Celia Recipes

We’ve partnered with some of the best chefs and baristas in the gluten-free industry to bring you recipes, food pairing ideas and not forgetting cocktails for CELIA lovers!

Mushroom & Beer Risotto

  • Serves – 4
  • Preparation time – 10 minutes
  • Cooking Time – 60 minutes

Risotto is one of the best naturally gluten-free dishes you can make and this is a classic with a twist. Try leaving some for your lunch the next day, you won’t regret it! 

  • 340g risotto rice
  • 40g butter
  • 1 finely chopped medium onion
  • 1 bottle of organic CELIA lager
  • 1.21 hot vegetable or chicken stock
  • 1OOg grated parmesan
  • 300g of sliced mushrooms
  • Shaved parmesan and sprigs of Thyme for garnish

Saute one finely chopped, medium onion and the mushrooms in 40g of butter until softened. Add 340g of risotto rice and coat until translucent. Add your bottle of CELIA and cook until evaporated. Add 1 litre of hot chicken or vegetable stock and simmer, stirring occasionally.

After about 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retain a desired bite in the centre. For a less ‘al dente’ consistency, add a ladleful of the hot stock and simmer until absorbed. Continue in this way until the rice has reached the desired consistency.

Stir through grated parmesan cheese and sprinkle some shavings ontop. Add a fews prigs of Thyme.

The Vozar Burger

with homemade wedges

  • Serves – 4
  • Preparation Time – 20 minutes
  • Cooking Time – 45 minutes

Martin Vozar is a founder of CELIA lager and the food genius behind this recipe. This is his burger, made to match the aromatic floral spice of a cold bottle of CELIA lager! Enjoy!

  • 1 white onion
  • 300g beef mince
  • 300g venison mince
  • 300g beef mince
  • 1 soup spoon of wholegrain mustard
  • 1 teaspoon of thyme
  • 1 small red chilli
  • 1 teaspoon of rosemary
  • Salt & pepper (season to taste)
  • 4 burger buns
  • 4 slices of Pastrami

Blend the mustard, thyme, chilli and rosemary in a food processor. Put the blended mixture, salt, pepper and onion in a large bowl with all of the mince and mix everything together. Divide into four patties, then place on top of a barbecue griddle.

Cook on the barbecue to your desired rareness, then place into your burger buns with some salad to garnish. We have also added some Pastrami for an extra meaty flavour!

Now For The Wedges

  • 4 large red potatoes
  • smoked Spanish paprika
  • celery salt & pepper (season to taste)
  • rosemary & thyme (season to taste)
  • vegetable oil (enough for deep frying)

Cut your potatoes into wedge shaped chunks and put them in some boiling water – boil until just soft (test with a sharp knife).

Drain the water from your wedges, then deep fry them in vegetable oil and deep fry until golden brown.

Mix all the ingredients together and season the wedges.

Crack open a bottle of CELIA lager to enjoy with your burger.

Boozy Brazillian Beef Strips

in caramelised onion served with a vegetable vinegarette

  • Serves  – 4
  • Preparation Time – 20 minutes
  • Cooking time – 30 minutes

A Brazilian inspired dish great for sharing with friends and family

  • 400g of beef sirloin cut into strips 5cm x 1. 5cm
  • 100 g of onion
  • 1 bottle of CELIA Dark
  • 4 tbl spoons of gluten-free soy sauce
  • 1 teaspoon of crushed chilli
  • 2 cloves of garlic crushed
  • Salt & pepper
  • 1 tablespoon of marinated ginger

Mix the CELIA Dark, soy sauce, crushed garlic, chilli and salt & pepper and marinate the beef – ideally overnight.

Cut the onion into slices. Preheat the pan and stir fry the beef on a high heat for around 5 minutes or until brown on all sides.

Remove the beef from the pan, reduce the temperature and stir fry until a golden brown. Add the finely chopped ginger and some more CELIA Dark and take it off the heat.

The Vegetable Vinaigrette

  • 1 big ripe tomato
  • 1 big yellow pepper
  • 1 medium sized cucumber
  • spring onion
  • lime juice
  • olive oil
  • salt & ground black pepper

 This one is super simple – we promise:

Cut the vegetables into small cubes and mix the ingredients together.

