Pan-fried Pork Chops with
Orange and Rosemary
(serves: 4)
Ingredients:
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4 x 150g bone-in loin pork chops, each about
2.5cm thick
1 orange
2 tablespoon olive oil
1 teaspoon good quality mustard
1 teaspoon rosemary, chopped
Salt and freshly ground black pepper
Jacket potatoes and lightly dressed mixed salad, to serve
Method:
Finely grate the rind from the orange into a bowl and then squeeze in the juice.
Whisk in the olive oil, mustard and rosemary. Season and pour into a shallow nonmetallic dish. Add the pork chops, turning to coat. Cover with cling film and set
aside for at least 15 minutes or up to 24 hours in the fridge to allow the flavours to
penetrate the meat.
When you are ready to cook, preheat a griddle pan until smoking hot. Shake off the
excess marinade from the pork and add to the griddle pan. Cook for 10-12 minutes
until cooked through, turning once. Remove from the heat and leave to rest for a
couple of minutes.
Arrange the pork chops with the jacket potatoes on warmed plates. Have a bowl of
salad to hand around separately.
Suggested meat cuts:
Loin of Pork
Pork Chops with
mushrooms and garlic
(serves: 4)
Ingredients:
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4 x 100g lean pork chops, well-trimmed
1 tablespoon olive oil
150g packet gourmet mushrooms sliced
1 garlic clove, crushed
2 tablespoon medium sherry
200ml crème fraiche
Boiled potatoes and green beans, to serve
Salt and freshly ground black pepper
Small knob of butter
2 shallots, finely chopped
Method:
Preheat the oven to Gas Mark 4, 180C (350F). Heat the oil in a frying pan and
quickly sear the chops for a minute or so on each side until golden brown, then place
in an ovenproof dish, side by side. Season to taste.
Add the butter to the pan and once melted, stir in the shallots and cook for a couple
of minutes until softened, stirring. Add the mushrooms and garlic and season to
taste, then sauté for another few minutes until the mushrooms are just tender.
Pour the sherry into the pan and allow to bubble down, then stir in the crème fraiche
until just heated through. Spoon over the pork chops and bake for 20 minutes until
the pork chops are completely cooked through. Serve the dish straight to the table
and have bowls of boiled potatoes and green beans to hand around separately.
Suggested meat cuts:
Loin of Pork
Stir-fried Pork and Ginger
Noodles (serves: 4)
Ingredients:
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450g pork stir-fry strips
2 tablespoon sunflower oil
5cm piece root ginger, peeled and shredded
2 red peppers, cut in thin strips
1 bunch scallions, trimmed and shredded
1 red chilli, seeded and thinly sliced
4 tablespoon dark soy sauce
2 teaspoon oriental chilli oil (optional)
1 teaspoon clear honey
2 teaspoon white wine vinegar
2 x 300g packets straight to the wok medium noodles
Handful fresh basil leaves
Method:
Heat a wok until smoking hot. Add the oil and swirl up the sides, then tip in the
pork strips and stir-fry for 3-4 minutes until well-sealed and lightly browned. Tip in
the ginger with the peppers, scallions and chilli and stir-fry for another 30 seconds.
Mix the soy sauce, chilli oil (if using), honey and vinegar in a bowl and then pour
into the wok and tip in the noodles. Toss together until well combined and cook for
another 1-2 minutes until the noodles have all separated and are piping hot. Stir in
the basil leaves, and then divide among warmed bowls to serve.
Suggested meat cuts:
Fillet of Pork
Succulent Roast Pork
(serves: 10)
Ingredients:
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2kg boneless shoulder or gigot of pork with
rind on (at room temperature)
2 fresh rosemary sprigs, leaves removed and finely chopped
50g mature hard cheese, finely grated
4 garlic cloves, finely chopped
4 tablespoon flat-leaf parsley, chopped
Maldon sea salt and freshly ground black pepper
Boiled potatoes and baby carrots, to serve
Method:
Preheat the oven to Gas Mark 5,190ºC (375ºF).
