Recipes
Here are some recipes we've gathered over the years that make the most of our products.
Lamb Kebabs
Make your own Lamb Kebabs with this easy recipe from Douglas Willis' favourite, Jamie Oliver
Makes 6–8 kebabs
Ingredients
• 500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 2 red onions, peeled and quartered
• 2 red peppers, deseeded and cut into 2.5cm/1 inch pieces
For the marinade
• 1 tablespoon smoked paprika
• 2 cloves
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• sea salt and freshly ground black pepper
• olive oil
Method
First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for 1/2 hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Bbq, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes, then tuck in!
Serves: 8
Preparation time: 10 mins
Cooking time: 2 hrs 30 mins
Ingredients
• 2 tbsp olive oil
• 8 lamb shanks
• 1 onion, roughly chopped
• 2 carrots , roughly chopped
• few sprigs fresh rosemary
• 3 fresh bay leaves
• 4 garlic cloves, left whole
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 350ml white wine
• 500ml lamb or chicken stock
Method
1. Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. Spend a good 10 mins browning the lamb all over. Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hrs until lamb is tender.
2. Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Courtesy of BBC Good Food
Serves 4.
Ready in: 2hrs
Ingredients
• olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 leek, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 75g mushrooms, sliced
• 500g braising steaks, cubed
• 2 tbsp plain flour
• 3 sprigs of thyme
• beef stock, fresh, cube or concentrate made up to 750ml
• 2 tbsp tomato purée
• a dash of Worcestershire sauce
Method
1. Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.
2. Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta or mash.
Welsh Cawl (Broth)
Serves 4
Ingredients
• 454g Welsh Lamb neck fillet
• 1 tbsp sunflower oil
• 500g potatoes, cut into large chunks
• 500g leeks, washed and thickly sliced
• 400g parsnips, cut into large chunks
• 500g carrots, cut into large chunks
• 1.5 litres of lamb stock
• Large handful of curly parsley, chopped
• Freshly milled sea salt and black pepper
Method
1. Cut the neck fillet into large chunks, season and brown the meat in a hot frying pan.
2. Transfer the browned meat to a large saucepan, pour in the stock and bring to a gentle simmer for 30 minutes, skimming off any impurities.
3. Add the prepared vegetables and cook for another 20 minutes.
4. Just before serving stir in the fresh parsley and check the seasoning.
5. Serve steaming hot in large bowls with crusty bread.
Hollandaise Sauce for Sirloin Steak
Ingredients
- 2 x 8oz Sirloin Steaks
- 4 egg yolks
- 500g of melted butter
- 2 tablespoons of white wine vinegar
- ½ tsp white pepper
Method for Steaks
1. First, ensure you have a very hot pan or griddle with enough oil to cover the bottom of the pan.
2. The idea is to seal both sides of the steak first so as to retain its juices and flavours. Do this by leaving it for a minute on each side.
3. Turn the heat down, so the meat does not burn but the steak continues to sizzle. Turn occasionally to achieve an evenly cooked steak.
4. Cooking times will depend on the thickness of the steak but judging when it is rare, medium or well-done is a skill that needn’t be daunting. Press the steak with a fork or your finger and take notice of how ‘springy’ the steak is.
5. If the steak is soft and springs back very slowly it is blue or very rare.
6. As it continues to cook it will spring back quite quickly which indicates it is cooked medium.
7. To achieve a well-done steak continue to cook and turn the steak until there only a slight give in the steak. Be careful not to overcook a well-done steak as they will become dry, tough and tasteless due to loss of juices and elasticity of the meat.
Method for Sauce
1. Place the egg yolks in the food processor and puree. Add the white wine vinegar and the melted butter slowly until the sauce thickens.
2. Season with the pepper then place into a dish until needed.
from James Martin, Saturday Kitchen
Serves 4
Less than 30 mins Preparation time
Preparation Method
1.For the béarnaise sauce, put the tarragon vinegar and diced shallot into a small saucepan and bring to the boil. Turn down the heat and simmer until the liquid has reduced by half. Strain the liquid into a heatproof bowl and add the egg yolks.
2.Place the bowl over a pan of simmering water and whisk together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves. Turn off the heat and leave the bowl over the warm pan until ready to serve.
3.For the fat chips, heat a deep-fat fryer to 140C/285F - do not leave the fryer unattended. Carefully lower the chips into the deep-fat fryer and cook for 5-6 minutes, or until just tender.
4.Using a slotted spoon, remove the chips from the fryer and turn up the heat to 190C/375F.
