· 500g turkey mince
· 1 garlic clove, crushed
· 2 tsp Madras curry powder
· handful chopped coriander
· 1 egg yolk
· 1 tbsp sunflower oil
1. In a large bowl, mix together the turkey mince, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties
2. Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle
· 500g (18oz) British turkey mince
· 400g can chopped plum tomatoes
· 1 pack dried lasagne sheets, gluten free
· 2 balls of buffalo mozzarella sliced, these are cow’s dairy free,
· 2tbsp tomato purée
· 1tbsp olive oil
· 1 onion, finely chopped, well cooked or leave out
· 1 clove garlic, chopped
· Pinch of sugar, coconut sugar
· 5-6 basil leaves, torn
· Salt and pepper
For the sauce:
· 25g (1oz) Olive butter
· 25g (1oz) plain Gluten Free flour
· 500ml (17fl oz) Almond milk
· 1 bay leaf
1. To make your lasagne preheat oven to 200°C (400°F, gas mark 6). Heat the oil in a large frying pan and sauté the onion for about 5 mins until softened. Add the garlic and cook for another minute.
2. Turn the heat up and add the turkey mince, and fry until lightly browned. Pour in the wine and boil rapidly to allow the alcohol to evaporate and the wine to reduce a little.
3. Add the can of tomatoes and tomato purée, sugar, basil and seasoning, stirring well. Turn down the heat to low and continue to cook for about 20 mins until thick. Set aside.
4. To make the béchamel sauce, melt the butter and add the flour. Stir well with a wooden spoon and cook for two minutes. Pour in the milk a little at a time, whisking continuously until thickened. Add the bay leaf and simmer gently for about 10 mins until you have creamy sauce. Discard the bay leaf.
5. To assemble the lasagne, spread a thin layer of meat sauce on the base of a gratin dish. Add a layer of lasagne sheets, avoiding any overlap and breaking them up if necessary to fit. Pour a layer of white sauce evenly on top, and a layer of meat sauce on top of this. Add another layer of pasta, followed by the last of the meat sauce and then finish with white sauce.
6. Arrange the diced mozzarella on top and Parmesan and bake for about 40 mins until cooked and golden brown.
Easy Stir Fry_______________________________________________________