Great Food Gluten Free

Gluten Free family favorite recipes


Meat main courses

Aubrey Allen Gluten Free Sage and Onion Sausages – reviewed

sages Last week I reviewed the Aubrey Allen Thick Gluten Free Pork Sausages and this week its the turn of Aubrey Allen Gluten Free Sage and Onion Sausages.

These are large, meaty and very tasty sausage each weighing about 120g each so two are plenty for a meal. The wonderful herby savoury flavours combined with the wonderful pork make these sausages a wonderful lunch or dinner.  My favorite so far…

Made fresh and available from Aubrey Allen Butchers and Delicatessen, 108 Warwick Street, Leamington Spa.

Watch out for more news and follow on Twitter @AubreyDeli #AubreyAllenGlutenFreeSausageClub

Sage sausages

sage and onion


Aubrey Allen Thick Gluten Free Pork Sausages – reviewed

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I have reviewed sausages in the past but I am now in the very fortunate position to work for one of the best butchers in the country.  This week I tried their Thick Gluten Free Pork Sausages which are freshly made in the Aubrey Allen Butchers and Delicatessen in Royal Leamington Spa.


They are large sausages and we found 2 each to be plenty for our evening meal.  They cooked to a golden brown colour and when cut the beautifully minced pork gently spilled out the case. As was expected the taste was amazing, a wonderful seasoned suasage with tasty pork flavours.

These were a a definate hit with us!  Over the coming weeks I will be reviewing all the Aubrey Allen sausage range. IMG_2326 (2)

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Cyprus Orange Pork

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I have recently spent a few weeks at our house in Cyprus and at this time of year the orange trees are laden with ripe juicy oranges and lemons.  The lemons are just perfect for a gin and tonic and I make freshly squeezed orange juice each morning for breakfast. At this time of year I am always looking for recipes that I can use the local oranges.

Here is a pork and orange recipe that my mum used to make (she called it South Sea Island Pork) and I have adapted it slightly.


500g diced pork
1 tablespoon seasoned gluten free flour
200g streaky bacon roughly cut into strips
1 tablespoon oil
Juice and grated rind of 1 orange
300 ml of vegetable or chicken stock (your preference)
100g frozen peas
1 tablespoon cream
2 tablespoons fresh chopped parsley


Toss the diced pork into the seasoned flour and ensure it is evenly coated.

Heat the oil in a frying pan and add the diced pork and bacon strips. Fry quickly until golden brown.

Add the orange juice, rind and stock and bring to to the boil.

Tip into an oven proof casserole and cook in an oven at 170C for one and half hours.

Add the frozen peas 15 minutes before the end of the cooking time.

Just before serving stir in the cream and parsley.

Serve with basmati or brown rice.IMG_2303 (2)

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Roasted Vegetables with Honey Soy Chicken served with Greek Style Baked Pasta

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My recipe entry and blog posting for the Knorr’s Gluten Free Challenge has been so popular. I have updated the posting below with some pictures of the dish in the making.  I hope you enjoy it

Knorr’s Gluten Free Challenge

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Last week I received a wonderful hamper from Knorr who are promoting their Gluten Free Stock Pots. The hamper contained a mix of fresh vegetables, store cupboard staples, a store voucher to buy some more ingredients and of course their range of Gluten Free Knorr Stock Pots.

The challenge from Knorr; to incorporate stock and the ingredients into a home cooked dish and promote it on my blog and twitter.

The hamper contained curly kale, a bunch of new carrots, fennel, red and yellow peppers, beetroot, soy sauce, GF pasta, GF flour and GF pastry mix and of course the stock pots; Chicken, Rich Beef, Vegetable and Beef.

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I looked through the ingredients and created a delicious dinner with a twist, based on some of our favorite meals and using two of the stocks. I managed to use all the ingredients apart from the GF pastry mix.

