Simply Magazine Autumn 2015

Simply BEEF & LAMB

Making the most of quality assured beef and lamb

cook

thirteen simple and delicious autumn recipes

tips

on our new cuts of the season

news

what goes around comes around, revamping classics

Autumn Essentials This autumn we are celebrating both the old and the new. Firstly let’s embrace time-honoured stews and casseroles, which are surely the original comfort food? We’ve put together some classics that will be familiar, but we’ve adapted some of them with the introduction of slow cooker methods, for those of you who have them, to fit in with all our busy lifestyles.

Our second section is all about revamping retro dishes. Not many recipes really disappear; they just reinvent themselves, just like 80s pop stars! So we’ve taken six favourites and given them a makeover as a reminder of just how great they are.

If you’d like more regular recipe inspiration and the occasional competition why not visit and ‘like’ our Facebook page: www.facebook.com/simplybeefandlamb

If you have a fan assisted oven remember to reduce all cooking temps by 10°C

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Contents Quality as Standard

3

It’s all about Casseroles

4

Beef Bourguignon

5-6

Slow Cooked Lamb Shanks with Pearl Barley

7-8

Authentic Madras Beef Curry

9-10

Beef Casserole with Herb Dumplings

11-12

Beef Stroganoff

13-14

Lamb Curry

15-16

Lobscouse

17-18

Retro Cuts & Modern Twists

19-20

Flat Iron Steaks with Chargrilled Sweet Pepper Relish

21-22

Keema Shepherd’s Pie

23-24 25

Slow Roast Shoulder of Lamb Beef Mini Roast with Mac ‘n’ Cheese

26-27

Grilled Lamb Chops with Warm Cauliflower & Quinoa Salad

28-29

Pan-fried Liver & Onion with bacon

30-31

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Quality as Standard As every chef will tell you, the key to preparing a great tasting meal is using quality ingredients. When cooking with beef and lamb there is one sure way of finding quality meat in your chosen retail store, just look for a quality mark. The Quality Standard label is one such mark and is an easy way to identify quality beef and lamb.

The Quality Standard Mark scheme for beef and lamb provides you with high levels of assurance about the meat you buy and is independently inspected right from the farms the meat comes from through to the shops and restaurants it is sold in.

All beef and lamb carrying the mark is chosen according to a strict selection process to ensure that it is consistently succulent and tender. This is achieved by excluding older animals, which often give tougher meat, from the Quality Standard scheme. Additional standards that specify how long the meat should be matured are also included to guarantee enhanced eating quality.

We realise that more and more people are interested in knowing exactly where their food comes from, which is why the Quality Standard label provides you with a provenance guarantee. Wherever you see the distinctive label you can be certain the beef or lamb has been farmed and packed in the country identified on the logo. So if it carries the Union flag you know it comes from a UK farm and if it carries the St George’s flag it comes specifically from an English farm.

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Take it easy…

Stewing and casseroling are very similar methods of cooking. Put meat and vegetables in a pot, add some liquid and then cook slowly until beautifully tender. It’s just the method of cooking which defines whether something is technically a stew or casserole.

Stews are cooked on the hob and casseroles in the oven. More often than not, these two methods are interchangeable, so, wherever possible, we’ve given you both.

You may think of stews or casseroles as old fashioned but these ways of cooking are used in many of the dishes we enjoy today such as curries and stroganoff. The recipe ingredients vary but the basic principles remain the same: Preparation is key. 5-10 minutes peeling and chopping vegetables while your meat is browning (for added flavour) is all you need, or why not take advantage of the wealth of ready-prepared vegetables available today.

Browning the meat in a pan first forms a caramelised crust which adds a wonderful

depth of flavour to the finished dish along with any added herbs or spices.

Liquid. This may be as simple as water or as luxurious as coconut milk but is essential to envelope and protect the other ingredients during the long, slow cooking time.

