Recipes – Meat

• Remove the meat from the fridge 1 hour before cooking to reach room temperature. Rub with oil, salt, pepper, and optionally mustard powder.
• Place the beef on a bed of chopped onions, carrots, and celery in the roasting tin. This adds flavour to the gravy and acts as a rack.
• Preheat oven to 240°C (220°C fan/Gas 9). Roast for 20 minutes.
• Lower the heat to 190°C (170°C fan/Gas 5) and cook for:
  • Rare: 15 mins per 450g (1lb).
  • Medium: 15 mins per 450g + 15 mins.
  • Well Done: 15 mins per 450g + 30 mins.
• Resting – this is essential. Transfer the beef to a board, cover loosely with foil, and rest for at least 20–30 minutes before carving.

• Brown the meat in a pan with oil on all sides first to lock in flavour.
• Place in a deep dish with 500ml of beef stock (or wine/beer mixture) and aromatics like garlic and thyme.
• Cover tightly with foil or a lid. Bake at a low temperature (140°C–160°C) for 3–4 hours until fork-tender
• Resting – these joints need a longer rest, often 1–3 hours wrapped in foil and towels, to allow the fibres to reabsorb juices.

Ingredients

• 4oz (112g) plain flour
• 4 fl oz (118ml) whole milk
• 4 fl oz (118ml) water
• 2 large eggs
• salt and pepper to taste
• Beef dripping, lard or vegetable oil (not Olive oil)

Method

1. Sift the flour, salt and pepper into a bowl.
2. Add the eggs, milk and water, beat with a whisk until smooth.
3. Refrigerate for at least 30 minutes.
4. Preheat the oven to 220°C (425°F , Gas Mark 7, Fan 200°C).
5. Grease a 12 hole muffin tin with the fat and heat in the oven for approx. 10 minutes.
6. Carefully remove the tin from the oven and pour the batter evenly into the tin then return it to the oven.
7. Bake for around 20 to 25 mins until a deep golden brown. Do not open the oven door during cooking or the puddings will sink.

Ingredients

• 1 whole chicken (approx. 1.5kg)
• 50 g softened butter or 2 tbsp olive oil
• 1 lemon quartered
• 1 small onion quartered (optional)
• 4 to 5 cloves of garlic (optional)
• fresh herbs (optional), thyme or oregano or sage or rosemary or a combination of these
• salt and black pepper
• stuffing (optional)
• 1tbsp plain flour
• 250-300ml chicken stock or water

Method

1. Preheat the oven to 200°C (400°F , Gas Mark 6, Fan 180°C)
2. If stuffing, lift the flap of the skin at the neck end and draw it back to the breast area as required. Push the stuffing under the skin onto the breast then pull the skin back over and tuck it under the bird.
3. Place the lemon, onion, garlic and any herbs required into the body cavity.
4. Pat the chicken skin dry with paper towels to ensure crispy skin.
5. Rub the butter or oil all over the skin and season with salt and pepper.
6. Roast in the oven for approximately 1 hour and 20 minutes (20 mins per 450g + 20mins), basting 2 or 3 times during cooking with the juices from the pan.
7. Check if the chicken is thoroughly cooked by piercing the thickest part of the thighs with a skewer or sharp knife. If the juices run clear, it is done, if the juices are pink or bloody, cook for a little longer and test again.
8. When cooked, remove from the pan (tipping any juices from the cavity into the tin) and place on a suitable plate. Cover with foil and leave to rest for about 15 minutes before carving.
9. While the bird is resting, make the gravy –
   • Use a large spoon to skim most of the fat out of the roasting tin.
   • Mix 1 tbsp of plain flour with 1 tbsp of the fat to make a smooth paste then mix this into the pan juices.
   • Place the roasting tin on the hob, over a low heat, slowly add 250 to 300ml of chicken stock or water, stirring constantly until you have a thickened sauce.
   • Strain through a sieve into a small pan, simmer for a few minutes and season to taste.

Variations of seasoning for the skin

• Smoky & Sweet BBQ – balance of heat and sweetness
  • Mix 1 tbsp brown sugar, 2-1/2 tbsp paprika (sweet or smoked), 2 tbsp garlic powder, 2 tbsp onion powder, 1/2 tsp cayenne pepper, salt, and black pepper
• Moroccan Inspired Spice – warm and aromatic
  • Mix 1 tsp ground ginger, 1 tsp cinnamon, 1 tsp ground coriander, 1 tsp cumin, 1 tbsp lemon zest, and a pinch of cayenne.
• Chinese 5 Spice – sticky and savoury
  •  Mix 2 tsp five-spice powder, 1 tbsp brown sugar, and 2 cloves of minced garlic.
• Garlic, herb, paprika – garlic and herby
  • Mix 1 tsp each of garlic powder, dried tarragon, dried oregano, smoked paprika and half tsp sea salt.
• Extra crispness – add 1 tsp of baking powder or baking soda before applying it to the skin creates tiny blisters that lead to an exceptionally crunchy texture

Ingredients

• 200g high-quality sausage meat (ensure it contains only meat, herbs, and seasoning to stay UPF-free)
• 1 large onion, finely chopped
• 1 eating apple, grated
• 15g butter
• 4 sprigs fresh thyme, chopped

Method

1. Sauté the onion in butter until soft.
2. Combine with the sausage meat, apple, and thyme once the onion is cool.

Ingredients

• 200g Cooked Chestnuts: Use whole, vacuum-packed chestnuts (check the label for 100% chestnuts) or roast your own. Roughly chopped.
• 100g Fresh Breadcrumbs  made from homemade or additive-free sourdough/bakery bread.
• 1 Large Onion: Finely diced.
• 25g Butter.
• 1 Garlic Clove, crushed.
• 1 tbsp Fresh Thyme Leaves chopped.
• 1 Egg beaten (to bind).
• Salt and Black Pepper (to taste).

