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Category: Recipe
Roast duck with sour cranberry sauce
Make the sour cranberry sauce the day before if you wish. You will just need to put them to soak that morning. 1 x 2kg/4lb oven-ready duck Salt and freshly ground black pepper For the sour cranberry sauce: 75g/3oz dried cranberries 300ml/10fl oz red wine, such as a Cabernet Sauvignon 25g/1oz white sugar…
Boned turkey breast with sausage and chestnut stuffing
You will need to ask a butcher to prepare this joint for you. When doing so, ask him to remove all but the last wing joint (use these for the stock) and then to bone out the last section and push it back inside the joint. This will enable him to leave more skin attached…
Pot-roasted pheasant with bacon and root vegetables
Serve this with some simply boiled floury potatoes or creamy mash. Serves 4 1 brace of prepared pheasants 6 rashers rindless streaky bacon 50g/2oz butter 1 large leek, cleaned, halved and cut into 5 cm/2 inch pieces 2 large carrots, peeled, cut in half lengthways and then thinly sliced in the diagonal 2 fat…
Pork chops baked on tomato and rosemary potatoes
These chops are cooked on top of boulangère-style potatoes, thinly sliced potatoes, onions and tomatoes cooked slowly with chicken stock and butter until they are meltingly tender. Serves 4 4 thick, boneless pork chops or steaks, the rind and some of the fat removed 1 tablespoon sunflower oil Salt and freshly ground black pepper…
Florentine-style roast pork with rosemary and fennel seeds
Buy free-range pork for this dish if you can, with a generous 1-2cm/1/2-3/4 inch thick layer of fat, which will keep it moist and well-basted during cooking. And if you have time, stuff the joint with the rosemary and garlic mixture the day before, which will allow extra time for the wonderful flavours to permeate…
Roast leg of lamb with rosemary and garlic ‘pesto’
1 x 2.25kg/5lb leg lamb The leaves from 2 x 15cm/6 inch sprigs of rosemary, roughly chopped 3 garlic cloves Finely grated zest 1/2 small lemon 4 tablespoons olive oil Salt and freshly ground black pepper Preheat the oven to 230C/450F/Gas Mark 8. To calculate the roasting time allow 16 minutes per 450g/1lb for…
Spring lamb and vegetable stew with mint gremolata
Serve 6 1.25-1.5kg diced boned shoulder of lamb, cut if possible into 50g sized pieces 2 tablespoons sunflower oil 50g butter 1 large onion, finely chopped 3 garlic cloves, crushed 1 large carrot, peeled and thinly sliced 1 teaspoon sugar 20g flour 600ml lamb or chicken stock 2 sprigs of fresh thyme 2 bay leaves…
Sausages and garlic mash with onion, red wine and rosemary gravy
Serves 4 450g/1lb meaty pork sausages A little oil for cooking For the garlic mash: 900g/2lb peeled floury potatoes, such as Maris Pipers 50g/2oz butter 3 garlic cloves, crushed 2 tablespoons chopped parsley A little milk For the onion, red wine and rosemary gravy: 40g/1 1/2oz butter 450g/1lb onions, halved and thinly…
Smoked bacon and mince meatballs in tomato sauce
Serves 4 For the meatballs: 2 tablespoons olive oil 1 medium-sized onion, finely chopped 1 fat garlic clove, crushed 1 1/2 teaspoons dried oregano 225g/8oz rindless smoked bacon 750g/1 1/2lb lean minced beef Finely grated zest 1/2 lemon 75g/3oz fresh white breadcrumbs 1 tablespoon chopped fresh parsley 1 medium egg, beaten For the…
Italian lamb with roasted sweet peppers
This is one of the simplest stews to make and goes really well with either the parmesan polenta or plenty of buttery mashed potatoes. Serves 4 750g/1 1/2lb lean lamb neck fillets 20g/3/4 oz seasoned plain flour 3 tbsp extra virgin olive oil 3 cloves garlic, crushed 300ml/1/2 pint dry white wine 150ml/5fl oz…
