Current Fashion Favourites for Autumn

Autumn is here and I have been hitting the shops to pick up the best bits available for the season! Check out my top picks here!


Over the last few weeks, I’ve done a fair bit of shopping and picked up some great new bits that I’m absolutely loving for this season.

I thought I’d share with you a few items that I’ve bought over the last couple of months, that are still in shops, that I think are well worth a purchase if you’re looking to update your wardrobe.

River Island Black Harper Skinny Jeans – £35.00

Having a pair of well fitting black skinny jeans is an essential and I’ve recently added the River Island Harper Black Skinny Jeans to my collection.

I love these jeans because they’re super high waisted, a really comfortable, stretchy skinny fit and I think they’re great if you struggle like me with a bloated belly as they sit so high up and pull everything in.

They’re a really dark black colour and so far, haven’t faded in the wash!

Topshop Leather Look Mini Skirt – £32.00

One of my most recent purchases and an item I’m loving for a night out is this leather look mini skirt with buckle detailing from Topshop.

It’s £32.00 but it feels really high quality and for me, it fits perfectly. I got mine in the petite length as I wanted it to sit quite short but it’s available in regular and tall lengths too.

It might be a bit of a statement skirt but it’s versatile for nights out and daytime and could be worn in different ways all year round.

ASOS Design Black V-Neck Jumper – £25.00

I love a jumper but at the beginning of autumn, I realised that for someone who wears pretty much all black, I didn’t really have any chunky black jumpers for the colder weather.

I picked up this v neck, oversized fluffy black jumper from an ASOS own brand for £25.00 and I think it is such a good staple to have in your wardrobe.

The super comfy relaxed fit means it looks great with skinny jeans or mini skirts, making it a super versatile addition to your knitwear collection!

Vans Black and White ‘Old Skool’ Trainers – £60.00

I think pretty much everyone owns this pair of black and white ‘old skool’ Vans but if you don’t then you seriously need to get a pair!

I was always a Converse girl but since owning these, I’m totally converted to Vans. Not only do they look cool and go with so many different outfits, they are so comfy it’s unbelievable.

I wear them for day time occasion and even on nights out to dress down a skirt or dress if I want to be super comfy all night!

Matalan Floral High Neck Midi Dress – £18.00

This is probably one of my favourite purchases recently and it’s this stunning floral high neck midi dress for just £18.00 from Matalan!

I can’t believe how affordable this dress is and it is so on trend! The floaty midi fit with peplum hem is so comfy and flattering and the autumn floral print is perfect for this season.

I’ve been wearing this dress for work recently and I just love it!

So, they’re just a few items I’ve been loving over the last few weeks that I think are worth picking up if you’re looking for some new bits for your autumn wardrobe!


Recipe: Chunky Vegetable and Pancetta Pasta Bake

Fancy a warming winter dinner that can be made in one pot? Check out my gluten free chunky vegetable pasta bake recipe!

One of our favourite warming and hearty meals is our chunky vegetable and pancetta bake that we make using the Homepride Creamy Tomato and Herb Pasta Bake Sauce.

It’s so easy and it’s seriously one of the most delicious meals we have in our house, so I thought I’d share how we ‘pimp up’ this classic jar of sauce to make something amazing!


250g Gluten Free Pasta

1 Jar of Homepride Creamy Tomato and Herb Pasta Bake Sauce

160g Smoked Pancetta

1 Tin of Sweetcorn

100g Frozen Peas

4 Carrots

100g Cheese


1. Pre-heat your oven to 200 degrees (fan) and pour your 250g of GF pasta into an ovenproof dish

2. Pour the jar of sauce over the pasta and mix together. Then fill the jar to the top of the label with water, shake with the lid on and then pour the water over the pasta. Mix all this in

3. Place this in the oven for 25 minutes

4. Whilst this cooks, fry off your pancetta until it is cooked through

5. You’ll also need to defrost your peas in a bowl of boiling water, drain your tin of sweetcorn and peel and chop your carrots

6. Once the above prep is done, grate your cheese

7. Pull your pasta out the oven after 25 minutes and mix in your pancetta and veg and give it a good stir

8. Sprinkle your cheese on top and put back in the oven for 20 minutes

9. Once this timer is up, you’re ready to eat! Serve immediately and enjoy piping hot!

It’s not necessarily the prettiest of dishes but it’s so warming and perfect comfort food when you want to eat something that feels a bit decadent but still has your veg!

