Tuck-in
Tuck-in to scrumptious dishes whilst exploring some of England’s finest retreats
Classic Caravanning Sun-dried tomato burgers
Chic Boutique Lamb cutlets with rosemary and anchovy butter
Country Living Beef salad niçoise
Issue 11
Take a break in England’s green and pleasant land Enjoy the best surroundings that England has to offer and take a break with family and friends, sampling some delectable dishes while you’re at it.
When you’re away meals should be simple and easy to prepare, allowing you to enjoy a well-deserved rest, whilst satisfying holiday appetites. In this issue of Tuck-in we’ve put together a selection of tasty and nutritious meals inspired by some of the best locations for holidaying in England. Whether it’s a classic caravanning break with the kids, a holiday at a working farm guesthouse or a luxurious break in a city boutique hotel, there’s a dish to suit all tastes and occasions.
Camping in Style Enjoy the best of the English countryside with a selection of delicious recipes ideal for lazy days in the great outdoors. Sun-dried Tomato Burgers with Balsamic-glazed Onions Honey and Mustard Glazed Roast Beef Roast Beef and Watercress Wraps with Radish Raita Spicy Lamb Kebabs with Nectarine and Mint Salsa Warm Lamb and White Bean Salad with Rocket Dressing
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Countryside Splendour Soak up the idyllic atmosphere of a relaxing rural retreat with wholesome recipes for the whole family. Lamb Steaks with Olive and Red Pepper Tapenade Summer Beef Salad Ni莽oise
Cosmopolitan Comfort Bring some sophistication to your break, with dishes inspired by the decadent surroundings of a luxury boutique hotel. Beef and Pasta Salad with Spinach Leaves and Blue Cheese Dressing Lamb with Wild Mushroom and Tomato Pan Sauce Bistro Steaks on Garlic Bruschetta Lamb Chops with Rosemary and Anchovy Butter Seared Rib-eye Steaks with Orange and Ginger Butter
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Roast Lamb with Fennel and Mustard Butter One-pot Lamb Rag么ut with Lemon Couscous Steak and Parma Ham Skewers
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Tuck-in Classic caravanning
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Classic Caravanning Letting you escape the hassle of everyday life, caravanning and camping are ideal ways to explore all that England has to offer. Spending time on a campsite is not only a great way to relax and unwind, but children love the sense of adventure that camping brings, making it the perfect choice for a family break.
Feeding your family whilst camping needn’t be complicated. And with our range of tasty recipes, meal choices are by no means limited. Keep the kids happy with Sun-dried Tomato Burgers with Balsamic-glazed Onions. These burgers can be prepared quickly and easily slipped onto a BBQ or grill to cook. Ideal for a light lunch in the sun, Spicy Lamb Kebabs with Nectarine and Mint Salsa combines the flavour of succulent lamb with a refreshing nectarine and mint salsa. This nutritious dish can be prepared quickly and easily, meaning you’ll still have time to enjoy the sunshine!
Honey and Mustard Glazed Roast Beef ∞ Feeds 6-8 Time to prepare 5 minutes Time to cook Rare: 20 minutes per 450g (1lb) plus 20 minutes Medium: 25 minutes per 450g (1lb) plus 25 minutes Well done: 30 minutes per 450g (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F
Take 1.3kg (3lb) lean topside or silverside joint Salt and pepper 45ml (3tbsp) clear honey 75ml (5tbsp) wholegrain mustard Make In a small bowl mix together the honey and mustard. Place the joint on a chopping board and make several slits over its surface. Season and rub the mixture over the surface of the joint and into the slits.
Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Eat Serve hot with all the trimmings or cold in sandwiches or wraps. Why not try our recipe for Roast Beef Wraps with Watercress and Radish Raita.
