Forget your chocolate eggs and your lamb roasts – the thing we really look forward to at Easter is a nice, toasty hot cross bun. Thankfully, gluten-dodgers don’t have to miss out on this king of Easter treats thanks to Victoria Glass’ fantastic recipe, which trades regular flour for a blend of gluten-free flour and buckwheat flour. A pinch of xanthan gum helps to give the finished article that pleasing stretchy texture, making this almost indistinguishable from a regular hot cross bun

Victoria Glass takes umbrage with ‘brown cake’ – that dull ‘chocolate’ cake made with a mere dusting of cocoa powder – and counters with a proper chocolate cake that packs bags of chocolate flavour. The key, unsurprisingly, is using actual chocolate! She starts by melting dark chocolate with milk and sugar, and combines that with rice flour to make a delicious gluten-free cake batter. Throw in a rich chocolate buttercream – again made with real dark chocolate – and you have a glorious gluten-free masterpiece, worthy of any occasion.