Open out the pork onto a clean work surface and season generously. Sprinkle over
the chopped rosemary, cheese, garlic and parsley in an even layer. Tightly roll the
pork back up to enclose the filling completely. Tie with string at 2cm intervals to
keep the meat in shape. If the skin is not already scored, use a small sharp knife to
score the skin between the strings. Wipe off any excess moisture with kitchen roll
and sprinkle with salt.
Place in a roasting tin and roast for 20 minutes per 500g plus 20 minutes. For the
last 20 minutes of cooking time, increase the oven temperature to Gas Mark 7,
220ºC (425ºF), so, if the joint is exactly 2kg, it will take one hours and 40 minutes
until cooked through and tender with crispy crackling.
Leave the roast pork to rest in a warm place for 30 minutes, as it is actually best
served warm. Carve into thin slices and arrange on warmed plates with the potatoes
and baby carrots. Spoon over the pan juices to serve.
Suggested meat cuts:
Shoulder of Pork
Butterfly Leg of Lamb with
Anchovy and Rosemary
Topping(serves: 8)
Ingredients:
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1 leg of lamb, 2½-3kgs, boned, well-trimmed and butterflied
4 cloves garlic, crushed
50g tin of anchovies
8-10 sprigs of rosemary
4 tablespoon olive oil
Freshly ground black pepper
Dash of wine or water
Method:
Place the garlic, anchovies, leaves from 6 of the rosemary sprigs, olive oil and black
pepper in a mini processor and whiz to combine. You can do this with a mortar and
pestle if you prefer – mix the garlic and anchovies first, then chop the rosemary
leaves finely and add them in along with the olive oil and pepper.
Place the lamb in a large non-metallic dish and rub the mixture all over it. Cover
with cling film and set aside for 2 hours to allow the flavours to combine. Overnight
in the fridge is even better.
Preheat the oven to Gas Mark 7, 220°C (450°F). If the lamb has been chilled
overnight, bring it back to room temperature. Then place it skin side up, in a large
roasting tin. Scatter the reserved rosemary sprigs over the top. Roast the lamb for
10 minutes, then turn reduce the temperature to Gas Mark 4, 180°C (350°F) and
continue to roast for another 35 minutes. The lamb will be cooked medium at this
stage. Remove from the oven, transfer to a carving board, cover loosely with foil
and allow to rest for 10 minutes before carving.
Add a dash of wine or water to the juices left in the pan. Boil up and serve with the
sliced lamb, roast or gratin potatoes and green beans tossed with toasted pine nuts.
Green beans tossed with toasted pine nuts and roast or gratin potatoes
Suggested meat cuts:
Leg of Lamb
Lamb Casserole with
Cinnamon and Courgettes
(serves: 6)
Ingredients:
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750g shoulder of lamb, well-trimmed and diced
2 tablespoon olive oil
2 onions, finely diced
2 cloves of garlic, crushed
1 tablespoon ground cinnamon
400g tin of chopped tomatoes
500mls water or stock
Grated rind and juice of one lemon
2 bay leaves
1 tablespoon Worcestershire sauce
A little salt and freshly ground black pepper
2 courgettes, cut into 2-3cm chunks
1 tablespoon fresh mint leaves, chopped
Cherry Tomato, Cucumber and Olive Salad
o 250g cherry tomatoes, chopped
o ½ cucumber, chopped
o 100g Greek olives
o ½ chopped red onion
o 1 tablespoon olive oil
Method:
Heat a little oil in a frying pan and brown the lamb in batches. Remove to a
saucepan as it cooks. Heat a little more oil in the pan and add the onions. Cook for a
couple of minutes until they soften. Add in the garlic and cinnamon and stir. Transfer
to the saucepan with the meat, then add in the tomatoes, stock or water, lemon
rind, bay leaves, Worcestershire sauce and black pepper. Cover and bring to the
boil.
Reduce the heat and simmer very gently for 2 hours. Then add in the courgettes and
cook for a further 10 minutes. Taste and season. Before serving stir in half the
lemon juice and some chopped mint.
