A fun lunch or dinner that caters for multiple preferences and food intolerances is build-your-own-pizza. Lay out lots of topping choices and each person creates their own pizza, which is then baked and enjoyed.

1) Select pizza bases - make your own, or in this case I had some Freedom gluten-free pizza bases in the freezer.
2) Chop and place in individual bowls a variety of possible toppings, and set out herbs and sauces/spreads. In this case I had

3) Heat oven to 200C/400F, let each person assemble their own pizza, then bake for 12-15 mins until done. Slice and enjoy. Left overs can be refrigerated and used for lunch or snacks the following day.

These photos are of the four different pizzas my family assembled, taken before and after cooking. Each had what they like :-). Mine was (almost) tomato free and lower in salicylates. My daughter's was cheese free.

A failed attempt at a light raspberry mousse by my daughter produced a tasty berry and cream topping for Trim Healthy Pancakes. The pictured glass contains 1/5 of the full recipe.

Ingredients:
2 1/3 cups raspberries
1/2 lemon, juiced
2 cups cream, chilled
Method:
Combine raspberries with lemon juice in a saucepan
Cook over medium heat, stirring occasionally, until the raspberries are soft and juice - 4-5 mins.
3) Puree the mixture in a food processor. Pass through a sieve into a small bowl and set aside.
4) Whip the cream in a mixing bowl with an electric beater
5) Fold through the raspberry puree until evenly incorporated. Cover and chill for 2 hours.
6) Serve the raspberry cream as a topping for pancakes or crepes or other desserts