Stir together a herb mix - we suggest salt, pepper, crushed garlic, paprika, oregano, thyme and parsley. Coat the pork steaks on both sides and squeeze the juice of a lemon all over. Leave to marinade for 15 minutes before baking, grilling or frying for 5-7 minutes on both sides. Don't overcook or they'll dry out!
Serve with rice or new potatoes and salad.
Cut one chicken breast per person into bite-size chunks. Then place in a bowl of marinade made up of oil or plain yoghurt and a mix of spices (we have spice mixes in the shop). Cover with clingfilm and leave in the fridge for anywhere between 20 minutes and overnight. Next thread onto skewers, adding chicken with pieces of onion, cherry tomato and peppers. Drizzle with the marinade and grill, bake or barbecue for 10 mins or until the meat is cooked all the way through.
Delicious with a salad and rice or baked potato. Ideal for lunch or dinner. Enjoy!
Blend honey (1 tbsp), soy (2 tbsp) and lemon juice (3 tbsp) and spoon over the pork steaks, leaving to marinade in the fridge for a couple of hours.
Drain the marinade into a bowl and fry the steaks for a few minutes on each side. When they are cooked and resting, transfer the marinade to the pan, add a tablespoon of grainy mustard and heat gently. Season and pour over the pork just before serving.
This is lovely with rice and wilted spinach.
In a large frying pan, brown your mince together with finely chopped onions, tomato, herbs and crushed garlic. Season well and add in some cooked rice.
Cut the top off your peppers and scoop out the insides. You could cut in half lengthways if you prefer. Fill with the mixture, adding small cubes of cheese inside. Finish with some fresh breadcrumbs and a sprinkling of parmesan on the top.
Bake in the oven for 10-15 minutes. Serve with a crisp, green salad.
The go-to Friday night treat - these stunning gourmet burgers can be served in so many ways. Enjoy them plain in a good rustic bun or garnish to your heart's content with bacon, blue cheese, onions, lettuce, tomato, gherkins, mushrooms, avocado - whatever tickles your tastebuds.
Our gourmet burgers need lightly frying or grilling on both sides until they are cooked to the way you like them.
The secret is to lightly toast the inside of the burger bun and pile on the flavours that you love. Don't forget the mayo!
Make this fresh, lively coleslaw as the perfect side to any meat dish, especially crumbed pork, spicy chicken or any of our delicious burgers.
Finely slice white cabbage, red cabbage and carrots and mix together.
Add a handful of sweetcorn and season with salt, pepper, lime juice and mayonnaise to taste. Easy on the mayo for a fresher, more citrus flavour. Heavy on the mayo for a creamy finish.
THE 'NO BUN'
TASTY Mince stuffed peppers
Instead of the carb loaded bread bun, why not opt for something more adventurous next time you have a burger? There are lots of ways to serve a burger for a healthier choice.
Try slicing a large tomato in half and scooping out the insides for your top and bottom? Large mushrooms work well. And a popular way to serve a burger in Asia is to wrap it up, with extra salad on top, in a large lettuce leaf. Lightly fry large circles of
courgette and use those top and bottom with some cheese melted on top - delicious!
Lightly dust in flour and fry bite-size pieces of stewing steak for a few minutes until brown. Chop onions and any vegetables of your choice (including beans and lentils) - we recommend root vegetables like carrots, celeriac and potatoes. Add it all to the casserole dish or slow cooker and cover in a good beef stock. You can also add in a few extras such as herbs garlic, red wine, tomato purée and cranberry sauce at this stage - whatever you have to hand. Cook slowly for several hours (3-4 in the oven, 6-8 in a slow cooker). Serve with crusty bread and a glass of red.
TASTY Mince stuffed peppers
HERB & LEMON
SPRING CHICKEN NOODLES
This is a healthy, feel-good dinner that combines great Chinese flavours with fresh veggies and delicious chicken. Cook it quick and on a high heat for best results - don't be afraid of the sizzle! It takes minutes.
Add strips of chicken to a hot pan with sesame oil (or any oil). As soon a the chicken is coloured all over, add lots of finely chopped, fresh green veggies, ready to wok noodles and a Chinese sauce. You can buy a sauce or mix your own using honey, soy, Chinese 5-spice and finish with a sprinkle of sesame seeds.
Basically you fry off the meatballs so they are nicely brown on the outside and then add them to your soup of choice and allow the insides of the meatballs to cook while the soup is either being heated through or finishing its cooking.
We recommend a hearty vegetable soup for a casserole style dinner or how about a tomato and basil soup for a more mediterranean flavour?
Including fresh bread and pasta, noodles or potato makes it a complete meal.
HONEY GLAZED GAMMON
Cook your gammon joint by placing in a saucepan and covering in water with 2 quartered onions, 2 roughly chopped carrots and 2 roughly chopped celery stalks. Bring to the boil and then simmer for 20mins per 500g. Remove and cool. Score the top of the joint both ways to make a diamond pattern. Mix 4 tbsp of runny honey with 4 tbsp of mustard and coat the joint with half of it. Roast at 200 degrees for 10 mins and then recoat it with the remaining mixture. Cook for another 15 mins until it is glossy and brown. Serve with your favourite veggies and some creamy mash - comfort food!
