Winter slow cooker beef braise with redcurrant port sauce   by Karen Burns-Booth 20 minutes, plus 4-8 hours braising, depending on what kind of oven you use This slow cooker Irish beef recipe is everything you'd want from a warming comfort food dish. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional...Read more

Ingredients General 1 large chicken breast 2 tsp rapeseed oil 1 lemon - rind & juice to taste salt 10 leaves of basil (optional) For the Rice 1small onion finely chopped 80gm basmati rice 60gm puy lentils 250ml chicken stock 2 tbsp California Prune Juice 6 California Prunes, chopped 1 tsp rapeseed oil 1 rounded tsp coriander seeds, crushed 1 tsp cinnamon To taste salt & pepper Instructions First soak the rice in water for at least 4 hours, this...Read more

Mini Turkey Burgers with Cranberry & Pecan Sauce Makes: 10 Prep time: 30 mins Cook time: 20 min 1. Place all the ingredients for the burgers into a large bowl, mix together and press into 10 small patties. Place on a tray and refrigerate for at least half an hour. 2. Place the cranberries, maple syrup and orange juice and zest into a saucepan, bring to a simmer and cook until softened and syrupy, then add the pecans. 3. Cook...Read more

Pan-roasted loin of venison with redcurrant sauce Graeme Taylor creates a fantastic roast venison dish perfect for a dinner party treat or as alternative to the traditional Sunday roast. Paired with the classic flavours of rosemary and redcurrant, this venison loin recipe really is a celebration of Scottish flavours and produce. Serve with skirlie and clapshot for a perfect St. Andrew's Day feast. Ingredients 700g of loin of venison 2 tsp beef dripping, or vegetable oil sea salt 1 sprig...Read more

The thing that elevates this Christmas turkey to the next level is the precision cooking. Rather than roast a whole bird and risk dry breast meat or soggy stuffing, 1. Begin by butchering the turkey. Remove both the legs and thighs in one piece, ensuring you keep as much fat and skin intact as possible. Next, remove the wing tips and set aside for the gravy 1 turkey, 3kg in weight, free-range and organic 2. Smooth and stretch the skin...Read more

1 lb chicken breasts 1 jar Mezzetta Deli-Sliced Roasted Bell Peppers 1 small zucchini 1 small summer squash ½ red onion 12-15 kabob skewers Tzatziki Sauce: 1 mini cucumber (or half of a regular sized one) ½ cup nonfat plain greek yogurt ¼ lemon (small) 1 tsp dill weed (dried or fresh) ½ tsp garlic salt/pepper Instructions While cutting chicken and vegetables for the kabobs into cubes (about 1 inch), soak skewers in water for about 20 minutes. In a...Read more

ROSEMARY SHRAGER’S NAVARIN OF LAMB WITH CALIFORNIA PRUNES Ingredients: Serves 6 • 1 shoulder of lamb, weighing about 2kg • 1 large onion • 60g butter • 4 cloves garlic, chopped • 8 small turnips, peeled and quartered • (halved if they are very small) • ½ bottle of red wine • 4 sprigs thyme • 4 bay leaves • 2 tbs tomato purée • 800ml stock • 1 tbs plain flour • 1 dsp dark brown sugar • 20...Read more

One-Pot Honey Rosemary Chicken & Vegetables Cook time 30 mins Total time 30 mins Serves: 4 Ingredients 4 small chicken breasts 1 Tbsp honey ½ lemon 1 Tbsp chopped rosemary ½ tsp fresh crushed garlic 4 cups vegetables of choice Instructions Begin cooking the chicken breasts over medium heat. While the chicken is cooking, mix together the honey, freshly squeezed lemon, rosemary, and garlic to create the glaze. When the chicken is about ¾ of the way cooked, pour ½...Read more

Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus by Graham Campbell Beef Wellington, the perfect triumphant dish to celebrate St George's Day. 1. Preheat the oven to 200ºC/gas mark 6 2. Place a frying pan over a high heat and add a small dash of vegetable oil. Once hot, generously season the beef with salt and evenly sear the entire beef fillet until browned. Remove from the pan and leave to cool. 800g...Read more

Boozy sausage, Fenland celery and apple hotpot with cider One pot comfort food at its best. This delicious casserole uses a trio of the best of British regional produce; Newmarket sausages, Fenland Celery and Bramley apples – all of which have been recognised for their quality and heritage by Europe’s Protected Geographical Indication (PGI) scheme. A good slosh of cider along with fresh sage bring this fantastic winter warmer together. Serves: 4 Preparation Time: 10 mins Cooking Time: 1 hour...Read more