Home made flat breads are easier than you think. Here is our recipe for Spelt Flatbreads. Serve them with lamb, kebabs… almost anything.
Slow cooked lamb shoulder is one of those easy roasts that’s hard to get wrong. All you need is a little time up your sleeve. You don’t even need to carve it. It should break up easily with just a couple of spoons or forks.
Our recipe contributor, Alana Lowes, has given this lamb shoulder recipe a Middle Eastern twist with a beautiful spiced marinade featuring pomegranate molasses, that’s packed with flavour.
Grilled pork medallions are always a winner. They’re tasty, lean, economical and quick to cook. Pork works so well with many sweet and savoury flavours.
Alana has paired the pork medallions with a lovely autumnal braised cabbage. This braised cabbage recipe is almost like a warm pickle, it has a good amount of vinegar, a little sugar and a nice dollop of mustard.
Simplicity at it’s best – 2 of our team’s favourites, Chicken, Spinach & Pine Nut Sausages and Thistle Be Good Freekeh come together to make a no fuss, light, mid-week meal.
Our Chicken, Chorizo & Leek bake is one of those one pot wonders that is bound to make it into your regular rotation. It’s hearty, full on flavour, super easy to pull together and certainly not boring.
It’s a satisfying dish on it’s own but can also be served with some crusty bread or cous cous to soak up the sauce. Add some steamed greens or a simple salad and you have a meal that covers all bases.
This recipe shows how to best cook our Ready to Cook Beef Stroganoff– hint, the secret is cooking some mushrooms before cooking the Stroganoff and adding sour cream at the end.
Alana has given us a twist on the buttered pasta Beef Stroganoff is often served with. By toasting the risoni, like you would the rice in a risotto, it gives it a beautiful nutty flavour that adds more depth.
Harira is a traditional Moroccan soup of tomato, lentils and chickpeas. It’s warmly fragrant, full bodied and hearty. This a great way to use up any left over slow roasted lamb shoulder too (if you have any). As with most traditional recipes, one family’s Harira can vary greatly from the next. Feel free to vary the type of stock, spices and herbs to tailor it to your tastes and needs.