Tuck-in
Tuck-in, chill out, get your friends round and feed the family in next to no time…
Get meal times sorted! Whether it’s lack of time, having some friends round or looking for something for the whole family – we’ve got it covered tasty recipe ideas inside…
Joint venture Great new ways with traditional English roasts
Food for family and friends, or those with hectic lifestyles. That’s the name of the game with these mouth-watering meals, inspired by some of England’s favourite ‘home grown’ classics.
Twelve recipes, perfect when…
Perfect for any occasion, we’ve come up with ideas that are quick and easy to prepare or, with a few moments preparation, can be virtually left to cook
you need something for the whole
Roast lamb with plum, apple & cider chutney
family 04
Lamb with gooseberry chutney
themselves, leaving you with plenty of time to get on with enjoying life. While we’ve given serving suggestions for particular occasions,
you’ll find the recipes work just as well for supper with friends as for a family lunch.
you‘ve got your
friends round 10
Brisket in cider Roast beef & Yorkshire pudding
Steak & kidney pie Beef steaks with Stilton sauce
time is precious
20
Cottage jackets
all you want to do is…
Minted lamb steaks
chill 14
Beef casserole with mustard croutons Shepherd’s pie with bubble & squeak topping Roast lamb with orange & rosemary Lamb fidget pie
04
Tuck-in perfect when‌
you need something for the whole
family
the recipes… Roast lamb with plum, apple & cider chutney Lamb with gooseberry chutney Brisket in cider Roast beef & Yorkshire pudding
England’s perfect family day out – Blackpool pleasure beach. 6,000,000 people can’t be wrong.
There’s something to tickle everyone’s tastebuds with these new twists on family favourites such as shepherd’s pie and roast lamb. Just make sure you’ve made enough for second helpings!
Lamb or Beef – there’s no more satisfying choice.
Roast Lamb with Plum, Apple & Cider Chutney Works with any Autumnal fruit combination – apples, pears, plums, damsons….. Feeds 4-6 Time to cook Medium – 25 minutes per 450g/1/2 kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/1/2 kg (1lb) plus 30 minutes
Oven temperature Gas mark 4-5, 180°C, 350°F
Lamb with Gooseberry Chutney √ Feeds 2 Time to cook Approximately 15 minutes Take… Lean lamb leg steaks, Can gooseberries, Sultanas, Muscavado sugar, Allspice & Lancashire or Wensleydale cheese
Make… Cook 2 lean lamb leg steaks under a preheated grill for 8-12 minutes. Meanwhile make the gooseberry chutney: in a pan add 300g can gooseberries in syrup, drained, 45ml (3tbsp) reserved syrup, 25g (1oz) sultanas, 30ml (2tbsp) muscavado sugar, 2.5ml (1/2 tsp) allspice. Mix together and simmer for 5-6 minutes until thickened and pulpy.
Take… Lean lamb leg joint, Brown sugar, Cinnamon, Plums, Eating apple & Cider
Make… Take a 1.25kg (21/2 lb) lean lamb leg joint and calculate the cooking time. Place onto a rack in a roasting tin and rub with 15ml (1tbsp) muscavado sugar and 5ml (1tsp) cinnamon mixed together. Open roast in a preheated oven for the calculated cooking time. Meanwhile make the chutney. Place 3 plums, stoned and diced and 1 eating apple, cored and cut into chunks, into a pan. Add 150ml (1/4 pt) cider, 15-30ml (1-2tbsp) muscavado sugar and a pinch of cinnamon. Bring to the boil and simmer for approximately 15-20 minutes until the fruit is softened and most of the cider has been evaporated.
Eat… Serve the lamb with the chutney, seasonal vegetables and roast or new potatoes.
During the last 3-4 minutes cooking time top each lamb steak with a spoonful of the gooseberry chutney and 25g (1oz) Lancashire or Wensleydale cheese. Return to the grill for the remaining cooking time until the cheese has melted and the lamb cooked through.
Eat… Serve with mashed potato stirred through with Lancashire or Wensleydale cheese, chives and seasonal vegetables. Other suitable cuts include lamb chops or cutlets.
Brisket in Cider ◊ South West inspired, with Cornish mead and scrumpy cider. Feeds 4-6 Time to cook 30-40 minutes per 450g/ 1/2 kg (1lb) plus 30-40 minutes
Take… Lean beef brisket joint, Oil, Onions, Eating apples, Cinnamon stick, Ground ginger & Cider For apple & rhubarb chutney: Rhubarb, Eating apple, Ground ginger, Cider, Mead & Cinnamon stick
Make… Heat 15ml (1tbsp) oil in a large lidded casserole dish and brown a 1.25kg (21/2 lb) lean beef brisket joint on all sides. Add 2 onions, quartered, 3 eating apples, cut in half, 1 cinnamon stick and 5ml (1tsp) ground ginger to the pan.
