The children and i eat a great deal of gluten-free meals together but sometimes they need a dish that will stick to their ribs. Even in the summer they will eat Toad in the Hole (adapted from Nigel Slater's Real Food); a dish of perfectly puffed, crispy batter above dense, satisfactory pancake, studded with pork and herb sausages. I don't have to cook potatoes to go along side - they will fill up on a glory of stodge.

Mix 2 eggs, 125g plain flour, 1 tablespoon grain mustard, 150ml milk and 150ml water with a whisk or wand blender until the consistency of double cream. Leave (to allow the gluten in the flour to swell) for about 15 minutes.

Heat 3 tablespoons of sunflower oil (goose fat or lard is preferable, if to hand) in a oven proof pan. Add 6/8 sausages and allow to brown for 10 minutes in a very hot oven (220ºC). When the fat is smoking pour the batter around the sausages in the pan and put straight back in the oven for 25 minutes 'til golden brown.

For mummy, a quick and simple salad; a fistful of green beans cooked as you like them and drained well. Finely chop half a garlic clove and 3 fresh mint leaves. Add to a bowl with 2 tablespoons of olive oil and a tablespoon of fresh lemon juice and mix until well combined. Put beans in the dressing and season with salt and pepper. Crumble 70g of firm goat's cheese over the beans, and add 2 tablespoons of pine kernels (first toasted in a dry frying pan).

From Buonissimo! by Gino D'Acampo.