By dev four
Cook the basmati rice first and allow to cool slightly before tossing through the pomegranate seeds, mint and parsley. Mix all chimichurri ingredients together in a bowl and set aside to allow the flavours to develop. Rub the lamb cutlets with olive oil and season generously with salt and pepper. Barbecue for around 3 minutes … Continued
By Liz Hunter
Mix the marinade ingredients, coat the lamb chops and set aside for at least 1 hour. Peel and chunk the potatoes, par boil for 10 minutes and then add to baking tray with the oil and spices, bake until crisp – around 30 minutes. Wash and drain rice, add to a pan of boiling water, … Continued
By Liz Hunter
Guajillo chilli brings warmth, complexity and red-fruit depth without any heat. One hour before you start to cook, season your shanks really well with a big, three-fingered pinch of sea salt. Also, soak and soften the guajillo chillies. Place the deseeded chillies in a bowl and cover with 100ml boiling water. Soak for … Continued
By Liz Hunter
Heat the oven to 200C/fan 180C/gas 6. Season the lamb rump steaks generously with salt and pepper on both sides. Get a large non-stick frying pan over a high heat. Add the cumin seeds to the dry pan, briefly toast until smelling amazing then tip into a small bowl, stir in the chipotle paste, … Continued
By Liz Hunter
Preheat the oven to 160c. Mix the oil, salt, and black pepper in a small bowl. Add the lamb to a large lined deep baking tray. Score the skin lightly a few times with a sharp knife Add the black pepper mix to the lamb and spread it well. Pour the stock in the tray. … Continued
By Liz Hunter
In a small bowl mix together the ingredients for the marinade, pour into a large freezer bag, add the cutlets and ensure they’re all coated in the marinade. Refrigerate for up to an hour. Remove from the fridge 20 minutes prior to cooking. The cutlets can be pan fried for 4 minutes each side or … Continued
By Liz Hunter
Make the sauce by placing the ingredients in a bowl and whisk until smooth. Season the beef with black pepper. Heat the oil in a frying pan and over a high heat fry the beef strips for a few minutes until browned. Reduce the heat and add the ginger, garlic, onion, broccoli and spring onions, … Continued
By Liz Hunter
Pre heat the oven to 170C, 140 C Fan, Gas 3 Place the oil in a frying pan and heat, add the ribs and fry all over to brown and crisp the surface. Place the stock, paprika, seasoning, ginger, garlic, vinegar and brown sugar in casserole dish and stir well. Add the ribs and cover … Continued
By Liz Hunter
Dry fry the mince, until brown Add the onion and garlic and fry for 2 minutes Add the herbs, black pepper, passata, carrots and stock and mix well, bring to the boil Break in the lasagne sheets and stir well Place the lid on the pan and simmer for 20 minutes Remove the lid and … Continued
By Liz Hunter
Heat the oil in a casserole dish and add the beef. Fry the beef until brown and remove from the dish. Add another dash of oil and add the onion, bacon, carrot, celery and garlic, fry for a few minutes to soften. Add the passata, stock and all the herbs then add the beef and … Continued
By Liz Hunter
In a bowl, add the cornflour, soy sauce, sugar, sriracha, ginger, garlic and sesame oil. Add the beef and stir well. Cover and leave in the fridge for an hour. Make the sauce by mixing together all the ingredients, if too thick add a little water. Prepare the ingredients for the bowls. Cook the beef … Continued
By Liz Hunter
Take the beef joint out of the fridge 30 minutes prior to cooking. Mix together 1 tbsp of the oil, salt, pepper, thyme, rosemary and garlic granules . Use the remaining oil to coat the beef, ensuring all surfaces are covered. Cover the top with the herb paste. Place the beef in the basket. Pre … Continued
By Liz Hunter
In a bowl, mix Welsh Lamb with ginger & garlic paste, yogurt, coriander, turmeric, chilli powder, garam masala, and salt. Set aside to marinate. Heat oil in a large pan. Season the sliced onions with a bit of salt and cook until soft. Add the marinated Welsh Lamb to the onions and brown off the lamb … Continued
By Amelia
Cook the polenta using four parts water to one part polenta. Whisk the polenta into salted boiling water, then reduce the heat and whisk or stir for around 10 minutes. Transfer the cooked polenta to a cling-filmed tray to set (for best results the polenta should be about an inch deep in the tray). After … Continued
