Gluten-free Easter lamb pie

To make the filling, season the lamb generously and sear it in a little olive oil in a hot skillet or sauté pan. Once nicely browned, remove the meat from the pan and set aside

Tip the chopped onions into the same pan (there’s no need to wash it) and fry them on a low-medium heat for around 10 minutes, or until soft and just beginning to colour. Next, stir in the garlic and the anchovy fillets (if using). Gently mash the anchovies with the back of your spoon

Tip the lamb back into the pan and scatter over the flour. Stir well until all the meat is well coated in the flour and continue to cook, stirring constantly, for a couple of minutes

Add the stock, lemon zest, lemon juice and herbs, and give everything a good stir. Leave the lamb to gently simmer for about 60–90 minutes, or until the meat is tender

In the meantime, make the pastry. Place the flour and salt in a large mixing bowl and stir to combine. Next, add the diced cold butter and rub it into the flour. Finally, mix in the egg and knead until you are left with a soft and slightly damp dough. Wrap and leave to rest in the fridge for 1 hour

Preheat the oven to 200°C/gas mark 6 (or preferably 180°C fan)

Roll out the chilled pastry on a lightly floured work surface until it is roughly the thickness of a £1 coin and large enough to cover the top of the pie dish with some overhang

Once the lamb is tender, taste for seasoning and adjust if necessary. Spoon the lamb into a pie dish with a pie funnel in the centre. Brush the edges of the dish with milk

Use the rolling pin to lift the pastry and lay it over the pie dish. Use a knife to cut a hole in the pastry to allow the pie funnel to peek through, then press the edges down, using your thumb and fingers to gently crimp the edges. Trim the edges and use the pastry offcuts to make leaves, letters, or any other decoration you wish; use a little milk to stick them to the pie lid

Bake for 30–35 minutes, or until the pastry is golden and dry to the touch