Pour over the beef strips and serve in tapas dishes.

Dark Duck Confit

Marinated in CELIA Dark

  • Serves  – 4
  • Preparation Time – 20 minutes
  • Cooking time – 240 minutes

This recipe just falls off the bone and makes a brilliant Sunday dish or you could go for a pulled duck wrap!

  • 4 duck legs
  • half bunch of rosemary
  • half bunch of thyme
  • bay/eat and all spice
  • salt & pepper
  • 1 kg of pork lard
  • 1 bottle of CELIA dark
  • 8 cloves of garlic
  • aluminium foil
  • 1 Orange

Season the duck legs with salt and pepper and marinade in CELIA dark overnight. Pre-heat the oven on 180°C and melt the pork lard in a deep baking tray, just big enough for 4 legs.

When melted, take it out and reduce the heat to 140°C. Place all the spices into the lard and put the duck legs on top. Cover the baking tray with foil and roast for 4 hours. When soft, take it out from the tray, put it on the shallow tray along with slices of orange and roast on 180°C until the skin gets crispy and the orange is nice and caremalised.

We have served it here with Orange and salad however you could serve with a red onion marmalade, roast­ed beetroot and our homemade wedges from the Vozars burger recipe. Enjoy!

CELIA Honey Hot Wings

Marinated In Honey, Chilli Flakes, Soy Sauce & CELIA

  • Serves  – 4
  • Preparation Time – 30 minutes
  • Cooking time – 90 minutes

CELIA marinated chicken wings – need we say more? 

  • 1 bottle of CELIA organic
  • 6 chicken wings
  • 1 onion
  • 112 teaspoon ground black pepper
  • 112 teaspoon celery salt
  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon honey
  • 112 teaspoon of chilli flakes
  • Corriander sprigs to garnish

Mix all the ingredients together and soak the chicken wings in it overnight.

Pre-heat the oven on 190°C and put a covered tray with the chicken wings in. Roast for 45 minutes.

Then take the cover off and roast for another 20 minutes on 180 degrees. Using a soup spoon pour the juices over the wings occasionally. Place the wings out onto a sharing tray and decorate with sprigs of Corriander.

 Serve with a cold CELIA Lager

Crispy Marinated Brie

Served With a Cranberry Coulis Tartare Sauce

  • Serves  – 4
  • Preparation Time – 15 minutes
  • Cooking time – 45 minutes

Another unique creation by Martin Vozar combining Czech cooking methods with an English love for cheese & berries

  • 4 trriangles of Brie (125 – 250g each)
  • 1 bottle of CELIA Organic lager
  • rosemary & thyme
  • 150g of flour
  • 6 eggs
  • 300g of gluten free breadcrumbs
  • salt & black pepper
  • vegetable oil for frying

Mix one bottle of CELIA Organic lager, the herbs and salt and black pepper together. Marinade the brie for around 3 hours.

Take it out and let it cool for 10 minutes.

Beat the eggs and mix with salt and black pepper. Dip the brie into the flour, eggs and breadcrumbs and then again into the eggs and breadcrumbs to create a thicker coat to protect the cheese from leaking out.

Pre-heat oil on 160°C and deep fry until golden. Add your pre-prepared cranberry coulis & enjoy with a cold bottle of CELIA!

Cranberry Coulis

  • 240g cranberries
  • 160g sugar
  • 120ml water
  • 1 tablespoon of brandy
  • 1 teaspoon of lemon & orange zest

Combine all the ingredients in a saucepan and bring them up to a simmer. Cook over a medium to low heat, stirring occasionally, until the cranberries are tender (most will burst). Puree and strain, adding additional water if too thick. Chill before serving.

Tartare Sauce

  • 100g mayonnaise
  • 30g gherkins
  • 1 small onion
  • 1 tablespoon of capers
  • salt & black pepper
  • balsamic vinegar (optional)

Shred gerkins, capers and onion and mix all ingredients together


Better thanks to being gluten-free-lighter & crispier

  • Serves  – 4
  • Preparation Time – 10 minutes
  • Cooking time – 40 minutes
  • 300g gluten-free bread

For 100g of breadcrumbs put 300g of white bread into the oven pre-heated on 1 60°C and dry slowly for around 40 minutes.

Then allow it to cool down and mix in blender.

