Try these:
caramel ripple brownies. A combination of dense, bittersweet chocolate brownie rippled with veins of sweet vanilla-scented baked cheesecake.
This is one of those useful recipes which uses only a small amount of flour and converts superbly to gluten-free. I swapped 50g of plain flour with 40g of all-purpose gluten free flour (i like Dove Farm's version), and there was no difference from the straight version i had previously made. A small piece is all you need as it is stunningly intense, although it worked very well as the second course of a lazy lunch, following this
glorious gratin by Peter Gordon.
As much as i adore
potato dauphinoise, i can't contemplate eating much of the rich cream bake. As an alternative, i prefer a gratin made with layers of potato, celeriac and leek with a salty note of feta and sage, cooked with only a small amount of water in a carefully sealed parcel. Light, and gloriously moreish without that sinking feeling.