Roasted Vegetables with Honey Soy Chicken served with Greek Style Baked Pasta 

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I started by preparing and roughly chopping the following vegetables; carrots, beetroots, fennel, peppers and onion. They were then roasted in a hot oven until half cooked and starting to crisp. While the vegetables were roasting I marinated free range chicken fillets in a Knorr Chicken Stock Pot, honey, lemon juice, garlic and soy sauce. I then added the chicken fillets along with the marinade to the pan and put back in the oven to cook until golden and sticky. Finally the chopped kale is added 10 minutes before serving to add a wonderful green to the already colourful dish  See my Lemon and Chicken Tray Bake for the basic recipe.

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My Greunnamed (1)ek style Baked Pasta is my twist on a classic Greek dish called Pasticcio.  The pasta was cooked in water with a Knorr Vegetable Stock Pot until just cooked and then strained off. I then mixed the pasta with my bechamel sauce and pushed it into a baking tray and baked in the oven until golden brown.



I served the dish by pacing a square of the baked pasta on the plate and spooned the roasted vegetables next to the pasta and topped with the chicken and drizzled with the marinate from the pan. It looks wonderful with the autumn colours of the beetroots, carrots, peppers, pale fennel and the dark green kale with the honey chicken and the golden baked pasta.

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Seared Beef with Orange and Chilli

2014-06-22 19.33.28With the continuing sunny weekend days try this wonderful dish on the BBQ this weekend. Its a dish that I first started cooking a few years ago in Cyrpus where the beef is so tender, the local oranges so juicy and the chillies are so vibrant. I found and adapted the recipe in a BBC Good Food Magazine – August 2008


1 piece of beef between 1kg and 2 kg – I usually speak with the butcher and have a piece cut thick from the rump, about 5 cm thick is best.
Zest of 2 oranges
2 red chillies with the seeds removed and finely chopped
2 shallots finely chopped
2 tablespoons of olive oil
2 tablespoons of red wine vinegar

Salt and Pepper to season the beef before cooking


Put the beef in a large food bag.

Mix together all the remaining ingredients and pour into the bag with the beef. Massage the marinade into the beef and seal the bag and place on a plate and put in the fridge.

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Leave for a minimum of 2 hours or overnight if possible.

Remove the beef from the bag and season with salt and pepper on both sides of the meat.

Cook on a hot BBQ for 8 – 10 minutes on each side until well brown and cooked to your preference.

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Remove from the BBQ and put on a cutting board and cover over with foil and allow to rest for 10 minutes.

Carve the beef across the grain into slices and serve.

Seared Beef with an Orange and Chili Marinade
Seared Beef with an Orange and Chili Marinade

Beef Lasagne

lasagneA classic Italian dish that has become one of the most popular dishes in the UK with the non gluten free ready meal version outselling all other ready meals. I have been making a gluten free Beef Lasagne for years and is a great favorite of ours.

There are several makes of gluten free lasagne pasta sheets available; I often use the DS lasagne sheets but have recently found a fantastic gluten free lasagne by Pastificio La Rosa.

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1 box of gluten free lasagne sheets
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, crushed
1 medium carrot, cut into small dices
500g minced beef
1 tablespoon of tomato paste
1 teaspoon of dijon mustard
1 tin of chopped tomatoes
1 cup of red wine
1 teaspoon dried oregano
salt and pepper
1 quantity of my bechamel sauce
 25g grated Parmesan cheese


Bring a large saucepan of water to the boil and add 1 tablespoon of the olive oil. Add the dried sheets of lasagne sheets and cook for between 5 and 10 minutes depending on the manufactures instructions and are only just cooked.  Carefully drain and rinse under running cold water until cold. Separate the cooled lasagne sheets and put to one side until you assemble the lasagne.

In a frying pan heat 1 tablespoon of  the olive oil and add the chopped onion, crushed garlic and diced carrot. Fry gently for a few minutes until soft, add the minced beef and continue frying until the mince is browned.  Add a the tomato paste and dijon mustard and stir in.  Add the tin of chopped tomatoes, the cup of red wine and the dried oregano. Cook for 20 minutes and season with salt and pepper to taste.

Make the bechamel sauce as per my recipe.