Garnish the brie, tartare sauce and coulis with salad, a balsamic glaze and even some tartare sauce for a truly unique

Dark Chocolate Fondant

With CELIA Dark

  • Serves  – 4
  • Preparation Time – 30 minutes
  • Cooking time – 45 minutes

The sweet toffee Bavarian malt that CELIA Dark is brewed from makes for a wonderful caramel undertone to a fondant

  • 100g butter(+ extra for greasing)
  • 100g 70% cocoa chocolate, (bittersweet) roughly chopped
  • 2 large eggs
  • 4 tbs brown sugar
  • 50ml of CELIA Dark
  • 25g cocoa
  • Icing Sugar for dusting

Brush the melted butter inside 2 dariole moulds. Refrigerate & re-brush with melted butter. Dust with cocoa, turning the moulds to ensure they are well coated. Melt the chocolate, butter & CELIA Dark together in a heatproof bowl over a saucepan of simmering water. Stir gently to combine well into a dark silky liquid and set aside to cool a little.

Beat the egg, egg yolk & sugar together in a stand mixer fitted with a paddle attachment for at least 5 minutes, until the mixture is a thick mouse texture and leaves a little trail before slowly sinking back into the rest of the mixture. Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully. Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking. Preheat the oven to 200°c (if using a fan oven set the temperature at 200°C) and place the baking tray inside.

Place the fondants on top of the hot tray and bake for 9-12 minutes. If the puddings cannot be served immediately, err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out.

Dust with icing sugar.

CELIA Cucumber Pils

With CELIA Organic

  • Serves  – 1 but multiply by the number of your guests for a jug
  • Preparation Time – Depends how many drinks you’ve had!

This refreshing cocktail combines the floral aromatic Saaz hops pilsner taste of CELIA with the spices and herbal notes of your favourite gin. The fresh flavours of cucumber and lime are the perfect complement.

  • 4cm peeled slices of cucumber
  • 1 tsp granulated sugar
  • Half a lime juice
  • 15 ml gin or to taste
  • Mint leaves
  • Half a bottle of CELIA Organic

Mix the cucumber with sugar and lime juice at the bottom of a glass. Add Gin and stir. Half-fill the glass with ice. Gently pour in the CELIA and garnish with a lime andor mint leaf.

The Dark Bismarck Diplomat

With CELIA Dark

  • Serves  – 1
  • Preparation Time – Depends how many drinks you’ve had!

This is our twist on a black velvet – called a Bismarck when made with Dark lager rather than a stout and a touch of caramel rum inspired by the San Franciscan Stout Diplomat.

  • 6 oz. CELIA Dark
  • 3 oz. Sparkling Wine
  • Caramel Rum to taste

Fill a tumbler glass halfway with sparkling wine and pour the chilled dark CELIA lager on top of the wine.

For the best effect pour CELIA over a spoon turned upside down over the top of the glass so that the liquid runs gently down the sides, rather than splashing into the lower layer and mixing with it.

Splash caramel rum over the spoon to taste.

Chorizo & Butter Beans

Served On Toasted Bread

  • Serves  – 4
  • Preparation Time – 15 minutes
  • Cooking time – 15 minutes

A simple dish that utilises the flavour of chorizo, which when combined with butter beans, offers a beautifully textured dish with the benefit of being high in protein and delicious as a snack, sharing tapas or dinner

  • 1 tin of butter beans
  • 100g chorizo
  • 3 cloves garlic
  • 2 small red chillies
  • 1 teaspoon of rosemary
  • Salt & ground black pepper
  • 1 soupspoons of olive oil
  • 4 slices of gluten free bread or 4 gluten free pitta breads

Cut the chorizo into slices (approximately 0.5cm thick)

Pre-heat a small pan with olive oil and add the chorizo. Fry in the pan until the chorizo is crispy, then add thinly sliced garlic and stir fry for another 2 minutes

Add beans with the water in the tin, rosemary & chilli and then season with salt and pepper. Reduce the juice by half and serve with toasted bread.

Marinated Med Peppers

Roasted red & yellow peppers with crispy toast & black olives.

  • Serves  – 4
  • Preparation Time – 15 minutes
  • Cooking time – 60 minutes

A pretty dish that is worth the effort of peeling the skin for the balance of flavours and texture you are rewarded with. A brilliant option for entertaining or as a side dish to a main.