Method

1. Melt the butter in a pan over medium heat. Add the onion and cook for about 6–8 minutes until soft and translucent but not browned. Add the garlic for the final minute.
2. In a large bowl, mix the chopped chestnuts, breadcrumbs, and thyme.
3. Stir in the buttery onion mixture.
4. When slightly cooled, add the beaten egg and season generously. Mix until it holds together.
5. Stuff loosely into the neck cavity of the chicken. Pull the skin over and secure with a skewer.

Ingredients

• 100g fresh breadcrumbs
• 1 large onion, finely chopped
• 15g butter
• 5 fresh sage leaves, finely chopped
• ½ unwaxed lemon (zest only)
• 1 egg, beaten

Method

1. Soften the onion in butter for 5-8 minutes until translucent.
2. Cool slightly, then mix with remaining ingredients.

Ingredients

• 100g (approx. ½ cup) short-grain white rice
• 75g dried apricots, chopped
• 2 tablespoons olive oil
• 4 shallots, finely chopped
• 2 teaspoons orange rind, grated
• ½ teaspoon ground cardamom
• 300ml fresh orange juice or stock

Method

1. Sauté shallots in oil.
2. Add rice to coat, then stir in orange rind, juice/stock, apricots, and cardamom.
3. Simmer covered for 15 minutes until liquid is absorbed and rice is tender.
4. Cool completely before use. 

Ingredients

• 100g (approx. 1 cup) oats
• 1 large onion, finely chopped
• 50g butter
• Pinch each of nutmeg, ground coriander, salt, and pepper

Method

1. Fry the onion in butter until lightly brown.
2. Stir in the oats and spices; cook for 3–4 minutes until oats are golden and crisp before stuffing.

Ingredients

• 3 slices stale UPF free bread
• 1 leek
• 2 onions
• 1 garlic clove
• handful of hazelnuts and pine nuts
• fresh sage
• fresh parsley
• lemon zest
• olive oil

Method

1. Blitz the bread, nuts, garlic, and herbs in a food processor until chunky.
2. Sauté the leeks and onions in olive oil until soft, then mix with the breadcrumbs and lemon zest.
3.  Stuff into the chicken cavity or bake separately in a dish drizzled with olive oil.

Ingredients

• 1 whole leg of lamb
• 4 sprigs fresh rosemary
• small bunch of fresh oregano or thyme
• 4 to 6 cloves of garlic peeled and sliced lengthwise
• juice and zest of 1 large lemon
• 4 tablespoons extra virgin olive oil
• coarse sea salt and freshly ground black pepper

Method

1.  Remove the lamb from the refrigerator at least 1 hour before cooking to reach room temperature for even roasting.
2. Use a sharp paring knife to make approximately 20–30 small incisions (about 3/4 inch deep) all over the meat.
3. Insert a slice of garlic and a small piece of rosemary into each slit.
4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and any remaining chopped herbs. Rub this mixture generously over the entire leg.
5. Sprinkle the surface liberally with salt and black pepper.
6. Preheat your oven to 200°C (400°F, fan 180°C). Place the lamb in a large roasting pan and roast for 20–30 minutes to develop a crust.
7. Reduce the oven temperature to 180°C (340°F, fan 160°C) and roast for the remaining time based on your preference below:
   • Medium-Rare Timing (Per 500g / 1.1lb) 15–20 mins
     Pull Temp (from oven) 52°C (125°F)
     Final Temp (rested) 55–60°C (130-140°F)
   • Medium Timing (Per 500g / 1.1lb) 20–25 mins
     Pull Temp (from oven) 57°C (135°F)
     Final Temp (rested) 60–65°C (140-150°F)
   • Well Done Timing (Per 500g / 1.1lb) 30 mins (+ 30 extra)
     Pull Temp (from oven) 68°C (155°F)
     Final Temp (rested) 71–75°C (160-167°F)
8. Once the target temperature is reached, transfer the lamb to a cutting board. Cover loosely with foil and let it rest for at least 15–25 minutes before carving to allow the juices to redistribute.

Ingredients

• 30g Fresh Mint leaves.
• 50ml Boiling Water, Used to “bruise” the mint and release its oils.
• 50ml Vinegar, preferably White Wine Vinegar or Apple Cider Vinegar.
  • Note: Avoid malt vinegar if it contains “barley malt extract,”.
• 20g Caster Sugar, or honey.
• 1 pinch Salt, to balance the acidity.

Method

1. Finely chop the fresh mint leaves (discarding the woody stalks).
2. Place the sugar and salt in a small heatproof bowl. Pour over the 50ml of boiling water and stir until fully dissolved.
3. Add the chopped mint to the hot sugar water and let it steep for 5–10 minutes. This softens the leaves and intensifies the flavour.
4. Stir in the vinegar. Taste the sauce; if it’s too sharp, add a teaspoon more water or sugar.
5. Allow the sauce to sit for at least 30 minutes before serving to let the flavours meld. 
6. Store in a clean glass jar in the fridge for up to 2 weeks.