Read more about the article Lamb Doner Kebab

Lamb Doner Kebab

A post pub classic, over the last 30 years or so the Doner Kebab has firmly ingrained itself in the national conscience, almost an end of night ritual for some. But in the cold, hard light of day, how many of us have wondered just what was in it? Wonder no more. This mini fakeaway version of the shop classic may not be entirely authentic, but in our opinion it's all the better for that. Great quality ingredients, and a fantastic dish for big gathering (remember those), served with lot of fresh salads and zingy pickles and sauces, this is a perfect spring and summer dish. Lamb Doner Kebab A fakeaway version of that post pub classic that makes for a great…

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Read more about the article Rosemary and Redcurrant Pot Roast Shoulder of Lamb

Rosemary and Redcurrant Pot Roast Shoulder of Lamb

Slow cooked Lamb Shoulder is one of life's great comforts. And fragrant rosemary and sweet redcurrant jelly are classic pairings for a reason. It really is worth trying to start this dish the day before, but as long as you leave the lamb with the rub for at least 30 minutes (leave at room temperature for anything under an hour), you'll still have a great dish. It might seem like it's a long time cooking, but all the effort is done and dusted within 20 minutes. Just stick it in the oven and get on with your day until it's time to get get cooking the rest of the meal. For extra indulgence, reduce a bottle of wine by half (in a…

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Read more about the article Lamb Koftas

Lamb Koftas

As the weather starts to brighten, even if we're not quite there yet, those tantalising glimpses of summer alongside the easing of restrictions have got us thinking about great summer dishes for sharing with friends and family. Lamb koftas are a Middle Eastern classic. Super quick and easy to make, full of fresh flavours, and ideal for serving outdoors buffet style. Shape into balls, burgers, or use a skewer or stick to create kebabs. Cook them on the BBQ, under a very hot grill, or in a chargrill pan, and serve with flatbreads, chili sauce, yoghurt, salad, and plenty of pickles. Lamb Koftas A firm favourite from the Middle East, full of fresh flavours and great to serve with company 1 kg…

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Read more about the article Lamb Tagine Pie

Lamb Tagine Pie

We all love a good pie, and there are some perennial favourites that we all come back to time and time again. But sometimes it's good to mix things up. Tender shoulder of lamb, stewed with Moroccan spices, honey and molasses, and topped with a crisp filo pastry, this really is one hell of a pie. Using the pressure cooker greatly reduces the cooking time, but you can just as easily cook the tagine in the oven if you prefer. Lamb Tagine Pie And rich and spicy lamb tagine, topped with scrunchy, crispy filo pastry Pressure CookerLarge casserolePastry Brush 800 g shoulder of lamb (diced)3 tbsp plain flour2 tbsp olive oil2 medium onions (peeled and chopped)2 cloves garlic (peeled and chopped)2 medium…

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Read more about the article Haggis, Neeps and Tatties

Haggis, Neeps and Tatties

There's no doubt that Scottish food and drink very much come to the fore on January the 25th, the anniversary of the birth of Robert Burns, Scotland's national bard. Burns Night celebrations can take the form of a small gathering of friends or family, right the way through to complex and elaborate ceremonies as part of a large get together. Regardless of the size or formalities observed though, the star of the meal is always the haggis, Scotland's national dish, served with neeps and tatties. The other key ingredient to a modern Burns night supper is humour. It's definitely a light hearted affair, and no one's going to be upset if you settle just for the food and a couple of wee…

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Read more about the article Haggis and Beef Burger

Haggis and Beef Burger

Like many specialty dishes, haggis suffers from being pigeon-holed as a once a year special. It's such an incredible shame. It doesn't just have to be served boiled or steamed alongside potatoes and swede. It's an incredible versatile ingredient in it's own right, bringing an incredible depth of flavour to some of our favourite dishes. This beef burger doesn't require any additional seasoning, the haggis provides everything, and wow, is it good! Haggis and Beef Burger Scotland's finest, used to add a serious depth of flavour to everyone's favourite. 500 g steak mince907 g haggis4 brioche burger buns8 leaves romaine lettuce (washed)2 large tomatoes (sliced )1 medium onion (white or red, peeled and thinly sliced)4 large dill pickles800 g oven chipsfavourite sauces…

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Read more about the article Leftover Lamb Shepherds Pie
Beautifully Golden Brown Leftover Lamb Shepherds Pie

Leftover Lamb Shepherds Pie

Slow roast lamb, especially at this time of year, is one of life's ultimate pleasures. But to do it right, you often need a large cut, meaning lot's of leftovers. So what's even better is using those up in this leftover lamb Shepherd's pie. Like so many things, it just tastes so much better second time round. The depth of flavour is really out of this world. With this recipe you can dice it, shred it, or mince it if you have the kit, whatever you prefer. The end result will still be something the whole family rushes to the table for. Leftover Shepherds Pie Slow roasted lamb used to create the ultimate in comfort food. Large casserole 600 g leftover roast…

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Read more about the article Slow Roast Shoulder of Lamb

Slow Roast Shoulder of Lamb

This is an absolute classic at this time of year. Tender golden lamb, crispy potatoes and onions, and a delightful wine and redcurrant gravy to finish. And the beauty is that the oven does all the work, leaving you time to relax and prepare yourself for the big event... getting stuck in. Slow Roast Shoulder of Lamb Golden tender shoulder of lamb, served with crisp onions and potatoes and a delightful wine and redcurrant gravy. 2.25 Kg Whole shoulder of lamb1 tbsp olive oil4 cloves garlic (crushed)2 large onions (peeled and cut into large chunks)1 kg Desiree potatoes (or Maris Peer, peeled and cut into thick slices)1.6 L lamb stock (stock pots work well for this recipe)45 g plain flour (three tablespoons)250…

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