Roast Beef & Yorkshire Pudding ◊
Pour over 150ml (1/4 pt) cider, cover and simmer on hob or in oven (Gas mark 3, 170°C, 325°F) for calculated cooking time. Serve hot or allow to cool in the cider – transfer to a cold pan or bowl to cool down quicker. Meanwhile make the chutney: in a pan place 2 sticks rhubarb, cut into chunks, 1 eating apple, cored and sliced, and 2 large pinches ground ginger, 60ml (4tbsp) cider, 45ml (3tbsp) mead (if mead not available use all cider or apple juice) and 1/2 cinnamon stick. Cook over a gentle heat for 5-10 minutes until softened. Add a little sugar to taste if necessary.
Roast beef and Yorkshire pudding together have become one of the country’s best loved and most famous dishes. Feeds 4-6 Eat… Serve hot with potatoes and seasonal vegetables with the sauce as a thin gravy. Or serve cold thinly sliced with salad or in sandwiches with the apple and rhubarb chutney. Tip – If rhubarb is out of season just use an extra apple instead.
Time to cook Rare – 20 minutes per 450g/1/2 kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/1/2 kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/1/2 kg (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180°C, 350°F
Take… Lean beef topside joint, Salt, Black pepper & Mustard powder For the Yorkshire puddings: Plain flour, Eggs, English beer & Oil
Make… Take a 1.25kg (21/2 lb) lean beef topside joint or a larger joint to suit your family size and calculate the cooking time. Place into a roasting tin and sprinkle with salt, black pepper and 10ml (2tsp) mustard powder. Open roast in a preheated oven for the calculated cooking time. Roast at the same time your vegetables, potatoes, carrots and parsnips.
Eat… Take the meat out and allow to rest loosely wrapped in foil. Increase the oven temperature to Gas mark 7 220°C 425°F for the Yorkshire puddings: In a bowl mix together 75g (3oz) plain flour and 2 eggs, then add 150ml (1/4 pt) English beer and whisk until smooth. Divide 15-30ml (1-2tbsp) oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned.
Serve the beef with the Yorkshire puddings, roast potatoes and seasonal vegetables. You can always cheat and buy Yorkshire puddings – the large ones are great to serve in with lashings of gravy.
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Tuck-in perfect when…
you’ve got your
friends round
the recipes… Steak & kidney pie Beef steaks with Stilton sauce
Spending time with friends? Canny hosts can impress their guests with these delicious meals. They’ll be after the recipe for sure.
An exhilarating walk in the Cotswolds… the perfect way to catch up with friends while working up a healthy appetite!
Good friends are hard to find – these tasty meals are guaranteed to satisfy! Steak & Kidney Pie ◊ A true English classic makes a comeback. Feeds 4 Time to cook 2 hours Oven temperature Gas mark 4-5, 180°C, 350°F
Take… Lean beef cubes*, Kidney, Oil, Onion, Oyster mushrooms, Stock, Tomato purée, Gravy granules, Puff pastry & Beaten egg
Make… In a pan heat 15ml (1tbsp) oil and brown 450g (1lb) lean beef cubes* for 4-5 minutes. Transfer to a large ovenproof pie dish. Add 225g (8oz) kidney, cored and cut into pieces, 1 onion, sliced, and 100g (4oz) mushrooms, cut into pieces. Mix together 300ml (1/2 pt) stock, 30ml (2tbsp) tomato purée and 30ml (2tbsp) gravy granules and pour over the meat and vegetables. Roll out 500g puff pastry big enough to cover the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the meat mixture, trim off any excess pastry and lightly press the edge to seal. Brush with beaten egg and place into a preheated oven for 2 hours; cover with foil once the pastry is risen and golden to prevent burning.
Beef Steaks with Stilton Sauce ◊ Beef and Stilton, the perfect combination – a recipe using one of England’s finest cheeses. Feeds 2 – This recipe can simply be increased if feeding more than 2 Time to cook See table
Take… Lean beef steaks*, Oil, Red onion, Stilton cheese, Soft cream cheese, Semi-skimmed milk & English mustard
Eat…
Make…
Serve with mashed potato, peas and additional gravy
Heat 15ml (1tbsp) oil in a pan and cook 2 lean beef steaks* according to chart below along with 1/2 red onion, cut into thin slices. Once cooked, remove from the pan and keep warm.
