with gooey chocolate icing and colourful swirls, Carl gets a big thumbs up from us! :: No.G Gluten Free Beef & Ale Pie, £2.79 (Ocado, Sainsbury’s) This No.G pie contains tender chunks of beef in a rich sauce, all encased in a buttery, crumbly pastry, which, if you hadn’t told me, I wouldn’t have realised was gluten-free. No wonder the range’s tagline is ‘Too good to be gluten-free’. :: Eat. Clean. Granola – Pecan Pie, £4.90 for 250g (www.cleangranola.co.uk) Made from organic, gluten-free oats, quinoa flakes, pecans and cashews, and sweetened naturally with coconut nectar, cinnamon and vanilla, this handmade granola makes a perfect topper for a bowl of juicy berries and yoghurt for a guilt-free breakfast.

Sponsored

Sponsored: Vegan? Gluten-free? Don’t let your dietary needs stop you eating out

January 23 2018

Whether by choice or because of an allergy or intolerance, more and more people are looking for restaurants which offer items that cater to their needs. From vegetarian and vegan food to gluten and dairy-free options, trying to find somewhere in Courier Country that provides not just great food, but friendly and helpful service to avoid any mis-steps, can be tricky. These restaurants are among the top for offering not just one or two dishes, but sometimes entire menus, to accommodate their customers’ dietary requirements. Enjoy Dundee’s newest hotspot for vegans and vegetarians – In Residence Café In Residence Cafe, a new store opening on February 5, will be a haven for vegetarians and vegans, as well as health conscious eaters and foodies. The upper level will host a vegetarian and vegan delicatessen with exceptional artisan breads and pastries by Wild Hearth Bakery. Local chef Gillian Veal will be creating exciting and modern vegetarian and vegan dishes and deli specials daily, with a focus on creating the very best food from the wealth of local producers and growers in the area. In Residence will host pop up restaurant evenings with Gillian and visiting chefs and food creatives. There are also collaborations with retailers and Lovely Things and Nice interiors will be showcasing and curating contemporary homeware for sale. In Residence Cafe will be the place to shop, eat, drink in beautiful surroundings within the heart of the city centre. Follow In Residence Café on Facebook for the latest updates. Enjoy gluten-free fish and chips at the North Street Chip Shop For the past four years, the team at the North Street Chip Shop has been offering a regular gluten-free event with a gluten-free lunch service. The event has grown in popularity, with customers travelling from all over Angus and the surrounding area for the chance to enjoy a fish supper cooked without gluten. Customers can feel confident that their food will be prepared by staff who are fully trained in the Coeliac Awareness catering module – the North Street Chip Shop’s Haddock and Cod are MSC-certified ensuring that the fish has been responsibly caught from a sustainable source – and they are the only takeaway in Angus to hold the Eat Safe Award. It’s not just fish and chips – there is a full gluten-free menu offering all those treats that coeliacs and gluten intolerant customers usually can’t eat including sausage, gravy, curry sauce and homemade onion rings. The North Street Chip Shop holds a standalone gluten free event on the last Saturday of every month from 12noon to 2pm. Find out more at the North Street Chip Shop website. Have a vegetarian curry at Jahangir For a curry that fits in with your dietary needs, it has to be Jahangir – one of the city’s most popular restaurants. The Jahangir specialises in Balti and tandoori dishes and has won many awards for quality and excellence. The staff – from the chefs to managers, waiters and bar staff – are dedicated to bringing the highest possible standards of service, quality and value to their valued customers. At the Jahangir the welcome is warm and genuine. Relax in the lounge, order a drink and browse the menu before moving through to the opulent dining area. But all this just sets the scene. The star of the show is the food. Everything is prepared by the team of talented chefs, many of whom studied their craft in India. The freshness of the ingredients, the richness of the flavours and the subtlety of the spices creates that essential, authentic culinary experience. Visit the Jahangir website to see the full menu. Enjoy homemade quality food at The Post House Coffee Co The Post House Coffee Co is an award-winning, licensed, coffee shop/ cafe, set in the village of Invergowrie. The café has won the ‘Cafe of The Year’ accolade in the regionals of the recent Scotland’s Business Awards, and despite changing ownership since opening in November 2016, one thing has always stayed the same – the dedication and passion for providing first class food and drink that is always freshly prepared in-house by the team of fully trained chefs! The Post House’s breakfast, brunch and lunch menus are designed to be easily adaptable to be vegetarian, dairy free, gluten free and vegan friendly! The soups are always suitable for everyone, no matter what! Smashed avocado on sourdough toast (v,gf,df,ve) chickpea and salsa burgers (v,df,ve) and the chef’s frittata of the day (v,gf) are just a few examples of what is on offer! Their cheesecakes are always gluten-free, as are the oaties, chocolate cake, muffins and the ever popular triple chocolate brownies! The carrot cake is always dairy-free as are the muffins and blueberry cake! They also offer afternoon tea (as well as a prosecco version for those who enjoy some bubbles!). Find out more at The Post House’s Facebook page.

