January is often the month that we invest in a healthy lifestyle, for example, joining the gym, signing up to slimming clubs. We make choices to eat healthy foods and cut back on sugar, salt, fat and alcohol. Perhaps we also reflect on our impact on the environment. Sometimes the most obvious answer is on […]
Hello to 2019! It was a busy end to the year and now things have quietened down a little, we can start to think about new things to do… We have updated our recipes with some new delicious healthy evening meals. If you have signed up to our newsletter, you should have received it today, it contains all the special
NEW YEAR .. NEW YOU… Read More »
INGREDIENTS 175g Scotch Lamb leg steak, all visible fat removed and cubed 1 tbsp tandoori paste4 tbsp fat-free Greek yoghurtA handful of coriander chopped Plus two wholemeal wraps FOR THE SLAW1⁄4 white cabbage shredded1 carrot peeled and sliced into strips 1 red onion thinly slicedJuice of 1 lime2 tsp olive oil1 tsp mustard seeds COOKING METHOD
TANDOORI LAMB WITH CRUNCHY SALAD Read More »
INGREDIENTS 4 x 100g Grass-fed Beef minute steaks4 thin slices sourdough bread2 tbsp oil2 red peppers, seeds removed, thinly sliced 2 garlic cloves, crushed 2 tbsp red pestoJuice 1⁄2 lemon1⁄2 tbsp wholegrain mustard 1 avocado, sliced2 handfuls wild rocket COOKING METHOD 1.In a large frying pan, heat a glug of oil over a medium heat. When hot,
OPEN BEEF STEAK SANDWICH Read More »
Ingredients 10 g Porcini Wild Mushrooms (Dried) 30 g Stilton 300 g Chicken breast, skinless, raw 42 g Pancetta 4 spray(s) Calorie controlled cooking spray 150 g Baby carrots, raw 2 teaspoons, level Low Fat Spread ½ teaspoons Light Brown Sugar 235 g Spinach 50 ml Sparkling White Wine 1 teaspoons Chives, Fresh 25 ml
STUFFED CHICKEN BREASTS Read More »
1. Pre heat the oven to 220 C/425 F/ Gas Mark 7 2. Place two large sheets of foil across the roasting tin, one lengthways and one width ways 3. Place the turkey on its breast in the centre of the foil & loosely wrap the turkey in a parcel, allowing plenty of space between
SALIX TURKEY COOKING INSTRUCTIONS Read More »
Ingredients For cooking the gammon 2 onions, halved 2kg/4lb 8oz unsmoked boneless gammon joint, tied 2 carrots, unpeeled, cut into 5cm/2in pieces 2 celery stalks, cut into 5cm/2in pieces 4 bay leaves 12 black peppercorns small handful cloves For the glaze 4 tbsp runny honey 4 tbsp English mustard Method Place the gammon joint into
ROASTED HONEY GLAZED GAMMON Read More »
Serves 6-8 goose 4.5-5kg floury, white fleshed potatoes 1.3kg banana shallots 400g olive oil 3 tbsp lemon 1 rosemary 3 stems thyme 10 sprigs For the apple sauce large cooking apples such as Bramleys 3 lemons 2 cinnamon stick 1 cloves 4 Remove the goose from its wrapping and place in a large, deep roasting
ROAST GOOSE & APPLE SAUCE Read More »
Ingredients 1.5kg/3lb 5oz potatoes, peeled and thinly sliced 2 onions, thinly sliced 500ml/18fl oz chicken stock 1 x 2kg/4lb 8oz whole duck, giblets removed 1 clementine, cut in half 1 cinnamon stick ½ tsp Chinese five-spice powder 75g/2½oz butter 1 head Savoy cabbage, leaves shredded 50g/1¾oz dried cranberries sea salt and freshly ground black pepper
ROAST DUCK & CRANBERRY APPLE SAUCE Read More »
Ingredients Scotch leg of lamb weighing 1.8kg (4lb) 2 stems fresh rosemary Salt and freshly ground black pepper 6 baking potatoes about 1.4kg (3lb), peeled 1 onion, sliced 2 cloves garlic, sliced 15ml/1tbsp olive oil 450ml/¾pt lamb stock First, preheat the oven to 190°C/Fan 170°C/375°F/Gas Mark 5. Place your Scotch leg of lamb on a
ROSEMARY ROASTED LAMB & POTATOES Read More »