Suitable cuts include braising cubes; chuck & blade, stewing cubes; shin & leg.
Add to the pan 50g (2oz) Stilton cheese, 30ml (2tbsp) soft cream cheese, 15ml (1tbsp) semi-skimmed milk and 5ml (1tsp) English mustard. Heat gently for 1 minute.
Eat… Serve the sauce poured over the steaks with the red onion, new potatoes and seasonal vegetables. *Suitable cuts: sirloin, rump, fillet Preheat the grill or pan Timings relate to the thickness of the meat Cut
Thickness
Total time
Sirloin or rump
2cm (3/4”)
5 minutes (Rare) 8 minutes (Medium) 12 minutes (Well Done)
Fillet steaks are approximately 1cm (1/2 ”) thicker, so will need an extra 2-4 minutes cooking time
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Tuck-in perfect when‌
all you want to do is
chill
When you’re after some rest and relaxation all you want to do is chill. These easy cooking wonders leave plenty of time for you to put your feet up! the recipes… Beef casserole with mustard croutons Fidget pie Shepherd’s pie with bubble & squeak topping Roast lamb with orange & rosemary
The most perfect spot to chill in the whole of England?… Porthcurno beach, Cornwall
Chill out, put your feet up. English cooking at its most relaxing. Shepherd’s Pie with Bubble & Squeak Topping ◊ Bubble & squeak mash adds an interesting twist to a traditional classic. Feeds 4 Time to cook Approximately 45 minutes Take… Lean minced lamb, Onion, Carrots, Flour, Tomato purée, Worcestershire sauce, Stock, Potatoes, Parsnips, Savoy cabbage, Butter & Milk
Make… In a non-stick pan dry fry 450g (1lb) lean minced lamb with 1 onion, chopped and 2 carrots, peeled and diced until the mince is browned. Stir in 15ml (1tbsp) flour, 15ml (1tbsp) tomato purée and 15ml (1tbsp) Worcestershire sauce. Add 450ml (3/4 pt) stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft. Meanwhile in a large pan place 675g (11/2 lb) potatoes, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks. Bring to the boil and cook for 20 minutes or until soft. During the last 8-10 minutes of cooking time add 250g (9oz) Savoy cabbage, shredded, to the pan. Once cooked drain and mash with a knob of butter, milk and season well with salt and pepper. Transfer the mince into an ovenproof dish and spoon the bubble & squeak mash over the top. Cook in a preheated oven (Gas mark 4-5, 180°C, 350°F) for 25-30 minutes until golden brown.
Eat… Serve with peas or baked beans
Roast Lamb with Orange & Rosemary ◊ English marmalade spread onto hot toast – delicious – so why not try it with roast lamb? Feeds 4-6 Time to cook Medium – 25 minutes per 450g/1/2 kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/1/2 kg (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180°C, 350°F
Take… Lean lamb leg joint, Orange zest and juice, Garlic, Fresh rosemary, Oil, Orange marmalade & Gravy granules
Make‌ Take a 1.25kg (21/2 lb) lean lamb leg joint and make several slits into the joint. Mix together the zest of 1 orange, shredded, 2 cloves garlic, sliced, and 2 sprigs of fresh rosemary, leaves taken off the stalk with 15ml (1tbsp) oil. Stuff this mixture into the slits, weigh the joint and calculate the cooking time. Place onto a rack in a roasting tray and open roast in a preheated oven. 10-15 minutes before the end of cooking time glaze the joint with 30ml (2tbsp) orange marmalade.
Eat‌ To make the gravy mix together 150ml (1/4 pt) water with the juice of the orange and the juices from the pan (drain off any fat first). Add 15ml (1tbsp) orange marmalade, 15ml (1tbsp) fresh rosemary, chopped and 30ml (2tbsp) gravy granules. Bring to the boil and heat until thickened.
Serve the lamb with roast or mashed potato and roasted or steamed seasonal vegetables.
Beef Casserole with Mustard Croutons
Take…
Cooks for 2 hours but once in the oven your time’s your own
Lean beef cubes*, Oil, Celery, Swede, Carrots, Parsnips, English beer or stock, English mustard & Gravy granules
Feeds 4 Time to cook Approximately 2 hours Oven temperature Gas mark 3, 170°C, 325°F
For the topping: French stick, Butter, Wholegrain mustard & English mustard
Lamb Fidget Pie Ω Gets its name from the original shape of the pie meaning 5 sided – sometimes covered in potatoes rather than pastry. Feeds 4 Time to cook Approximately 1 hour Oven temperature Gas mark 4-5, 180°C, 350°F
Take… Lean lamb chops, Oil, Potatoes, Onions, Eating apples, Fresh thyme, Stock, Shortcrust pastry & Egg
Make… Heat 15ml (1tbsp) oil in a pan and brown 8 lean lamb chops on all sides.