Roast Beef and Watercress Wraps with Radish Raita Feeds 4 Time to prepare 10 minutes Take 450g (1lb) cooked and sliced honey and mustard roast beef 4 large flour tortillas or Mediterranean wraps ½ x 100g bag watercress leaves or lamb’s lettuce, rinsed and dried For the Radish Raita: 75ml (5tbsp) thick Greek yogurt 3-4 radishes, finely diced 1-2 shallots, peeled and finely diced 10ml (2tsp) fresh lemon juice Salt and pepper
Make Prepare the raita; in a small bowl mix all the ingredients together, season and refrigerate until required. Heat the wraps in a moderate oven or wrap in foil and place on a prepared warm barbecue for 3-4 minutes. Spread the raita evenly over the surface of each tortilla; add the roast beef (hot or cold) and the watercress or lamb’s lettuce. Season, if required.
Eat Roll the wraps and serve immediately with a salad garnish. If preferred use any cold roast beef of your choice.
Tuck-in Classic caravanning
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Sun-dried Tomato Burgers with Balsamic-glazed Onions â—Š Feeds 6 Time to prepare 10 minutes Time to cook Under 25 minutes
Make In a large bowl mix all the burger ingredients together. Using damp hands shape the mixture into six, 9cm (3½inch), evenly-sized burgers.
Take 675g (1½lb) lean minced beef 1 large onion, peeled and grated 45ml (3tbsp) freshly chopped oregano or 15ml (1tbsp) dried oregano 15ml (1tbsp) freshly chopped mint Salt and pepper 6 sun-dried tomatoes in oil, drained and finely chopped (reserving 60ml (4tbsp) of the oil)
Place the burgers on a large plate or tray, cover and refrigerate for 30 minutes.
For the Balsamic-glazed Onions: 450g (1lb) red onions, peeled and finely sliced 60ml (4tbsp) good balsamic vinegar Bread rolls, to serve Lettuce leaves, to garnish
Meanwhile, prepare the balsamic-glazed onions; heat the reserved oil in a large non-stick pan either on a prepared barbecue or hob. Add the onions and cook for 8-10 minutes until soft and caramelised. Add the balsamic vinegar and season. Cook uncovered for a further 10 minutes. Cook the burgers on a preheated grill or barbecue for 8-12 minutes, turning occasionally until cooked and any meat juices run clear.
Eat Serve the burgers with rolls of your choice, salad leaves, the onions and a selection of prepared relishes.
Spicy Lamb Kebabs with Nectarine and Mint Salsa â—Š Feeds 4 Time to prepare 10 minutes Time to cook Under 15 minutes Take 450g (1lb) lean lamb leg or shoulder steaks, cut into 5cm (2inch) cubes 4-6 red chillies, deseeded and halved For the Marinade: 1 garlic clove, peeled and crushed 5ml (1tsp) coriander seeds, finely crushed Finely grated zest of 1 lemon and 1 lime 10ml (2tsp) olive or sunflower oil Salt and pepper For the Nectarine and Mint Salsa: 3 ripe nectarines or peaches, halved, stoned and diced 4 spring onions, finely chopped 45ml (3tbsp) freshly chopped mint 30ml (2tbsp) fresh lime juice Make Prepare the marinade; in a large shallow bowl mix together all the marinade ingredients. Thread equal amounts of lamb and chillies onto 4 short metal or wooden skewers (previously soaked in cold water for 20 minutes). Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 minutes or overnight. Meanwhile, prepare the salsa; in a large bowl mix all the ingredients together and set aside. Place the steaks on a prepared barbecue or preheated moderate grill and cook for 8-12 minutes, turning occasionally until cooked and any meat juices run clear. Eat Serve the skewers with the salsa and garlic bread.
Warm Lamb and White Bean Salad with Rocket Dressing Feeds 4-6 Time to prepare 10 minutes Time to cook 30-35 minutes Oven temperature Gas mark 5, 190°C, 375°F Take 675g (1½lb) lean boneless shoulder or lamb neck fillet, cut into 5cm (2inch) cubes 2 large, fresh rosemary sprigs 30ml (2tbsp) extra virgin olive oil Salt and pepper 225g (8oz) cherry tomatoes, roughly chopped Large handful freshly chopped chives 2 x 410g cans cannellini beans or chickpeas, drained and rinsed
30ml (2tbsp) pitted green or black olives, roughly chopped For the Rocket and Red Wine Dressing: 1 x 50g bag wild rocket leaves 15ml (1tbsp) red wine or sherry vinegar 45ml (3tbsp) extra virgin olive oil Make In a large roasting tin mix together the lamb, rosemary, olive oil and seasoning. Roast, uncovered, in a preheated oven for 20 minutes. Add the tomatoes and continue to cook for a further 10-15 minutes, shaking the pan from time to time until the lamb is meltingly tender.