While the casserole is cooking steam some peeled potatoes. When they are cooked
drizzle over a little melted butter, the remaining lemon juice and chopped mint.
Combine the salad ingredients.
Season with salt and black pepper.
Serve the casserole with the potatoes tossed in butter, lemon juice and mint.
Suggested meat cuts:
Shoulder of Lamb
Lamb Stew Hot Pot (serves: 6)
Ingredients:
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675g shoulder of lamb
4 tablespoon plain flour
Salt and freshly-ground black pepper
1 teaspoon chopped fresh thyme
1 small onion, sliced
1 large leek, sliced
2 large carrots, sliced
100g swede, cut into cubes
About 600ml chicken stock
Dash of Worcestershire sauce
675g even-sized potatoes
40g butter
Chopped fresh parsley, to garnish
Method:
Preheat the oven to Gas Mark 4, 180ºC (350ºF).
Trim the lamb very well and cut into bite-sized pieces. Place the flour in a shallow
dish and season generously, then use to coat the lamb. Arrange half of the lamb in
the bottom of a round dish and add a sprinkling of thyme. Scatter the onion, leek,
carrots and swede on top, then season and add another sprinkling of thyme.
Arrange the remaining lamb on top to cover the vegetables completely and sprinkle
over the remaining thyme.
Pour enough chicken stock to just come up above the last layer of lamb. Cover the
casserole with a lid and place in the oven for about 1 hour until the lamb and
vegetables are just tender and the stock has thickened slightly.
Place the potatoes in a pan of boiling salted water and bring to the boil, then simmer
for 10 minutes. Drain in a colander and set aside for 5 minutes until cool enough to
handle. Slice the potatoes lengthways into 1cm thick slices and lay them in a slightly
overlapping layer on top of the stew.
Melt the butter in a small pan or in the microwave and brush over the potatoes.
Season to taste and cook in the oven for another 40 minutes until the potatoes are
cooked through and nicely golden and the lamb stew is bubbling up around the
edges of the dish. Sprinkle the chopped parsley on top and serve straight to the
table.
Suggested meat cuts:
Shoulder of Lamb
Lamb Stir-fry with Leeks and Peppers(serves:
4)
Ingredients:
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500g lean lamb stir-fry strips
2 red peppers
2 leeks
1 onion
300g egg noodles
Bunch of scallions, sliced into 2cm pieces
1 tablespoon coriander, chopped
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon sesame seeds, toasted
Marinade
o 2 cloves garlic, crushed
o 4cm piece of ginger, peeled and grated
o 2 tablespoon soy sauce
o 1 tablespoon rice wine vinegar
o 1 tablespoon sesame oil
o 1 tablespoon corn flour
Method:
Combine the marinade ingredients in a bowl. Add in the lamb strips and leave to
marinate for 10 minutes while you prepare the vegetables and noodles.
Thinly slice the red peppers, leeks and onion and set aside. Cook the noodles as per
packed instructions. When they are cooked add in the scallions, coriander and soy
sauce and stir well to combine.
Heat a little oil in a wok or frying pan and stir-fry the peppers, leeks and onion for a
couple of minutes. Remove to a plate and keep warm while you cook the lamb. Add
a little more oil to pan and when it is very hot stir-fry the lamb in batches. As it
cooks remove it to a plate and keep warm.
Return the vegetables and lamb to the wok and mix well together. Remove to a
serving dish and sprinkle over the sesame seeds. Serve immediately with the
noodles.
To toast sesame seeds: Heat a small dry pan over low heat. Add sesame seeds and
stir constantly until golden. This will only take about 2 minutes. Transfer to a small
bowl and let cool.