5.Meanwhile, for the rib-eye steaks, season the steaks with salt and freshly ground black pepper. Heat a frying pan until very hot and add the butter and olive oil. When the butter is foaming, add the steaks and fry on each side for 2-3 minutes (for medium) or until cooked to your liking. Remove from the heat, cover and rest in a warm place for at least two minutes before serving.
6.For the chips, return the chips to the oil and fry for 3-4 minutes, or until golden-brown and cooked all the way through. Remove the chips again using a slotted spoon and set aside to drain on kitchen paper. Season with salt to taste.
7.To serve, pile the chips on one side of each plate. Place the steak next to the chips along with a spoonful of béarnaise sauce.
By Jo' Pratt From The Nation's Favourite Food
Ingredients
For the burgers
1kg/2¼lb minced lamb
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve
For the relish
- 6 ripe tomatoes, quartered, de-seeded and diced
- 200g/7oz tub of Greek yoghurt
- bunch of fresh coriander, roughly chopped
- 1 small red onion, finely chopped
- squeeze of lemon or lime juice
Preparation method
1.Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
2.Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
3.Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
4.To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
5.Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
6.For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.
Douglas Willis Ribeye steak with Perl Las oyster
A speedy and tasty alternative to the traditional surf and turf!
Serves: 4
Prep: 10 mins
Cook: 10 mins
Ingredients
• 4 x Douglas Willis ribeye steaks
• 1 tbsp sunflower oil
• 25g Bethesda Butter
• Halen Môn Sea Salt
• 4 oysters, shucked, reserving 4 halves of the shells
• 100g Perl Las cheese
Method
1. Take the steak out of the fridge at least 20 minutes before cooking and leave to reach room temperature. Rub with the sunflower oil, black pepper and Halen Môn Sea Salt.
2. Heat a frying pan until smoking hot. Cook the steaks for 2 minutes on each side (depending on the thickness). Remove from the pan and allow to rest for 5 minutes.
3. Top each oyster in its shell with a slice of Perl Las cheese and place under a hot grill until the cheese has melted and is bubbling. 4. Serve the steak with the oyster gratin and chips and enjoy!
by Mike Robinson
Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy.
Serves: 6-8
Prep: Less than 30 Mins
Cook: 1-2 Hours
Ingredients
For the lamb
2kg/4½lb leg of lamb, on the bone
For the garlic and rosemary butter
3 large garlic cloves
20g/1oz butter, softened
4-5 stalks fresh rosemary, plus extra for garnish
salt and freshly ground black pepper
For the gravy
125ml/4½fl oz red wine
small knob of butter
equal amount of plain flour
Preparation Method
1.Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.
2.Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.
3.Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork.
4.With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.
5.Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created.
6.Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb.
7.After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your liking.
8.At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
9.Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.
10.To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency.
11.To serve, slice the lamb and pour over the gravy. Garnish with a couple stalks of fresh rosemary. This would be good with potatoes dauphinoise and fresh vegetables, for a Sunday lunch.
by The Hairy Bikers
Serves: 6
Prep: 30 Mins - 1Hour
Cook: 30 Mins - 1Hour
Ingredients
1–2 tbsp sunflower oil
12 good quality pork sausages
6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths
2 medium onions, thinly sliced
2 garlic cloves, crushed
½–1 tsp hot chilli powder or smoked paprika
1 x 400g/14oz can chopped tomatoes
300ml/10fl oz chicken stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tbsp dark brown muscovado sugar
1 tsp dried mixed herbs
2 bay leaves
3–4 sprigs of fresh thyme
100ml/3½fl oz red or white wine (optional)
1 x 400g/14oz can butter beans or mixed beans
salt and freshly ground black pepper
Preparation Method
1.Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
2.Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
3.Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
4.Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
5.Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
6.Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
7.Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
8.Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
9.Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
10.Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.
by The Hairy Bikers
Serves: 4
Prep: Less than 30 Mins
Cook: 10 - 30 Mins
Ingredients
4 x 200g/7oz pork chops
4 tsp sea salt flakes
2 tbsp olive oil
2 onions, peeled, finely chopped
150g/5oz smoked bacon, chopped
1 bouquet garni (celery, parsley, bay leaves and thyme)
300g/10½oz button mushrooms
300g/10½oz shallots, peeled, cooked for ten minutes, then drained and refreshed in cold water
4 Cox's apples, peeled, cores removed, quartered
4 tbsp muscovado sugar
500ml/17½fl oz Suffolk cider
4 tsp Suffolk mustard
400ml/14fl oz double cream
cooked carrots, to serve
mashed potatoes, to serve
Preparation Method
1.Roll the fat sides of the pork chops in the salt flakes.
