Slow Cooked Boneless Lamb Shoulder

By |2022-04-13T16:37:19+00:00April 13th, 2022|Recipe|

Mike's Slow Cooked Lamb Shoulder We used a 1.8kg-2kg piece of Boneless Lamb Shoulder. Serves 6. . Ingredients. . 1.8kg-2kg boned and rolled Lamb Shoulder, 3 cloves Fresh Garlic, Fresh Rosemary, Glass Red Wine , Tablespoon Redcurrant Jelly. Lamb Stock cube. . Method. Slow cooker, Place lamb in slow cooker, lightly crush garlic [...]

Pork & Fennel

By |2021-04-27T16:26:30+00:00April 27th, 2021|Recipe|

Serves 4 4 Pork chops 2 Fennel Bulbs 2 Lemons (juice) 1 Tbsp Fennel Seeds (crushed) 1tsp Harissa Paste 1 Tbsp Olive Oil Salt & Pepper   Preheat your oven to 180˚C. Lay pork chops out onto an oven tray. Mix harissa paste, juice of one lemon, crushed fennel seeds and salt & pepper together [...]

Mary Berry’s Smoked Haddock Bouillabaisse

By |2021-03-06T15:45:48+00:00March 6th, 2021|Recipe|

INGREDIENTS 50g (2oz) butter 1 leek, washed and thinly sliced 1 medium carrot, peeled and chopped into 1cm (½”) cubes 250g ( 9oz)) old potatoes, peeled and cut into 1 cm (1/2”) cubes 40g (1½ oz) plain flour 600ml (1 pint) hot fish or vegetable stock salt and freshly ground black pepper 500g [...]

Sarah’s Cassoulet Recipe

By |2021-02-05T12:51:24+00:00February 5th, 2021|Recipe|

Sarah’s Cassoulet Recipe - Great to make with the Children. 2 x Large Onions – roughly chopped  2 x Carrots – peeled & diced  6 Sausages – any flavour (I use Iron Age)  150g Smoked bacon lardons  400g Chopped tomatoes  400g Mixed bean salad  Good splash of decent ketchup (eg Tracklements Spicy Tomato)   Handful herbs de provence (or any other [...]

Venison and Quince Tagine with Chermoula

By |2021-02-01T12:14:39+00:00November 23rd, 2020|Recipe|

This recipe is by no means a traditional Tagine, only my take on this middle eastern classic with seasonal ingredients. The Quince can of course be exchanges for other seasonal or dried fruit. Click here to watch the recipe video Ingredients 850g Venison cubed into roughly 2-3cm chunks 1Tbsp Olive oil 2 Quinces (washed and cut [...]

Go to Top