  • 4 red peppers
  • 4 yellow peppers
  • olive oil
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 5 pieces of All Spice
  • 3 bay leaves
  • 1 teaspoon lemon juice
  • 1 tablespoon sherry vinegar
  • 50g of black olives
  • salt & black pepper
  • 4 slices of gluten free bread or 4 gluten free pitta breads

Cut the peppers into quarters, take out the seeds and place them on a tray brushed with olive oil, skin down. Season both sides with salt and pepper.

Pre-heat the oven to 180°C, put the tray in & after a further 1 o minutes turn the peppers skin up. After 1 O more take the peppers out & put them in a plastic bag to keep the humidity and make it easier to peel the skin. Peel the skin, place the peppers in a bowl and season with herbs, olive oil, lemon juice, sherry vinegar, all spice and bay leaf. Add more salt and black pepper if needed along with the olives. Mix everything together and leave it to marinade for a couple of hours.  Toast the bread, fold on the mix and let the bread absorb the lovely flavours.

Crispy Mozzarella Balls

Deep fried in breadcrumbs

  • Serves  – 4
  • Preparation Time – 10 minutes
  • Cooking time – 30 minutes

We believe gluten-free options really can be better and this recipe is a great example. By using gluten-free breadcrumbs, this classic starter has a lighter feel and the full flavour of the mozzarella can be enjoyed.

  • 200g of mini mozzarella balls
  • 1 tablespoon of dried provencal herbs
  • 100g flour
  • 4 eggs
  • vegetable oil
  • 200g gluten free breadcrumbs
  • salt & black pepper


Better thanks to being gluten-free-lighter & crispier.

  • Serves  – 4
  • Preparation Time – 10 minutes
  • Cooking time – 40 minutes
  • 300g gluten-free bread

For 100g of breadcrumbs put 300g of white bread into the oven pre-heated on 1 60°C and dry slowly for around 40 minutes.

Then allow it to cool down and mix in blender.

Place the herbs, flour, beaten eggs seasoned with salt and pepper and breadcrumbs separately on 4 plates

Dip the mozzarella balls in the following order to coat: herbs, then flour, then beaten egg, then breadcrumbs. When all the balls have been coated, cover them in egg and breadcrumbs again to make sure the mozzarella doesn’t leak out once it be­comes moist during the deep frying

Pre-heat the vegetable oil to 160°C and fry the balls until golden.

Chicken & Leek Ragout Pita

with red onion & celery stalks

  • Serves  – 4
  • Preparation Time – 20 minutes
  • Cooking time – 60 minutes

This is an English classic with a fresh approach designed to be a lunch, afternoon snack or even a lighter dinner option

  • 200g of deboned chicken leg
  • 200g of leeks
  • 200ml of double cream
  • 100g of red onion
  • 100g of celery stalks
  • 4 gluten free pitta breads

Thinly slice the chicken into a noodle style, add salt, pepper and marinate while you prepare the rest of the ingredients.

Cut the leeks into rings and stir fry in olive oil for 3 minutes on medium heat. Next add the chicken and stir fry for another 5 minutes. Add cream, salt and ground black pepper and cook until the chicken is soft.

You want to achieve a nice and creamy consistency, so if the double cream evaporates too much just add some water.

Cut the red onion into rings and the celery into pieces.

Preheat the pitta bread and stuff with the ragout, placing the celery and red onion on top

Chorizo, Guac & Fried Egg Pita

With Guacamole

  • Serves  – 4
  • Preparation Time – 15 minutes
  • Cooking time – 30 minutes

Try this dish as a brunch option and of course a cold CELIA to complement the spicy chorizo!

  • 4 gluten free pitta breads
  • 200g of chorizo
  • 4 eggs
  • 1 jar of guacamole
  • olive oil
  • ground black pepper
  • salt
  • iceberg lettuce

Cut the chorizo into slices (approx 5mm thick). Preheat the pan with olive oil and fry the chorizo until crispy.

Then leave a bit of fat in the pan and fry the eggs followed by salt and pepper seasoning.

Cut the lettuce rougly, put it inside the pitta bread followed by the chorizo, guacamole and fried egg on top.