By Liz Hunter
Preheat the oven to 130’C Heat a small pan and add the cumin seed, heat carefully for a few minutes until they start to pop and colour slightly. Remove from heat, cool and place in a pestal and mortar and crush the seeds. In a food processor place the cumin, lemon, garlic, cinnamon, mint, coriander, … Continued
By Liz Hunter
Heat the oil in a frying pan, add the lamb strips and fry on a high heat until brown. Remove the meat from the pan. Add the coconut oil to the pan and reduce the heat to gently fry the onion, garlic, ginger, spring onions and chilli. Fry for 3 minutes. Add the lamb strips, … Continued
By Liz Hunter
Place all the ingredients for the meatballs in a large bowl and mix well, adding a little of the beaten egg as needed to bring together. Shape into equal balls, the mixture should make approximately 14 golf ball size or 24 smaller meatballs. Place in the fridge for 30 minutes prior to cooking, this will … Continued
By Amelia
A nourishing, sustainable and fragrant braise of white beans with rosemary, garlic, sage and melting chunks of Welsh Lamb leg steak, finished with spinach wilted in and some bright green salsa verde and pink pickled onions. A perfect January pick me up and very sustainable thanks to the beans and Welsh Lamb. Also, a one … Continued
By Amelia
COOKING THE LAMB SADDLE: Cut the lamb saddle to the size you need. I always measure it by simply laying my hand on the saddle and it works out roughly that it’s a finger’s width of lamb saddle per portion. I cook the lamb while it’s still on the bone, as it gives you more … Continued
By Amelia
Lamb Neck Fillet Cooking: Lamb neck fillet is one of my favourite cuts of lamb because of it’s depth of flavour and unique taste. I find that this can be cooked either quickly and served pink or slow cooked by braising and it’s equally as delicious, for this recipe I’m cooking it pink and cooking … Continued
By Amelia
Cooking time: Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Temperature: Gas 4, 180˚C, 350˚F *(Allow approx 100g (4oz) raw meat per person if joint is boneless 225g (8oz) if bone in) … Continued
By Amelia
Take the trimmings from the lamb and roast in a small tray at 180°c for 30 mins. Strain off the fat into a bowl and keep to the side then discard the roasted trimmings. This can be done in advance. For the potato terrine, line a small oven tray approximately 5cm deep with greaseproof paper. … Continued
By Amelia
Pre heat the oven to 180’c Lamb: Season the lamb shanks with salt and pepper Heat half your oil in a casserole pan or deep saucepan and brown the shanks until golden all over (should take approximately 6 minutes) Remove lamb from pan and add the remaining oil then celery, carrots and onion on a … Continued
By Amelia
Bibimbap is a Korean rice dish, typically made with a base of short-grain white rice, topped with sautéed vegetables, marinated meat, and a fried egg. The crucial final addition is a generous helping of a spicy, richly delicious sauce made from gochujang paste – a Korean fermented chilli paste with a hot, savoury, salty, sweet … Continued
By Amelia
Don’t pre-season your lamb Brown in oil in a pre-heated pan, over high heat until golden brown, roughly 3 min per side Remove and let the pan cool a little until it’s no longer smoking if necessary Put the pan back on the heat and deglaze with sake and mirin Add soy sauce, water, sugar … Continued
By Amelia
1. Place the mince into a deep frying pan or saucepan, start frying using low heat – to release the fat from the mince, then increase the heat and fry the mince until it’s nice and brown. 2. Remove the mince from the pan and add the onion and garlic to the pan and fry … Continued
By Amelia
Add all the dry spices, herbs, olive oil, salt and pepper to a blender, blend for 1 minute. Add the fresh garlic, preserved lemon, mint and fresh coriander, blend again for 30-60 seconds or so, until you have a lovely thick smooth and aromatic marinade. Dice the lamb fillet into 1.5-inch cubes. Add the lamb … Continued
By Amelia
Put the mince in a bowl with the chopped mint, garlic and cumin. Mix until combined. Roll into small balls, approximately the size of a table tennis ball. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Fry the meatballs for 2 minutes until golden all over, then remove to … Continued
By Amelia
