Add the gluten free plain flour, ground almonds, rice flour, xanthan gum and salt into the processor bowl, fit the lid, process on max speed for a few seconds to combine the dry ingredients. Add the unsalted butter cubes into the processor bowl, fit the lid, process on max speed for 20 seconds until the mixture resembles breadcrumbs, with the machine running add the eggs into the feed tube, stop the machine as soon as the mixture starts to come together. Transfer the contents of the bowl onto a worksurface, shape into a ball before wrapping in cling film.

Recipes and cooking tips | Sainsbury`s Magazine

Blend the beetroot, garlic, Greek yogurt, pomegranate molasses, fresh breadcrumbs and hazelnuts with a pinch of seasoning, to form a coarse paste.Top with small spoonful of the beetroot paste, and garnish with fresh coriander. Serve immediately.

Croustade Cups 6 per Pack 30g - Pack of 2 Rahms Large Croustade Cups 6 per Pack 30g - Pack of 2

In a separate bowl, mix the goat’s cheese with two tablespoons of Greek yogurt, then spoon into a piping bag. Pipe into the croustade cups, half filling each one.