Suggested meat cuts:
Rump of Lamb
Piri-Piri Chicken with Shredded Vegetable
Salad (serves: 4)
Ingredients:
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4 skinless chicken breasts
o A little salt and freshly-ground black pepper
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Marinade
o 2 red chillies, deseeded and finely chopped
o Juice of 2 limes
o
o
o
o
o
o
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2
1
1
1
1
1
cloves garlic, chopped
teaspoon ground coriander
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon sugar
tablespoon olive oil
Salad
o ½ small white cabbage
o 4 carrots
o 1 red onion
o 1 teaspoon wholegrain mustard
o 1 tablespoon white wine vinegar
o 2 tablespoon olive oil
o Handful fresh coriander, chopped
Method:
Combine the marinade ingredients in a bowl. Add in the chicken breasts and stir to
coat them in the marinade. Leave to marinate for as long as you can, but for at least
15 minutes.
Heat the oven to Gas Mark 6, 200°C (400°F). Put the chicken in an oven-proof dish,
season with salt and black pepper and place in the oven. Roast for 30 minutes.
While the chicken is cooking make the salad. Shred the cabbage, carrots and onion
in a processor if available, if not slice them very finely. Place the vegetables in a
serving bowl. Combine the mustard, white wine vinegar, olive oil, fresh coriander
and seasoning. Mix well then pour the dressing over the vegetables and stir to
combine.
Serve with baked or steamed potatoes.
Suggested meat cuts:
Chicken Breast
Roast Chicken with
Thyme (serves: 6)
Ingredients:
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1½kg chicken
Small bunch fresh thyme
1 lemon
2-3 garlic cloves, crushed
1 tablespoon olive oil
A little salt and freshly-ground black pepper
Method:
Preheat the oven to Gas Mark 6, 200°C (400°F).
Place the chicken in a roasting tin and put the lemon and a sprig of thyme inside the
cavity of the chicken. Strip the leaves from the remaining thyme stalks and place in
a bowl along with the garlic, olive oil and seasoning. Mix to combine then brush this
mixture over the chicken, working it into all the nooks and crannies.
Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce
the temperature to Gas Mark 4, 180°C (350°F). Remove the foil and roast for
another 50-60 minutes. It’s fully cooked when the juices run clear when the bird is
pierced in the thigh with a skewer.
Remove the chicken to a carving board and cover loosely with foil. Allow to rest for
15 minutes while you make the gravy.
Stir the pan juices over the hob to heat through. Add a little stock or water and boil
up.
Delicious served with chunky carrots, parsnip, potatoes and half a head of garlic
which can be simply tossed in a little olive oil and seasoning and roasted for the last
20 minutes with the chicken.
Suggested meat cuts:
Whole Chicken
Spicy Chicken (serves: 4)
Ingredients:
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4 chicken breasts, part boned with skin on
2 tablespoon olive oil
Knob butter
Salt and freshly-ground black pepper
1 onion, finely chopped
3cm piece of fresh ginger, finely chopped
3 cloves of garlic, finely chopped
2 chillies, deseeded and finely chopped
3 tomatoes, chopped
1 teaspoon each of cumin and coriander seeds
5 cardamom pods, cracked open and seeds removed (pods discarded)
400ml tin coconut milk
2 cloves
Juice of 2 limes
1 bunch fresh basil leaves, chopped
Method:
Put the oil and butter in a large frying pan over a medium-high heat. Season the
chicken and fry until browned. Transfer to a plate.
Add the onion, ginger, garlic and chillies to the pan and cook for 2 minutes. Stir in
the tomatoes and allow them to cook for a minute or two. Grind the dry spices to a
powder in a pestle and mortar. Add to the tomato mixture and cook for a minute.
Add the coconut milk to the pan along with the browned chicken breasts. Season
and simmer for 30 minutes, turning occasionally until the chicken is cooked through.
Add the lime juice and basil leaves just before serving.
Serve with rice and a green salad.
Suggested meat cuts:
Chicken Breast
Stir-fried Chicken with
Ginger (serves: 4)
Ingredients:
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4 chicken breasts, thinly sliced
2 tablespoon olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
400g fresh vegetables, thinly sliced e.g. peppers, mange-tout, celery,
mushrooms
4cm piece of fresh ginger, peeled and chopped
2 tablespoon soy sauce
A few drops of sesame oil, if available
A little salt and freshly-ground black pepper
Handful of fresh coriander, chopped
Method:
Heat a wok or large frying pan until really hot, add a tablespoon of oil and stir-fry
the chicken for 4-5 minutes until golden. When cooked remove to a plate.
