Category: Recipe

  • Braised chicken with parsnips, sage and cream

    Braised chicken with parsnips, sage and cream

    This is wonderful served with anything from the cabbage family, but I particularly like Swiss chard. Serves 4   2 small leeks (about 250g/9oz), cleaned 450g/1lb parsnips, peeled 4 carrots (about 300g), peeled 1 x 1.5kg/3lb free-range chicken, jointed into 8 pieces 1 tablespoon sunflower oil 225g/8oz shallots or baby onions, peeled The leaves from…

  • Sausages with a quick onion gravy and sweet potato chips

    Serves 4 Large sweet potatoes (Approx. 800g/1lb 12oz ) 3 Tbsp Vegetable oil 8 Sausages 365g Jar Onion Marmalade. Preheat the oven to 200 c / Gas 6 / Fan 180 c Cut the potatoes into wedges and put them into a large roasting tin. Drizzle over 2 tablespoons of the oil and toss the…

  • T-Bone Steak with Stilton butter

    Serves 2 “A T-Bone steak is cut across the sirloin of beef so that each steak includes a piece of sirloin and a piece of fillet.” Ingredients 2 x T-bone steaks, about 400g /14 oz each 1 Tbsp Olive Oil For the Stilton Butter 100g / 4oz Stilton Cheese, rind removed 50g / 2oz Butter,…

  • `Venison and Chestnut Pie

    `Venison and Chestnut Pie

    25g/1oz plain flour 900g/2lb diced venison5 tablespoons sunflower oil 25g/1oz butter 225g/8oz small chestnut mushrooms 2 onions, halved and sliced 1 tablespoon sugar 4 garlic cloves, crushed 300ml/10fl oz beef or game stock 300ml/10fl oz port or red wine 1 teaspoon tomato puree The leaves from 3 sprigs of thyme 1 heaped tsp crushed juniper…

  • Beef and butternut squash tagine with charmoula and buttered couscous

    Moroccan stews, or tagines as they are better known, are not meant to be thick and rich like our British stews, but rather a little more light and soupy. So don’t allow the liquid to reduce back too far during cooking. Serves 4-6   3 tablespoons olive oil 1 kg diced braising steak 2 onions,…

  • Steak Tagliata with roasted vine tomatoes

    Serves 4 4 strings of cherry tomatoes on the vine (each with about 8 tomatoes) 8 tablespoons extra virgin olive oil 4 x 225-250g rump or sirloin steaks 1 teaspoon Dijon mustard 4 teaspoons balsamic vinegar 175g rocket leaves 75g piece Parmesan cheese, freshly shaved using a potato peeler   Preheat the oven to 180C/fan160C/gas…

  • Char-grilled butterflied lamb with lemon, garlic and thyme

    This is nice served with some chunky chips deep-fried in olive oil and a sliced tomato, shallot and fresh basil salad. Serves 6 1 x 2.5kg/5 1/2lb leg of lamb, butterflied For the marinade: 2 large garlic cloves, chopped 1 medium hot red chilli, seeded and finely chopped 1 teaspoon chopped rosemary leaves The leaves…

  • Chicken cacciatora with Parmesan polenta

    Serves 4 3 tablespoons olive oil 1 head of garlic, separated into cloves 10 sage leaves The leaves from 1 sprig of rosemary 2 sprigs fresh oregano or thyme 1 x 1.5-1.75 kg free range chicken, jointed into 8 125ml/4fl oz dry white wine 400g/14oz can chopped tomatoes 12 small black olives A pinch of…

  • Steak, Port and Stilton Pie Recipe

    Steak, Port and Stilton Pie Recipe

    Pastry 300g Plain Flour 200g Unsalted Butter Pinch of Salt 60ml Water 5ml Lemon Juice 1 Egg Put all of the dry ingredients in to a food processor and blitz – if you do not have access to a food processor rub the dry ingredients to resemble bread crumbs. Then add the water, lemon juice…

  • Venison sausages braised in red wine (Delia Smith, Winter)

    Serves 2-3 450g venison sausages 1 dessert spoon olive oil 225g pancetta 1 large clove garlic 225g shallots peeled 1 dessert spoon juniper berries 275ml red wine 1tsp chopped fresh thyme 2 bay leaves 175g medium sized open cap mushrooms 1 heaped tsp plain flour Rounded tsp mustard powder 25g butter 1 rounded tbsp redcurrant…