Gluten-free recipes that actually taste good

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1 1⁄2 hours

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40 minutes

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15 minutes

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25 minutes

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Braised lamb with celery salsa

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 hours

Ingredients

2 kg free-range leg of lamb
2 T olive oil
2 litres beef stock
Sea salt and freshly ground black pepper, to taste
6 potatoes, peeled and boiled
3 T butter
2 T Italian parsley, roughly chopped

For the celery salsa, mix:

1 bunch celery leaves, chopped
3 T capers, drained
2 T green peppercorns, drained
Lemon juice, a squeeze

Method

Preheat the oven to 150°C. Rub the lamb with the olive oil and sear in a hot pan.
Place the lamb in a casserole dish and cover with the stock. Bake, covered, for 5 hours. Season to taste.
To serve, toss the potatoes in the butter and parsley. Serve with the celery salsa.

Cook's note: Browning the meat caramelises its surface and adds rich flavour to the finished dish.

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One-pot chicken baked on dhal

Stuffed soft-baked “fallen” apple

Chilean-spiced beef-and-corn pie

Potato farl with crispy bacon and maple syrup

Coconut sago pudding with Swiss meringue

Khai jiao

Mushroom ketchup

Split pea dhal

Pickled mushrooms

Socca with warm olive salsa verde

Bean curry

Braised lamb with celery salsa

Braised lamb with celery salsa

Ingredients

Method