Herbs, spices and other ingredients. It could be a simple bay leaf in a traditional casserole or a heady mix of exotic spices in a curry and This is what makes all the difference and every family has their own unique mix of ingredients to make their favourite recipe.

Of course, plain and simple is often best but who can resist the occasional dumpling or chunky croutons, soft on the bottom, crisp on the top..bliss!

So whatever your taste, there’s a stew or casserole for you. So why not try one of these great recipes or an old family favourite, you’ll be glad you did!

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Simply

step-by-step

1 Brown the beef in batches.

2 Remove the beef and soften the onions and carrots.

3 Mushrooms added near the end.

4 Ready to serve beef bourguignon.

Beef Bourguignon Simply beef and lamb 5

BEEF BOURGUIGNON Serves: 6 Prep time: 25 mins Cook time: 2 hours 45 mins

Method

Ingredients

2 Add the wine and bouquet garni, bring to the boil, reduce the heat and simmer uncovered for 2 minutes. Return the meat to the pot and sprinkle over the flour and stir gently.

• 675g/1½lb lean chuck steak or boneless shin, cut into 5cm/2inch cubes • 45ml/3tbsp rapeseed or olive oil • 1 medium onion, peeled and chopped • 200g/7oz baby carrots, tops removed • 2 large garlic cloves, peeled and finely chopped or crushed • 30ml/2tbsp plain flour • 750ml/1 bottle good red wine • 1 bouquet garni • 200g/7oz bacon lardons or pancetta cubes • 300g/10½oz shallots or baby onions, peeled and left whole • 100g/4oz button mushrooms, halved • Salt and freshly milled black pepper • 10ml/2tsp sugar • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish

1 Heat half the oil in a 1.7L/3pint flame/heatproof casserole dish with a lid and cook the beef for 4-5 minutes in batches until brown all over. Then cook the onions, carrots and garlic for 3-4 minutes.

3 Season and cook in a preheated oven at Gas mark 2, 150°C, 300°F, or on the hob under a very low flame for 2-2½ hours.

4 45 minutes before the end of the cooking time heat the remaining oil in a large non-stick frying pan and cook the bacon lardons and shallots or baby onions for 4-5 minutes until soft and lightly browned.

Add to the casserole pot with the mushrooms, season, stir gently, then cover and cook for the remaining cooking time.

5 Remove the bouquet garni, garnish with parsley and serve with boiled new potatoes or mash and seasonal vegetables.

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Slow Cooked Lamb Shanks with Pearl Barley

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w cooke Slo

version available

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SLOW COOKED LAMB SHANKS WITH PEARL BARLEY Serves: 4 Prep time: 10 mins Cook time: 2½ hours

Ingredients • 4 lean lamb shanks • 30ml/2tbsp rapeseed or olive oil • Salt and freshly milled black pepper • 1 onion, peeled and sliced • 500g/1lb 2oz baby carrots, tops removed or 4 medium carrots, peeled and roughly sliced • 2 garlic cloves, peeled and chopped • 2 large sprigs fresh rosemary leaves, roughly chopped • 2 bay leaves • 1 x 568ml bottle sweet cider • 600ml/1 pint good, hot lamb stock • 150g/5oz pearl barley • 15ml/1tbsp runny honey • 280g/10oz marrow (deseeded) or courgettes, roughly chopped

Method

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1 Heat the oil in a large flame/heatproof casserole dish with a lid, season the lamb and cook for 2-3 minutes until the shanks are brown all over. Remove and set aside.

2 Preheat the oven to Gas mark 3, 170°C, 325°F. 3 In the same pan add the onion, carrots, garlic, and herbs. Cook gently for a few minutes until lightly coloured. Add the cider, stock, barley and honey. Return the lamb shanks to the dish, cover, transfer to the oven and cook for 2 hours.

4 Remove from the oven and add the marrow or courgettes. Stir gently, cover, return to the oven and continue to cook for a further 30 minutes.

5 Serve with herb mash.

Tip This recipe works well on the hob too.