This recipe is a bit of a cheat as it uses a sauce but it’s an easy after work dinner that is still balanced and enjoyable!

Recipe: Gluten Free Lamb Mince Curry

Mild but full of flavour, my gluten free lamb mince curry is a seriously tasty and easy to throw together recipe for your free from friends!

I don’t really love curry that much in all honestly. You’d never really catch me craving an Indian takeaway or a chicken curry or anything like that buy my mum always used to make this lamb mince ‘curry’ when I lived at home and I’ve kind of adopted the recipe and made it my own since I moved out.

It’s super easy, it’s gluten, dairy, onion and garlic free and tastes amazing! I serve mine with brown rice and sometimes mini poppadoms or gluten free naan breads if we have them in or I’ve thought ahead to buy them!


  • 250g Lamb Mince
  • 100g Frozen Peas
  • Salt
  • Pepper
  • Tomato Puree
  • Tomato Ketchup
  • Medium Curry Powder (check this is gluten free)
  • Gravy Granules


  1. Weigh out your frozen peas in a bowl and cover with boiling water to defrost
  2. Heat up a large pan on a high heat and put in your lamb mince. Fry off until mince is totally brown
  3. Add salt and pepper to the mince to season
  4. Add around two tablespoons of tomato puree and mix in
  5. Add around three tablespoons of tomato ketchup and stir in
  6. Now you need to add in your curry powder. I use medium curry powder and just kind of sprinkle it in freely, so add as much as you want
  7. Once you’ve mixed all of this in, pour in your peas and the water they were in and stir straight away
  8. Now you need to sprinkle in some gravy granules, beef or lamb will work best as this will give the sauce a meaty flavour and thicken it up
  9. At this point, turn the whole pan down to a medium heat and allow to simmer for 30 minutes, stirring every 5 minutes or so. I boil my rice at this point
  10. Serve as soon as your 30 minute simmering time is up and enjoy!

It’s that easy and it tastes amazing, we love this in our house!

If you give this recipe a go, be sure to let me know and share your pictures with me on Instagram!

Recipe: Gluten Free Chilli Beef Enchiladas

I love chilli and honestly, I’m a bit obsessed with rice but when I had chilli planned for dinner the other day, we’d had rice the night before, so I decided to try something new and make enchiladas instead.

My chilli isn’t to everyone’s taste and it’s got no onions in it as I hate them but it’s so delicious, ideal for all ages and super easy to make.

Here’s how I make gluten free chilli beef enchiladas:


500g of 5% Fat Beef Mince



Tomato Purée

Tomato Ketchup

Chilli Powder

Mixed Herbs

Tin of Baked Beans

Tin of Sweetcorn

Beef Gravy Granules

Cheese (regular or dairy free)

Gluten free Wraps (I used BFree Multigrain Wraps)


To make the chilli:

1. Heat up a large pan to a high heat and add your mince. Keep moving until all browned and no pink meat is left

2. Once all mince is brown, add salt and pepper

3. Add around two tablespoons of tomato purée and two tablespoons of tomato ketchup. Stir both through to cover all mince

4. Add around a tablespoon of chilli powder or enough to suit your tastes and around a teaspoon of mixed herbs. Stir through all the meat

4. Add the beans and stir through

5. Add sweetcorn and any water in the tin, stir through, still on a high heat

6. Add a small sprinkle of gravy granules and mix through. You may need to add a touch of boiling water if too thick

7. Lower to a medium heat and simmer for a further 15 minutes, stirring continually and carry on adding splashes of water if required

8. Once the chilli is cooked through, spoon a small amount of the mixture into 4 gluten free wraps

9. Add a small amount of grated cheese to each wrap, fold and put in a baking tin/Pyrex dish

10. Spoon the excess chilli on top and sprinkle the leftover cheese across the top

11. Place in the over at 200 degrees (fan) for 15 minutes.

12. Serve and enjoy immediately!

These are seriously tasty and not actually too tricky to make, just a little time consuming but I’d totally recommend!