Make the jerk marinade by mixing together 1 tablespoon of the oil, jerk seasoning, brown sugar, garlic, vinegar, lime rind and juice and seasoning. Stir well and then use to coat the chops. Leave to stand for at least an hour. Preheat the oven to 200˚C / 180˚C fan / Gas 6. Place the onion … Continued
By Amelia
Heat the oil in a frying pan, add the onion, garlic and ginger and fry gently for 5 minutes Add the mince and increase the heat, and fry until browned. Stir in the curry powder and cook for 2 minutes. Add the tomato purée, stock, tinned tomatoes and sugar, stir well and bring to the … Continued
By Amelia
Preheat the oven to 180˚C /160˚C fan / Gas 4. Season the lamb chops with salt and pepper. Heat the oil in a frying pan over a medium heat and fry the lamb chops for a few minutes on each side until browned. Transfer the lamb chops to a medium casserole dish. Fry the carrot, … Continued
By Amelia
Heat a little oil in a pan. Add the onion and garlic, and fry gently for 5 minutes until softened. Add the lamb cubes, the spices and seasoning, stir well, and gently fry for 5 minutes. Add the vermicelli, chicken stock, tinned tomatoes, lentils and tomato purée and bring to the boil, then simmer. Simmer, … Continued
By Amelia
Mix the ingredients for the marinade, add the lamb cubes and stir well. Cover and leave in the fridge for at least 2 hours (you can leave overnight). Heat the oil in a pan or casserole dish and add the onions and seasoning, and fry gently for 10 minutes to soften. Add the cinnamon sticks, … Continued
By Amelia
Heat the oil in a pan and fry the lamb for a few minutes until browned. Add the onion, celery, carrot and garlic and fry for a few minutes, stirring gently until the veg has softened. Add the purée, herbs and seasoning then add the stock, bring to the boil and then simmer for approximately … Continued
By Amelia
Soak the noodles in warm water for approximately 10 minutes to soften. Drain and coat in 1 teaspoon of the oil. Make the sauce: Place 1 tablespoon of the oil in a pan, add the garlic and chillies, and fry gently for a few minutes to soften. Add the sugar, tamarind mixture, fish and soy … Continued
By Amelia
Using a bread knife, slice along the top of each baguette but not cutting all the way through. Open gently. Make the meatballs: In a large mixing bowl, place the mince, breadcrumbs, the 50g of grated parmesan cheese, oregano, onion powder and garlic powder, seasoning and mix gently with a fork. Add enough of the … Continued
By Amelia
Heat the oil in a frying pan and add the minced beef, cook for a few minutes until browned. Add the onion, garlic and chilli, and fry for a few minutes until the onion is softened. Add the remaining ingredients, stir well and bring to the boil. Lower the heat and place a lid on … Continued
By Amelia
Preheat the oven to 180˚C / 160˚C fan / Gas 4. Weigh the lamb and calculate the cooking time. For medium, allow 25 mins per 500g plus 25 mins. For well done, allow 30 mins per 500g plus 30 mins. Remove the lamb from the fridge and place on a large roasting tin and, using … Continued
By Amelia
To make the marinade, mix the cornflour and soy sauce and whisk until smooth. Add the beef stock, brown sugar and oil. Then add the black pepper to taste and whisk well. Add the meat and leave to marinate for at least 1 hour (longer if possible). Make the chow mein. Heat the oil in … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4, or heat up the slow cooker. Take a large ovenproof casserole dish or frying pan, heat the oil and brown the meat on all sides. Add the onion, chilli and garlic, and lightly soften. Add all the remaining ingredients and stir well to combine. … Continued
By Amelia
Add the shallots, lemon, peppers, chillies and the bunch of mint directly on the hot coals of the barbecue. Drizzle some olive oil over the mint and leave to char, together with the vegetables, turning occasionally. Once the vegetables and mint are nicely charred, take them out of the barbecue and set them aside. Season … Continued
By Amelia
Preheat the oven to 200˚C / 180˚C Fan / Gas 6. In a large bowl, whisk all the marinade ingredients together then add the chops. Stir to ensure the chops are coated in the marinade. Leave for 30 minutes, if possible. Place the chops and vegetables in a tray, add the garlic and thyme and … Continued
By Amelia