GRILLSTICKS & FLATBREAD
This is one of those weekend dishes that everyone loves!
Make or buy flatbread and serve it warm with these delicious grilled lamb sticks. Drizzle some mint yoghurt dressing over and add salad for a lovely treat.
They're like koftas without the spice so, if you like, you can add some spices to your mint dressing for those who prefer it with a bit of kick - an ideal family dish.
Flatten the chicken, place in a bowl with 250ml buttermilk, 2 tsp curry powder, pinch of salt and 2 cloves of crushed garlic. Marinade in the fridge for at least 2 hours. Remove from the bowl and cover liberally with panko breadcrumbs and fry for 8-10 minutes until cooked through and crispy golden. For the Katsu sauce, fry 1 chopped onion, 2 cloves of chopped garlic, a small piece of ginger and 1 chopped carrot until it is softened. Add 2 tbsp of plain flour and a tsp of mango chutney with 800ml of boiling water and simmer for 15 mins. Serve with coconut rice and top with coriander.
WITH A TWIST
Our twist on this traditional dish is (not pictured) a sweet potato mash instead of the traditional potato topping. Make your cottage pie as usual - fry off chopped onions and mince, drain away any fat, add peas, your cottage pie gravy (shop bought or Worcestershire sauce, stock and tomato puree) and add a sweet potato mash with lots of seasoning and a few herbs to the top. If you want to twist some more, add in some sweetcorn and carrots to the main mixture and some grated cheese to the top before baking. This is a great way to liven up a family favourite.
Lightly coat your pork steak in a layer of flour and then a layer of freshly beaten egg.
Mix a bowl of breadcrumbs with a handful of mixed chopped nuts, a teaspoon of thyme and a tablespoon of lemon juice, season and mix well.
Dip the pork steaks into the mix until well covered, all over. Fry lightly on both sides for 2-3 minutes each until crispy and serve.
BURGER TOPPING COMBOS
Any cheese (cheddar, blue, goats)
In a large bowl, mix minced beef, a handful of breadcrumbs, another handful of grated parmesan, some chopped parsley, crushed garlic, 1 large egg and season well. Mix it up well and then form lots of small meatballs, just less than the size of a golf ball.
Put them in an oven proof dish and bake for 20 mins at 375 degrees/gas mark 5. Remove and add a fresh tomato sauce and sprinkle with mozzarella and a bit more parmesan - according to how cheesy you prefer them to be. Cook for another 20 mins and serve on a bed of spaghetti.
5 WAYS WiTH Burgers
the perfect slaw
Combine minced beef with a small finely chopped onion, chopped red and green chilli peppers (to suit your taste, don't include the seeds if you prefer a milder taste), a handful of chopped parsley, a slug of Worcestershire sauce, 1 large egg, half a teaspoon of oregano and a pinch of chilli powder. Finish with a handful of breadcrumbs and mix well. Shape into meatballs and bake in the oven for 30 mins, turning half way.
Serve with rice or pasta
and a hearty tomato sauce.
BLT - burger, lettuce and tomato
Fire it up - spicy pepper mayo with some sliced fresh peppers
Portobello burger - mushroom, blue cheese and caramelised onion
Taco burger - add some crushed tacos to your burger, jalapeños and sour cream
A light touch - lots of salad and red pepper humous
Chinese veggie rice
Combine 5 tbsp mayo, 2 tbsp sugar, 2 tbsp white wine vinegar, 2 tbsp sour cream, 1 tsp mustard, lots of freshly ground mustard, pinch of salt.
Add large handfuls of sliced white cabbage and red cabbage, add finely sliced carrots, thinly sliced celery and mix it all together.
Cover and chill in the fridge and eat within 24 hours.
CRUNCHY PESTO CHicken
Put 7oz of plain or wholemeal flour in a large bowl with a quarter of a teaspoon of salt. Trickle 3.5fl oz of warm water on to it. Mix together well. Add 2 tbsp of good olive oil and knead on a clean surface (add more water or flour to get the right consistency if needed). Divide into ball shapes and roll out to make ovals or circles.
Fry in a little oil in a large pan for 2 minutes and then flip and cook the the other side. Keep warm in foil until you have cooked them all and are ready to eat. Perfect with our grill sticks!
Cut the pork into thin strips and season with salt and pepper. Fry in a hot pan very quickly, removing from the heat before the juices escape. Add one chopped onion to the same pan and cook on a low heat until nicely caramelised. Add 2 tsp of paprika and some button mushrooms.
Add the pork back to the mix, add 5 fl 0z of soured cream and heat through - just for a minute. Finish with 1 tbsp of lemon juice and add some chopped parsley to the top. Serve with some fluffy rice and don't forget to pour the cooking juices all over it!
LEEK, POTATO & MINCED BEEF BAKE
Sweat 2 sliced leeks in butter for a few mins until soft. Add the minced beef and brown it all over. Add 250ml beef stock and simmer. Season well. Place into a baking dish and cover with thinly sliced potato circles.