If you give these a go, let me know on Instagram by tagging @glutenfreewithellie!

Recipe: Pancetta and Pea Risotto

This was one of those recipes I saw online and decided I liked the sound of but didn’t like how the recipe said to cook it, so I took inspiration from the ingredients they used and did it my own way and to be honest, it worked out pretty well.

This recipe involves no specialist free from products, so is naturally gluten-free which is my favourite kind of meal. James, who eats gluten, just couldn’t get enough of this dinner and says it’s one of his favourite meals I’ve ever cooked, so I thought I’d share the recipe.


130g Smoked Pancetta

100g Frozen Peas

1/2 Cup Arborio Risotto Rice

Knorr Chicken Stock Pot

Dairy Free Spread



Garlic Granules


  1. Warm some olive oil up in a large pan or wok
  2. While the oil warms up, mix your stock pot with 700ml of boiling water and put your peas in a separate pan and put on the hob to boil
  3. Once your oil is warm, place your pancetta in the pan and cook through on a high heat
  4. Once cooked through, add your Arborio rice into the pan and keep moving until the edges of the grains have gone transparent
  5. At this point, pour around 100ml of stock in and mix immediately
  6. Once all this stock has been absorbed, add another 100-200ml and stir
  7. Add in salt, pepper and garlic granules to your liking
  8. Mix the seasoning in and allow to thicken for a minute
  9. Drain the peas and add in, mixing through
  10. Add another 200ml of stock and mix, lower temperature of the hob to a simmer
  11. Leave to simmer for around 10 minutes and stir now and again
  12. Add another 100ml of stock if thickened or leave if still runny and also mix in a spoonful of dairy free spread
  13. Leave to simmer for another 20 minutes and stir now and again
  14. Add another spoon of dairy free spread and mix, leave to simmer for a further 10/15 minutes
  15. Your risotto should now be cooked through and ready to serve, so plate up and sprinkle with cheese if you wish.

It sounds like a lot of steps but you pick it up as you go and now how much stock your mixture needs and when so use this as a guide and you’ll learn as you go along.

What’s your favourite type of risotto? Give me some inspiration for new ways to mix this recipe up!

How to Wear Black in Summer

I can’t help it, I just love to wear black. I’m getting much better at injecting a little colour into my wardrobe but all in all, I always gravitate towards wearing black.

As much as I love dressing for summer, I do worry that when the weather gets warm, I’ll have to stop wearing black for a bit but with outfits like the one I’m going to share with you today, I can comfortably wear black all summer long!

This little dress is a piece in my wardrobe I get a lot of wear out of and actually bought nearly a year ago now, although it’s still available to buy online!

It’s a black dress with white spots and it’s the perfect length and fit for the warmer weather.

It’s from Motel Rocks and it’s a super flattering wrap fit with frills on the sleeves and neckline, making it really girly and a bit more summery.

I paired mine with black sandals from Next that are really comfortable and understated to let the dress do all the talking.

Accessories wise I’ve gone for my black Paul Costelloe tote bag I got in TKMaxx Years a go now and my Prada sunglasses I picked up in Sunglasses Hut at Cheshire Oaks.

Overall, I think the look is feminine, classy and still spot on for summer even if it is all black!

I think this outfit is a perfect example that making your clothes summery isn’t just about the colours you choose but the styles too. So, if you’re like me and you like to wear black all year around, outfits like this are for you!

Sweet Chilli Beef Stir Fry Recipe

Experimental recipes are sometimes the best and when I posted my homemade sweet chilli beef stir fry on Instagram, a few of you said you’d love to give it a go, so although it was super simple and a little bit made up on the spot, I thought I’d share the recipe with you!


