Season: Winter
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Pulled Beef Brisket
This brisket joint is cooked is cooked very slowly in a low oven with tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and smoked paprika. The tender meat is ‘pulled’ and shredded before serving.
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Roast Beef with All the Trimmings
This is a classic beef Sunday roast with all the trimmings; gravy, roast potatoes and Yorkshire puddings.
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Roast Beef with Crispy Bacon, Mustard and Herbs
A different take on the weekend roast. Beef topside, rib or sirloin joint spread with mustard and topped with crispy bacon.
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Roast Breast of Lamb with Leek and Chestnut Stuffing
A great way to cook a roast breast of lamb using a leek and chestnut stuffing to absorb all the flavours.
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Roast Rib of Beef with Thyme, Port and Redcurrants
The bone-in rib joint is the hero of all joints, worthy of an audience at any festive occasion. The joint is marinated with redcurrant sauce, Port and fresh thyme leaves then roasted and served with all the tasty trimmings that go with an impressive roast.
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Roast Topside with Marmalade Glaze
Tender roast topside of beef is enhanced with a delicious marmalade glaze that adds a subtle citrus sweetness to every slice. Easy to prepare and full of flavour, it's an ideal centrepiece for any roast dinner.
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Roast Topside with Stilton and Hazelnut Stuffing
Traditional roast with festive flavours but good any time of the year. Topside or sirloin joint glazed with cranberry and port and served with a stilton and hazelnut stuffing.
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Rosemary Roast Beef with Balsamic and Cranberry Glaze
A roasted topside joint glazed with balsamic vinegar and cranberry sauce. Great as a weekend roast.
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Sausage and Kidney Casserole
Sausage and Kidney Casserole.Try this tasty slow-cooked casserole over the weekend with beef or lamb sausages and lamb’s kidneys all cooked in a delicious onion, tomato and vegetable sauce topped with fluffy herb dumplings – Unusual, but ever so delicious.