Recipes

Lancashire Hot Pot

Ingredients 2 tbsp olive oil 1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces 4 lambs’ kidneys, cleaned, trimmed, cut into quarters 2 onions, peeled, sliced ½ tsp salt 1 tbsp plain flour 250ml/9fl oz lamb stock 1 sprig fresh thyme 2 fresh bay leaves 1 tbsp Worcestershire sauce 50g/2oz butter, cut into cubes, plus extra for greasing 2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced 1kg/2lb 2oz potatoes, peeled and sliced salt and freshly ground black pepper Preparation method 1. Preheat the oven to 180C/350F/Gas 4. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softe...

Spaghetti Bolognese

Ingredients 2 tbsp olive oil or sun-dried tomato oil from the jar 6 rashers of smoked streaky bacon, chopped 2 large onions, chopped 3 garlic cloves, crushed 1kg/2¼lb lean minced beef 2 large glasses of red wine 2 x 400g cans chopped tomatoes 1 x 290g jar antipasti marinated mushrooms, drained 2 fresh or dried bay leaves 1 tsp dried oregano or a small handful of fresh leaves, chopped 1 tsp dried thyme or a small handful of fresh leaves, chopped Drizzle balsamic vinegar 12-14 sun-dried tomato halves, in oil Salt and freshly ground black pepper A good handful of fresh basil leaves, torn into small pieces 800g-1kg/1¾-2¼lb dried spaghetti Lots of freshly grated parmesan, to serve Preparation method Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat....

Thai-style Chicken Curry

Ingredients 1 tbsp vegetable oil 1 tbsp mild curry paste, from a jar 4 chicken breasts, boneless and skinned, sliced into strips 250ml/9fl oz low-fat coconut milk 1 tbsp Thai fish sauce (nam pla) 2 medium onions, sliced 2 green peppers, cored and seeds removed, cut into strips packet fresh bamboo shoots 1 tbsp chopped fresh basil Preparation method Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute. Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned. Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through. Add the basil and serve into bowls immediately.

Chicken and Ham Pie

Ingredients For the pastry 675g/1lb 7oz flour Salt and ground white pepper 50ml/2½fl oz full-fat milk 50ml/2½fl oz warm water 225g/8oz lard, chopped 1 free-rage egg yolk, beaten For the filling 4 x 175g/6¼oz chicken breasts, diced 450g/1lb pork sausage meat 225g/8 oz pancetta, chopped 1 tsp freshly grated nutmeg Salt and ground white pepper Pinch ground allspice 1 tbsp chopped fresh rosemary 1 tbsp Worcestershire sauce Apple chutney, to serve Preparation method Preheat the oven to 180C/350F/Gas 4. For the pastry, sift the flour into a bowl and season with salt and white pepper. Heat the milk, water and lard in a saucepan until the lard has melted and the mixture begins to boil. Pour the milk mixture onto the flour and stir well to form a dough. Tip the dough onto a floured work surface and...

Beef and Guinness Pie

Ingredients 750g lean braising steak, eg, skirt of beef 4 tbsp plain flour Freshly ground salt and pepper 4 tbsp olive oil 1 tbsp tomato purée 500ml Guinness 350g shallots, peeled Few sprigs of thyme 2 bay leaves 2 garlic cloves, peeled 500g shortcrust pastry 1 free-range egg yolk mixed with 1 tbsp water Method Dice the beef into 2.5cm cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat. Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaf and garlic. Season with salt and pepper. Cover and simmer for 1½ hours. Remove the bay leaf and discard. Preheat the oven to 200C/Gas 6. Transfer...

Liver and Bacon Casserole

Ingredients 1 Tbs butter 1/2 tsp dried basil 2 Tbs flour for coating 2 cups hot chicken stock 3 rashers of bacon chopped 3 medium carrots thinly sliced 375 g calves liver cut into strips 1 large onion quartered and finely sliced Method Toss the liver in flour to coat then preheat a browning dish to maximum according to manufacturers instructions. Brown the liver and bacon and put into a casserole dish then add the butter, onion and carrots. Cover the Liver and Bacon Casserole and cook on high for 8 minutes stirring once. Add the stock and herbs to the casserole and cook on medium for 8 minutes. Serve the Liver and Bacon Casserole with potatoes and mixed Vegetables.