  • Beef Strips (I had two rump steaks in the fridge I needed to use, so cut them into strips)
  • Rice Noodles
  • Broccoli
  • Carrots
  • Sweetcorn
  • Blue Dragon Sweet Chilli & Garlic Stir Fry Sauce x 2


  1. Prep all your meat and veg and place your broccoli on to boil for 5 minutes. I do this as broccoli takes ages to stir-fry and this makes it far easier. (If you like your broccoli crunchy, don’t do this)
  2. Once your broccoli is starting to soften, heat up your wok with some spray oil
  3. Add your beef strips and stir-fry until cooked through
  4. Once your beef is cooked, add your broccoli, carrots and sweetcorn and fry for a few minutes
  5. Once everything in the wok is cooked or softened to how it should be, add your pack of rice noodles and heat those through
  6. After a couple of minutes, add your two sachets of sweet chilli sauce and stir through. If you’re cooking enough for one, you may only need one sachet.
  7. Serve and enjoy straight away!

I feel like a cheat for even calling this a recipe because it is so easy but you may not have thought of pairing these ingredients together and seeing as you all seemed to like it on Instagram, I thought I’d share!

If you give this a go, tag me in your pictures as I’d love to know!

My ‘Cheats Chinese Chicken’ Recipe

Chinese takeaway, an easy and comforting food option for most but a near impossible find for a gluten free foodie.

I miss Chinese takeaways, I really do. Sweet and sour chicken was always my go to, the Cantonese style sweet and sour chicken with the meat already in the sauce and that’s something I just hadn’t had for so long.

I missed sweet and sour chicken so much, I decided to find a quick and easy way to make it at home that was as close to the taste I remember as possible but almost as easy as just picking up the phone and ordering it from the takeaway.

This was a real success and me and J just couldn’t get enough, so I thought I’d share this super easy recipe with you all if anyone else is craving a Chinese takeaway fix.


– Tesco Free From Chicken Goujons or Chunks

– Blue Dragon Sweet and Sour Stir Fry Sauce x2

– Vegetables of your Choice (I use carrots, broccoli and sweetcorn)

– Rice for Serving with


1. Heat your oven to the temperature required for the breaded chicken and pop those in for the required time

2. Put your rice on to boil

3. Heat a wok and spray a little oil into the wok

4. Stir fry all your vegetables. If you’re doing the same as me, do the broccoli first and then add the carrots and then the sweetcorn

5. Once your chicken is done, turn the heat of the wok down and throw them in with the vegetables

6. Add two sachets of the Blue Dragon sweet and sour stir fry sauce into the wok and stir on a low heat to cover all the chicken and vegetables and heat through.

7. Leave this on a very low heat while you drain and serve your rice

8. Turn the heat off to the wok and serve your sweet and sour chicken on top of your rice

There you have it, as easy as that.

Sweet and sour chicken with rice that tastes as good as the takeaway but it far better for you.

I prefer doing it myself at home like this as I can add vegetables I actually like and want to eat, instead of picking the chicken out the sauce like I used to with a takeaway!

If you give this a go, take a pic and share it with me on Instagram!

Review: John McCambridge ‘Bread Tin Bakery’ Gluten Free Bread Kit

*I was kindly gifted this product from John McCambridge and the Bread Tin Bakery to try and review but I have not been asked to write this blog post or paid to say anything about this product.

Gluten-free bread is a pretty hot topic amongst us free from foodies, it really does get people talking.

I have personally never had too much trouble finding GF bread that I like. I wasn’t a huge lover of normal bread when I could have it, so I suppose that may have helped lower my expectations of GF bread but I know some people who hate every single free from bread they’ve tried.

A lot of people’s answer to bad GF bread is to make your own. It can be better for you, more affordable and if you’re a good baker, it can be way nicer than shop bought but for me, making bread has never really been an option because although I can bake sweet treats, bread is not my area.

I’ve always known I can’t make bread but have also really wanted to try, so when the PR team for John McCambridge’s Bread Tin Bakery got in touch and asked if I wanted to try their ‘Gluten-Free Bread Kit‘, I couldn’t say yes fast enough.

