Gluten-free eating: Pizza-style Socca
Nothing strikes more terror into the heart of a cook than being told that a guest is allergic or intolerant to certain foods. I find that it tends to concentrate the mind, not – as you may think – on what you can cook but, rather, what you can’t. Told that I need to avoid spicy foods, my brain invariably starts wandering through all my Indian and Moroccan favourites. For vegetarians, I start musing over soups with meat bases or, perhaps, Mexican Beans – cooked with bacon!
