Darina’s hot tip

XANTHAN GUM: An invaluable aid for gluten-free baking, as gluten-free flours are less elastic in texture. Adding a small amount of xanthan gum will to some extent replace these elastic qualities.

Available in the special dietary section of major supermarkets, and health food shops that stock a good range of gluten-free products.

The Coeliac Society of Ireland (CSI) may be contacted for help and advice at Carmichael Centre, 4 North Brunswick St, Dublin 7. Tel: [phone]; email: [e-mail] or check out www.coeliac.ie.

The society's Manufacturers List is a booklet that contains details of all available foods and drinks that do not contain gluten.

The Cork Free Choice Consumer Group will hold its next meeting on Thursday, May 27 at 7.30pm in the Crawford Art Gallery Café, Emmet Place.

The topic is Seaweed Our Own Free, Healthy, Versatile and Plentiful Food.

Speakers will include Christine Thery from Heir Island and Olivier Beaujouan from Castlegregory.

There will also be a launch of new revised edition of Good Food in Cork.

Admission is €5, including tea, coffee and tastings.

New Season's Irish Asparagus is now available, treat yourself to a little bundle and taste what asparagus should really taste like.