![1. Sea salted fudge and walnuts 1. Sea salted fudge and walnuts](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice/image.img.jpg/seasalt-fudge-walnut_1.jpg)
1. Sea salted fudge and walnuts
The rich soft sweet fudge is counterbalanced in taste and texture by the bitter crunch of the walnuts.
![2. Chia, coconut and raspberry 2. Chia, coconut and raspberry](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice_copy/image.img.jpg/glutenfree-coconut-raspberry-chia_1.jpg)
2. Chia, coconut and raspberry
Chia seeds are a natural thickener, working well in pudding. The taste is neutral and combines perfectly with rich coconut, whilst the tartness of the raspberries keeps it tasting fresh.
![3. Sweetcorn and blackberries 3. Sweetcorn and blackberries](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice_copy_1512891842/image.img.jpg/sweetcorn-and-blackberries_1.jpg)
3. Sweetcorn and blackberries
Sweetcorn is perfect for baking. The sweetness of the corn nicely contrasts with tart fruits like blackberries.
![4. Ricotta maple glazed seeds and nuts 4. Ricotta maple glazed seeds and nuts](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice_copy_1452729795/image.img.jpg/ricotta-maple-glazed-seeds_1.jpg)
4. Ricotta maple glazed seeds and nuts
Creamy ricotta is like a white canvas you can paint on. Adding maple syrup and then mixing in seeds and nuts gives texture and a savoury touch.
![5. Polenta and mushrooms 5. Polenta and mushrooms](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice_copy_1447887897/image.img.jpg/polenta-and-mushrooms_1.jpg)
5. Polenta and mushrooms
Polenta is perfectly complemented by umami rich sautéed mushrooms.
![6. Fish and fermented corn 6. Fish and fermented corn](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice_copy_1359849358/image.img.jpg/fish-and-fermented-corn_3.jpg)
6. Fish and fermented corn
When fermented, corn takes on a sweet and sour taste and this makes an interesting flavour partner to delicate fish.
![7. Miso and aubergine 7. Miso and aubergine](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice_copy_200215854/image.img.jpg/miso-aubergine_1.jpg)
7. Miso and aubergine
Glazing umami rich miso on meaty and roasted sweet aubergine creates a classic Japanese dish.
![8. Roasted vegetables, gluten free oats and labneh 8. Roasted vegetables, gluten free oats and labneh](/about-us/allergens-food-safety-and-hygiene/gluten-free-made-simple/gluten-free-food-pairings/jcr:content/parsys/content/tipsandadvice_copy_1546766983/image.img.jpg/roasted-vegetables-and-labne_1.jpg)
8. Roasted vegetables, gluten free oats and labneh
Root vegetables become warm, sweet and savoury when roasted. These make the perfect accompaniment to creamy fresh Labneh cheese and nutty grains.