Gluten-free recipes that actually taste good

Lamb recipes

Yemenite braised lamb

2½ hours

Milk recipes

Condensed-milk potato salad

20 minutes

Chicken recipes

Tomato bredie with chicken

1 hour

Dressing recipes

Vegan mayo

Sweet treat

Home-made scorched marshmallows

15 minutes

Breakfast recipes

Rösti topped with lemon-marinated feta and sardines

50 minutes

Leftovers recipes

Persian-style rice and lentils

1½ hours

Beans recipes

Slow-cooked cowboy beans

2 hours 10 minutes

Slow-cooked cowboy beans

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours 10 minutes

Ingredients

¼ cup extra virgin olive oil
2 onions, chopped
6 cloves garlic, chopped
1 chilli, chopped
1 bay leaf
500 g sugar beans, soaked and drained
4 cups water or veggie stock
1 x 400 g can chopped tomatoes
3 T tomato paste
60 g brown sugar
sea salt and freshly ground black pepper, to taste
1 T Woolworths Lazy Kettle liquid smoke
maple syrup, to taste

Method

Preheat the oven to 160°C.

Heat the olive oil in a large ovenproof pan. Fry the onions over a low heat until soft and golden.

Add the garlic, chilli and bay leaf and cook for 1 minute. Add the beans, stock, tomatoes, tomato paste and sugar.

Bring to the boil and season. Add the liquid smoke. Cover and bake for 2 hours.

Sweeten with maple syrup and adjust the seasoning if necessary.

Cook's note: Make a double batch of these moreish beans and freeze. Defrost, heat gently and serve with pork rashers, poached eggs, or on toast, or use them to bulk up soups and stews.

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Yemenite braised lamb

Condensed-milk potato salad

Tomato bredie with chicken

Vegan mayo

Home-made scorched marshmallows

Rösti topped with lemon-marinated feta and sardines

Persian-style rice and lentils

Slow-cooked cowboy beans

Slow-cooked cowboy beans

Ingredients

Method