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Read more about the article Meatloaf

Meatloaf

Another much loved comfort food staple, meatloaf is considered an 'all-American classic' but actually has a much longer history, with versions found in Roman cookery books. Meatloaf in it's present form is very much a northern European dish, but honestly, who cares when it's as good as this. The blend of breadcrumbs, yoghurt and eggs help to keep this version deliciously moist, and the addition of spinach with the honey Dijon really brings out all the meaty flavours. And don't forget, it tastes even better the following day reheated. Meatloaf One of the ultimate comfort dishes elevated to star status. Blended pork and beef, seasoned and flavoured to become a thing of beauty large frying panLarge bowlBaking sheet with rimGreaseproof paper 2…

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Read more about the article Steamed Golden Syrup Sponge

Steamed Golden Syrup Sponge

A real taste of childhood, at least here in the UK, the classic steamed pudding is a proper British tradition. It might even be considered a bit retro, but there's nothing out of date with this beauty. Moist sponge, sticky sweet syrup, this is definitely an occasionally treat, and a great way to finish a special Sunday feast. Steamed Golden Syrup Sponge A classic British steamed pud, with lashings of golden syrup and a hint of spice 1.2L or 2 pint pudding basin, with lidGreaseproof paperKitchen FoilCooking TwineBowl and wooden spoon or mixer or electric hand whisklarge saucepan with lidtrivet or saucer 175 g unsalted butter (softened)25 g unsalted butter (for greasing, cold)125 g golden caster sugar125 g golden syrup1 tsp vanilla…

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Read more about the article Bacon, Apple, and Spelt Salad

Bacon, Apple, and Spelt Salad

A great little salad, bursting with goodness, and full of fresh flavours, all brought together with crispy, salty, bacon. Bacon, Apple, and Spelt Salad Tasty and light, this is a great starter, or even as a midweek lunch 80 g Pearled Spelt100 g streaky bacon (cut into cubes)230 g halloumi (into 1cm thick slices)2 tbsp cider vinegar1 small red onion (peeled, thinly sliced)1 large red apple (cored and thinly sliced)80 g Seedless Grapes (halved)2 tbsp olive oil100 g salad leaves (mixture of little gem, rocket, baby spinach as an example)seasoning In a medium saucepan, cover the spelt with cold water, then bring to a boil and simmer for 20 minutes, until tender. Let stand for 5 minutes, then drain and cool.In a…

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Read more about the article Roasted Butternut Squash

Roasted Butternut Squash

Butternut squash is a fantastic ingredient, bringing lots of colour and vibrancy to the mix when seasonal ingredients are quite low on the ground. Full of vitamin C and beta-carotene, it's also great for the immune system just when you need it. This side is fantastic with a wintry roast dinner, or as an alternative to chips! Roasted Butternut Squash Colourful and tasty, great with a roast, or instead of chips non stick baking tray 1 large butternut squash4 tbsp olive oil3 sprigs thymesalt and pepper Cut the squash down the middle lengthways, and then cut each half again to give four quarters. Using a large spoon, scope the seeds from the bottom ends.Preheat oven to 200C, 180C fan, gas mark 6.Cut…

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Read more about the article Lemon and Parsley Green Beans

Lemon and Parsley Green Beans

A classic side dish that's also incredibly versatile. Great with a Sunday Roast, but just as good with a juicy steak and some triple cooked chips. Or what about that summer BBQ, served cold with creamy potato salad? Lemon and Parsley Green Beans Simple but bursting with spring flavours Large saucepanlarge frying pan 650 g fine green beans75 g unsalted butter3 cloves garlic (peeled and finely diced)2 tbsp flat leaf parsley (finely chopped)1 large lemon (zest and juice)salt and pepper Bring a large pan of salted water to the boil, add a little salt, and then cook the beans for 3-5 minutes, until bright green and tenderPlunge into cold water, then drain.Heat the frying pan over a medium heat, then add in…

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Read more about the article Balsamic Glazed Red Onions

Balsamic Glazed Red Onions

Fantastically easy, packs a proper taste punch, and great with a Sunday Roast or a summer BBQ. Balsamic Glazed Red Onions Stunning side dish that elevates the humble onion to star status 6 medium red onions (cut in half and peeled)400 ml cider vinegar3 tbsp olive oil4 tbsp balsamic vinegar2 tbsp runny honeysalt and pepper (to taste) Place the onion halves into a glass bowl and cover with the cider vinegar. Soak for one hour.Preheat oven to 200C, 180C fan, gas mark 6.Drain the onions, retaining 100ml of the vinegar in a pan with the rest of the ingredients. Bring to a boil over a high heat, and simmer for approx 10 minutes, until just starting to thicken.Place the onions in a…

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Read more about the article Tarragon and Lemon Roast Chicken

Tarragon and Lemon Roast Chicken

When you're trying to host a special occasion you want to keep everything as stress free and easy as possible. In other words you need a dish that lets the ingredients do the talking, that has elements that can be prepared in advance, and that you can simply stick in the oven for most of the cook. This dish is simply sublime. Tarragon, lemon, butter and chicken are a classical combination, and with good reason. This dish is so much more than it's constituent parts. Equally at home with roast potatoes or mash, or even buttery fondant potatoes, this is a real winner. Tarragon and Lemon Roast Chicken Super succulent, full of taste, and so easy to make large roasting tray with…

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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 Butchers Sausages with Braised Puy Lentils, Buttered Cabbage and Caramelised Onions

Butchers Sausages with Braised Puy Lentils, Buttered Cabbage and Caramelised Onions

We're rightly proud of our sausages, and like any great ingredient, sometimes it's the simplest dish that really shows it off. But, as any good cook will know, the simpler the recipe, the harder the execution. There's really no where to hide with this one. But trust us, it really is worth it. The peppery lentils, with all the flavours from the vegetables and the bacon, are the perfect base note. Add to that the creamy savoy cabbage, the beautifully sweet onions, and the rich red wine sauce... it's sausage heaven! Butchers Sausages with Braised Puy Lentils, Buttered Cabbage and Caramelised Onions Deceptively simple, this dish brings together peppery lentils flavoured with garlic and bacon, our fabulously versatile sausages and creamy caramalised…

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Read more about the article Pulled Pork Tacos

Pulled Pork Tacos

Everyone loves pulled pork don't they? Especially when you can use the slow cooker to do all the work. And who doesn't love a taco? So bring them together and you get a family meal that everyone is going to love sharing. You can also make the pulled pork in advance and freeze it, meaning even less effort on the day. Pulled Pork Tacos A quick and easy take on pulled pork, with everything thrown in the slow cooker, that's great with tacos and sauces 1.5 kg pork shoulder (boned with rind removed)3 cloves garlic (peeled and sliced)2 tbsp tomato puree2 tbsp chipotle chilli powder2 tsp sweet smoked paprika1 tsp ground coriander1 tsp ground cumin2 tsp dried oregano.5 tsp fresh grated nutmeg30…

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