Delicious twist to beef burgers the family will love, the garlic butter hidden in the middle makes them juicy and flavourful. Ingredients: 450g/1lb lean beef mince Freshly milled black pepper 1 small courgette, coarsely grated For the Garlic Butter: 75g/3oz salted butter, slightly softened 2 garlic cloves, peeled and finely chopped or crushed 15-30ml/1-2tbsp freshly […]
Gammon with a kick of jerk seasoning Ingredients: 8 Garlic cloves 5 Shallots, peeled and roughly chopped 1 Large knob of ginger, peeled 6-8 Scotch bonnet chillies, deseeded 30mlsp (2tbsp) Allspice berries, ground in a pestle and mortar 30mlsp (2tbsp) Ground cinnamon 1/2tsp Ground cloves 1/2tsp Grated nutmeg 3 Bay leaves 1 Large handful of […]
Great celebratory roast Ingredients: 1 Good-quality, dry cured gammon joint 330ml (11floz) Can ginger beer 30ml (2tbsp) Ginger preserve 5ml (1tsp) Oil 1 Onion, peeled and roughly chopped 2 Clementines, peeled and broken into segments 30ml (2tbsp) Brown sugar 15ml (1tbsp) Ginger preserve 45ml (3tbsp) Orange juice Serves 5 Difficulty Rating:*** Prep Time: 20 mins […]
A great hearty broth Ingredients: 900g (2lb) Unsmoked Ham Shank 250g (8oz) Quick soak dried peas (soak for 2 hours) 2 Carrots, peeled and left whole 2 Onions, peeled and cut in half 900ml (1½pt) Water 1 Turnip, peeled and cut in half Black pepper (no salt) 300ml (½pt) Cider 2 Bayleaves Serves 6 Difficulty […]
Great hot or cold Ingredients: 1kg (2¼lbs) Gammon, boned and rolled 1ltr (1¾pts) Scrumpy cider 1ltr (1¾pts) Apple juice 150g (5½oz) Sugar 2star Anise 1star Cinnamon 2 Bay leaves 2 Cloves 30mlsp (2tbsp) English mustard 15mlsp (1tbsp) Honey 15mlsp (1tbsp) Cider vinegar 2 Eating apples 1 Head celery, small 100g (3½oz) Walnut halves ½ Lemon […]
Great snack pie Ingredients: 250g (9oz) Dry cure back rashers cut in half 15mlsp (1tbsp) Oil 1 Shallot, sliced 3 Leeks, washed, halved and sliced 200ml (7floz) Half fat crème frâiche 2 Eggs Black pepper 30mlsp (2tbsp) Fresh parsley, roughly chopped 30mlsp (2tbsp) Wholegrain mustard 500g (1lb) Packets premade shortcrust pastry (1-2 packets) Milk and […]
An easy way to spice up lamb burgers with the addition of Thai curry paste, lime and coriander. Ideal for barbecue or on the grill during the week. Ingredients: 450g/1lb lean lamb mince 10ml/2tsp red Thai curry paste Salt and freshly milled black pepper 5ml/1tsp Thai fish sauce, optional 15ml/1tbsp freshly chopped coriander Grated zest […]
Roast your lamb leg with orange and rosemary for an aromatic treat! Ingredients: 1 x 1.25kg/2½lb lean lamb leg joint Grated zest of 1 orange 2 cloves garlic, peeled and sliced, optional 3 large sprigs fresh rosemary 15ml/1tbsp olive oil Salt and freshly milled black pepper 45ml/3tbsp orange marmalade 15ml/1tbsp plain flour 150ml/¼pint water Juice […]
Fresh herbs – mint and rosemary – the perfect partners to lamb Ingredients: 2 lean lamb leg steaks 15ml/1tbsp fresh mint leaves 15ml/1tbsp fresh rosemary leaves 1 garlic clove, peeled Salt Black peppercorns 15ml/1tbsp olive oil Serves 2 Difficulty Rating:** Prep Time: 5 mins Total Time: 20 mins Pound together (using a pestle and mortar […]
Moussaka is a traditional Greek meal with the key ingredients of lamb mince and aubergines, topped with melting cheese that create a mouth-wateringly tasty family meal. The aromatic spices and herbs cooked with the lamb in this moussaka recipe give it a wonderful aroma and fantastic taste. There’s nothing quite like this classic dish. Try […]
A slight twist on the traditional Sunday roast, lamb leg or shoulder joint with a zesty glaze and a classic mint sauce. Ingredients: 1.3kg/3lb lean lamb leg, shoulder or half shoulder joint Salt and freshly milled black pepper Grated zest of 1 lemon 2 large garlic cloves, peeled and sliced lengthways 2 large sprigs fresh […]
Traditional Shepherd’s pie recipes using lamb mince often don’t include many vegetables. However, our version adds carrots, swede and peas to the ingredients, which is helpful when trying to encourage children (or anyone else) to eat more veg. This classic British dish originates from the Victorian era, typically made to use up leftover meat. However […]
