Food + Drink

The unique OAST TO HOST

Specialising in gluten-free, wheat-free and dairy-free table treats, Kent-based producers, Oast to Host, aspire to create some of the most scrumptious savoury and sweet dishes on the market.

photography by Lloyd Pestell and Paul Broadrick, on behalf of Courage Media

Founded by culinary duo, Claire Forster and Sally Black, two years ago, Oast to Host is proud of its ‘gluten-free, wheat-free, but not an apology’ philosophy – and it shows. Supplying a number of delis, farm shops, cafés, pubs, and individuals, its expertly crafted products won three Guild of Fine Food’s Great Taste Awards in 2013, and after rebranding last year, the business is now preparing to launch on a national level.

Moreover, what with Valentine’s Day just around the corner, it seemed only right that the fabulous pair share their choice of handpicked recipes, perfect for that romantic meal with your true love. Whether you adhere to a gluten-free or wheat-free diet or not, trust us, you’re sure to enjoy what follows…

Canapés in gluten-free shortcrust pastry cups (serves 2)


A simple and delicious starter, impress your dinner date by making your own canapé cases using Oast to Host’s pastry mix or its ready-to-roll plain shortcrust pastry.

A ½ pack of dry pastry mix makes approx 16 cases. Suggested fillings include red onion marmalade and goats’ cheese; cream cheese and roasted red pepper; and finally, smoked mackerel pâté with a smoked salmon cross and a small slither of lemon. Finish the canapés off by seasoning with a grind of black pepper.

Roasted duck breast with pomegranate sauce (serves 2)



2 duck breasts skin removed, sprinkled with a little salt

2 tsp olive oil

1 onion shallot, finely chopped

4 fl. oz pomegranate juice

2 fl. oz vegetable stock with 1 tsp cornflour mixed in


  1. Heat oil in a frying pan over medium heat, add duck and brown on both sides for approx 3-4 minutes
  2. Transfer to a small baking dish and roast duck at 200°C for 8-12 minutes, depending on thickness and personal preference. Transfer to a dish and rest for approx 5 minutes
  3. While the duck is roasting, fry shallot in the juices from the frying pan for 1 minute
  4. Add the juice, bring to the boil, reduce it by half, add stock and keep stirring until sauce thickens
  5. Slice and serve on a bed of creamy mashed potato with wilted spinach or a green salad garnish

Gluten-free chocolate and passion ganache tart (serves 6)


Tip: This needs freezing so make ahead


Tart base

105g gluten-free Oast to Host pastry mix

9g cocoa powder

1/2 egg

36g caster sugar

75g butter

1 tsp water

Chocolate ganache

225ml double cream

Pinch salt

Pulp 6 passion fruits

130g dark chocolate

30g white chocolate

20g caster sugar


150g dark chocolate

65mls vegetable oil


  1. Make the chocolate pastry base pastry as per the instructions on the packet, or use ready-to-roll if preferred. Weigh down the pastry with baking beans and bake blind at 160°C for 20 minutes
  2. Mix cream, salt, passion fruit and sugar in a saucepan and heat until it starts to smoke. Remove and allow it to stand for 5 minutes
  3. Melt chocolate in a bain-marie or bowl over gently simmering water and allow to melt completely
  4. Remove from heat and strain the infused cream into the chocolate (do this a little at a time to ensure mixing thoroughly). Allow ganache to cool to room temperature
  5. Paint a little ganache over base of tart and place in freezer for 5 minutes to keep pastry crisp. Pour remaining mixture in place, chill for approx 2 hours in fridge, and then freeze for 4 hours
  6. For the topping, melt 150g dark chocolate in a bain-marie. Allow to cool slightly, and then stir in 65mls of vegetable oil. Pour over frozen tart and tip tart until top is covered (this needs to be done very quickly as the chocolate will set fast). Return to freezer and remove 20 minutes before serving

Oast to Host’s award-winning sweet shortcrust pastry is an easy-to-handle truly delicious fresh pastry that is suitable for all. If ready-to-roll isn’t your ‘thing’, there is a pastry mix too, or look out for its range of sweet shortcrust, plain or dairy-free blind-baked pastry cases and buttercups (canapé cases) expected this spring.

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