A slow cooker version is available at: www.simplybeefandlamb.co.uk

We all know that barley is used when making beer, but pearl barley is the more polished, refined form of the grain with more of the husk removed.

Widely available at all supermarkets, it’s a delicious addition to soups and stews and requires long, slow cooking for the grains to swell and become soft.

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Authentic Madras Beef Curry

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AUTHENTIC MADRAS BEEF CURRY Serves: 4-6 Prep time: 20 mins Cook time: 2-2½ hours

Method

Ingredients

2 Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander.

• 675g/1½lb lean chuck steak, cut into 2.5cm/1 inch cubes • 30ml/2tbsp rapeseed or sunflower oil • 2 medium onions, peeled and sliced • 2 garlic cloves, peeled and crushed • 1 x 2.5cm/1 inch piece fresh root ginger, peeled and finely chopped or grated • 5ml/1tsp ground turmeric • 10ml/2tsp Garam Masala • 5ml/1tsp cumin seeds, crushed or ground cumin • 5ml/1tsp dried chilli flakes or hot pepper sauce • 1 x 400g can chopped tomatoes • Salt and freshly milled black pepper • 400ml/14 fl oz good, hot beef stock • Natural yogurt, to garnish • Small handful freshly chopped coriander leaves, to garnish

1 Heat the oil in a large 1.2L/2pint flame/heatproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally.

3 Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at Gas mark 4, 180°C/350°F until the beef is tender, stirring occasionally. Season if required.

4 Garnish with the yogurt and coriander and serve with rice, naan bread or poppadoms and a selection of chutneys.

Tip This recipe works well with shin of beef too, but cook for 3-3½hours.

If you prefer a milder curry omit the dried chilli flakes or hot pepper sauce.

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Beef Casserole with Herb Dumplings

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BEEF CASSEROLE WITH HERB DUMPLINGS Serves: 4-6 Prep time: 20 mins Cook time: 2-2½ hours

Ingredients • 675g/1½lb lean beef chuck or shin, cut into 2.5cm/1inch cubes • Salt and freshly milled black pepper • 30ml/2tbsp rapeseed or olive oil • 10 small shallots or button onions, peeled • 1 large garlic clove, peeled and crushed • 2 large carrots, peeled and chopped • 2 medium parsnips, peeled and chopped • 30ml/2tbsp plain flour • 900ml/1½pint good, hot beef stock • 30ml/2tbsp horseradish sauce • 2 bay leaves • 2 large sprigs fresh thyme

For the Herb Dumplings • 225g/8oz self-raising flour • Pinch salt • 50g/2oz cold butter, cubed • 30ml/2tbsp freshly chopped thyme or flat-leaf parsley • 120-150ml/8-10tbsp cold water

Tip If preferred use boneless beef shin but cook for 3 hours.

For a more traditional dumpling recipe replace the butter with beef suet.

Method 1 Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the oil in a large non-stick pan, season the beef and cook for 4-5 minutes in batches until brown. Transfer to a 1.7L/3pint flame/heatproof casserole dish with a lid.

2 In the same pan add the shallots or onions, garlic, carrots and parsnips and cook for 3-4 minutes, stirring occasionally. Stir in the flour, cook for 1-2 minutes then spoon into the casserole dish.

3 Add the stock, horseradish sauce and herbs.

Bring to the boil. Cover and cook in the oven for 2-2½ hours, stirring occasionally.

4 To prepare the dumplings; put the flour and salt into a large bowl and rub the butter into the flour until the mixture resembles breadcrumbs. Add the remaining ingredients. Mix together to form a smooth dough and shape into 8 medium-sized balls.

5 20-25 minutes before the end of the cooking time remove from the oven, adjust the seasoning, add the dumplings and return to the oven uncovered.