Reheat the wok or pan and add the remaining oil. Add in the garlic, vegetables and
ginger and stir-fry for a couple of minutes until they just begin to soften.
Add back in the chicken, the soy sauce, a splash of water, sesame oil and a few
twists of black pepper. Continue to stir-fry for a couple of minutes. Taste for
seasoning. You may need to add a little salt.
Sprinkle over the coriander and serve with noodles or rice.
Suggested meat cuts:
Chicken Breast
Beef Burgers with Spicy
Red Pepper Salsa (serves:
4)
Ingredients:
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450g minced beef
1 onion, finely chopped and cooked
2 tablespoon parsley, chopped
Dash of soy sauce
Salt and black pepper
Spicy Red Pepper Salsa
o 1 red pepper, de-seeded and chopped
o 2 large tomatoes
o 1 small onion, chopped
o Juice of half a lemon
o 1 green chilli, chopped
o 1-2 tablespoon olive oil
o 2 tablespoon parsley or basil
o Salt and black pepper
Method:
Mix the beef, onion, parsley, soy sauce and seasoning together. Shape into 4
burgers. Refrigerate until you are ready to cook.
Whiz all the salsa ingredients in a food processor. This salsa is also great with the
steaks.
Heat the barbecue. Cook for about 5 minutes on each side until no pink meat
remains at the centre of the burger and the juices run clear. Serve with the Spicy
Red Pepper Salsa.
Suggested meat cuts:
Shoulder of Beef
Chuck of Beef
Marinated Roast Fillet
(serves: 6)
Ingredients:
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1½kg approx. beef fillet, middle piece, welltrimmed and tied
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Marinade
o 2 tablespoon oil
o 2-3 sliced fresh root ginger, chopped
o 2 cloves garlic, finely chopped
o 2 tablespoon dry sherry
o 2 tablespoon soy sauce
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Sauce
o 125ml dry white wine
o 4 scallions (white part) finely chopped
o Salt and freshly ground black pepper
Method:
Start a day ahead. Mix the olive oil, ginger, garlic, sherry and soy sauce together.
Place the fillet in a shallow dish. Pour the marinade over the meat. Cover and place
in the fridge overnight, turn occasionally.
Set oven at Gas Mark 6, 200ºC (400ºF).
Lift the meat onto a roasting tin. Reserve the marinade. Roast the fillet, allowing 8
minutes per pound for rare and 10 minutes per pound for medium, or use a meat
thermometer. Brush the fillet during cooking with the marinade.
When the meat is cooked wrap in foil to keep warm. Deglaze the pan with the wine.
Stir over a high heat gathering up the juices. Add a little water if necessary. Add in
the scallions and season to taste.
Slice the fillet and serve with the sauce.
Fine French beans and small tomatoes, sautéed, are delicious with this dish.
Suggested meat cuts:
Fillet Steak
Mexican Beef Casserole
(serves: 6)
Ingredients:
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1 kg beef, trimmed & diced
1-2 tablespoon oil
1 large onion, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1-2 fresh chillies, chopped
2-3 cloves garlic, chopped
1 teaspoon fresh ginger, grated
1 can tomatoes, chopped
125ml stock or water
Juice of 1/2 lemon
Salt and black pepper
Method:
Set oven Gas Mark 4, 180°C (350°). In a large pan heat the oil and brown the beef.
Then brown the onions. Transfer to a casserole. Add the spices to the pan and heat,
stirring for 1-2 minutes. Add garlic, ginger, tomatoes, stock, lemon juice and
seasoning. Pour the sauce over the meat and onions. Place in the oven for 11/2
hours or until the meat is tender.
This dish will taste even better 2-3 days later. Serve with rice, some soured cream
and extra chopped chillies, if you like it hot! The Red Pepper Salsa is also good with
this dish.