Place the sliced aubergines on kitchen paper, sprinkle with salt, and leave for 30 minutes to draw out the moisture, then rinse in a colander and pat dry with kitchen paper, then sprinkle with a little flour. Place a little oil in a frying pan and fry the aubergine slices in batches, for a few … Continued
By Amelia
Make the flavoured butter. Place the softened butter into a bowl and beat with a wooden spoon until it is soft and creamy, then add the seasoning, lime and thyme. Spoon the butter onto a piece of parchment paper or cling film and wrap it around the butter to make a sausage shape. Twist the … Continued
By Amelia
Preheat the oven to 165˚C / 145˚C fan / Gas 5. Season the shanks with salt and pepper and lightly dust with the flour. Heat 2 tablespoons olive oil in a large casserole/sauté pan and fry the shanks on both sides until golden brown. Remove the meat from the pan and drain the excess fat. … Continued
By Amelia
Firstly, prepare the sausage. In a bowl, mix the two meats together. Add the salt, paprika, fennel seeds and garlic. Mix well by hand and leave in the fridge to marinate overnight. Fill the sausage cases with the mixture and tie with butcher twine every 10cm. If you do not have a sausage maker, lay … Continued
By Amelia
For the pickled mushrooms: put all the ingredients, except the mushrooms, in a saucepan and bring to the boil. Meanwhile, cut the cannon of lamb into approximately 2cm slices. Butterfly-cut each slice, place the slices between two sheets of baking paper or cling film and bash with a rolling pin until they are 5mm thick. … Continued
By Amelia
Blanch the tomatoes in boiling water and cool down in iced water. Peel them and leave on the side for later. Boil the potatoes until soft at the core but still firm, drain, and leave to cool down completely, then slice at 1cm and set aside. Remove the excess fat from the lamb rack and … Continued
By Amelia
In a wide enough saucepan, sweat the diced vegetables over a medium heat with some olive oil and the bay leaves. Meanwhile, dice the lamb breast and season with salt and pepper. Sear the lamb in a frying pan on a medium/high heat with some olive oil and the rosemary. Finely chop half of the … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Put the lamb chops, 2 tablespoons of olive oil, garlic, rosemary, lemon juice and zest and the salt and pepper in a bowl. Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes. Preheat the oven to 200˚C / 180˚C … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Put all of the ingredients (except the bell peppers) into a bowl and mix well. Put the bowl in the fridge for at least an hour, but overnight if possible. Thread the marinated lamb and peppers onto the skewers. Put under a grill on high for 15 minutes, … Continued
By Amelia
Preheat the oven to 170˚C / 150˚C fan / Gas 3. Heat the oil in a pan or flameproof casserole dish and fry the beef in two batches until nice and brown. Return all the beef into the dish. Add the onions and mushrooms and fry for a few minutes to colour. Add the garlic … Continued
By Amelia
Recipe courtesy of My Fussy Eater Preheat the oven to 180˚C / 160˚C fan / Gas 4. Pat the lamb shanks dry with kitchen paper and season generously with salt and pepper. Heat the oil in a large casserole dish and add the lamb shanks. Cook for about 10 minutes, turning until lightly browned … Continued
By Amelia
Mix the ground cumin, ground coriander, turmeric and garam masala in a bowl and add the lamb cubes. Stir well to coat the lamb cubes and cover. Refrigerate for at least 30 minutes. Heat the oil and ghee in a pan, and fry the lamb cubes in two batches until brown. Remove the lamb cubes … Continued
By Amelia
To make the tomato sauce, chop the onion and garlic and sweat them in a saucepan with some extra virgin olive oil before adding the passata. Season with salt and pepper and add the basil leaves. Simmer for about 1 hour, adding some water if it gets too dry. While that’s simmering, heat 2 tablespoons … Continued
By Amelia
Chop the onion, celery, carrot, garlic and the rosemary and sweat them in a sauté pan with some olive oil. In the meantime, separately pan-fry the lamb mince with some olive oil. When cooked, drain the fat and transfer the lamb into the pan with the vegetables. Add the ‘nduja to the vegetable and lamb … Continued
By Amelia