Add dots of butter to the top of the potato, season again and bake, covered in foil, for 45 minutes in a 200º oven. Sprinkle lots of grated cheese and oregano on top and return it to the oven uncovered for 15 mins until the cheese is bubbling and cooked.
Throw some chopped onions into a pan and cook until softened. Add fresh sliced peppers, mushrooms, finely sliced carrots and anything else you fancy such as finely chopped celery. Cook through and add some cooked rice to the pan.
For flavourings, using sesame oil is great but not essential. You can add a splash of soy sauce and a sprinkle of 5 spice. Some chopped garlic is delicious and finish with sesame seeds and sliced fresh spring onion and serve with our Chinese pork ribs.
Cook your finely sliced vegetables first and set aside (suggest peppers, onions, mushrooms and brocolli).
The sauce is a mix of: 1/4 cup soy sauce, 1/2 cup water, 1/4 cup brown sugar, 2 tsp crushed garlic, 2 tsp crushed ginger, 1 tbsp honey and 1 tsp of sesame oil. Heat these ingredients together until sugar has dissolved and then bring to the boil. Stir in a heaped tbsp of corn starch (mixed with water to form a paste) and then remove from the heat. Season and fry the beef very quickly for 2-3 minutes. Add the vegetables and sauce and heat through. Garnish with sesame seeds.
Mix all the ingredients together in a pan, bring to the boil and then turn down to a simmer for about 15 mins. Simple!
You will need: salt and pepper, 4 large tomatoes, 1 red onion, 1 crushed garlic clove, 2 tbsp olive oil, 1/2 tsp of chilli powder or paprika, 1 optional small red chilli (chopped), 1 tbsp tomato puree and 2 tsp pf dark soy sauce.
Once it has cooked you can use it hot or cold. Store in the fridge.
For this, simply mix fresh breadcrumbs with pesto straight from the jar - roughly one tsp of pesto to a tbsp of breadcrumbs. Add a generous, thick layer on top of a chicken breast (you may flatten the chicken slightly for a larger surface area if you prefer) and cook in the oven, uncovered. You can experiment, adding chopped nuts to the breadcrumb mix, a layer of soft cheese before you add the topping or use it as a filling inside a chicken breast. Serve on top of buttery pasta with a crisp salad.
THYME & MUSTARD BACON CHOPS
Season the bacon chops with black pepper and fry in a pan for 5 mins, turning once. Remove from the pan and set aside. Add a knob of butter to the same pan and stir in one large, finely sliced onion and a tsp of thyme leaves. Fry on a low heat for 15 minutes until the onion is caramelised. Add 2 tbsp of orange marmalade, 1 tsp wholegrain mustard and approx 300ml of chicken stock and simmer until it starts to form a sauce. Place the bacon chops back in the sauce and heat through for a couple of minutes. Serve with rice, mashed potato or chips.
RANCH STYLE DRESSING
Get a large bowl and add all of the following and whisk together - it's that simple!
3/4 cup mayo, 1/2 cup of buttermilk, the juice of a fresh lemon, 2 tbsp of red wine vinegar, 1 clove of crushed garlic, a dash of Worcestershire sauce, chopped chives (to taste), a minced shallot (optional), 2 tsp of dijon mustard.
Once blended, allow to chill in the fridge for best flavour.
HERB & MUSTARD TOAD IN THE HOLE
Finely slice a selection of mediterranean vegetables such as peppers, red onions, courgettes, cherry tomatoes and place in a bowl. Add some crushed garlic, salt, pepper, oregano (or Italian mixed herbs are good), mix together with a tbsp of olive oil and the juice of a freshly squeezed lemon. Roast these on a baking tray in the oven at the same time as the pork chops (seasoned with a light coating of oil) for approx 20-25 minutes. When cooked through, place the chops on a plate, cover with the summer veggies and sprinkle with black olives and feta cheese and any remaining lemon juice.
A firm family favourite with a twist! Wrap each of 8 sausages in a rasher of streaky bacon. Place in a baking dish, drizzle with oil and cook for 20 minutes at 200 degrees/gas mark 7. Make a Yorkshire pudding batter (or use a ready mix if you're feeling indulgent), stir in some rosemary sprigs and pour over the sausages and bake for 25 minutes until it has risen and golden. While that is finishing off, caramelise some onions in a pan with a knob of butter - cook gently until soft, stir in 2 tsp of flour, add 500g of stock, chopped rosemary, a tsp of mustard (or more to taste) and simmer until thickened. Lovely with fresh greens.
This is a traditional Hungarian noodle dish that goes very well with paprika chicken. Mix together 125g plain flour, 1 tsp salt, pinch of pepper and half tsp of ground nutmeg (optional). Beat 2 eggs and add to 4 tbsp of milk and add gradually to the dry mixture, mixing until smooth. When you have a dough consistency, press through a large holed sieve or metal grater. Drop a few at a time into simmering water, cook for 6-8 minutes and drain. When you have enough, add to a pan with a knob of butter, sauce until you have a light colouring, finish with fresh herbs and serve. Lovely with fine strips of bacon too.