6 Serve with creamy mash and seasonal vegetables.

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Beef Stroganoff

Simply

delicious

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BEEF STROGANOFF (SLOW COOKER VERSION) Serves: 4-6 Prep time: 25 mins Cook time: HIGH 4-6 HOURS LOW 8-10 HOURS

Ingredients • 450g-675g/1-1½lb beef chuck or shin cut into 2.5cm/1inch cubes • 1 large onion, peeled and chopped • 350g/12oz mushrooms, cleaned and quartered (we used chestnut) • 30ml/2tbsp brandy • Salt and freshly milled black pepper • 30ml/2tbsp cornflour • 300ml/½pint good, hot beef stock • 5ml/1tsp Dijon mustard • 150ml/¼pint low fat crème fraîche • 30ml/2tbsp freshly chopped flat-leaf parsley to garnish

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chuck steak…

1 Put the beef, onions, mushrooms, brandy, seasoning, cornflour and stock in a large slow cooker and mix gently.

2 Cook on HIGH for 4-6 hours or LOW for 8-10 hours or according to your manufacturer’s handbook.

3 Stir through the mustard and crème fraîche, garnish with the parsley and serve with noodles or steamed rice and seasonal vegetables.

Chuck steak has little surrounding fat but is well marbled with internal streaks of fat that will benefit from long, slow cooking to develop flavour and produce tender results.

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Lamb Curry

delicious

Lamb Curry Simply beef and lamb 15

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LAMB CURRY Serves: 6 Prep time: 20 mins plus marinating times Cook time: 1-1½ hours

Method

Ingredients

2 Heat the oil in a large flame/heatproof casserole dish with a lid and cook the onion, garlic, ginger and spices for 2-3 minutes or until soft and lightly golden.

• 675g/1½lb lean lamb neck fillet or shoulder, cut into 5cm/2inch cubes • 45ml/3tbsp medium curry paste of your choice • 15ml/1tbsp rapeseed or sunflower oil • 2 onions, peeled and sliced • 1 garlic clove, peeled and finely chopped or crushed • 1 x 2.5/1inch piece of fresh root ginger, peeled and finely chopped or grated • 1 cinnamon stick • 3 cardamon pods, slightly crushed • 1 x 200g can chopped tomatoes • 200ml/7 fl oz. good, hot lamb or vegetable stock • 1 green chilli, finely chopped (optional) • Salt and freshly milled black pepper • Large handful of freshly chopped coriander

1 Put the lamb cubes into a large plastic food bag, add the curry paste and toss to coat the lamb. Seal and marinate in the fridge for 30 minutes to 1 hour, if time allows.

Your ingredients snapshot…

3 Add the lamb with the curry paste and cook for 3-4 minutes. Add the tomatoes stock, and chilli (if used). Cover and cook for 1-1½ hours or until the meat is tender, stirring occasionally. Season if required.

4 Remove the cinnamon stick and serve with pilau rice, naan bread and a chutney of your choice.

Tip If you prefer a milder curry, omit the chilli.

A prepared curry sauce works well too.

Simply omit the chopped tomatoes and stock.

Chillies are hot members of the capsicum family and come in a variety of shapes, colours and sizes.

As a rule, the smaller the chilli the hotter the heat. For less heat and potency always remember to remove the seeds and as an extra precaution use rubber or disposable gloves during their preparation.

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Lobscouse

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LOBSCOUSE Serves: 4-6 Prep time: 20 mins Cook time: 2½ hours

Ingredients • 675g/1½lb boneless beef shin, cut into 2.5cm/1inch cubes • 15ml/1tbsp rapeseed or olive oil • 2 carrots, peeled and cut into chunks • 1 onion, peeled and cut into wedges • 2 small leeks, trimmed and sliced • 3 sprigs fresh thyme • Salt and freshly milled black pepper • 750ml/1¼pint good, hot beef stock • Dash Worcestershire or brown sauce • 675g/1½lb potatoes, peeled and quartered • 75g/3oz frozen peas

Method 1 Preheat the oven to Gas mark 3, 170°C, 325°F. 2 Heat the oil in a large flame/heatproof dish with a lid and cook the beef for 4-5 minutes until browned. Add the carrots, onion, leeks and herbs. Season well and pour over the stock and add the Worcestershire or brown sauce.