Heat 2 tablespoons of the olive oil in a large roasting tin. Season the lamb shoulder with salt and pepper and fry it in the oil over a high heat, until nicely seared all over. Drain the fat from the tin, pour in the chicken stock and rosé wine, then add the cloves, bay leaves, … Continued
By Amelia
Season the lamb with salt and pepper and sear in a pan with olive oil on a medium/high heat. In a large saucepan, sweat the diced vegetables with some olive oil, add in the lamb and fry for a couple of minutes. Pour in the red wine and let it reduce by half. Add in … Continued
By Amelia
These Welsh Beef smashed burgers are stacked high with beef mince, cheese, salad, gherkins and awesome crispy shoestring onions. Delicious! To prepare the patties, divide the mixture into 8 equal meatballs. Place a sheet of greaseproof paper on a tray and pop each meatball on the paper, flattening with your hand. Place another … Continued
By Amelia
Preheat the oven to 190˚C / 170˚C fan / Gas 5. Heat 1 tbsp of oil in a frying pan, place the shanks in the pan and season. Sear the shanks quickly, browning them all over. In an oven tray or deep casserole dish, place the remaining oil, lemon juice, garlic, bay leaves, oregano, thyme, … Continued
By Amelia
Place all the ingredients for the marinade in a bowl or a zip sealed freezer bag, add the cubes of lamb, refrigerate and allow to marinate for 30 minutes (1 hour if using the neck fillet). After marinating, thread the cubes onto skewers and allow to reach room temperature. Cook the couscous as instructed on … Continued
By Amelia
Recipe courtesy of Food & Drink Wales. Preheat the oven to 200˚C / 180˚C fan / Gas 6. Score the fat on the lamb and season well. Sear the lamb in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove the lamb from the oven and allow to … Continued
By Amelia
Preheat the oven to 220°C / 200°C fan / Gas 6. Dry fry the beef mince until nice and brown, leaving it in clumps. Add the onion, peppers and mushrooms and fry gently to soften. Add all the remaining ingredients other than the cheese. Stir through to mix and leave the mixture to cool. On … Continued
By Amelia
Spread the fries onto a large oven tray, sprinkle over the spice or seasoning and cook as instructed on the packet until crisp and golden. Remove the fries from the oven and top with the brisket and grated cheese and half of the spring onions. Return to the oven for approximately 5 minutes until the … Continued
By Amelia
Dry fry the mince for 10 minutes until browned and cooked, keeping in it small clumps. Preheat the oven to 200°C / 180°C fan / Gas 6. In a small bowl, mix together the ketchup, purée and herbs. Place the bread bases onto a large baking sheet. Spread some of the tomato mixture onto each … Continued
By Amelia
Preheat the oven to 200˚C / 180˚C fan / Gas 6. Place the leftover beef bourguignon in a suitably sized pie dish. On a floured board, roll out enough puff pastry to cover the pie dish. Cut thin strips of pastry and wet with water and press around the rim of the pie dish. Wet … Continued
By Amelia
Roast the lamb neck fillet until golden brown, then add the chicken stock and place in a pressure cooker and cook for 45 – 60 minutes. Whilst the neck is cooking, infuse the cream by bringing to the boil with the thyme, rosemary, garlic, salt and a twist of black pepper. Once the neck fillet … Continued
By Amelia
Place the diced swede in a saucepan with the butter. Cover the swede with cold water and add 1 teaspoon of salt. Cook over a high heat. You will need to top the water up as it cooks. Once the swede is fully cooked (very soft), keep the pan on a high heat and allow … Continued
By Amelia
Season the ox cheek pieces with salt and pepper and lightly coat them in plain flour. Heat a non-stick casserole pot on the hob over a high heat. Add 1 tablespoon of salted butter to the pot along with a couple of tablespoons of rapeseed oil. Once the butter starts foaming, carefully add the ox … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Place the lamb chops in a large ovenproof roasting pan. Mix together the fruit juice, ketchups, mustard and five-spice. Pour over the chops, turning them over to thoroughly coat. Place in the oven. After 20 minutes, remove the roasting pan from the oven and … Continued
By Amelia
In a large ovenproof pan or casserole dish, heat the oil. Add the lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add the butternut squash. Pour in the lamb stock and mango chutney, and place in a preheated oven 160ºC / 140ºC fan / Gas 3 with lid … Continued
