Braised Venison Bao Buns

from Lincolnshire in Focus 23.03

by Waltons Publications

Gardens

Ingredients

1 pack of Wild and Game diced venison (400g)

8 bao buns

1 medium onion, sliced

1 tbsp minced ginger

1 tbsp minced garlic

A glug or two of vegetable oil

For the sauce

50ml sesame oil

A generous grind of black pepper

100 ml soy sauce

2 tbsp gochujang

2 tbsp honey

2 tbsp BBQ sauce

500 ml beef stock

by Wild and Game

to Garnish

4 spring onions, chopped

1 red chilli, finely chopped

A small handful of fresh coriander, chopped

Method

1. Pre-heat your oven to 165OC/150OC(fan)/gas mark 3.

2. Heat the vegetable oil on the hob in an oven-proof lidded pot and fry the onion until soft.

3. Add the venison and brown.

4. Add the garlic and ginger and cook for 1 minute.

5. Add the sauce ingredients, stir and heat until bubbling.

6. Place the pan in the oven for 3 hours until little sauce is left and the meat is fall-apart tender.

7. Using two forks, shred the venison and stir in the remaining sauce so thoroughly coated.

8. Steam the bao buns following the pack instructions.

9. Divide the venison between the buns, add the toppings and enjoy!

Founded in 2017, Wild and Game specialises in British game, from pies, pasties and ready meals to ready-to-cook meats. Check out their range here: www.wildandgame.co.uk

Serves 4

Vegan Potato and Strawberry Skewers

Looking for a new vegan BBQ recipe? Look no further! These vegan skewers are a one to try this summer.

If you are looking for a plant-based option for your summer BBQ, we have you covered! These Vegan Potato and Strawberry Skewers are one to try this summer. Some might say potatoes and strawberries are an unusual combination but prepare to be amazed as the sweet and savoury flavours delight your taste buds.

INGREDIENTS:

• 750g baby potatoes, washed

• 1 garlic clove

• 3tbsp olive oil

• 2tbsp water

• 1/4tsp salt

• Pinch pepper

• Pinch of chilli flakes

• 4 sage leaves

• 2 rosemary springs

• 2 thyme springs

• 1 red onion, sliced

• 1 green pepper, sliced

• 400g strawberries, trimmed

• 1 Primula Perfectly Plant tube

Cooking time: 1 hour

PREPARATION:

1. Preheat the oven to 200C fan.

2. Combine potatoes, salt, pepper, chilli flakes, rosemary, thyme, and olive oil in a bowl. Toss until potatoes are covered. Transfer to a rimmed baking tray.

3. Add sage and garlic to the potatoes and bake on the bottom rack of the preheated oven. Add the water to prevent burning and bake for 40 minutes, turning the tray halfway after 20 minutes.

4. When the potatoes are ready, add the onion, pepper and strawberries onto the skewers (8 in total).

5. Bake at 180C fan for 10 minutes. Then, switch to grill mode and cook for another 10 minutes.

6. Take the skewers out of the oven, let them rest for a few minutes and top them with Primula Perfectly Plant.

Preparation time: 20 minutes

Lamb Kebab with Sriracha Cheese

Our marinade for lamb kebab is the best yet with Primula Hot Cheese and Sriracha. Celebrate Summer in style with this Turkish-inspired recipe. Our delicious, Lamb Kebab recipe with Primula Hot Cheese and Sriracha is full of flavour with a special kick, making this dish the perfect addition to the party food table for a tasty dinner.

INGREDIENTS:

PREPARATION:

1. Combine the lamb, olive oil, yoghurt, garlic, lime juice, cumin, oregano, cinnamon, chilli flakes, salt, and pepper in a bowl. Toss until the lamb is covered and marinate in the fridge for an hour or ideally 4 hours.

2. Preheat the oven to 200 C fan. Add the meat onto skewers (4 in total) and balance across a shallow lined baking tray. Bake for 20/30 minutes, turning the baking tray halfway after 10/15 minutes.

3. Preheat the grill, sprinkle the flatbreads with a little water and place under the grill and turn occasionally, cook for 2 minutes.

4. Serve the lamb skewers with flatbread, cucumber, red onion, cherry tomatoes, sweetcorn, roasted peppers and Primula Cheese and Sriracha.

Cooking time: 35 minutes

MIXED PEPPERS, IN BRINE

• 4 FLATBREADS

Preparation time: 1 hour (or up to 4hrs)

Serves 4

Grilled Salmon Skewers with Soy & Lime

Looking for a healthy and delicious BBQ recipe? Our Grilled Salmon Skewers are marinated in a tasty soy and lime sauce and can be cooked in under 20 minutes. Serve with courgette ribbons and salad for a guilt-free dinner.

Try our Salmon Skewers with Soy and Lime for a light and healthy summer BBQ dinner. Guiltfree yet absolutely delicious, this recipe will go great with a side salad or corn on the cob.

INGREDIENTS:

• 2 salmon fillets

• 1tbsp soy sauce

• 1tbsp + 1tsp olive oil

• 1tbsp fresh lime juice

• 1/4tsp chilli flakes

• 3 small courgettes

• 1 Primula Light Cheese tube

• 1/2tsp hot paprika

• Fresh parsley, to garnish

• Lime wedges, to garnish

Cooking time: 20 minutes

Serves 2

Preparation time: 1 hour and 20 minutes (or 6 hours)

PREPARATION:

1. Carefully chop the salmon into cubes.

2. Mix 1 tbsp of olive oil, soy sauce, lime juice, pepper, and chilli flakes in a small bowl. Coat the salmon with the marinade and place in the fridge for an hour or ideally 4/6 hours (this will enhance the flavour).

Make courgette ribbons using a vegetable peeler or a mandolin slicer. Thread the salmon onto skewers and 2 folded courgette ribbons. Alternate each salmon cube with courgettes.

Coat a grilled pan with olive oil to prevent sticking. Cook the skewers for about 2-3 minutes per side until the salmon is cooked through.

Serve with Primula Light cheese, hot paprika, fresh parsley, and lime.

All of these recipes are provided by, and include Primula cheeses: For information and inspiration please visit: primula.co.uk

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Until recently, there were no effective treatments for Dry AMD, the only suggestions being lifestyle changes or dietary supplements. Now, sufferers will be delighted to learn that there is a newly developed treatment available locally. It is a safe, noninvasive, painless therapy which is fully approved under European and UK directives.

This breakthrough treatment is known as photobiomodulation (PBT) and uses a cold laser system to produce low levels of red, yellow and infra-red light to stimulate the centre of vision by energising and providing oxygen for cell repair.

Results from extensive monitored trials of the therapy show that for many Dry AMD sufferers, there can be an improvement in sharpness of vision corresponding to some 5 or 8 extra letters on the testing chart. This therapy has also been shown to help diabetics who have certain eye problems related to their diabetes.