Ingredients
How to cook:
Preheat the oven to 160C/140C Fan/Gas 3
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan and brown the lamb shanks until golden brown.
Fry the onion and garlic over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, add the wine and flour mixture. Stir continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened.
Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone.
Boil the carrots, parsnips and turnips for 8-10 minutes. Add 1/3 of the vegetables to the pan and fry the remaining vegetables until golden brown.
Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish.
Ingredients for the french toast
Ingredients for the fry-up
How to make:
Whisk together the eggs, milk, cream, vanilla, and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins each side.
Heat the vegetable oil and butter in a non-stick frying pan over a medium heat. Place 2 slices of the soaked bread out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp. Repeat for all slices. Place in oven to keep warm while you cook the fry.
Then cook the sausages for 12-15 minutes on a medium heat along with the bacon in a frying pan. Add the black and white pudding to the frying pan and cook for 2-3 minutes.
Cook eggs to you choosing, we recommend poached or fried.
To serve place the French toast on a plate and then stack sausages (cut down the middle), bacon and topped with egg. Serve the black and white pudding on the side and enjoy!
Ingredients:
For the ham:
Put the gammon in a large, deep saucepan. Add the tied herbs. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
For the turkey:
Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
For the veg & potatoes:
Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves. Pick the rosemary leaves.
Put the potatoes and carrots into a large pan of boiling salted water on a high heat and bring to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil and add the garlic and rosemary.
Tip the vegetables and potatoes into the tray, season with a good pinch of salt and pepper Roast for 1 hour, or until golden and crisp.
For the Glaze:
Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze.
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Easter Sunday dinner for the family.
Ingredients
For the gravy
How long to cook roast beef
Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well-done you like it.
STEP 1: Heat oven to 240C/220C fan/gas 9.
STEP 2: Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 1KG beef roasting joint.
STEP 3: Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins. Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
STEP 4: Remove the beef and carrots from the oven. Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
STEP 5: For the gravy, put the tin with all the meat juices and onions back onto the hob. Stir in 1 tbsp plain flour. Cook for 30 seconds, then stir in 250ml beef stock, little by little.
STEP 9: Bubble to the desired consistency, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Whether the sun is shining or not, Easter always feels like the beginning of BBQ season! Treat your family and friends to a delicious Warwicks Butcher BBQ.
The Warwicks Butchers Easter BBQ Pack includes:
How long to cook your Easter BBQ Pack
Lightly oil the burger patties all over fry over a medium heat for 4-5 mins on each side until cooked through.
Arrange your sausages as far from the heat source as possible. Allow the BBQ to roast the meat. The sausages will cook in 10 to 15 minutes.
The chicken kebabs will need to cook for 10-15 minutes, turning occasionally and brushing with olive oil.
Grill the wings over high heat until cooked through, about 15 mins to cook (depending on size).
And don't forget to eat some Easter eggs too!
Happy Easter.
]]>For many the highlight is a warm and merry Burns Supper, filled with fervent speech-giving, poetry recitals and plenty of food and drink. Learn how to make a Burns Supper...
]]>For many the highlight is a warm and merry Burns Supper, filled with fervent speech-giving, poetry recitals and plenty of food and drink – all centred around the arrival of the Haggis.
Depending on how formal or casual you want to celebrate Burns Night, there are a few key ingredients:
You can get all the details in this Visit Scotland Guide.
A Burns Supper would not be right without a good helping of some traditional Scottish cuisine, accompanied by a few drams of fine Scotch whisky. It's customary to serve three courses during the meal, and while there are a few tried-and-tested favourites, you can always get creative in the kitchen and add a modern twist or two to your quality Scottish ingredients.
But for those who are sticklers for tradition, here are some time-honoured recipes that your guests are bound to love.
Whisky, is an essential part of any good Burns Supper. Some types of whisky work particularly well with certain food; this is something to consider when deciding which whiskies to give your guests.
If Whisky isn’t your thing you might just want to serve it for the toast, and choose wine, or even beer and ale, to accompany the meal. Keep to the Scottish theme and source some Scottish fruit, or 'country' wines.
For a non-alcoholic option buy some IRN-BRU.
With that said, you’re all set with your Burns Night menu.
Don’t forget to check out the full guide to holding your Burns Supper.