Make…
Eat…
Heat 15ml (1tbsp) oil in a pan and cook 450g (1lb) lean beef cubes* for 4-5 minutes until browned. Transfer to an ovenproof casserole dish and add 2 sticks celery, cut into chunks, 2 carrots, peeled and cut into large chunks, 1/2 small swede, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks. Pour over 600ml (1pt) English beer or stock and 15ml (1tbsp) English mustard. Cover and place in a preheated oven for approximately 2 hours, until the beef is tender.
Serve the casserole and croutons with mashed potato and seasonal green vegetables. * Suitable cuts include braising cubes; chuck & blade or stewing cubes; shin & leg.
Meanwhile peel and slice 450g (1lb) potatoes and place in a layer on the bottom of an ovenproof pie dish. Take 2 onions, sliced and 2 eating apples, cored and sliced, and layer half over the potatoes. Top with the lamb chops, followed by the remaining onion and apple. Sprinkle with 3-4 sprigs fresh thyme and pour over 150ml (1/4 pt) stock. On a floured surface roll out 500g shortcrust pastry big enough to fit the pie dish. Dampen the edge of the dish with a little water and place on top of the dish, trim off any excess pastry and press and crimp the edges to seal. Brush with beaten egg and cook in a preheated oven for 1 hour. Cover with foil once golden to prevent burning.
Meanwhile make the topping: Cut 1/2 French stick into thick slices. Mix together 50g (2oz) butter with 5ml (1tsp) Wholegrain mustard and 5ml (1tsp) English mustard and spread over the bread. Ten minutes before the end of cooking time thicken the casserole with 30ml (2tbsp) gravy granules and place the mustard croutons on top. Cook uncovered for remaining cooking time.
Eat… Serve the pie with seasonal vegetables.
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Tuck-in perfect when‌
time is precious
Long, hectic days leave little time or inclination for spending too much time in the kitchen. So why not magic up meals in minutes using these simple ideas?
Long, hectic days at work and no time to prepare? Try some delicious food that’s ready in a jiffy.
the recipes‌ Cottage jackets Minted lamb steaks
Time to eat, no time to cook? Perfect meals in only 15 minutes. Cottage Jackets ◊ Feeds 4 Time to cook Approximately 15 minutes Take… Lean beef mince, Leek, Celery, Can baked beans, Tomato ketchup, Chilli or curry powder, Canned or frozen sweetcorn, Baked potatoes or flour tortilla wraps
Make… In a pan dry fry 450g (1lb) lean minced beef with 1 leek, finely sliced, and 1/2 stick celery, thinly sliced, for 3-4 minutes until browned. Add 425g (approx) can baked beans, 30ml (2tbsp) tomato ketchup and 5ml (1tsp) chilli or curry powder and 100g (4oz) canned or frozen sweetcorn. Simmer for 5-10 minutes.
Eat… Serve the mince piled into 4 microwaved or oven baked jacket potatoes. Sprinkle with grated cheese if desired. Or pile into the centre of flour tortilla wraps, roll up and eat. Serve with homemade coleslaw, extra sweetcorn and salad.
Minted Lamb Steaks ◊ Fresh herbs – mint and rosemary – the perfect partners to lamb. Feeds 2 Time to cook Approximately 15 minutes Take… Lean lamb leg steaks, Fresh mint, Fresh rosemary, Garlic, Salt, Black peppercorns & Olive oil
Make… Pound together (using a pestle and mortar or wooden spoon and bowl) 15ml (1tbsp) fresh mint, 15ml (1tbsp) fresh rosemary, 1 clove garlic and salt and black peppercorns. Add 15ml (1tbsp) olive oil and smear over 2 lean lamb leg steaks. Place under a preheated grill for 8-12 minutes, turning once.
Eat‌ Serve the lamb steaks with mashed potato (this could be shop bought) mixed with crumbled black pudding and stir-fried leeks.
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If you have a dish that’s a firm family favourite, or a treasured recipe that always goes down well with friends, we’d love to hear from you and pass on your tips. Contact us on 01908 844725 or write to us at the address opposite. 08/03
English Beef and Lamb Executive, Graphic House, Ferrars Road, Huntingdon, Cambridgeshire, PE29 3EE.
www.eblex.org.uk Designed and produced by Kysen, London Recipe photography by Steve Lee and Gus Filgate Styling by Penny Markham. Home Economists – Clare Greenstreet and Viv Gill