Prepare the rocket and red wine dressing; place all the ingredients in a food processor and whizz until the dressing is combined. Season if required. Place all the remaining salad ingredients in a large salad bowl and add the roasted lamb and tomatoes. Drizzle over the dressing. Eat Serve immediately.
Tuck-in Country Living
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Country Living Take a break on a working farm, an ideal retreat for families who want to relax in a natural environment and enjoy the local wildlife. After sampling life down on the farm, enjoy recipes inspired by the beautiful rustic surroundings and outdoor lifestyle.
Our range of tasty, wholesome recipes includes Lamb Steaks with Olive and Red Pepper Tapenade. This dish can be cooked on a BBQ, making it an ideal choice if you want to dine outside. After a long summer day treat friends and family to Roast Lamb with Fennel and Mustard Butter. This mouth-watering dish makes an impressive centrepiece for any dining table. Keep a large group happy by serving One-pot Lamb Rag么ut with Lemon Couscous. This light stew is the perfect evening dish to enjoy with friends and is sure to be a hit with both children and adults alike.
Summer Beef Salad Niçoise ◊ Feeds 6 Time to prepare 15-20 minutes Time to cook Rare: 20 minutes per 450g (1lb) plus 20 minutes Medium: 25 minutes per 450g (1lb) plus 25 minutes Well done: 30 minutes per 450g (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take 450-675g (1-1½lb) lean topside or mini roast joint Salt and pepper 40g (1½oz) softened butter 2 garlic cloves, peeled and crushed 60ml (4tbsp) freshly chopped chives 3 medium eggs, hard-boiled and roughly chopped 15 small new potatoes, halved and cooked 100g (4oz) fine green beans, topped, tailed and blanched 3 little Gem lettuces, roughly torn 10-12 black olives, halved 1 red onion, peeled and finely sliced 4-6 tomatoes, chopped 30ml (2tbsp) freshly chopped flat-leaf parsley Few caper berries, to garnish, optional For the Dressing: 60ml (4tbsp) red wine vinegar 175ml (6floz) extra virgin olive oil 2 small garlic cloves, peeled and finely chopped Salt and pepper Make Place the joint on a chopping board. Make several slits over the surface of the joint and season. In a small bowl mix together the butter, garlic and chives and spread generously over the joint and into the slits. Place the joint on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 5-10 minutes. Prepare the dressing; place all the ingredients into a screw-topped jar and shake well. Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing.
Eat Serve immediately with crusty bread. Tip This recipe works well with leftover cooked roast beef too.
One-pot Lamb Ragôut with Lemon Couscous √ Feeds 6 Time to prepare 25 minutes Time to cook 1 hour 20 minutes
For the Lemon Couscous: 300g (10½oz) dried plain couscous 425ml (¾pint) good, hot vegetable stock Grated zest of 1 lemon
Take 675g (1½lb) lean boneless lamb shoulder, leg or neck fillet, cut into 5cm (2inch) cubes 15ml (1tbsp) olive oil Grated zest of 1 lemon 2 garlic cloves, peeled and crushed 6 spring onions, finely chopped 150ml (¼pint) dry cider or white wine 600ml (1pint) good, hot lamb or vegetable stock 2 bay leaves 100g (4oz) sweet corn kernels 75g (3oz) sugar snap peas 75g (3oz) cauliflower florets 2 medium courgettes, roughly chopped Salt and pepper Small handful freshly chopped mint leaves
Make Heat the oil in a large casserole dish and cook the lamb with the lemon zest and garlic over a moderate heat for 4-5 minutes until brown, stirring occasionally. Transfer to a large plate. In the same pan add the spring onions and cook for 1-2 minutes until soft. Return the lamb to the casserole dish and add the cider or white wine, stock and bay leaves. Bring to the boil, reduce the heat, cover and cook for 1 hour. Add the remaining vegetables except the sugar snap peas and cook for a further 10-15 minutes.