Suggested meat cuts:
Shoulder of Beef
Shin of Beef
Steak Sandwich with
Chilli Butter (serves: 4)
Ingredients:
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4 x 100g striploin steaks
2 red peppers, deseeded and cut into
thick slices
2 red onions, peeled and cut into thick
slices
2 tablespoon balsamic vinegar
2 tablespoon olive oil
French stick or ciabatta
Chilli Butter
o 50g butter, softened
o 1 red chilli, deseeded and finely chopped
o 1 teaspoon fresh flat leaf parsley, chopped
o Juice of half a lemon
o Salt and freshly ground black pepper
Method:
First make the chilli butter so that it has time to firm up in the fridge. Mix the red
chilli into the softened butter with the lemon juice and parsley. Transfer onto a sheet
of non-stick baking parchment, shape into a roll about 4 cm thick and wrap up
tightly. Chill for at least 1 hour until firm.
Preheat a cast iron ridged griddle pan or a barbecue. Place the steaks, red peppers
and red onions in a shallow dish and sprinkle over the balsamic vinegar, olive oil and
season with salt and pepper turning to coat.
Arrange the vegetables on the hot griddle pan or barbecue. Cook the vegetables for
4-5 minutes, turning once. The steaks will take 2-3 minutes on each side for
medium rare. The time will depend on the thickness of the steaks and how well done
you like your meat. Leave to rest for a few minutes
Split the French stick and cut into four pieces or split the ciabatta rolls and fill with
dressed salad leaves and the grilled vegetables. Top with the rested steaks and add
a slice or two of the chilli butter. Arrange on plates to serve.
Suggested meat cuts:
Striploin Steak
Steak with Grilled
Vegetables(serves: 2)
Ingredients:
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2 quality steaks, sirloin, strip loin or fillet (must
be well aged to ensure tenderness)
75-100g green vegetables e.g. green beans,
mange-tout, asparagus
1 red pepper, deseeded and cut into strips
1 small red onion, peeled and sliced
1-2 tablespoon olive oil
Salt and lots of black pepper
1 tablespoon balsamic or wine vinegar
Method:
Heat the grill/pan to maximum, a cast iron ridged pan gives excellent results. Place
the steaks in a shallow dish. Place the prepared vegetables in a bowl.
Mix together the oil, salt, black pepper and balsamic vinegar.
Pour half the mixture over the steaks and the remainder over the vegetables, mix
well.
Place the steaks on the grill pan and cook for 2 minutes, then turn to sear the other
side. Leave to cook for two minutes before turning again. Continue to cook, allowing
a total of 3-6 minutes on each side, depending on how thick the steak is and how
you like it cooked. Remove to a plate and keep warm while you cook the vegetables.
Place the vegetables on the hot pan and cook for 4-5 minutes.
Serve with jacket boiled potatoes.
Suggested meat cuts:
Rib Eye Steak
Sirloin Steak
T-Bone Steak
Steak with Mustard and
Herb Dressing (serves: 4)
Ingredients:
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4 Fillet steaks
Mustard & Herb Dressing
o 1-2 cloves garlic, finely chopped
o Handful of finely chopped herbs i.e.
parsley, coriander, basil
o 1 tablespoon Balsamic or Wine Vinegar
o 2 tablespoon whole-grain mustard
o 1 red chilli, sliced
o Salt and lots of black pepper
o 3 tablespoon olive oil
Method:
Mix the dressing ingredients well together.
Season the steaks. Heat the pan – cast iron ridged pan if available. Cook the steaks
for 3-6 minutes on each side. Allow to rest for a few minutes before serving. Grilled
or barbecued vegetables are great with the steaks. Spoon the dressing over the
steaks and vegetables.
Best Quality Beef Cuts to Grill – Sirloin, Striploin, Fillet. The meat must be well aged
to ensure tenderness. A drizzle of olive oil, black pepper and balsamic vinegar will
add extra flavour. Season well before cooking. Heat grill/pan to maximum, a cast
iron ridged pan gives excellent results.
Suggested meat cuts:
Rib Eye Steak
Sirloin Steak
T-Bone Steak
Fillet Steak
Striploin Steak