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Serves: 4
2kg (4 lb) boneless leg of lamb, tied
1 tablespoon freshly ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
400g (14 oz) passata

Preparation Method
Prep: 30 mins  | Cook: 1 hour
1. Preheat the oven to 190 C / Gas mark 5.
2. Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb. Press slivers of garlic into each hole so that they are about 1cm below the surface.
3. Place the lamb in a roasting tin. You can either remove the rosemary from the stem and rub into the lamb on all sides, or you can simply use the string from the lamb to secure the entire sprig against it. Pour the passata over the lamb.
4. Bake for 45 minutes in the preheated oven, then lower the temperature to 160 C / Gas mark 3, and continue roasting until the internal temperature of the meat is at least 70 C, about 15 minutes. If you want the lamb well done, wait until the internal temperature reaches 75 C


700g / 1½ lb braising (or stewing) steak
2 medium potatoes
2 medium carrots
1 large onion
25g / 1oz plain flour
400g / 14oz can of chopped tomatoes
420ml / ¾ pint of beef stock (two cubes)
4 tablespoons of red wine
4 tablespoons oil
2 bay leaves
Salt and pepper to taste

Remove excess fat from the meat and cut into 2cm (1 inch) cubes.
Peel and slice the carrots.
Peel the potatoes and cut into cubes.
Peel the onion, slice and roughly chop

Recipe Instructions
Pour two tablespoons of oil into the frying pan and heat to a medium high temperature and add the meat cubes.

Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan. Keep the meat juices for the stock.

Start the oven pre-heating by turning it to 150°C / 300°F / Gas Mark 2. 
Using the meat juices, hot water and two stock cubes, mix up the stock for use later.

Pour the remaining oil into the frying pan, heat to a medium heat and add the onions. Fry them, turning constantly for about 5 minutes until they are soft.
Sprinkle the flour over the onions and keep stirring for a minute. The flour is added to thicken the sauce.

Stirring constantly, slowly pour the stock over the onions and bring the mixture to the boil, then turn the heat to low.
Stir in the tomatoes and add salt and pepper. Stir well and let it simmer for two minutes.

Pour the tomato and onion sauce into the casserole dish (pan if cooking on the hob). Add the potatoes, carrots, bay leaves, red wine and mix well with a spoon.
Place the casserole dish (lid on) in the pre-heated oven (150°C / 300°F / Gas Mark 2) for 2½ hours. If cooking on the hob, turn the heat to low.


6 skinned/boneless chicken breasts
2 tbsp. A-1 steak sauce
1/3 c. catsup
2 tbsp. brown sugar

Bake or grill chicken breasts until tender. Mix remaining ingredients and brush on during last 3 to 5 minutes of cooking


Serves: 8
2 garlic cloves, finely chopped
pepper to taste
1 sirloin steak cut 4cm (1¼in) thick, about 1kg (2¼lb)
450g (1lb) medium-sized new potatoes, quartered
450g (1lb) green beans
1 large red onion, very thinly sliced
2 tbsp white wine vinegar
2 tsp extra virgin olive oil
¼ tsp caster sugar

Preparation method
Prep: 20 mins  | Cook: 35 mins
1. Preheat the oven to 190°C (375°F, gas mark 5). Mash the garlic with the pepper using the side of a chef's knife, to form a chunky paste. Rub this on to both sides of the steak. Set aside.
2. Put the potatoes in a saucepan of water and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the beans and cook for a further 3–4 minutes or until the potatoes are tender and the beans are al dente. Drain, rinse with cool water and transfer to a large bowl.
3. Put the onion in a colander and rinse with hot water. Mix together the vinegar, oil, sugar, salt and pepper in a small bowl. Set this vinaigrette aside.
4. Heat a large, heavy ovenproof frying pan over medium-high heat until very hot but not smoking. Add the steak and sear for about 3 minutes on each side or until browned. Transfer to the oven. For medium-rare steak, cook for 15–18 minutes; for medium cook for 20–23 minutes. Leave to rest for 5 minutes, then trim off any remaining fat and thinly slice the steak. To serve, arrange the potatoes, beans and onions around the steak on a platter and drizzle with the vinaigrette.
Some more ideas
*For a tasty change, roast the potatoes instead of boiling them. 
*Use 450g (1lb) cubed sweet potatoes in place of the new potatoes. 
*Replace the green beans with mangetout or sugarsnap peas. 
*For a mellow flavour, toss the red onion in balsamic vinegar instead of white wine vinegar.
Health points
*A 125g (4½oz) serving of beef (which is what you get in this recipe) provides a whopping supply of vitamin B12. It is also an excellent source of iron and zinc. 
*The red onion in this dish is particularly healthy for your cardiovascular system. In addition to being high in fibre, it offers large amounts of antioxidants, particularly quercetin, a potent flavonoid linked to a reduced risk of cancer, cardiovascular disease and cataracts.


1 tbsp sunflower oil
1 large onion , chopped
2-3 medium carrots , chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes , cut into chunks
85g butter
3 tbsp milk

Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.



Serves 8-12 (see intro.)
2 tbsp olive oil
25g (1oz) pancetta or rindless smoked streaky bacon lardons
1 onion, finely chopped
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
1 tsp chopped fresh thyme
1 bay leaf
675g (1 1/2lb) lean minced beef
2 tbsp tomato puree
150ml (1/4 pint) red wine
2 x 400g (14oz) can chopped tomatoes
1 tsp anchovy essence or 2 finely chopped anchovy fillets
675g-1 kg (1 1/2 lb – 2 1/4 lb) spaghetti
a knob of butter
sea salt and freshly ground black pepper
freshly grated Parmesan, to serve

Heat a large, heavy-based pan. Add the oil and sauté the pancetta or bacon for a minute or two until it has begun to crisp and release some of its fat. Add the onion, carrot, celery, garlic, thyme and bay leaf. Cook for 8-10 minutes until the vegetables have softened and taken on a little colour, stirring occasionally.

Add the minced beef to the pan and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon. Stir in the tomato puree and continue to cook for another minute or two, stirring.

Deglaze the pan with a little of the wine, scraping the bottom of the pan to remove any sediment. Pour in the remaining wine with the tomatoes and then add the anchovy essence or anchovies and season to taste. Bring to the boil, then reduce the heat to the lowest setting and simmer for at least 2 hours, or up to 4 hours is best until the beef is meltingly tender and the sauce has slightly reduced.

When ready to serve, bring a large pan of water to a rolling boil. Add a good pinch of salt and swirl in the spaghetti. Stir once and then cook for 8-10 minutes or according to instructions on the packet until the pasta is al dente. Drain and quickly refresh under cold running water, then return to the pan and add the butter and Bolognese sauce. Toss until well combined and then divide among warmed wide-rimmed serving bowls. Scatter over some Parmesan to serve.