By Amelia
Place the quinoa into a pan and add around 300ml water. Bring to the boil and simmer for 10 minutes, then remove from the heat and leave with the lid on for 5 minutes. Heat the oil in a large wok or frying pan, add the lamb strips and brown them over a high heat … Continued
By Amelia
First place the lamb mince into a large bowl and add in the harissa paste, garlic, sundried tomatoes and seasoning. Next divide the mixture into eight portions and mould into sausage shapes. Now thread the sausage shapes onto the soaked bamboo skewers – squeeze around the skewer lightly to secure. Place the newly crafted koftas … Continued
By Amelia
Put the lamb mince, seasoning, onion and mustard into a large bowl. Mix together thoroughly. Divide the mixture into four and shape into burgers. Line the grill pan with foil and place burgers under a pre-heated grill and cook for about 12 minutes until golden and cooked through. Make the Welsh rarebit: mix together the … Continued
By Amelia
Place in a bowl the tikka spice. Add to this the lamb cubes and mix together thoroughly. Cover and leave to marinate until you are ready. In a large pan heat oil, add garlic and onion, and cook until softened. Add curry powder and coat all ingredients. Cook the spice for 1-2 minutes. Add the … Continued
By Amelia
To make the sauce, pour the oil into a saucepan and over a medium heat fry the onions, garlic and ginger until lightly browned. Add the spices and seasoning and fry for a few minutes. Add the rest of the ingredients and cook for 5 minutes, until starting to boil. If you want a smooth … Continued
By Amelia
Heat a splash of oil in a pan and fry the meat strips on a high heat for a few minutes to brown, then add a splash of wine or brandy if you wish and cook for further 1 minute. Remove the meat from the pan. In same pan add a splash of oil and … Continued
By Amelia
Slice the lamb into very thin slices and coat in the cornflour, add the black pepper and one tablespoon of soy sauce. Cover and leave to stand while you prepare the vegetables. Heat the oil in a frying pan, add the lamb and cook over high heat for approximately 5 minutes until nice and brown, … Continued
By Amelia
You can buy prepared rendang paste but have a go at making your own. It may look like a lot of ingredients but it’s very easy to make and you’ll have most of the ingredients in your store cupboard already. It’s also delicious! Make the paste by putting all the ingredients in a food … Continued
By Amelia
First, preheat oven to 200˚C / 180°C fan / Gas 6. Roll out the pastry on a lightly floured surface and create a rectangle of about 20 x 30cm. Using a knife lightly score a border about 2cm from the edge and place on a large baking sheet. Next, spread the pastry with tomato paste … Continued
By Amelia
Heat the oil in a frying pan. Lightly fry the leek and onion until coloured. Add the lamb and stock. Heat through until piping hot. Transfer the mixture to an over proof dish. Overlap the sliced potatoes around the edge of the dish. To make the rarebit: Combine the cheese, mustard and ale to a … Continued
By Amelia
Season and lightly flour the pieces of lamb then pan fry them in the vegetable oil for a couple of minutes until they are evenly browned. Put them to one side. Meanwhile gently cook the onions in the olive oil with all the spices for about 10 minutes, stirring until they are soft and beginning … Continued
By Amelia
To make the brisket: follow our delicious Welsh Beef slow-cooked brisket recipe Preheat the oven to 180°C / 160°C fan / Gas 4. Lightly grease a baking dish. Cook the pasta in boiling water – remove from the heat before it gets too soft – drain and add a splash of oil, and stir. To make … Continued
By Amelia
Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes. Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to … Continued
By Amelia
Heat the oil in a frying pan over medium heat, add the onions then the garlic and cook until softened. Add the minced beef and stir until the meat is browned all over. Then add the rest of the ingredients (from Worcester sauce to tomato puree). Reduce the heat and leave to simmer for around … Continued
By Amelia
Packed with flavour but also hidden veggies for your fussy eaters! Place the mince and vegetables into a bowl, add the herbs and seasoning. Mix. Stir through the tomato ketchup and half the egg. Add more egg if required – you want a soft but firm consistency so the burgers hold their shape (if … Continued