Road tests

Audi Q2 puts quality over size

March 21 2018

Audi’s Q2 was one of the first premium compact SUVs on the market. It sits below the Q3, Q5 and the gigantic, seven seat Q7 in Audi’s ever growing range. Although it’s about the same size as the Nissan Juke or Volkswagen T-Roc, its price is comparable with the much larger Nissan X-Trail or Volkswagen Tiguan. Even a basic Q2 will set you back more than £21,000 and top whack is £38,000. Then there’s the options list which is extensive to say the least. My 2.0 automatic diesel Quattro S Line model had a base price of £30,745 but tipped the scales at just over £40,000 once a plethora of additions were totted up. Size isn’t everything, however. In recent years there’s been a trend of buyers wanting a car that’s of premium quality but compact enough to zip around town. It may be a step down in size but the Q2 doesn’t feel any less classy than the rest of Audi’s SUV range. The interior looks great and is user friendly in a way that more mainstream manufacturers have never been able to match. The simple rotary dial and shortcut buttons easily trounce touchscreen systems, making it a cinch to skim through the screen’s menus. https://www.youtube.com/watch?v=4eQ5p5Z7-Ek&list=PLUEXizskBf1nbeiD_LqfXXsKooLOsItB0 There’s a surprising amount of internal space too. I took three large adults from Dundee to Stirling and no one complained about feeling cramped. As long as you don’t have a tall passenger behind a tall driver you can easily fit four adults. At 405 litres the boot’s big too – that’s 50 litres more than a Nissan Juke can muster. Buyers can pick from 1.0 and 1.4 litre petrol engines or 1.6 and 2.0 litre TDIs. Most Q2s are front wheel drive but Audi’s Quattro system is standard on the 2.0 diesel, as is a seven-speed S Tronic gear box. On the road there’s a clear difference between this and SUVs by manufacturers like Nissan, Seat and Ford. Ride quality, while firm, is tremendously smooth. Refinement is excellent too, with road and tyre noise kept out of the cabin. It sits lower than the Q3 or Q5 and this improves handling, lending the Q2 an almost go-kart feel. On a trip out to Auchterhouse, with plenty of snow still on the ground, I was appreciative of the four-wheel drive as well. The Q2 is expensive – though there are some good finance deals out there – but you get what you pay for. Few cars this small feel as good as the Q2 does. Price: £30,745 0-62mph: 8.1 seconds Top speed: 131mph Economy: 58.9mpg CO2 emissions: 125g/km

