Marinate the bacon chops in 2 tbsp of good olive oil, the zest of one orange and its freshly squeezed juice. Add in a handful of mixed chopped herbs and leave for at least 2 hours. Bake the chops and marinade on a baking tray together with with bite size baby potatoes (drizzle in olive oil and dot pressed garlic over them for extra zing) for 35 mins. Cover just the bacon chops and remove this 10 minted before the end of cooking time. Fry shredded cabbage with some finely chopped onion, adding in a tbsp of soy sauce until cooked through - around 5 minutes in total.
Make a traditional lasagne but replace the meat sauce with a mix of our beautiful meatballs in a tomato sauce. Start with a layer of tomato sauce, cover with a lasagne sheet, then another layer of tomato sauce, with meatballs and a generous layer of grated cheese. Repeat for another layer and finish with a final layer of pasta, cheese and a sprinkling of breadcrumbs for a crunchy topping,
ASIAN BEEF BOWLS
Brown the mince beef and then add some pressed garlic (4 cloves), ginger (chopped, fresh - around 1 tbsp) and spring onions (chopped) - cook for a few minutes. Add a tasty mix of hoisin sauce (6 tbsp), soy sauce (3 tbsp), tomato paste (1 tbsp), sesame oil (1 tsp), sugar 91 tsp) and chilli flakes (to taste - advise 1/2 tsp). Stir well and cook for a further few minutes. Spoon over bowls of rice and top with sesame seeds, cashews or spring onion - whatever you fancy!
HEARTY WINTER CASSEROLE
HONEY & MUSTARD PORK STEAKS
EASY STICKY HONEY SOY TURKEY
The trick with turkey is not to overcook it so we suggest you fry off strips of the meat until golden and then remove from the heat. Make the sticky glaze by mixing 2 cloves of crushed garlic and 2 tsp of grated ginger with a little oil in the same pan. Cook until softened and then add 3 tbsp of honey and 3 tbsp of soy sauce and stir together. Simmer gently so it reduces and thickens slightly. Return the turkey strips to the mixture, coat well and serve over noodles or rice with fresh greens.
This is a weekday shortcut. Simple place all the ingredients listed below into a casserole dish, toss with 1 tbsp of plain flour, add 425ml of red wine, stir well and cook for 3 hours in the middle of your oven on a low setting. Serve with fluffy mash potato (or celeriac mash) and enjoy with more red wine! Ingredients: diced beef, a handful of bacon lardons, 2 cloves of crushed or chopped garlic, mushrooms, peeled, whole shallots, 2 bay leaves and a few sprigs of rosemary. Carrots optional.
SPICY CHICKEN SKEWERS
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!
CREAMY KALE & CHICKEN TRAYBAKE
Simmer 100g kale until tender, rinse, squeeze dry and stir in half a lemon's zest, 4 tbsp marscapone, 2 crushed garlic cloves and seasoning. Slit the chicken pieces longways and fill with the kale mixture. Then stretch 2-3 strips of streaky bacon around the chicken. Take a deep baking tray and scatter across it 2 red onions (cut into wedges), sliced courgettes, red and green peppers (sliced into large chunks), drizzle in oil and seasoning. Place the chicken pieces on top, cover in foil and bake for 25 mins. Remove the chicken, stir the veggies and cook for a further 10 minutes.
& MINCE BEEF HASH
Boil some cubed potatoes for 10 minutes, then remove from the water and drain. Heat 1 tbsp oil in a large frying pan. Add 2 garlic cloves and 1 large chopped onion and fry gently until soft. Add the beef mince until it begins to brown. Remove from pan. Add the cubed potatoes to the pan with 2 tbsp of chopped rosemary and cook until the potatoes start to colour. Return the beef, season to taste and cook for another 5 minutes. Serve with roasted cherry tomatoes and a fried egg on top!
EASY BEEF STEW
Toss the diced beef in flour and fry off for 5 minutes until browned, set aside. To the pan, add 2 cloves of crushed garlic, a handful of peeled and chopped shallots, a couple of sticks of chopped celery and a bunch of fresh thyme (just use the leaves). Cook on a low heat until softened. Add the beef back in with 4 chopped ripe tomatoes and a large glass of red wine. Add 500ml of beef stock, 2 bay leaves and a splash of Worcestershire sauce. Season well and cook in the oven on a low-medium heat for 3-4 hours until tender. Serve with some buttery mash potato!