3 Top with the potatoes, cover and cook in the oven for approximately 2-2½ hours until the beef is tender.

4 5-10 minutes before the end of the cooking time add the peas and return to the oven uncovered for the remaining cooking time.

5 Simply serve this one-pot dish as is.

Lobscouse has its origin in the Baltic ports and was introduced to England via the port of Liverpool, hence the rise of ‘scousers’ as an affectionate nickname for Liverpudlians!

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Retro Classics & Modern Twists In many ways the food we eat has changed enormously. So many things influence the food itself and way we eat today.

Our ever busier lives have led to changes in our eating habits with a lot more eating out, on the move or at different times.

Today’s very multicultural society means a proliferation of previously unknown ingredients in our supermarkets – 40 years ago you could only buy olive oil from the chemist!

Along with the vast array of cooking programmes or recipes we see on television or online all these things combine to shape the food choices we make.

2

1 1. Steaks with Peppercorn Sauce 2. Roast Lamb with Mint Sauce 3. Shepherd’s Pie

3

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However, many recipes are always popular, updated maybe but they never drop off our list of favourites. Here we’ve taken a few of these and given them a bit of a makeover.

4

5

4. Roast Beef with all the Trimmings 5. G rilled Lamb Chops with Gravy 6. Pan-fried Liver and Onions

6

To ring the changes, we’ve swapped cuts of meat, altered the cooking method or changed accompaniments to bring recipes bang up to date and hopefully remind you of just how great they are. From a flat iron steak with sweet pepper relish to chops with cauliflower and quinoa salad, there really is something for everyone, ensuring these never fall out of favour.

If you’d like to see the recipes for the classics numbered 1-6 on these two pages visit: simplybeefandlamb.co.uk/ recipes

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Flat Iron Steaks with Chargrilled Sweet Pepper Relish

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FLAT IRON STEAKS WITH CHARGRILLED SWEET PEPPER RELISH A perennial favourite that we’ve updated using a relatively new steak cut – the flat iron steak, pairing it with a zingy pepper and olive relish.

Serves: 2 Prep time: 15 mins Cook time: Rare - 2 mins on each side Medium Rare - 3-4 mins on each side Medium - 5-7 mins on each side

Ingredients • 2 x 175g/6oz lean flat iron steaks • Salt and freshly milled black pepper • 4 sprigs fresh thyme or rosemary leaves, roughly chopped • 10ml/2tsp rapeseed or olive oil For the Chargrilled Sweet Pepper Relish • 25-50g/1-2oz kalamata black olives, drained and stoned • 75g/3oz prepared chargrilled peppers in oil, drained • Juice of ½ lemon

Method 1 Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.

2 To prepare the sweet pepper relish; place the olives, peppers, half the thyme and lemon juice in a blender or processor and blend briefly to form a rough paste.

3 Place the steaks on a chopping board, season and sprinkle with the remaining thyme and oil on both sides.

4 Cook the steaks under a preheated moderate grill or on a prepared barbecue according to your preference. Spoon over the relish, cover with foil and leave to rest for 5-10 minutes.

5 Serve the steaks with sautéd new potatoes and salad leaves.

Note Flat iron steak is best when cooked to either medium rare or medium. Always cover with foil and rest for 5-10 minutes before serving.

If preferred replace the flat iron steaks with sirloin, rump or rib-eye and cook according to your preference using the timings below: (Based on a 2cm/¾-in thick steak): Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side

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Keema Shepherd’s Pie

Simply Take Five

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keema…

KEEMA SHEPHERD’S PIE By using a lamb keema base instead of the classic meat sauce we’ve created a modern twist on the classic, which is just perfect for kids.