Food & Drink

Sponsored: Take a bite out of some of Courier Country’s tastiest burgers

July 28 2017

There are plenty of eateries in Tayside, Angus and Fife and the best of them know one thing – how to make good burgers! From homemade patties to speciality toppings, you can find nearly every single burger you can think of in Courier Country (not to mention all the amazing sides). So, whether you are a bacon and cheese, a BBQ or a more gourmet fan, you are sure to find the perfect burger combination to suit you tastes. If your mouth is watering at the thought of a juicy burger, make sure you visit these restaurants for a gut-busting meal! Be spoiled for choice at Tonic If you ate a different burger every week at Tonic, it would take you nearly a year to get through their entire menu. They currently have over 40 different burgers available – the biggest offering in Dundee – and that’s about to go to over 60 in September! Among their new burger choices are vegan options – meaning they really do have something for everyone. And there is also a range of over 50 cocktails you can enjoy with your burger – with a whole new selection coming out at the same time as the extended burger menu. Get a top 10 burger at BlackHorn BlackHorn is the number one place to go in St Andrews when you get that burger craving – showing why it was recently voted by AOL.com as one of the top 10 burger restaurants in the UK. The finest local produce is delivered fresh every morning and the chefs cook to order to ensure the tastiest possible burgers. Their blend of beef is sourced from local farms and prepared by Minicks Butchers just down the road from the restaurant. At BlackHorn they make an awesome burger from only the finest local ingredients using 100% beef. You’ve got to try it! Wash down your tasty burger with a shake at Rascals Rascals is famous for its big and tasty burgers – as well as their chicken wings, comfort food, ice cream milkshakes and cocktails. Rascals was recently shortlisted for the Best Burgers in Scotland category at the Scottish Entertainment Awards. And their “biggest burger in the UK” has been featured on STV. Rascals is open to families for food, with a kids’ menu as well as the main menu (which runs from 11am to 8.30pm every day). Their lunch menu offers great weekday deals. Make sure you book at peak times to avoid disappointment! Get a whoppin’ burger deal at Clarks The chef at Clarks makes his own burgers, which is the secret behind their great reputation and following. You can choose between a traditional beef burger, chicken breast, breaded spicy Cajun chicken or grilled halloumi and each comes in a toasted brioche bun with salad, pickle and chips and your choice of toppings (bacon, chili, cheddar, haggis or jalapenos). And if you are dining with a loved one, you can get two burgers with two toppings for just £12! Go gourmet with your burger at Apex The Apex offers a touch of class with each of their burgers. The patty, which weighs 6oz, is served topped with BBQ pulled beef, Scheihallion Rarebit, tarragon and mustard relish in a sesame brioche bun and is accompanied by triple-cooked chips. Metro Bar and Brasserie serves international dishes, while paying homage to Scotland’s rich culinary tradition. Traces of Italian, French and even South American cuisine appear at Apex City Quay’s restaurant in Dundee. The Metro Bar and Brasserie space features high ceilings, large windows, and a separate bar area that serves delicious bar food during the day. The restaurant operates from breakfast through dinner, seven days a week. Get a burger to suit any diet at Bruach Bruach in Broughty Ferry has a unique list of eight burgers on their menu, which changes seasonally. Each of the burgers are handmade using the finest Scotch beef. They also have a great selection of craft beers and cocktails which go perfectly with a burger. And they boast the area’s largest gin offering – with over 100 different bottles in stock. Bruach offers both vegetarian and gluten-free options on all menus. They source gluten-free bread and have a separate fryer for gluten-free diets. The team is also very happy to accommodate vegan and dairy-free diets, as well as other dietary requirements, simply let them know when booking or upon arrival. Create your own at Monterey Jack’s Monterey Jack’s selection of handmade beef, chicken, lamb and vegetable burgers are so good they are award-winning. The restaurants, in Perth and Dunfermline, recently won the Industry Innovation of the Year category at the Dine In Awards, making them must try. There is a wide range of gluten free, vegan and dairy free options, with all of their over 30 burgers featuring Monterey Jack’s secret recipe of herbs and spices. Uniquely, as well as choosing your burger and toppings (including mega slaws, special sauces or beetroot salsa), you can also pick your own bun from brioche, pretzel, sesame Kaiser roll and a gluten free bun. It will make your burger truly one of a kind! Monterey Jack’s burgers are available for sit in, or takeaway through their special app.

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