Search
Close this search box.

143 London Road,

Knebworth, Hertfordshire, SG3 6EX

01438 812304

Call Us Today

Mid-Week

TANDOORI LAMB WITH CRUNCHY SALAD

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 »

OPEN BEEF STEAK SANDWICH

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 »

SLOW-COOKED SCOTCH BEEF OXTAIL WITH HORSERADISH ROOT MASH

30 minutes 10 hours on Low, 5 hours on High in your slow cooker 6 (or 4 with leftovers to make soup) INGREDIENTS 2 Kg (Approx.) Scotch Beef Pig Oxtail Chopped into Thick Rounds, Trimmed of Excess Fat 2 Tbsp Flour Mixed with Salt and Pepper 1 Medium Onion Diced 2 Sticks Celery Finely Chopped

SLOW-COOKED SCOTCH BEEF OXTAIL WITH HORSERADISH ROOT MASH Read More »

We use cookies

We use cookies to make your experience on this website better. by using this website you automatically accept that we use cookies.