A recipe kindly donated by Nicki Tudor from Cardiff Bites, arguably the most respected Food Blogger in Cardiff!

This Recipe was given by Nat from The Pot Cafe, Cardiff

“My favourite cafe was in San Francisco and was called Dotties True Blue. They had about 10 variations on traditional cornbread, ranging from black eye bean to fresh mango cornbread. I lived around the corner from this place. Its in a pretty run down area, but the queue would start there and run a block and a half! This was their basic recipe.”

Probably the healthiest chips around. Give this recipe a go and be surprised at how easy and tasty these chips are.

It seems that more and more people are suffering from being gluten intolerant, so this recipe uses polenta which is made from ground cornmeal and contains none of the gluten that you would find in wheat. The polenta also gives the cake a rich yellow glow is an absolute winner when trying to impress!

With almonds replacing the flour, it gives the cake a fantastic flavour and texture you just couldn’t get from a wheat cake.

So heres my favourite Gluten Free Recipe for you to try out if you!

Coming up with a dish for the launch of the stall was excruciatingly difficult, as I had a lot of boxes to tick for it to qualify.
It needed to be in season (obviously), it needed to be sourced locally, it would have to be cooked on a camping stove at an outdoor market with the distinct possibility of adverse weather conditions! Most importantly it needed to blow your taste buds off the richter scale! So what better ingredient to use than the Welsh Leek?

The leek is in abundance at the moment down at Blaencamel Farm. With its mild onion taste it marries up perfectly with a little bit of garlic, rosemary and cheese wrapped up in a delicious polenta based pancake. Ok, I’ve fancied it up a little bit by adding Caws Cenarth’s smoked cheese and a little of the Snowdonia Bomber cheese to really intensify the flavour, but that’s just a way to reel in the customers!