Category Archives: Dinner

Lamb with Pesto Butter Beans

Both lamb and butter bean mash are favourites of mine so when I came across this recipe for lamb with a pesto butter bean mash I tried it right away.

The dish is Gluten Free as long as you check that the stock cube you use is (Gluten Free stock cubes are pretty easy to find in any of the major supermarkets).

Traditionally served in the spring and around Easter I think Lamb is good any time of year, the lamb steaks used in this recipe take less than 10 minutes in the pan to cook.  The addition of crème fraiche and pesto to already creamy butter beans makes for a really smooth and tasty mash which complements the Lamb well. The slight sharpness of the tomato’s stops the dish from being too bland.

So if you like lamb and you’re looking for something a bit different thats quick to cook and with easy to source ingredients then why not try this, it could be on the table just over 20 minutes after you get in the house from the supermarket.

Gluten Free lamb with pesto butter beans









  • 2 x 220g packs lamb rump steaks
  • 270g tomatoes on the vine
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 1 onion, finely chopped
  • 1 garlic clove,  finely chopped
  • 1 x 410g tin butter beans, drained and rinsed
  • 150ml chicken stock, made with 1 Gluten Free stock cube – I use these.
  • 75ml crème fraîche
  • 2 tablespoons green pesto
  • 200g spring greens, roughly chopped


  • Preheat the oven to 180°C, fan 160°C.
  • Put the tomatoes on a baking tray and cover them with ½ tablespoon of the oil and the dried oregano and roast them for 15 minutes.
  • Meanwhile, heat 1 tablespoon of the remaining oil in a pan and cook the onion for 5 minutes, adding the garlic for the last minute. Then stir in the butter beans, stock, crème fraîche and pesto. Simmer for 5 minutes.
  • Brush the lamb steaks with the remaining oil and season with black pepper. Heat a frying pan over a high heat, add the steaks and cook for 3-4 minutes on each side.
  • Remove the steaks from the pan and allow them to rest.
  • Add the spring greens to the pan and stir fry for 5 minutes.
  • Serve the lamb steaks on top of the pesto butter beans and spring greens, with the roasted cherry tomatoes on top.


Gluten Free Burgers

This recipe for Gluten free turkey burgers is perfect for anyone who like burgers. And that’s everyone right? Good. The only problem is that a lot of the ready made burgers in supermarkets in the UK are made with added wheat and therefore unfortunately non Gluten Free.  Which is where this recipe showing you how to make Gluten Free burgers comes in, a healthy, quick, easy and above all tasty turkey and courgette burger that’s a great addition to your arsenal of dishes.  The Courgette and Mint give them a Mediterranean flavour and the Cumin and Coriander make them nicely spicy.

Turkey burger in bun (3)







They are really good served with a side of Guacamole, I like them with refried beans and sweet potato wedges. If you want a more classic burger you can usually find Gluten Free baps in any big supermarket, if I have them in a bun I usually put Guacamole on top of each burger and add some lettuce to finish.








The amounts in the recipe below will make about 8 burgers, stored in the fridge in some Tupperware they will keep for 3 or 4 days. Just put them under a hot  grill for about 10 minutes to re-heat them.

I’ve made these using Chicken mince instead of Turkey which worked well and imagine any other mince would also work.



  • 1 big courgette, grated.
  • Salt and black pepper
  • 500g minced turkey.
  • 2 eggs
  • 1½ tsp ground cumin
  • 3 tsp ground coriander
  • 3 tbsp chopped mint
  • 2 crushed garlic cloves
  • A big bunch of chopped spring onion
  • Sunflower oil
  • 2 tbsp sweet chilli sauce
  • ½ tsp toasted sesame seeds


  • Heat the oven to 180C
  • Put the grated courgette in a sieve, mixed with a pinch of salt, and leave it to drain for about 15 minutes.
  • Squeeze out as much liquid as possible with your hands, then put the courgette in a large bowl along with the turkey, eggs, cumin, coriander, mint, garlic, spring onion, a teaspoon of salt and some black pepper.
  • Mix everything together well, then using your hands shape the mixture into 8 burger sized patties.
  • Heat two tablespoons of sunflower oil in a large frying pan and fry the patties for four minutes, turning once, until they are nice and brown on both sides.
  • Transfer the burgers to a baking tray and finish off in the oven for a further 10 minutes.
  • Spread the Sweet Chilli sauce over the Turkey burgers as soon as they come out of the oven.
  • Sprinkle the sesame seeds on top of each burger and serve.

By Ray Smith

Gluten Free Chorizo Hash

This Gluten free hash with Chorizo is a bit like a more exotic, posher corn beef hash.  It’s super quick and easy to make and as a one pot recipe requires minimal washing up.  All of the ingredients are available from any reasonable sized supermarket in the UK (Chorizo can sometimes contain Gluten but I’ve always found it easy enough to find one that doesn’t).

I like it with baked beans but it’s good on its own and would go equally well with a salad or anything else you want really. Using the amounts in the recipe below you’ll end up with enough for two or three portions but it will keep for a few days in the fridge. Just stick it under a hot grill or in the pan for 10 minutes or so to warm it back up.

If you want it with an egg on top (you do) you can either crack the egg straight onto the hash just before you put it under the grill (less washing up) or fry an egg and put it on top just before serving.










  • 400g sweet potatoes , cut into chunks (I leave them unpeeled but this doesn’t look as nice and you’ll end up with a more “cakey” hash if you peel them).
  • 1 Onion diced
  • 1 Tbsp Sunflower oil
  • 250g Chorizo with the skin removed and cut into slices and the slices halved
  • 400g can of Chickpeas
  • 1 sliced green chilli
  •  A pinch of Cayenne pepper


  • Boil the sweet potatoes for around 8 mins until they are tender enough to easily stick a fork in, then drain them.
  • While the potatoes are boiling, heat the oil in a large pan and cook the chorizo for 5 mins until its starting to get soft.
  • Drain the sweet potatoes and the can of chickpeas, add them to the Pan and cook for 5 minutes.
  • Turn the grill on to High.
  • Roughly break the mixture up with a fork, then flatten it down with a spatula lightly to form a cake.
  • Cook for around 8 mins, without stirring, until its cooked through, crispy and golden on the bottom.
  • Place the pan under the hot grill and cook for 2-3 minutes (if adding eggs break them onto the mixture just before putting it under the grill and cook until the whites are set).
  • Sprinkle the sliced green chilli (or chilli flakes) on top before serving.