Read more about the article BBQ Pit Beans

BBQ Pit Beans

Who doesn't loved a good baked bean? And whilst here in the UK we might have a soft spot for a certain tinned variety, there's nothing so wonderful as a BBQ side than a good dish of homemade pit beans. Full of smokey spices and seasonings, whilst this is at it's sublime best cooked low and slow in a smoker BBQ, it's well worth making even if you cook it in the oven. And other than the long cook time, it's simplicity itself. A quick sweat of the onions, then throw everything in the pan and let it cook (albeit with the occasionally stir). If you're smoking large joints at the same time, then don't forget that pit beans make a great…

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Read more about the article Cheats Chicken Kiev

Cheats Chicken Kiev

Another all time classic, doesn't everyone love the Chicken Kiev? The dish itself has disputed origins, although most consider it to be Eastern European, hence the Kiev moniker. In the classic French, Supreme de Volaille a la Kiev, it's clear that this is a stuffed chicken breast dish... but what if it wasn't? This version turns everything inside out, keeping all the components but making it a cinch to prepare and healthier as well. We're not going to lie and say that this is as good as a lovingly prepared traditional Kiev, it's clearly not, but at half the calories and tasting this good, we think this will soon become a new family favourite. Cheats Chicken Kiev All the flavour, texture and…

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Read more about the article Maiale al Latte

Maiale al Latte

There's something rather special about the rustic simplicity of Tuscan food, and nothing exemplifies that better than this classic dish. Very simple, using just a few high quality ingredients, this isn't the prettiest dish you'll ever make, but trust us, it will be one of the most rewarding. Tender, tasty pork and velvety smooth milk curds, brought together with the most sensational sauce. Traditionally made with pork loin, as the trend for breeding leaner meats continues we find this is best made using good quality shoulder. It won't slice in the same way, but it will take the cooking technique better and give the deep rich flavour we're after. Maiale al Latte This traditional central Italian dish may not be the prettiest…

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Read more about the article Meatball Sandwich

Meatball Sandwich

The origins of the humble meatball are lost in time, with a myriad of incarnations across the world; From the English Rissole and the Swedish Kottbullar, to the Bun Cha of Vietnam and the Bakso of Indonesia. Everyone it would seem loves a good meatball. But let's face it, no one has done it better than the Italian American immigrants of the 19th century, who first paired it with a fresh tomato sauce, and stuffed it onto Italian rolls with handfuls of tasty cheese. We love them in half like this, so that we can toast the cheese and get that beautiful golden crust. We know that you'll love them just as much. Meatball Sandwich Succulent meatballs, finished with a simple tomato…

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Read more about the article Quick Roast Chicken with Lemon, Thyme and Garlic

Quick Roast Chicken with Lemon, Thyme and Garlic

This is one of our go to meals when we need a pick me up, especially served with crispy chips and corn on the cobb. Crispy, juicy, and about as easy as it gets. Although we recommend that you use a jointed whole chicken, which we'll happily do for you in the shop if you ask, it works just as well with skin on chicken breasts, legs or just thighs. We love the mixture of the dark and white meats though. This basic method can also be easily adapted to your favourite flavours. Mix things up with powdered chipotle chili, or tone it right down with just a hint of sage. The possibilities are truly endless. When it comes to pairing it…

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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 Char Siu Beef with Broccoli

Char Siu Beef with Broccoli

Beef mince is such an incredibly versatile ingredient, but I think we all tend to get a little bit stuck in terms of inspiration. So this dish really turns everything on it's head. It's such an easy dish to make, just a quick blitz in the food processor to make the sauce, and then everything into a wok for a few minutes. Plus, the noodles almost cook themselves. And on top of that, it tastes sensational, full of fresh Asian flavours with a decent kick to really get your taste buds going. Char Siu Beef with Broccoli A great midweek supper, and a refreshingly new way to use beef mince. Plus, about as quick as it gets. Large WokHeatproof bowl 120 ml…

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Read more about the article Savoury Mince Cobbler

Savoury Mince Cobbler

This is one of those dishes that we don't eat that often, but everytime we do, we wonder why on earth we don't have it more often. Tasty, easy to make, cheap and very cheerful, this is a real midweek family treat! Savoury Mince Cobbler An proper retro classic, this recipe will take you right back. Minced meats, onions, vegetables and stock create a wonderful stew, topped with cheesy scones. Easy and economical Large casserole with lid that can be used on the stoveLarge bowlPastry Brush 3 tbsp olive oil2 medium onion (peeled and finely chopped)3 cloves garlic (peeled and finely chopped)450 g minced beef150 g minced pork1 large carrot (peeled and diced)1 large parsnip (peeled and diced)50 g celery (finely sliced)3…

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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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