Finding good, tasty, gluten free food can be a struggle and to people newly diagnosed as gluten intolerant it can be hard to find ingredients too. We believe that if you find something good then why not make the most of it, and as many of our meals, soups, and sauces are gluten free we thought "why not use some of our dishes as ingredients - to make more great recipes?".

Our chefs have developed four delicious recipes using Look What We Found! dishes as ingredients, why not try them for yourself. We'd love to show your favorite recipes here too, so do please send them in!

Sausage and Bean Cassoulet

Everyone’s favourite winter supper made extra special with LWWF Tomato & Pesto Soup - Serves 4

Ingredients:

1 tbsp olive oil

1 x 450g Musks (or preferred gluten free brand) Gluten Pork Sausages, twisted in half

1 large onion, sliced

1 x 300g LWWF Tomato & Pesto Soup

1 x 400g can Italian mixed beans of cannelloni or borlotti beans, drained and rinsed

Method:

1. Preheat oven to 200ºC, 400ºF, Gas Mark 6
2. Heat the oil in a frying pan over a medium heat and fry the half sausages (if using chipolatas keep whole) until brown. Remove sausages and place in an oven proof casserole dish, leaving any fat in the pan.
3. Fry the onion for 3 minutes until just soft, add to the sausages.
4. Stir in the Tomato & Pesto soup, using a little water to rinse out the pouch and add the beans.
5. Cover and cook in the oven for 30/35 minutes then allow to stand for a few minutes before serving with herb mash and green vegetables.

Cheat's Green Pea and Ham Risotto

Risotto made simply and quickly with LWWF Pea & Ham Soup - Serves 4

Ingredients:

1 tbsp olive oil

1 small onion, 5mm dice

250g Arborio rice

1 x 300g LWWF Pea & Ham Soup

600ml hot water (boiled water slightly cooled)

200g frozen petit pois peas

150g ham, diced

Method:

1. Heat the oil in a medium sized saucepan over a medium heat and fry the onion for 3 minutes.
2. Add Arborio rice and fry for a further 2 minutes, stir in the Pea & Ham soup and water, bring to boil.
3. Simmer for about 15 minutes, stirring frequently to make sure the rice does not clump or stick, until most of the liquid absorbed and the rice is just cooked.
4. Add the peas and ham, stir well then turn off the heat, leave for about 2 minutes.
5. Check seasoning and serve with Parmesan cheese if desired and a big crisp green salad.

Honey Mustard Pork Supreme

Bistro cooking at its best – ideal for a dinner party all made possible with LWWF Honey Mustard Sauce. Try this dish with boneless chicken breast too. - Serves 2

Ingredients:

Small knob butter – about 20g

1 tsp olive oil

2 boneless pork loins or pork steaks

1 small onion, finely diced

100g button mushrooms cut in half or sliced

1 x 200g LWWF Honey Mustard Sauce

Method:

1. Melt the butter and oil together in a frying pan over a medium heat until bubbling. Add the pork loins and sizzle until golden brown all over, turn frequently.
2. Add the onion and fry for a further 2 /3 minutes, then add the mushrooms. Reduce the heat to low, cover with a lid from a large saucepan and braise for about 10 minutes, turning the pork once or twice. It is important to cover the pan, as this keeps the pork moist and stops the juices evaporating.
3. Remove the lid and stir in the Honey Mustard Sauce and bubble gently stirring occasionally for about a minute.
4. Pile onto crushed new potatoes and serve with a selection of seasonal vegetables.

Remember, we'd love to hear about your favorite gluten free recipes - we can't promise to make you a celebrity chef but your recipe may help many others see that gluten free cooking doesn't have to be taste free cooking!