Meanwhile prepare the lemon couscous; place the couscous in a large heatproof dish and pour over the hot stock. Cover and leave to stand for 5 minutes, then season, add the lemon zest and fluff up the grains with a fork. Season the ragôut and stir through the sugar snap peas and fresh mint. Eat Serve immediately with the hot couscous. Tip For an extra zesty flavour add the juice of ½ a lemon to the couscous or, if preferred, serve with plain boiled rice.
Steak and Parma Ham Skewers with Sage ◊ Feeds 6 Time to prepare 15-20 minutes Time to cook Under 15 minutes Oven temperature Gas mark 7, 220°C, 425°F Take 4 thick lean rump or sirloin steaks, cut into 4cm (1½inch) cubes Salt and pepper Small handful freshly chopped sage and parsley leaves 30ml (2tbsp) olive oil 1 small focaccia bread, cut into bite-sized chunks 10-12 fresh bay leaves 1 lime, cut into 8 wedges 10-12 whole baby button mushrooms or cherry tomatoes 6 slices Parma ham or streaky bacon, rolled and cut in half lengthwise, optional Make In a large bowl mix together the beef, seasoning, sage, parsley and olive oil. Toss gently. Thread the beef with the remaining ingredients, onto 6 metal or wooden skewers (previously soaked in cold water for 20 minutes). Place in a large roasting tin and roast in a preheated oven for 10-15 minutes, turning occasionally. Alternatively, place the skewers on a foil-lined, prepared barbecue and cook for 10-15 minutes turning occasionally. Eat Serve the skewers with a crisp green salad. Tip For extra speed prepare the skewers 24 hours in advance, cover and store in the refrigerator until required.
Tuck-in Country living
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Lamb Leg Steaks with Olive and Red Pepper Tapenade Feeds 2 Time to prepare 5-10 minutes Time to cook Under 20 minutes Take 2 lean bone-in leg steaks or boneless shoulder steaks Salt and pepper 1 garlic clove, peeled and crushed 5ml (1tsp) lemon juice 10ml (2tsp) olive oil Olive and Red Pepper Tapenade: 3 small whole roasted red peppers (available at supermarkets in jars), drained and finely chopped Large handful freshly chopped flat-leaf parsley
40g (1½oz) pitted black olives, roughly chopped 15ml (1tbsp) capers in brine, drained and roughly chopped 15ml (1tbsp) anchovy sauce 15ml (1tbsp) olive oil Make Place the steaks in a shallow bowl. Season and add the garlic, lemon juice and oil. Coat the steaks in the marinade, cover and refrigerate for 20 minutes. Meanwhile, place the tapenade ingredients in a small bowl, season and mix well. Remove the steaks from the marinade and cook on a preheated grill or prepared barbecue for 6-8 minutes on each side.
Eat Transfer to a plate, spoon over the tapenade and serve with crusty bread and a green salad. Tip Why not roast your own peppers? Deseed 2 red peppers and place on a baking tray. Drizzle over 30ml (2tbsp) olive oil and roast in the oven at Gas mark 6, 200°C, 400°F for 30-35 minutes. Remove and put into a large plastic bag to cool, skin and use as required.
Tuck-in Country living
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Roast Lamb with Fennel and Mustard Butter ∆ Feeds 4 Time to prepare 5 minutes Time to cook Medium: 25 minutes per 450g (1lb) plus 25 minutes Well done: 30 minutes per 450g (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take 900g-1.3kg (2-3lb) lean lamb half leg joint Salt and pepper For the Fennel and Mustard Butter: 50g (2oz) softened butter 45ml (3tbsp) fennel seeds, finely crushed 2 garlic cloves, peeled and finely chopped 15-30ml (1-2tbsp) wholegrain mustard 30ml (2tbsp) freshly chopped flat-leaf parsley
Make Prepare the fennel and mustard butter; in a small bowl mix all the ingredients together. Place the joint on a chopping board and make several slits over the surface. Season and spread the butter over the joint and into the slits. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. Eat Slice the lamb and serve with a light rice salad.
