1. Lift out steaks until they come to room temperature around two hours will do.
2. Pre heat oven to 180c. Put field mushrooms on a lined tray with olive oil, salt and pepper. Put the tomatoes in a bowl with olive oil, salt and pepper and toss so they are evenly coated. Then place them on the lined tray and put in your pre heated oven.
3. Heat a frying pan up until hot then add a little olive oil. I am going to cook mine for 3 minutes either side, making sure to seal of the fat and the sides properly. Add in butter spooning it over the steak as it bubbles up.
4. Remove steak from pan and rest for at half the cooking time. Take out the mushrooms and tomatoes and serve.
Triple Cooked Chips
4 Rooster Potatoes
Vegetable Oil for frying
Salt and Vinegar
1. Cut potatoes to suitable size.
2. Heat vegetable oil to 100c and blanch chips until cooked all the way through but with no colour on them.
3. Lift out with suitable spoon onto a tray lined with kitchen roll and let air dry until a skin forms on them.
4. Repeat steps 2 and 3.
5. Heat up oil to 180c and cook until crispy and brown.
1. Pre heat oven to 160c. Heat some olive oil in a heavy based frying pan. Cut the bacon into small strips and brown in pan before sealing of the diced lamb in batches in the pork fat that it has released. Lift out and sit sealed meat to the side
2. While it is sealing chop the onions and peel then chop the carrots into nice uniformed chunks. Add them in to the pan and brown along with the herbs.
3. Now return the meat to the pan, stir in the pearl barley and pour over the stock then slowly bring to a simmer.
4. Peel and chop potatoes and place them carefully in the stew. Cover with greaseproof paper and tin foil, put a lid on it and put it in the oven for about 1 hour then remove carefully.
5. Mix the self raising flour, suet, salt and pepper together with the water until a dough is formed. Finely chop some thyme leaves, rosemary leaves and chives then mix that in to the dough also. Divide up into 12 even sized balls then drop in the stew and put back in the oven for 30 minutes or until potatoes and lamb are tender and the herb dumplings are crispy on top and soft underneath, season with salt and pepper then serve.
1. Check your diced steak making sure there is not an excessive amount of fat on it. Season the plain flour sparingly with salt and pepper.
2. Heat a heavy based pan up to a high heat. Now dust the diced steak in the seasoned flour and seal it in batches to keep the temperature of the pan high. Remove the meat from the pan and sit to the side
3. Finely dice the onion, then peel and finely dice the celery and carrot. Chop the mushrooms and heat the butter in the same pan that the meat was fried in before browning all the diced vegetables.
4. Now pick some thyme leaves and add that along with the bay leaf the browned meat and a dust of plain flour, add in a splash of lea and Perrins and the tomato paste before adding in the beef stock. Reduce the heat and simmer gently for an hour and a half or until the beef is tender.
5. Preheat the oven to 180c. Cook sausages, then dice up and add to steak mixture. Season with salt and pepper. Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.
6. Brush pie tins with oil and line carefully with puff pastry. Be careful not tear the pastry now put lined tins in fridge for 30 minutes to firm up.
7. Fill generously with steak and sausage mix and brush rim of pie with a little beaten egg carefully before cutting an appropriately sized lid and sealing it on top.
8. Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately.
1. Melt chocolate and butter in a bowl over a pan of simmering water until all incorporated together, lift to the side and let it cool slightly.
2. Whisk eggs and sugar together until well combined then whisk into the flour.
3. Stir both mixtures together and pour into buttered moulds, preferably small pudding basins. Bake at 190c for 10 minutes making sure the centre is still runny. Serve with some good quality ice cream.
1. Sift flour, baking powder, salt & caster sugar into a bowl. Whisk up egg adding in the milk. Melt the butter before whisking this into your mixture.
2. Now add the wet mixture into dry mixture beating vigorously so no lumps are in the batter it should be quite thick but this is the consistency we are looking for.
3. Heat an on stick frying pan up to medium heat add a tiny amount of oil, evenly dispersing it in your now warm pan then add a knob of butter once that melts add in a ladle of batter. Wait until the top of your pancake begins to bubble then turn it over and cook until both sides are golden brown.
4. Repeat until all batter is used up then serve with your favourite toppings.
1. Preheat oven to 150c then put a deep tray in the oven before half filling it with some hot water.Mix breadcrumbs, suet, sugar and salt together before sifting the flour with the mixed spice and bicarbonate of soda separately before adding all together.
2. Add in currents and sultanas, mix up treacle, milk and egg then add everything together making sure everything is mixed in properly.
3. Now grease your moulds with butter to stop the puddings sticking and half fill them with the mixture then carefully put them into the hot water-filled tray, grease a bit of tin foil and cover the tray securely with it before baking for around 90 minutes or until a knife comes out of the puddings clean, keep an eye on the water level every so often as it may need to be topped up with some hot water. It should remain halfway up the puddings throughout the cooking process. Once cooked enjoy straight away or cool down to heat up later.