Makes: 4 Prep time: 15 mins Cook time: 20 mins

Ingredients

Keema is a meat based dish from the Indian sub-continent. It is also known as Kheena, Qeema or Kima (in the Hindi language). Keema translates to `minced or ground meat’. It is normally prepared as a curry with lamb or beef mince, peas (that are optional) and or potatoes. It’s a staple dish in many households due to its versatility and is used in a variety of dishes such as fillings for samosas, naan bread. If you are feeling a little more adventurous it’s a great alternative base for Shepherd’s pie or jacket potato topping.

• 450g/1lb prepared lamb keema • 150ml/¼pint good, hot lamb or vegetable stock • 675g/1½lb prepared root vegetable mash or any mash of your choice • 30ml/2tbsp fresh or dried breadcrumbs • 30ml/2tbsp freshly chopped flat-leaf parsley or coriander

Method 1 Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon. Preheat the oven to Gas mark 4, 180°C, 350°F. 2 Spoon into 4 small individual or 1 large flame/heatproof dish. Heat the mash and spoon over the keema. Sprinkle over the breadcrumbs.

3 Cook in the oven for 20 minutes until the mash is golden. Garnish with the herbs and serve with a selection of seasonal vegetables.

Tip If you prefer a crispier topping, leave in the oven for a further 10-15 minutes.

For the full keema recipe go to: www.simplybeefandlamb.co.uk/recipes/ lamb-keema

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SLOW ROAST SHOULDER OF LAMB An all in one roast you can put in the oven, forget about and then let everyone serve themselves, what’s not to love?

Serves: 6-8 Prep time: 25 mins Cook time: 4 hours

Method 1 Preheat the oven to Gas mark 3, 170°C, 325°F.

Ingredients

2 To prepare the herb butter; in a small bowl mix all the ingredients together.

• 1.8kg/4lb lean whole shoulder of lamb

3 Put the onions and celery into a 2.8L/5pint flame/heatproof dish or roasting tin.

For the Herb Butter • 50g/2oz unsalted butter • 3 garlic cloves, peeled and finely chopped or crushed • 45ml/3tbsp freshly chopped rosemary leaves • Salt and freshly milled black pepper

4 Put the lamb on a chopping board and lightly score the surface with a sharp knife.

For the Vegetables • 5 small red onions, peeled and cut into wedges • 4 celery sticks, roughly chopped • 600ml/1pint good, hot lamb stock • 1 large butternut squash, peeled, deseeded and roughly chopped.

5 Spread the herb butter over the joint and place on top of the vegetables, pour over the stock, cover with foil and transfer to the oven for 3½ hours. Remove the foil, add the butternut squash, return to the oven and continue to cook for a further 30 minutes.

6 Transfer the lamb and vegetables to a large platter and keep warm. Skim the fat from the dish leaving behind the meat juices.

7. Serve the lamb with the vegetables, meat juices and creamy mash.

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Beef Mini Roast with Mac n’Cheese

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BEEF MINI ROAST WITH MAC ‘N’ CHEESE A roast doesn’t need to have all the trimmings. This mini joint is perfect for midweek, accompanied by comforting macaroni cheese.

Serves: 2-3 Prep time: 20 mins Cook time: 40-50 mins (for medium)

Ingredients • 1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside joint) • Salt and freshly milled black pepper • 15ml/1tbsp freshly chopped flat-leaf parsley • 5ml/1tsp garlic purée • 5ml/1tsp rapeseed or olive oil

For the Macaroni Cheese • 250g/9oz dried macaroni • 40g/1½oz butter • 40g/1½oz plain flour • 850ml/1½pints milk • 1.25ml/¼tsp ground nutmeg • 1.25/¼tsp English mustard powder • Dash Worcestershire sauce • 75g/3oz mature hard cheese, e.g Cheddar, grated • 40g/1½oz fresh or dried breadcrumbs • 15ml/1tbsp grated Parmesan cheese

Method 1 Preheat the oven to Gas mark 5, 190°C, 375°F. 2 In a small bowl mix together the herbs, garlic purée and oil.

Cook the macaroni according to the packet instructions, drain and set aside.