Tip The flavoured butter can be used with lamb steaks too. Wrap any leftover butter in cling film and freeze for up to 2 months.
Boutique Chic Take a break in one of the sumptuous hotels England has to offer and inject some glamour into your stay. The opulent surroundings and sleek design have inspired our range of stylish summer dishes and guarantee a luxurious dining experience.
Keep the elegance alive at your dining table by serving up one of these exquisite dishes, ideal for sophisticated dinner parties with friends and family. Our sumptuous range of recipes includes Bistro Steaks on Garlic Bruschetta and Beef, Pasta and Spinach Salad with Blue Cheese Dressing – perfect for chic lunchtimes. Impress any guests with an indulgent supper feast of Lamb with Wild Mushroom and Tomato Pan Sauce. The succulent lamb is served on a bed of spinach leaves and then garnished with soft and creamy crumbled Feta.
Bistro Steaks on Garlic Bruschetta ∞ Feeds 2 Time to prepare 5 minutes Time to cook Based on 2cm (¾inch) thick steaks Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Oven Temperature Gas mark 6, 200°C, 400°F Take 2 thick lean sirloin or rump steaks 2 thick slices fresh ciabatta or granary bread, cut on the diagonal 1 garlic clove, peeled and cut in half 30ml (2tbsp) extra virgin olive oil 15ml (1tbsp) black or Schezuan peppercorns, finely crushed 120ml (8tbsp) good red wine 120ml (8tbsp) good, hot beef stock 1 small shallot, peeled and finely diced
15g (½oz) butter ½ small red pepper, deseeded and finely diced Wild rocket leaves, to garnish
In the same pan stir in the wine, stock and shallot. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
Make Place the bread on a chopping board and rub gently on both sides with the cut side of the garlic. Place on a baking tray and brush on both sides with half the oil. Bake in the oven for 5-8 minutes, or until golden.
Remove the pan from the heat, stir in the butter, red pepper and any meat juices from the steak plate.
Place the peppercorns on a shallow plate and coat the steaks on both sides. Heat the remaining oil in a non-stick frying pan and cook the steaks according to your preference. Transfer to a warm plate and keep warm.
Place a bruschetta slice on each plate, cut the steaks in half, arrange on top and pour over the sauce. Eat Garnish with the fresh rocket leaves and serve with roasted tomatoes.
Tuck-in Boutique chic
Tuck-in Boutique chic
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Seared Rib-eye Steaks with Orange and Ginger Butter Feeds 2 Time to prepare 10 minutes Time to cook Based on 2cm (žinch) thick steaks Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Take 2 lean rib-eye, sirloin or rump steaks For the Marinade: 30ml (2tbsp) cider or rice wine vinegar 15-30ml (1-2tbsp) light soy sauce 1 garlic clove, peeled and crushed Salt and pepper
For the Orange and Ginger Butter: 50g (2oz) softened butter 30ml (2tbsp) freshly chopped chives 5cm (2inch) piece fresh root ginger, peeled and grated Grated zest of 1 orange Salt and pepper Make Prepare the orange and ginger butter; in a small bowl mix all the ingredients together. Mould the butter into a sausage shape, wrap in cling film or foil and refrigerate until firm. Place the steaks in a shallow bowl. Whisk together the marinade ingredients and spoon over the steaks to coat.
Cover and marinate for at least 20 minutes or overnight in the refrigerator. Remove the steaks from the marinade and discard the marinade mixture. Cook on a prepared barbecue or preheated grill according to your preference, turning occasionally. Transfer to a warm plate and top each steak with a disc of the flavoured butter. Eat Serve the steaks with a new potato and broad bean salad. Tip This recipe works well with lamb steaks too.
