成人快手

Becky Excell's Budget Gluten Free recipes - 12th February 2025

Keema Curry

Here’s my version of aloo keema, a traditional Pakistani and north Indian dish, that I absolutely adore for its cost effectiveness and batch-cooking efficiency. Whether you cook it in a pot on the hob or in the slow cooker, you can expect the same mildly spicy, bold curried tomato sauce, potatoes that soak up all that flavour, and a mix of beef and lentils. The frozen peas and lentils essentially bulk out the beef, making it seem like far more than it is at a fraction of the price! However, if you’re not partial to lentils and don’t mind the extra cost of doing so, you could always use an extra 250g of minced beef instead of lentils. Serve with long-grain rice and/or naan bread (see page 44 for homemade).

Serves 6–8

Prep 10 mins

Hob 1 hour 10 mins or

Slow Cooker 6–7 hours

Key

鈼� It’s gluten free, dairy free and lactose free

鈼� To make it veggie and vegan: Swap the beef for 2 x 400g cans of drained chickpeas, and use veggie/vegan-friendly stock.

Ingredients:

Vegetable oil spray

150g frozen chopped onion or ½ large leek, finely chopped

500g minced beef

2 tsp garlic paste (optional)

2 tbsp ginger paste

20g jarred jalapeños, finely chopped

3 tbsp mild curry powder

2 tsp salt

4 medium potatoes, peeled and cut into 1.5cm cubes

2 x 400g cans of chopped tomatoes

1 x 400g can of lentils, drained

2 tbsp tomato purée

150ml gluten-free beef stock

200g frozen peas

To cook on the hob, spray the base of a large pot that has a lid with oil and place over a medium heat. Once hot, add the onion or leek and fry until the onion is browned or the leek has softened.

Add the beef and, once it releases a little moisture, scrape anything stuck to the bottom of the pan until it’s deglazed. Once the beef has browned, add the garlic paste, if using, ginger paste, jalapeños, curry powder and salt. Stir well and fry until fragrant and there is no liquid left in the pan. Stir in the potatoes and fry for 2–3 minutes.

Add the tomatoes, lentils, tomato purée and stock, then stir well once more. Turn the heat down to low, cover and simmer for 45–50 minutes until nicely thickened. Stir in the peas and simmer, uncovered, for 5 minutes or until the peas are done.

To cook in a slow cooker, spray the base of a large frying pan with oil and place over a medium heat. Once hot, add the onion or leek and fry until the onion is browned or the leek has softened. Add the beef and fry until browned.

Meanwhile, add the remaining ingredients apart from the peas to the slow cooker and stir well. Once the beef has browned, add it along with the onion or leek to the slow cooker and stir in. Pop the lid on and cook on low for 6–7 hours or on high for 3½ hours, stirring in the peas 10 minutes before serving.

‘BLG’ Spaghetti

While you’re welcome to look at the photo and guess what BLG stands for, I can tell you already that it doesn’t stand for ‘Becky loves gluten’… it stands for bacon, lemon and garlic. I can’t actually tolerate garlic myself, but see the FODMAP notes for my little sneaky work around, and whichever way you make it, this creamy, cheesy meal is guaranteed to be on the table in 30 minutes and loved by everyone. This recipe is a great example of how a harmony of affordable ingredients can easily offset the additional cost of buying gluten-free pasta, and then some!

Serves 3

Prep 2 mins

Hob 20 mins

Key

鈼� It’s gluten free

鈼� To make it dairy free: Use dairy-free cheese and dairy-free cream cheese.

鈼� To make it low lactose: Use lactose-free cream cheese.

鈼� To make it low fodmap: Use 1 tbsp garlic-infused oil instead of garlic paste, use

鈼� ½ a low FODMAP stock cube, swap the frozen broccoli for 225g fresh broccoli (heads only), use 225g green pepper instead of mixed colours and use lactose-free cream cheese.

鈼� To make it veggie: Swap the bacon for 300g frozen mushrooms (fry until the water evaporates and the mushrooms soften) and use veggie/vegan-friendly stock.

鈼� To make it vegan: Combine dairy-free and veggie advice.

Ingredients:

300g gluten-free dried spaghetti

Vegetable oil spray

10 rashers of smoked back bacon

250g frozen broccoli florets

250g frozen sliced red, green and yellow peppers

1 tbsp cornflour or potato starch

1 tsp garlic paste

1 tbsp dried mixed herbs

250ml gluten-free ham or vegetable stock (made with ½ stock cube)

½ tsp salt

½ tsp ground black pepper

3–4 tbsp cream cheese

Grated zest of 1 lemon and juice of ½

75g mature Cheddar, grated

Cook the spaghetti in a pan of boiling, salted water according to the packet instructions, then drain.

Meanwhile, spray the base of a large pan with oil and place over a high heat. Add the bacon and fry until crispy. Add the broccoli and mixed peppers and continue to fry until the peppers are softened. Add the cornflour or potato starch and stir in until it disappears, then stir in the garlic paste and mixed herbs.

Add the stock, salt and pepper and cream cheese. Turn down the heat to low–medium, stir briefly and simmer until slightly thickened.

Add the lemon zest and juice and the drained spaghetti, then stir until the spaghetti is well coated. Continue to simmer until the sauce has thickened and coats everything nicely. Serve sprinkled with the grated cheese.

OLLY SMITH - 8 January 2025

Mango Colada – MOCKTAIL

60ml (2oz) cream of coconut

30ml (1oz) Freshly squeezed pineapple juice

15ml (1/2 oz) freshly squeezed lime juice

60ml (2oz) 60g frozen mango

Garnish: mango slice and pineapple leaf

Equipment: blender

Method:

Add all of the ingredients to a blender cup.

Blend on high until you have a smooth, thick cocktail.

Pour into a hurricane glass. Garnish with a slice of fresh or dehydrated mango and a pineapple leaf.

Vibrant and creamy, this deluxe treat is a celebration of Mauritian tropical fruit designed to brighten your day with every sip. Send your spirit on holiday and get ready for a tropically scrumptious modern classic.

Garden Spritz - MOCKTAIL

50ml non-alcoholic gin/spirit

20ml Elderflower Cordial

Squeeze of lime juice

Fever Tree Tonic Water

Method:

Half fill a wine glass with ice cubes. Add the non-alcoholic gin/spirit, elderflower cordial and fresh lime juice.

Top up with tonic water and stir to combine.

Garnish with a couple of slices of cucumber.

I love my garden and as the summer swells apple blossom into fruit, I could spend endless hours admiring the butterflies and listening to the swallows flying overhead. The pristine flavours of this scented bubbly gem remind me of all the verdant freshness of those heady days, it’s my homage to every country garden!

Non Alcoholic Paloma - MOCKTAIL

25ml non alcoholic tequila

75ml Grapefruit Juice

Soda water, a twist of lime juice for zing

Method:

Add non alcoholic tequila to a highball glass half filled with ice. Add grapefruit juice and top with soda water and lime juice if you like. Garnish with a pink grapefruit wedge!