To assemble the Lasagne; use an oblong earthenware dish approximately 30cm by 20cm. Spoon about one third of the meat mixture into the dish and spread to cover the base of the dish.  Cover with a layer of the cooked lasagne sheets (you may need to cut them to the correct size of the dish) Top the lasagne sheet layer with one third of the bechamel sauce and spread to cover the lasagne.  Add another 2 layers of the meat mix, lasagne sheets and bechamel sauce.  On the final top layer of bechamel sauce sprinkle the grated Parmesan cheese.

Place on a baking tray and bake in a hot  oven at 180C for approximately 30 minutes or until it is bubbling around the edges and golden brown on top.

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Lamb Kleftico served with a Middle Eastern yogurt dressing

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Lamb Kleftico is a traditional Greek dish and I love cooking it slowly when I am in Cyprus.  Always makes a spectacular and tasty special meal and this Easter Sunday I am cooking it for my family guests.   The meat will just fall off the bone and the smell of the lamb, white wine and garlic is wonderful. Originally a friend discovered this recipe in a supermarket magazine and we have both adapted it.


2 – 3 onions thickly sliced
2 garlic bulbs not peeled but cut through the middle
300 ml (sometimes needs even more!) white wine
2 cinnamon sticks
2 tablespoons olive oil
2 tablespoons dried oregano
2 – 2.5 kg leg of lamb
650 – 700g new potatoes, scrubbed
1 lemon sliced
salt and ground black pepper

For the yogurt dressing
2 teaspoon coriander seeds
1 teaspoon cumin seeds
juice of half a lemon
2 tablespoons olive oil
2 tablespoons rough chopped fresh mint
200g greek yogurt


Line a large roasting pan with 2 large sheets of foil so that the sides drape over the edges of the pan. Line the foil with a layer of greaseproof  paper the same size.

Place the sliced onions in the roasting pan, the cinnamon sticks and one of the garlic bulbs. Pour over the white wine.

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Mix the oil with the seasoning and the oregano and then rub well on to the sides of the lamb. Place the lamb in the pan on the bed of onions, garlic and cinnamon. Wrap the greaseproof  paper and foil over the lamb so that it is totally covered and seal the foil on all sides so that it is completely sealed.
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Place it in an oven at 170C and cook for 3 hours without peeking at it.

After 3 hours open the foil and greaseproof paper and throw in the new potatoes around the lamb and stir into the juices. Add the slices of lemon and the remaining garlic and stir into the juices. Cover again and put back in the oven for another 2 hours.

While it is cooking make the yogurt dressing. Toast the coriander seeds and cumin seeds in a dry non stick pan and lightly crush with a pestle and mortar. Mix them with the lemon juice, olive oil and chopped mint. Gently stir into the Greek yogurt and chill.

Transfer the lamb to a serving plater, cover lightly with foil and leave to rest for 15 minutes. Keep the juices and potatoes hot in the oven.
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Serve the lamb on the platter in the middle of the table and the meat will just fall off the bone, Serve the potatoes and juice with the lamb and serve the yogurt dressing separately.  Great with salad or green vegetables.
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I also cook it in the same way on a gas barbecue on a very low heat.

Happy Easter







Traditional Scottish Stovies

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Stovies is a traditional Scottish dish of beef and potatoes.   It depends on what and where you read, as to the meaning of the word;  “scrapings from the stove” “to stew” and derived from the french adjective étuvée  meaning steamed or braised.

Originally made from left overs, the recipe can be varied however I have given you the recipe that we use and is close to the way my Mother in Law would make it.


2 tablespoons oil
1 large onion, chopped
700g potatoes, peeled and cubed
2 large carrots, peeled and diced
500g minced beef
300ml beef or vegetable stock (ensure you choose a gluten free make)
Salt and pepper


Heat the oil in a large pan and add the onions and gently cook for a few minutes. Add the meat and stir into the onions and cook until browned. Add the diced potatoes, carrots, stock and seasoning.
Bring to the boil and simmer for about 30 minutes with the lid on, stirring occasionally. Cook until the potatoes are cooked through.
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Serve piping hot in bowls. 

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