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Either way remove all packaging from the lamb & keep a note of the weight of the lamb joint. Remember for larger roasting joints it's advisable to remove your joint from the fridge minimum an hour before cooking, longer if you can. Season & score, flavour as desired, we have a few ideas below.
With roasting joints, always allow for at least 30 minutes resting time after cooking but longer if you can, trust us it won't go cold! Especially if covering the meat with foil.
The basics
The extras.
ROASTED JOINTS
Leg
Preheat the oven to 210°C/190°C fan/gas 6. Roast for 20 mins. Lower the oven temperature to 180°C/160°C fan/gas 4 & cook for another 15-20 mins per 500 g (e.g., 1 hr – 1 hr 20 mins for a 2 kg leg) depending on how you like your lamb cooked. If you have a meat probe, the core temperature should read 55°C medium & 70°C for well done.
Shoulder
Preheat the oven to 210°C/190°C fan/gas 6. Roast for 20 mins. Add 1 pint of water or lamb stock to the bottom of the roasting tray, cover with foil. Lower the oven temperature to 170°C/150°C fan/gas 3 & cook for 40 mins per 500 g (e.g., 3.5 hr total cooking time for a 2.7 kg bone-in shoulder, 3 hr for 2.2kg shoulder boned).
Rolled Saddle
Preheat the oven to 210°C/190°C fan/gas 6. Roast for 15 mins. Lower the oven temperature to 180°C/160°C fan/gas 4 & cook for 20 - 25 mins per 500 g (e.g., 40 - 50 mins for a 1 kg saddle cooked to medium). If you have a meat probe, the core temperature should read 55°C medium & 70°C for well done.
SLOW COOKED JOINTS
Leg
Preheat the oven to 210°C/190°C fan/gas 6. Roast for 20 mins. Add 1 pint of water or lamb stock to the bottom of the roasting tray, cover with foil. Lower the oven temperature to 140°C/120°C fan/gas 1 & cook for 5 – 6 hours or until tender, turning once after 2.5 hours.
Shoulder
Preheat the oven 210°C/190°C fan/gas 6. Roast for 20 mins. Add 1 of pint water or lamb stock to the bottom of the roasting tray, cover with foil. Lower the oven temperature to 140°C/120°C fan/gas 1 & cook for 5 – 6 hours or until tender.
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Perfect on the BBQ or on a cast iron griddle
Our piri piri spatchcock chicken is a whole chicken with the backbone removed leaving the bird flat which makes for more even and speedier cooking which we've marinated in a zingy and fresh piri piri glaze.
Ways to cook:
Nice and easy, remove from the bag and simply place on a BBQ at a medium heat with the lid on or a smoker set to 160C. With all BBQ meats it's best to cook to temperature to ensure the meat is both safe to eat and not over cooked either, for chicken we recommend cooking to 75C and resting.
If you need one we stock a great thermometer which is reliable, reusable and easy to read.
Our Spatchcock chicken comes in an oven ready bag, it doesn't get much easier than this, simply preheat the oven to 180C and place the chicken in the bag on an oven tray and cook for approx 40 mins, again it's always best to check the temperature is at least 75C
There's nothing that doesn't work well with this chicken but we love it with a side of courgettes and sweet tomatoes or alternatively a fennel, walnut and pear salad with it's light fresh flavour pairs perfectly with the slightly spicy warmth of the chicken.
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Our lamb kofta kebabs are incredibly versatile and easy to cook, perfect for summer, minced lamb mixed with middle eastern inspired spices create a great addition to any BBQ and are perfect for homemade kebabs.
Simply place on a BBQ at medium heat and rotate occasionally until cooked through and charred on the outside
Likewise, if the weather isn't quite inspiring a BBQ, no problem, simply bake in the oven at 180C for 25 mins or so on an oven tray or fry on a pan to get that charred effect.
Flatbread with salad and tzatziki sauce
Tabbouleh salad
Spicy middle eastern potatoes
French fries (not very authentic but we can't deny it's tasty and a crowd pleaser!)
Roasted squash with middle eastern spices
Cut butternut squash into bitesized chunks, drizzle with olive oil, sprinkle with spices like cumin, nutmeg, and turmeric, roast in a hot oven until soft and golden, add some chunks of feta cheese before serving.
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One of our favourite things to serve in the summer months is a tabbouleh salad, it's great on its own or a fantastic addition to lamb koftas kebabs, BBQ meats or leftover lamb roasts.
