An update on Maddie’s Kitchen, plus a gourmet pizza recipe

Dear friends and fellow health-seekers,

It has been well over a year now since I put a pause on Maddie’s Kitchen and re-evaluated my life in view of my delicate health.  I have been living in New Zealand since January 2014, seeking a more balanced pace of life, getting lots of sunshine and fresh air, and I have now come to the point where I’m ready to start again with the business!

Initially I will be creating some small events here in Nelson, NZ, and in Summer 2015 I will be in the UK offering delicious, healthy and creative food at pop-up events from community venues and at festivals, and again from my home in Bristol.  I will be announcing dates and locations in the coming months.  Please get in touch if you have any suggestions of venues.

Until then, I’d like to offer you a new recipe.

Gourmet beetroot and butternut squash pizza with chickpea cheese and coriander pesto

(grain-free, gluten-free and dairy-free)


This is a fairly indulgent and complicated recipe involving many components. The pizza base, beetroot and squash, tomato sauce and coriander pesto can all be prepared in advance. Make the chickpea cheese fresh.

Serves 4-6 people.

Preheat oven to 175°C.

For the pizza base:

125g tapioca flour

60g coconut flour

½ tsp Himalayan salt

120ml warm water

80ml olive oil, or unflavoured coconut oil, melted

3 eggs

1 large red beetroot

½ medium butternut squash, in half-moon slices approx ½ cm thick

For the tomato sauce:

1 large ripe tomato, roughly chopped

½ red pepper, finely chopped

½ onion, finely chopped

1 tsp olive oil, or unflavoured coconut oil

Pinch of Himalayan salt

Splash of water

For the chickpea cheese:

120g cooked chickpeas (if starting with dried chickpeas you’ll need 50g)

40g tapioca flour

Warm water, approx 250ml

60ml olive oil, or unflavoured coconut oil, melted

1½ tsp Himalayan salt

Juice of half a lemon (approx 1½ tbsp)

For the coriander pesto:

1 small bunch fresh coriander (approx 50g), roughly chopped

30g pumpkin seeds

30ml olive oil

Juice of quarter a lemon

Pinch of Himalayan salt

(Or make double, triple or quadruple quantities and store the rest in the fridge to be added to salads etc over the next few days)

Start by putting the beetroot whole into a pan of water, bringing to the boil and simmering for approx 30 mins, or until a knife goes through easily. Remove from pan and once slightly cooled slice into half-moon slices, approx ½ cm thick.

Next, start on the pizza base. In a medium-sized mixing bowl, combine the flours with the salt. In a measuring jug mix eggs, water and oil together until thoroughly combined. Pour slowly, mixing all the time, in the flour mixture. Spread in a thin layer (approx 1cm high) onto a greased baking tray and bake for 15 mins. Remove for the oven to cool slightly, and turn the oven up to 225°C.

Meanwhile, make the tomato sauce. Heat the oil in a frying pan and add the onions. Cook gently until translucent. Add the tomato, red pepper and pinch of salt, and simmer gently for a further 10 minutes, adding a splash of water if necessary.

Steam or boil butternut squash until tender, approx 10 mins. (Do not add to the beetroot pot as it will turn bright red!)

To make the chickpea cheese, blend all the ingredients in a blender or food processor until very smooth. Pour into a saucepan and heat until gently bubbling. Stir constantly with a whisk. The cheese will thicken very quickly. Add more water if necessary. Continue to stir until mixture has thickened to the consistency of melted cheese (approx 2-3 mins). Allow to cool for a few minutes while you assemble the pizzas.

Spread the tomato sauce onto the base, then scatter some small dollops of the cheese over the top. Lay the slices of beetroot and butternut squash evenly on top, alternating between beetroot and squash in a pleasing pattern. Scatter some more small dollops of cheese over this and return to the oven at 225°C for 10 minutes, or until starting to brown.

To make the coriander pesto, put all ingredients into a food processor and whizz on high for a minute or so until thoroughly blended.

Remove the pizza from the oven and drizzle the pesto over the whole pizza.



Goodbye for now….

Dear friends and supporters
I am writing to let you know that I have decided to put the Maddie’s Kitchen project on hold for now.

There are a number of reasons for this.  Primarily, it seems right for me to be concentrating on my own health and I have realised that the time and energy I was putting into this project was not serving me.  I will be embarking on a GAPS diet programme in the coming weeks to help support my healing process in terms of my extreme gluten sensitivity, and feel that the catering and supper club would not be compatible with that.  For a start I would find it too hard to be around food that I can’t eat!  And I wouldn’t want to serve up anything that I hadn’t sampled first.

I am so happy with how things have gone so far, I have met many wonderful people and had such great feedback.  I don’t know if I will re-start at some point in the future, or perhaps take things in a different direction.

So, for now, it is goodbye!

With much love,

Supper Club Menu 13th July 2013

Maddie’s Kitchen Menu 13th July

Tickets £28 per person.  To book please go to

New dates for Gluten Free Supper Club!

I’m offering two new dates for the Supper Club:

Saturday 13th July

Saturday 14th September

To book please go to:

For photos from supper club on 18th May please see:

New facebook site!

Check out my new facebook site:

First ever Maddie’s Kitchen supper club event! Sat 18th May 2013

I am very excited to announce that the first gluten-free supper club from Maddie’s Kitchen will be held on Saturday 18th May at my home in Westbury Park, Bristol (BS6).

For more information on gluten-free and special diets please see the About section.

I will be serving a delicious 5-course meal of healthy, tasty treats to nourish and delight.  The meal will be totally gluten-free, egg-free, dairy-free, refined sugar-free, and every dish will be veggie and vegan-friendly.  A meat option will also be offered for the main course.   This month’s dinner will be inspired by middle-eastern cooking, using ingredients such as dates, pistachios, pomegranate and lamb (for the meat eaters).

Arrival time is between 6.45pm and 7pm.  Come alone and make new friends here, or come with a partner, friends or family.  Everyone will all sit together around a big table to share the meal.  Still and sparkling water will be provided.  Please feel free to bring other drinks, alcoholic or non-alcoholic.

Advance booking is essential.  To book please go to  Or email if you would prefer to do a bank transfer.  Please sign up by Monday 13th May.

A £10 registration fee is required, and you will be asked to make a further contribution on the night of £20 (£10 for concessions).

Come to the supper club if you would like to spend an enjoyable evening meeting some new people, trying some delicious, creative, healthy food, and eating out safe in the knowledge that all food has been prepared in a totally gluten-free kitchen.  I look forward to welcoming you.