By Amelia
Heat the oil in a frying pan and add the vegetables and garlic and gently fry for 10 minutes until starting to soften and colour. Add the minced beef, increase the heat and cook for 5 minutes until browned. Add the passata, stock, herbs and black pepper. Cover and simmer for 15 minutes then add … Continued
By Amelia
Packed full of flavour but also hidden veggies for your fussy eaters! Mix the mince and vegetables into a bowl, add the herbs and seasoning. Stir through the tomato ketchup and half the egg. Add more egg if required – you want a soft but firm consistency so the koftas hold their shape (if … Continued
By Amelia
Mix the ingredients for the sweet potato bun (apart from the oil) in a large mixing bowl and divide into 8 patties. Heat the oil in a non-stick frying pan, and fry the patties for 3 minutes each side or until browned. Mix the beef burger ingredients (apart from the oil) in a mixing bowl, … Continued
By Amelia
Juice one orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the steak, and save the other half for the quinoa. Lightly steam the broccoli until just cooked and mix in a bowl with the cooked quinoa, remainder of the marinade … Continued
By Amelia
Preheat oven to 180°C / 160°C fan / Gas 4. Season the ribs with salt and pepper. Heat a frying pan and add the oil, then add the ribs and brown, sealing all surfaces. Transfer to a roasting tin or large casserole dish (you can also cook these in slow cooker on low for 6-8 … Continued
By Amelia
Mix all the ingredients for the marinade and add the lamb, leave to marinade for at least 30 minutes. Thread the lamb chunks onto pre-soaked wooden skewers. Cook under a hot grill, barbecue or griddle pan for approximately 10 minutes, turning and basting with the marinade. To make the couscous, fry the cauliflower crumbs in … Continued
By Amelia
Marinade the beef shin, carrots, onions and the bouquet garni in the beer for 12 to 18 hours, turning after 6 to 9 hours. Take the beef shin out of the beer marinade and separate the meat from the carrots and onions. Remove the bouquet garni, and put to one side. Add the stock to … Continued
By Amelia
Heavily season your rib of beef with salt and pepper and wrap it loosely in foil (but make sure the foil is well sealed – use a couple of layers if needed). Place on a baking tray with a rack to collect the cooking juices and put a cup of water in the bottom of … Continued
By Amelia
Calculate cooking time: Medium-rare: 20 mins per 500g / Medium: 25 mins per 500g / Well done: 30 mins per 500g Preheat oven to 220°C / 200°C fan / Gas 7. Remove the joint from the fridge at least 30 minutes before cooking to allow to come to room temperature. Place the vegetables and sprigs … Continued
By Amelia
Preheat the oven to 160°C / 140°C fan / Gas 3. To make the quinoa crispy, spread out evenly onto baking parchment on a baking tray and bake in the oven for approximately 20-25 minutes. Cool. Turn the oven up to 200°C / 180°C fan / Gas 6. Beat the egg and egg white together. … Continued
By Amelia
Preheat oven to 180ºC / 160ºC fan / Gas 4. Heat some oil in a large pan, then add the mince, onion and garlic and fry until browned. Then add the passata, tomatoes, chilli powder, courgette, mushrooms and seasoning. Savour the delicious aroma then simmer on a low heat for about 10 minutes. Now take … Continued
By Amelia
Put the potatoes on to boil, while potatoes are boiling make up the meat mixture. In a hot pan, fry the mince, onion and garlic until browned. Add the spices and stir well, then add the carrots and flour – cook for a few minutes then add the stock and purée. Add the pine nuts. … Continued
By Amelia
A super easy pie made from Sunday’s leftovers! Preheat the oven to 200°C / 180°C fan / Gas 6. Heat the oil in a pan, add the onion, and fry until soft. Add the leftover lamb and vegetables and heat until piping hot. Stir in the peas, gravy, red currant jelly and rosemary. Transfer … Continued
By Amelia
Season chops and place on grill pan. Place under a preheated grill and cook for 8-10 minutes each side until cooked through and browned. Five minutes before the end of cooking time place the olive oil and mint jelly in a small dish and mix to break down and soften. Take a spoon and smear … Continued