3 Place the joint on a chopping board, make several slashes over the surface, season and spread with the herb mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.

4 Meanwhile, to prepare the macaroni cheese, melt the butter in a large non-stick saucepan and stir in the flour. Cook for a few minutes then gradually stir in the milk with a wooden spoon or spatula until a smooth sauce develops. Remove from the heat and stir in the nutmeg, mustard, Worcestershire sauce, cheddar cheese and macaroni. Season if required.

5 Spoon into a large ovenproof dish. Mix together the breadcrumbs and Parmesan. Sprinkle on top and bake for 25-30 minutes.

6 Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

7 Slice the roast and serve with the macaroni cheese and salad leaves.

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Grilled Lamb Chops with Warm Cauliflower & Quinoa Salad

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GRILLED LAMB CHOPS WITH WARM CAULIFLOWER & QUINOA SALAD Try serving your lamb chops with this amazingly tasty and bang on trend salad.

Serves: 2 Prep time: 15 mins Cook time: Under 30 mins

Ingredients • 4-6 lean lamb chops or French trimmed cutlets • Salt and freshly milled black pepper For the Spiced Butter • 50g/2oz butter, softened • 5ml/1tsp sweet paprika • 2.5ml/½tsp ground coriander • Small handful freshly chopped flat-leaf parsley or mint

For the Salad • 1 75g/6oz cauliflower, cut into small florets or pieces •G rated zest of 1 lemon • 3 0ml/2tbsp rapeseed or olive oil • 1 00g/4oz quinoa, rinsed in cold water • 6 00ml/1 pint good, hot vegetable stock • 4 5ml/3tbsp freshly chopped flat-leaf parsley or mint • 1 small shallot, peeled and finely chopped • 1 5ml/1tbsp red wine or sherry vinegar • 1 5ml/1tbsp runny honey

Method 1 To prepare the spiced butter; in a small bowl mix all the ingredients together. Form the butter into a sausage shape, wrap in cling film or foil and set aside in a cool place.

2 Preheat the oven to Gas mark 7, 220°C, 425°F. Put the cauliflower, lemon zest and oil in large non-stick roasting tray, season, toss gently and roast for 15-20 minutes until golden brown.

3 Cook the quinoa in the stock for 12-15 minutes. Drain in a sieve and set aside to cool slightly.

4 Meanwhile, place the chops on a chopping board and season with salt and pepper. Cook under a preheated moderate grill for 12-16 minutes, turning once.

5 Transfer the chops to a warm plate and top with a disc of the flavoured butter.

6 Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.

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Pan-fried Liver & Onion with bacon

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Simply...

Pan-Fried Liver and Onions with Bacon CUT OF THE SEASON

PAN-FRIED LIVER & ONIONS WITH BACON The use of a balsamic based sauce and pancetta turn this nostalgic dish into a gastro pub favourite.

Method

Makes: 4 Prep time: 5 mins Cook time: 9 -11 mins

2 Meanwhile, in a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour.

Ingredients

Lamb’s liver is by far the most popular of all and if cooked correctly it is tender, very tasty and an excellent supper dish or ingredient in pâtés and stews. It is mild and economical and is at its best lightly grilled or pan-fried until just pink in the middle.

• 450g/1lb lamb’s liver, sliced • 15ml/1tbsp plain flour • Salt and freshly milled black pepper • 1 small handful fresh sage leaves, finely chopped • 175g/6oz smoked back or streaky bacon, cut into pieces, or pancetta cubes • 1 medium onion, peeled and finely sliced • 15ml/1tbsp rapeseed or olive oil • 45ml/3tbsp good, aged balsamic vinegar • 250ml/9floz good, hot lamb stock • Extra sage leaves, to garnish

1 Heat a large non-stick frying pan and cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm.

3 In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal.

Remove the liver from the pan and keep warm with the bacon.

4 Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes.

5 Serve with crispy onions, mashed potatoes and carrots.

Note Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women.

Tip Serve the liver pink on the inside for a succulent texture.

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