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Recipes

  • Middle Eastern Lamb Cutlets with Tomato & Onion Salad by Barry Horne

    Middle Eastern Lamb Cutlets with Tomato & Onion Salad by Barry Horne

    serves 2


    Ingredients: 

    8-10 free-range lamb cutlets (depending on how big an eater you are)

    2 cloves of garlic (purée)

    1tbsp tomato purée 

    2 large beef tomatoes

    1 red onion

    3 sprigs of mint leaves 

    Juice of ½ a lemon

    Salt 

    Pinch of cumin 

    Pinch of smoked paprika 


    Lebanese 7 spice mix:

    1tsp Ground Cumin 

    1tsp Ground Coriander

    1tsp Ground Cinnamon 

    1tsp Ground Nutmeg 

    1tsp Ground Clove 

    1tsp Ground Black Pepper

    1tsp Ground All Spice 


    Method:

    Make the Lebanese spice mix first, simply mix all ingredients together and add 2tsp of salt to the mixture also. You can make this in large batches and it will keep in an airtight container. 

    In a mixing bowl, add the lamb cutlets, the tomato purée and garlic and cover the cutlets in the mixture then liberally sprinkle on the seven spice mix until the cutlets are well coated and leave to one side. You can also marinade this in advance if you like but it’s perfectly fine to cook at this stage also. 

    Make the tomato salad by slicing the tomato into thick slices and adding to a bowl, finely slice the red onion and add. Chop the mint and add and then season the whole salad with salt, a pinch of cumin and a pinch of smoked paprika and a nice squeeze of lemon juice. 

    Cook the cutlets either on the BBQ or in a pan. 

    Heat a pan on a medium high heat and add a small amount of oil. Add the cutlets but don’t overcrowd the pan as you won’t get nice colour on the cutlets. 

    Cook on one side for 2-3 mins, turn and cook for another 2 mins then leave to rest for 5 mins. 

    Serve all together on a board with your tomato and onion salad. 

     

     



  • Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    serves 4 kids 


    Ingredients: 

    500g Chicken Mince (thigh or breast) 

    50g Parmesan 

    Stalk of 1 head of broccoli 

    50g Panko Breadcrumbs 

    1 Egg

    Salt & pepper 


    Method:


    Grate the broccoli stalk and Parmesan and add to a bowl, along with the panko and egg. Add the minced chicken, season as much or as little as you like. 

    Roll into small meatballs, you should get between 12-15.

    Place a pan on a medium high heat with a small amount of oil and add the meatballs in the pan. 

    Once the meatballs are golden then turn. When nicely coloured all round, cover them in a tomato sauce (recipe below) and place in the oven for 8-10 mins or until the meatballs are cooked.

    Serve with some plain buttered pasta. 


    Quick Datterini tomato sauce:


    1 punnet Datterini Tomatoes 

    1 clove of garlic

    1tbsp Extra Virgin Olive Oil 

    Pinch of salt 


    Take an oven proof dish or pan and add everything to the pan. Place in a pre heated @ 190 degrees C for 20 mins. When they start to break down, take out and mash with a spoon or potato masher, add 100ml of water and return to the oven for 10 mins. Blend if you would like or just keep like this. 

  • Pork Chop with Apple, Fennel & Endive Salad by Barry Horne

    Pork Chop with Apple, Fennel & Endive Salad by Barry Horne

    (serves 2)


    Ingredients: 

    2 Packington Pork Chops (skin scored)

    2 small fuji or pink lady apples

    1 large or 2 small fennel bulbs

    1 small endive (or any bitter leaf like Radicchio or Castelfranco)

    1 lemon (juice)

    ½ tsp dijon mustard  

    50g mayonnaise

    1-2tbsp Cider Vinegar 


    For the basting of the pork chop:

    2 cloves garlic

    50g butter

    3-4 leaves of sage


    Method:

    Start by making the salad. Finely slice the fennel (a mandolin is a handy tool for this) into wafer thin slices and put in a bowl, season lightly with salt and leave to the side. Slice the apple and endive into strips and add to the fennel, mix well and add some pepper and a tbsp of the cider vinegar, then in a bowl mix the mayo, dijon, olive oil and the juice of a lemon together to make a dressing and add to the fennel mixture. Mix well and check for seasoning. Leave to one side while you cook the pork chop.

    Season the chop well with salt and pepper and place a pan on a medium high heat. Add the pork on the skin side first to render out some of that fat and when it starts to crisp up put flat in the pan on one side.

    Cook for 3-4 mins without touching then flip and add the butter sage and garlic and baste all over for a further 3-4 mins. Once it is cooked to about 63 degrees C take out, pour over the basting juices and leave to rest for 4-5 mins.

    Slice and serve with the fennel salad and a nice crisp glass of white wine.

     



  • Chicken Burger B.L.T with Crushed Avocado

    Chicken Burger B.L.T with Crushed Avocado

    Serves 2

    Ingredients: 

    2 chicken burger patties

    1 avocado

    1 lime

    4 slices smoked streaky bacon

    1 beef tomato

    4 little gem lettuce leaves

    2 brioche burger buns


    Method:

    Pre heat oven to 180deg C

    Start by crushing the avocado with some salt and lime juice and leave to one side. Cook the bacon in the oven until crispy (or to your liking).

    Cook the chicken burger either on a griddle pan or BBQ to get char lines on there for some extra flavour.

    Cook on each side for 4-5 mins or until internal temp is around 74 degrees C.

    To assemble the burger, slice the Brioche buns, smother the top half with the crushed avocado, slice the tomatoes and season with salt and pepper, add the lettuce to the bottom bun then the tomato, then the cooked burger on top followed by the bacon, put the lid on and enjoy.  



  • Beef sausage with chickpea salad, avocado & poached eggs by Barry Horne

    Beef sausage with chickpea salad, avocado & poached eggs by Barry Horne

    Serves 2

    Ingredients

    6 x beef sausages

    1 avocado, sliced

    4 eggs

    ½ jar of Bold Bean co. chickpeas (drained well)

    200g cherry tomatoes

    ½ red onion

    5g coriander

    1 lime

    Olive oil 

    Salt & pepper.


    Method:

    Pre heat the oven to 180 deg C.

    Start by adding a small amount of olive oil to a pan and turn onto a medium high heat. Sear the sausages all around to get a good all over colour, then transfer to the oven and cook for around 7-8 mins or until cooked.

    In the same pan add another small splash of olive oil and add the drained chickpeas, be careful as they fire out oil if left alone on the pan for too long. Keep the pan moving on a medium high heat and get the chickpeas all crispy. When crispy drain on some kitchen paper and leave to one side.  

    Finely dice the red onion and roughly chop the tomatoes, add both to a bowl with a good pinch of salt and pepper and a good squeeze of lime. Add the chickpeas and the roughly chopped coriander and mix together to make the salad. 

    Put a medium sized pan with water on a high heat to boil boil and add a tablespoon of vinegar to the water,(this helps the white of the egg coagulate and hold together better but if you have very fresh eggs this won’t really make a difference). When it comes to a boil, reduce the heat to a medium simmer and crack in the eggs, you can stir the water to get a teardrop shape or you can just leave the eggs drop in and form themselves, just give them a little shake when they form so they don't stick to the bottom of the pan.

    When the eggs are cooked, drain them a little on a towel or j-cloth, season and add to a plate, along with your chickpea salad, beef sausage and the avocado (season the avocado with salt pepper and a little squeeze of lime).