They sent me one out, I gave it a go and I thought I’d let you know how I got on.

The whole charm with this bread kit is that all you do is add milk, put in the oven and there you have it, homemade, freshly baked bread… could it get any easier?

You can also use any kind of milk you like, so I used soya milk to make my loaf dairy free but if you don’t have to avoid dairy, you can just use regular cows milk.

All you have to do is add 300ml of milk to the dry ingredients in the bag, massage everything together, pour into the metal bread tin provided in the box and pop in the oven for about 40-minutes and you’re done!

Ths bread mix makes a soda bread style loaf which I personally really like, the texture is quite dense and crumbly but very moist and full of flavour, so I really can’t fault it.

The loaf is quite thin, so they’re not the biggest slices but the taste is great and there was absolutely no holes in it whatsoever like most gluten-free loaves, so that is definitely a good thing!

Overall, if you’re like me and want to make your own free from bread but don’t have the baking skills to do so, this is the option for you!

You can buy a 6 pack of these bread kits direct from McCambridge Bread for £24.60.

Gluten Free Rocky Road Recipe with Zoo Imagination Biscuits

*I was kindly gifted these packets of Zoo Imagination biscuits by Bahlsen UK to try and review but was not asked to develop this recipe

I’ve never really been a rocky road fan because I don’t like dried fruit or glacier cherries and those are always used in rocky road, so I decided to create my own ‘fruit and nut free’ version that is also gluten free.

I decided this would be the perfect recipe to use the Zoo Imagination biscuits in as usually you would use digestive biscuits in rocky road but these biscuits are a similar taste and texture, so they’re perfect.

If you’ve been wanting to make some tasty gluten free rocky road that doesn’t contain fruit or nuts, then this recipe is for you.


200g Milk Chocolate (could use dark if trying to limit dairy)

50g Gluten Free Coco Pop Cereal (using plain GF rice crispies can help to make this DF)

200g Zoo Imagination Biscuits

40g Mini Marshmallows

30g White Chocolate Chunks (extra for decorating)

Small Scoop of Butter/Dairy Free Spread (I used Vitalite)


1. Line a 20cm square baking tin with cling film or grease proof paper

2. Place all your Zoo Imagination biscuits in a sealed sandwich bag, let the air out and bash with a wooden spoon or rolling pin to roughly smash the biscuits, leaving the, still quite chunky

3. Add your crushed biscuits, coco pops, mini marshmallows and white chocolate chunks into a large mixing bowl and mix with a wooden spoon to distribute all the ingredients evenly

4. Break your 200g of chocolate into a heatproof bowl with a small scoop of butter or dairy free spread and either melt over a pan of boiling water or in the microwave. If using in the microwave, remove the chocolate and stir with a spatula every 10-15 seconds to ensure it doesn’t burn

5. Once your chocolate is perfectly melted, use the spatula to scoop all the chocolate out of the bowl and into the large mixing bowl with all the dry ingredients. Use the spatula to stir all the ingredients and coat everything with melted chocolate

6. Once everything is fully coated in chocolate, use the spatula to move the mixture into your lined baking tin and press down with the back of the spatula until even

7. Sprinkle extra white chocolate chunks on top and place in the fridge

8. Leave in the fridge to set for 2-3 hours or until totally solid

9. Once totally set, pull the rocky road out of the tin using the cling film and cut into equal sized pieces and store in a cake tin, Tupperware box or air tight jar.

This is the ultimate no bake recipe with barely any washing up. It’s quick and easy and can incorporate any sweet ingredients you want to use up in the cupboard.

Perfect for snacking or dessert, this is a gluten free treat that doesn’t taste free from!

This recipe contains dairy but all ingredients are gluten free and confirmed safe for coeliacs on the Coeliac UK app.

If you give this recipe a try, please send me your pictures on Instagram, @glutenfreewithellie

To hear more about what I think about the Zoo Imagination biscuits, check out my review!