Read more about the article Cheats Porchetta

Cheats Porchetta

Love a hog roast? Then you're going to love this Italian classic, which is stuffed full of garlic, herbs and seasoning, and is utterly sublime. This version doesn't quite reach the highs of the Porchetta trucks that you'll find at parks and fetes across Italy, simply because we're not expecting you to roast an entire prepared pig, but it comes a very close second! Cheats Porchetta Traditionally made from the whole pig, this version is a lot easier to pull together, and isn't so big that you'll be eating it for days on end. Roasting Pan with RackButchers String 2 kg Pork Loin (boned. Skin on, or off if preferred keeping a good cap of fat)1 whole Pork Tenderloin (approx 500g)8 cloves…

Continue ReadingCheats Porchetta
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…

Continue ReadingRosemary and Redcurrant Pot Roast Shoulder of Lamb
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…

Continue ReadingRosemary and Redcurrant Pot Roast Shoulder of Lamb
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…

Continue ReadingRoasted Butternut Squash
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…

Continue ReadingLemon and Parsley Green Beans
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…

Continue ReadingBalsamic Glazed Red Onions
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…

Continue ReadingTarragon and Lemon Roast Chicken