Lamb with a Wild Mushroom and Tomato Pan Sauce √ Feeds 4 Time to prepare 10 minutes Time to cook Under 15 minutes Take 4 x 100g (4oz) lean lamb rump (chump) or loin chops Salt and pepper 15ml (1tbsp) freshly chopped oregano or thyme leaves 15ml (1tbsp) olive oil For the Wild Mushroom and Tomato Pan Sauce: 15g (½oz) butter 75g (3oz) wild mushrooms, sliced 225g (8oz) cherry or small plum tomatoes, halved 75ml (5tbsp) good, hot lamb or vegetable stock 5ml (1tsp) caster sugar, optional Small handful freshly chopped basil leaves 25g (1oz) Feta cheese, crumbled Baby spinach leaves, to garnish Make Place the lamb on a chopping board, season and sprinkle on both sides with the oregano or thyme leaves. Heat the oil in a large non-stick griddle or frying pan. Add the lamb and cook for 3-4 minutes on both sides until brown. Transfer to a warm plate, cover and set aside. To prepare the sauce; heat the butter in a non-stick frying pan and add the mushrooms and tomatoes. Cook for 4-5 minutes until slightly soft. Lightly stir through the stock, sugar, if used, basil and seasoning. Eat Arrange a few spinach leaves on each plate, top with the lamb, spoon over the sauce and sprinkle over the Feta cheese. Serve with new potatoes.
Lamb Chops with Rosemary and Anchovy Butter âˆŤ Feeds 4 Time to prepare 5 minutes Time to cook 12-16 minutes Take 8 lean lamb chops Salt and pepper For the Rosemary and Anchovy Butter: 50g (2oz) butter, softened 30ml (2tbsp) fresh rosemary leaves, finely chopped 30ml (2tbsp) anchovy sauce Make Prepare the rosemary and anchovy butter; in a small bowl mix all the ingredients together and set aside. Season the chops and smear on both sides with the butter. Cook on a prepared barbecue or preheated moderate grill for 12-16 minutes turning occasionally, brushing with any of the remaining butter. Eat Serve the chops with a courgette and carrot salad.
Courgette and Carrot Salad Feeds 6 Time to prepare 10 minutes Take 2-3 medium courgettes, thinly sliced 200g (7oz) carrots, peeled and finely sliced For the Vinaigrette Dressing: 45ml (3tbsp) extra virgin olive oil 15ml (1tbsp) red wine vinegar 15-30ml (1-2tbsp) freshly chopped flat-leaf parsley Salt and pepper 10ml (2tsp) runny honey
Make Prepare the dressing; place all the ingredients in a screw-topped jar and shake well. Place the courgettes and carrots in a large salad bowl. Drizzle over the dressing and serve with the lamb. Tip For fine courgette and carrot ribbons use a swivel-head vegetable peeler.
Tuck-in Boutique chic
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Beef, Pasta and Spinach Salad with Blue Cheese Dressing Feeds 4 Time to prepare 15 minutes Time to cook 15 minutes Take 375g (12oz) thinly sliced cooked roast beef 175g (6oz) dried small pasta shapes, cooked Salt and pepper 1 small red onion, peeled and thinly sliced 175g (6oz) fresh peas or mangetout 100g (4oz) baby spinach leaves For the Blue Cheese Dressing: 60ml (4tbsp) reduced-fat mayonnaise 60ml (4tbsp) half-fat crème fraÎche 30ml (2tbsp) freshly chopped flat-leaf parsley 45ml (3tbsp) olive oil 30ml (2tbsp) lemon juice 50g (2oz) blue cheese, e.g. Stilton, crumbled
Make Prepare the blue cheese dressing; in a small bowl mix together all the ingredients, cover and set aside. Place the pasta, onion, peas or mangetout in a large salad bowl and stir through the dressing. Add the spinach and beef and lightly toss. Eat Serve immediately with crusty bread.
Contact us at georginae@eblex.org.uk or visit www.tuck-in.com
English Beef and Lamb Executive, Graphic House, Ferrars Road, Huntingdon, Cambridgeshire, PE29 3EE. 0870 241 8465
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Location photography by David Leahy Recipe photography by Steve Lee Home Economist – Denise Spencer-Walker 03/07