2.Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside.
3.Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes.
4.Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part).
5.Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised.
6.Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency.
7.To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve.
by James Martin, Saturday Kitchen
Serves: 6
Prep: Less than 30 Mins
Cook: Over 2 Hrs
Ingredients
For the pork
1.5kg/3lb 4oz pork loin
salt and freshly ground black pepper
3 Bramley apples, peeled, cored and cut into chunks
½ tsp ground cinnamon
¼ tsp ground allspice
3 star anise
1 tsp cloves
1 tsp juniper berries
50g/2oz butter, cut into pieces
150ml/5fl oz water
For the vegetables
25g/1oz butter
3 tbsp olive oil
4 potatoes, peeled and cut into thick slices
salt and freshly ground black pepper
300g/11oz baby carrots, scrubbed
25g/1oz butter
2 tbsp honey
Preparation Method
1. Preheat the oven to 190C/375F/Gas 5.
2. For the pork, using a sharp knife, score the fat on the pork loin in a diamond pattern and rub with a little salt and freshly ground black pepper.
3. Place the apple pieces into the bottom of an ovenproof lidded dish. Scatter over the ground cinnamon, allspice, star anise, cloves and juniper berries and stir to combine.
4. Sprinkle over the butter and water. Place the pork on top and cover with the lid.
5. Place in the oven and roast for an hour. Remove the lid and turn the heat up to 220C/425F/Gas 8. Cook for a further 45 minutes, or until the pork fat is crisp and the meat cooked through. Remove from the oven and leave to rest for 15 minutes.
6. Meanwhile, for the vegetables, heat a frying pan until hot and add the butter, olive oil and potatoes. Fry the potatoes over a medium heat for 8-10 minutes until golden-brown and tender. Season with salt and freshly ground black pepper.
7. Place the carrots into a small ovenproof dish. Dot with the butter and drizzle with honey. Transfer to the oven and roast for 8-10 minutes, until tender.
8. To serve, carve the pork into thick slices and place onto serving plates. Place a spoonful of the apple mixture on top of the pork and spoon the potatoes and carrots alongside.
Swede topped Cottage Pie
From Slimming World.
Serves 4
Ingredients
450g Lean Minced Beef
2 Onions, chopped
4 carrots, chopped
2 tbl Worcestershire Sauce
2 tbl Tomato Puree
430ml Beef Bovril Stock
900g Swede, chopped
450g Celeriac, chopped
1 tbl Parsley, chopped
Black pepper to taste
Preparation Method
1. In a non-stick saucepan, brown 450g/1lb extra-lean minced beef, add 2 chopped onions, 4 chopped carrots and cook for 5-6 minutes until they start to soften.
2. Add 2 tablespoons of Worcester sauce (optional), 2 level tablespoons of tomato purée and 430ml/¾ pint of stock made with Beef Bovril, bring to the boil, cover and simmer for 25 minutes, stirring occasionally until the stock has reduced.
3. While the meat is simmering, cook 900g/2lb chopped swede and 450g/1lb of chopped celeriac in boiling water until tender, drain, add a tablespoon of chopped parsley and lashings of black pepper, and then mash.
4. Pour the meat mixture into an ovenproof dish, spread the mash on top and bake at 200°C for 30 minutes.
Chicken Tikka Masala
From Slimming World
Serves 4
Ingredients
4 Chicken Breasts
2 large Shallots
3 Garlic Cloves
Fry Light Spray
1/2 tsp Caradmom seeds, crushed
1/2 tsp Turmeric
1 tbl Tikka Masala Powder
4 tbl Passata
1/4 pint Chicken Bovril
113g Fat Free Natural Fromage Frais
Preparation Method
1. Spray 4 chicken breasts with low calorie cooking spray, season and place under a hot grill for 15-16 minutes, turning once, until cooked through. Remove and, when cool, cut into bite-sized pieces. Set aside.
2. Using a fine grater, grate 2 large shallots and 3 cloves of garlic (both peeled) into a bowl. Spray a large non-stick frying pan with Fry Light and place over a medium heat. Add the shallot and garlic mixture with ½ tsp crushed cardamom seeds, ½ tsp turmeric and 1 tbsp tikka masala powder (or tandoori spice blend powder). Stir-fry for 1 minute and then add 4 tablespoons of passata.
3. Add the chicken and ¼ pt stock made with Chicken Bovril, then cook for 4-5 minutes, stirring often. Add 113g/4oz fat free natural fromage frais, season to taste and remove from the heat. Drizzle over a little more fromage frais to garnish