Serves 4 / Cooks in 30 minutes plus cooling
Recipe and photo credit: Jamie Oliver
A simple combo of good ingredients really allows each one to sing. It’s cheap, tasty, honest food, and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta or piled on bruschetta.
Serves 4 - 8 / Cooks in 30-55 Minutes
Recipe and photo credit: Jamie Oliver
]]>Fresh acidic salad that works well with rich gamey or spicy meats to cut through the fat and bold flavours.
Recipe credit: Jess Pryles
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This tangy, crunchy, fresh salad is beautiful on its own for a light summer meal or the perfect side to share with any BBQ meat.
Recipe and photo credit: Jamie Oliver]]>
Pork chops, thick cut with the bone in... proper pork chops!
We know some people aren't quite sold on pork chops, some say they're dry and bland but we think this is down to bad experiences of slices cut too thin and cooked too long leaving a dry tasteless meal. However when cut and cooked correctly pork chops can rival a good steak! Here's an easy way to cook them leaving you with juicy, tender pork and packing a serious flavour punch!
For best results use thick cut bone in pork chops
These will cook well without a marinade, simply seasoned with salt and pepper and a little butter in the pan over a medium heat. However to turn the flavour up a notch, a simple marinade of some fresh herbs (rosemary, thyme or sage works well here!) with crushed garlic, red wine vinegar, olive oil and salt mixed together rub this all over the chops. This works well when cooked right away but if you want even more flavour make without the salt and leave overnight adding it just before cooking.
To start cook in a large pan with more than enough room for the two chops on a medium-high heat fat side down for 4 minutes or so until the fat is nicely rendered and browned all the way around.
Keeping the pan high place the chops on their side and cook for around seven minutes, turning regularly until nicely caramelised either side.
Another great addition is to add a quartered apple or pear to the pan, these will take around the same length of time or slightly less in the pan along with the chops and soak up great flavours and pair perfectly with the umami flavours of the pork.
Once the chops are cooked to your liking transfer them and the rest of the contents of the pan to a warm plate and let rest for half the time that they spent cooking. When serving don't forget to spoon over any of the juices from the resting plate, there's loads of flavour here!
If you’ve enjoyed this recipe let us know what you think in the comments below and share it with your friends. Also if you’ve made this or something of your own tag us on social media, we love to see our customers creations!
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This is our favourite method to cook the perfect steak. Ideal for cooking thick cut T-Bone steaks (at least 1kg+) and Cote De Boeuf.
Reverse searing is our favourite way to cook thick cut steaks perfectly every single time with minimal fuss, this is also a great method for cooking bigger pieces of meat as well, but we are going to focus on steaks here. Whatever you’re cooking it just has to be big, thin steaks less than one and a half inches thick won’t work.
The idea is that you get to have pinpoint accuracy on the doneness of your steak. Also, you benefit from getting edge to edge medium rare without and overcooked grey bits creeping in from the edges but still having a great coloured sear on the outside. This works by using a very low heat to bring the steak up to temperature gently and then resting it to sear at the very end on a very high heat.
So the best method is to use a thermometer for this as it takes the guesswork out of cooking, there is only a few degrees of difference between levels of doneness so it pays to invest once in a good thermometer and not risk ruining all those good quality steaks you are buying!
Here’s a quick guide on what to aim for to get your preferred level of doneness;
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Like many recipes we have tried and tested a few but none have quite hit the mark for us so we made our own. The smoked bacon really makes it, give it ago and let us know what you think.
Ingredients:Method:
Tip: wine is optional, if not using add an extra 200ml of beef stock in place of the wine.
This bolognese sauce freezes really well, why not make extra and freeze for an easy mid week meal.
]]>This is a very recent find for us, so quick and easy to make with ultimate flavour! Perfect for a summer evening.
Quickly seared steak is served with crispy, buttery gnocchi, rocket and tomatoes and then drizzled with a balsamic dressing.
Note: this recipe calls for rump or sirloin steak but this works perfectly with Cote de Boeuf or T-Bone, you can read how to cook these steaks using reverse sear method.
Serves: 4 people
Ingredients:
Method:
Recipe and photo from Delicious Magazine
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We have tried and tested many chilli con carne recipes but this one is a firm favourite!
Heat the oven to 180C/fan160C/gas4. Gently fry the onion and garlic in 1 tbsp of olive oil in a heavy based casserole. Turn up the heat and add the mince and fry until evenly browned and you have a light crust on the bottom of the pan. Add the chipotle, spices and dried oregano, then cook for 1 minute until the meat is well coated.