Belly of Pork

Ingredients 1.5kg pork belly Sea salt and freshly ground black pepper 2 red onions, halved 2 carrots, peeled and halved lengthways 2 sticks of celery, halved 1 bulb of garlic, skin on, broken into cloves A small bunch of fresh thyme, leaves picked 600ml water or vegetable stock Method: How to make pork belly roast Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7. Place your pork on a clean work surface, skin-side upwards. Get yourself a small, sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of ...

Chicken Chausseur with Mashed Potatoes

Ingredients small handful fresh tarragon, half left For the chicken as sprigs, half finely chopped 1.5kg/3lb 5oz chicken, cut into 8 2 tomatoes, peeled, seeds removed, pieces chopped salt and freshly ground black pepper 2 tbsp fresh flatleaf parsley, finely 50g/2oz plain flour chopped 2 tbsp olive oil For the mashed potatoes 110g/4oz butter 1kg/2lb 2oz floury potatoes (such as 175g/6oz button mushrooms King Edwards or Desiree), peeled, cut 150g/5oz shallots, thickly sliced into chunks 40g/1½oz caster sugar 110g/4oz butter 175ml/6fl oz white wine 110ml/4fl oz full fat milk 350ml/12fl oz chicken stock salt and freshly ground black pepper 3 tbsp tomato purée Preparation method Season the chicken pieces with salt and freshly ground black pepper, then dredge in the flour to coat. Heat a large, ...

Peppered Steak and Chips

Ingredients For the chips 2 tbsp olive oil ½ large baking potato, peeled and cut into chips salt and freshly ground black pepper For the steak 125g/4½oz rump steak salt and freshly ground black pepper 1 tbsp olive oil Preparation method Preheat the oven to 180C/350F/Gas 4. For the chips, spread the potato chip pieces out onto a baking tray. Drizzle over the oil and season, to taste, with salt and freshly ground black pepper. Bake the chips in the oven for 12-15 minutes, turning occasionally, until crisp and golden-brown. For the steak, season the meat well with salt and freshly ground black pepper, then rub it all over with olive oil. Heat a frying pan over a medium heat, add the seasoned steak and fry for 1-2 minutes on each side (for medium-rare), or until cooked to your liking. Remove t...

Sweet and Sour Pork

Ingredients For the pork 3 tbsp roasted whole soya beans or dry roasted peanuts few pinches ground white pepper 1 tsp crushed dried chillies 2 pork loin steaks, fat removed 2 tbsp groundnut oil For the sweet and sour sauce 125g/4oz canned pineapple, in natural juice 125ml/4fl oz pineapple juice 3 tbsp freshly squeezed lime juice light soy sauce splash of Shaoxing rice wine or dry sherry ground white pepper To serve steamed rice choi sum (Chinese cabbage), steamed Preparation method For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork...

Steak and Kidney Pudding

Ingredients 675g/1½lb chuck steak, cut into 2.5cm/1in cubes 225g/8oz ox kidney, cut into 2.5cm1in cubes 1 small onion, peeled and finely chopped large pinch celery salt salt and freshly ground black pepper 1 tsp fresh thyme leaves 2 tbsp plain flour 150ml/¼pt fresh beef stock For the Suet pastry 400g/14oz self-raising flour 200g/7oz beef or vegetarian suet ½ tsp salt freshly ground black pepper 290ml/½ pint cold water Preparation method Place the steak and kidney into a large bowl. Stir in the onion, celery salt, pepper, salt and thyme leaves. Toss together lightly and set to one side. To make the suet pastry, sift the flour and the salt into a large bowl. Add the suet, salt and pepper. Lightly mix and add the water a little at a time. Cut through the dough using a round bladed knife as if...

Beef Stroganoff

Ingredients 500g fillet steak 1 tsp paprika Zest of 1 lemon, grated 1 red onion, chopped 1 garlic clove, chopped Olive oil 2 handfuls of wild mushrooms, cleaned and torn Knob of butter Small glass of brandy 50ml sour cream 2–3 flat-leaf parsley sprigs, leaves picked and chopped Bread and gherkins, to serve Method Place the beef between 2 sheets of clingfilm and bash with a rolling pin until ½cm thick, then cut into finger-width slices. Mix the paprika, lemon zest, salt and pepper, and use to dust the beef. In a large frying pan over a low-medium heat, fry the onion and garlic till softened. Turn up heat and add the mushrooms and butter, sautéing until the mushroom are golden brown, and reserve. Add a little oil to the pan, fry the beef for 2 mins, turning, till browned but still pink insid...

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