1 Vanilla Pod
300ml Double Cream
6 egg Yolks
50g Caster Sugar
1. Split the vanilla pod and scrape out the seeds. Scald the milk and cream along with the vanilla.
2. Whisk together the yolks and sugar in a bowl. Slowly pour the warm liquid on to the yolks whisking all the time.
3. Return it to the pan along with some Drambuie and slowly cook until it thickens in consistency. Once thick, pass the custard through a sieve.
4. If not using immediately cover the custard with cling film and chill down, otherwise serve with your clootie dumplings.
Homemade Nachos and Mexican Bean Chilli is a dish full of flavour and colour and spices. This recipe is perfect for those who are participating in Veganuary.
2 flour tortillas
1 tsp Smoked Paprika
Salt and Pepper
1. Preheat oven to 180c. Cut each of the tortillas into 8 triangles and spread evenly out on a lined baking tray. Drizzle some olive oil and sprinkle over the paprika, salt and pepper. Bake for 6 minutes until crisp and leave to cool.
Mexican Bean Chilli
½ White Onion
1 Celery Stick
1 Red Pepper
3 Red Chillies
2 tsp Red Wine Vinegar
2 tsp Smoked Paprika
2 tsp Ground Cumin
1 tsp Ground Cinnamon
200g Chopped Tomatoes
200g Kidney Beans
200g Black Beans
Salt and Pepper
Vegan Smokey Cheese alternative
1. Finely slice onion, celery, red pepper, carrot and finely dice the chilli before preheating a sauté pan on high heat. Add some olive oil, then the sliced vegetables and cook until starting to brown.
2. Add in vinegar and your dried spices before the chopped tomatoes and 200ml of cold water. Rinse the beans through a fine sieve then add to the sauce.
3. Reduce down by half before finely shredding down some coriander adding that to the chilli and seasoning with salt and pepper serve on top of your homemade nachos with grated vegan smokey cheese alternative.
Are you taking part in Veganuary 2021? If so, we are here to show you that Vegan dishes are not boring, but tasty. People getting involved has increased dramatically these past few years because not only are there health benefits, but it also has an environmental impact.
The data below is collected from Veganuary Business Support Kit, and you can find more facts, figures and information online. If you have been persuaded to give it a go, your first dish can be Chef Stuart’s Cauliflower & Cheese Risotto:
1 White Onion
2 Garlic Cloves
150g Arborio Rice
75ml Vegan White Wine
300ml Vegetable Stock
50g vegan Italian Style Hard Cheese
1. Begin by cooking the cauliflower until it offers no resistance at all. Then refresh in iced water, strain then squeeze any excess liquid out of it being very firm to make sure it is dry. Blitz down until it is smooth.
2. Finely dice the onion and crush the garlic. In a medium-sized pan with a splash of olive oil add the onion and cook for about 5 minutes until soft and translucent.
3. Add the garlic then add the rice. Cook the rice for 1 minute to start the toasting process then deglaze the pan with the wine. Reduce by half then add 100 ml vegetable stock.Reduce to a low heat and continue to stir.
4. Once the stock has evaporated add the remaining stock a little at a time stirring until the rice has absorbed all the liquid. This should take around 15 minutes.
5. Finely chop your chives sitting them to the side. The rice should now be cooked, add in your cauliflower puree and season with salt, pepper then grate in your cheese before serving garnished with some of the chopped chives, a drizzle of olive oil and a little more grated cheese.
Fancy warming the cockles of your heart? Then why not try Chef Stuart’s homemade lentil soup with soda bread – a perfect dish for lunch or dinner.
250g Red Lentils
2 Sticks Celery
6 Rashers Smoked Bacon
1 tsp Cumin
500ml Chicken Stock
Salt and Pepper
1. First, we are going to do is soak our lentils in cold water for a minimum of 3 hours, this will start to rehydrate them and make them easier to cook when making our soup.
2. Finely dice the onion, peel the celery and carrot then also finely dice that. Heat a heavy-based pot on a medium heat then add in the butter and your diced vegetables along with the thyme.
3. Take the fat of the bacon and chop up finely and put that in with your vegetables, letting it render down and become crispy. This will help flavour all the vegetables and give us a nice depth of flavour in our soup once it’s finished.
4. Put the remaining medallions of bacon under a grill and cook before sitting to the side to cool down, add in the cumin and the soaked lentils along with the chicken stock and simmer for an hour.
5. Blitz your soup and check it for seasoning before finely chopping your bacon medallions and then the chives, Heat up your serving bowls, put some finely chopped bacon in the bottom of the bowl and ladle in your soup, garnish with some chopped chives and enjoy.
150g Plain Flour
125g Wholemeal Flour
1 tsp Bicarbonate of Soda
1 tsp Caster Sugar
1 tsp Salt
1. Rub all dry ingredients with butter, add milk and mix to a wet dough.
2. Generously flour a work surface and begin to shape the bread into a rough loaf shape.
3. Transfer to a lined tray, lightly whisk your egg and thoroughly glaze your loaf then bake for 25 minutes in a pre-heated oven at 180c.