Add the purée, chopped tomatoes, wine, chocolate, semi-dried tomatoes, stock cube and kidney beans. (You can use less or no wine if you prefer, just use water instead, plus a small splash of vinegar or lemon juice.) Put in the oven with a lid on for at least 1 hour 30 minutes. Add the peppers (if using) for the last 30 minutes – you may need to add a touch of water at this stage as well.
Serve with rice, iceberg lettuce, avocado salsa (or guacamole), fresh coriander and a dash of Tabasco.
Recipe from: https://www.olivemagazine.com/recipes/family/best-ever-tex-mex-style-chilli-con-carne/
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I found this recipe years ago and from then have been making it every Autumn/Winter since. It takes a little more effort but totally worth it for a beautifully hearty beef stew.
Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large thick-bottomed pot over medium-high heat. Working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
Step 2
Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.
Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a simmer for 1 hour, stirring occasionally.
Step 3
While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Sauté the onions and carrots/parsnips until the onions are soft, about 15 minutes.
Set aside until the beef stew in step 1 has simmered for one hour.
Step 4
Add the onions, carrots/parsnips, and the potatoes to the beef stew. Season with salt and pepper. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
Transfer stew to serving bowls, sprinkle with parsley and serve.
Recipe from: https://www.simplyrecipes.com/recipes/irish_beef_stew/
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Tips: Try making the burgers with beef or pork mince too.
These delicious hand-held goodies are made with lamb leg strips and cooked with a fajitas seasoning and a mix of crunchy vegetables. Pile into wholemeal tortillas and serve with a chunky cucumber and yogurt dip.
Recipe from: www.simplybeefandlamb.co.uk
So we have dug deep into the YouTube archives to find you our 4 favourites.
Bon Appetite…
]]>So we have dug deep into the YouTube archives to find you our 4 favourites.
Bon Appetite…
Turkey crown and all the trimmings!
The perfect whole bird with 'Christmas butter'
Check out all Warwicks Butchers Christmas collection, or download the Christmas Brochure and get everything you need delivered straight to your door this Christmas.
]]>Ingredients
Method
Lets be honest, no one likes bitter, mushy sprouts! This is a simple way to prepare them that might even convert a sprout hater or two! After all isn't everything better with bacon?
Adding the chestnuts gives this dish a real festive boost but it is just as delicious without if you can't find them.
Method
Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.
For a lot of people ham is their favourite part of Christmas. This is a great festive recipe that would be sure to impress all year round. Served warm it is incredible and when cold everyone will be coming back for more so make sure there's plenty for leftovers!
For the glaze:
Place the gammon in a stockpot or large saucepan. Fill with enough cold water to cover and slowly bring to the boil, skimming off any froth and scum that rises to the surface with a large metal spoon. Lower the heat and simmer for a few minutes then carefully pour off the water along with any more froth and scum.
During the cold winter months we tend to want to eat warming casseroles and stews and the cheaper meat cuts are ideal for this. That’s where our spicy braised beef cheeks come in. We often cook a few batches at the weekend so we have something we know we can grab from the freezer in the morning and heat up for our comfort supper. Beef cheeks are full of flavour and so tender when cooked slowly.
(all approximate – you can up the amounts if you want to cook a giant batch)
A really quick and easy burger recipe with an easy to make fresh salsa that everyone will love!
Ingredients:
For the burgers
500g Lean minced beef
1 onion, finely chopped
1 clove of garlic, peeled and crushed
Small handful of parsley, finely chopped
1 egg, beaten
For the salsa
1 red onion, finely chopped
2 tomatoes, deseeded and finely chopped
Small handful of parsley, finely chopped
Juice of one lime
Method:
These Korean beef short ribs will blow you away with flavour, its really impressive to serve for a casual dinner party and allows you to spend more time with your guests instead of fussing in the kitchen, but I've written it for four so you can enjoy it with a beer any Saturday night!
The ingredients list looks daunting, but trust me its all quite easy to find and you'll be using that gochujang paste in everything! Try using it instead of chipotle paste in other recipes as a secret weapon, you'll thank me later!
This is really easy to make and doesn't take much looking after once you have all the prep done.
This recipe serves 4 and takes 3 1/2 hours including prep and cook time.