Some of Our Favourite Seasonal Recipes 

Marinated Lamb Chops, Broccoli & Crispy Potatoes 

Serves: 4 people 
Preparation time: 15 minutes 
Cooking time: 30 minutes 
Per serving: cals 496, sugar 7.5g, fat 21g, sat fat 6g, salt 0.6g 
8 lamb chops, fat removed 
Salt and black pepper 
3 potatoes, peeled and cut into small cubes 
2 cloves garlic, finely chopped 
Veg oil 
2 heads broccoli, cut into florets 
1 lemon, zest and juice 
1 tbsp Deluxe lamb spice 
5 mint leaves, finely chopped 
3 tbsp white balsamic vinegar 
1 tsp runny honey 
2 tsp dark soy sauce 
1. Preheat the oven to 200°C/180°C fan/gas mark 6 . Mix all the marinade ingredients together and pour over the lamb, leave for at least 10 minutes or as long as possible. 
2. While the lamb marinades heat some veg oil in a frying pan and fry the potato cubes until coloured all over. Add the lamb spice and garlic and fry for a further 2 minutes, then transfer to a heated roasting dish with a little oil and place in the oven. 
3. Put the lamb into the same frying pan with a little more oil and fry for a minute on each side. Then, place the lamb in another roasting/baking tray and pour over any remaining marinade, season with salt and pepper and roast for 10-12 minutes until cooked to your liking. Remove and rest for 5 minutes. 
4. While the lamb is cooking put the broccoli into a pan of boiling salted water and cook for 8 -10 minutes or until just soft. Drain and squeeze a little lemon juice over the broccoli, then season with salt and black pepper. 
5. Grate the lemon zest over the rested lamb and potatoes and season with a little salt. Add the chopped mint to the juices left in the lamb tray and add a splash of water or stock if needed. 
6. Divide everything between your serving plates and spoon a little of the minty sauce over the chops. 

Coffee Rubbed Chuck Burgers 

Serves 4 people 
Preparation time: 10 minutes plus chilling time 
Cooking time: Under 10 minutes 
450g/1lb Chuck Beef Mince 
Salt & Black Pepper 
Coffee Rub: 
2tbl spoons coffee 
2tbl spoons light brown sugar 
Half tbl spoon ground corrianda 
Half tbl spoon dried mixed herbs 
Salad leaves and ranch dressing to garnish 
1. Put mince in a large bowl, season well and gently mix together using slightly damp hands. Shape the mixture into 4 9cm/3.5 inch burgers, cover and chill for 20 mins 
2. Prepare coffee rub in small bowl by mixing all ingredients together 
3. Dust burger in the rub on both sides. Grill moderate heat 6-8 mins on each side or until meat juices run clear 
4. Serve burgers in bread rolls with salad leaves and ranch dressing 

Lamb & Chorizo Casserole 

Serves 4 people 
Preparation time 20 mins 
Cooking time 1hr 30mins 
800g cubed lamb neck fillet or boneless shoulder 
100g spicy chorizo chpped into small pieces 
75g pack (approx) plain croutons 
2 cloves garlic 
50ml dry white wine 
50ml white wine vinegar 
Half tablespoon dried oregano 
Half tablespoon ground sweet paprika 
Hald tablespoon ground cumin 
Salt & pepper 
400ml hot lamb stock 
1 bay leaf 
Chopped parsley to garnish 
1. Gently dry fry the chorizo in a large pan. Once browned, remove the chorizo using a slotted spatula and then gently brown the lamb in the remaining oil for 3-4 minutes 
2. Place the croutons into a food processor with the garlic, wine, vinegar.oregano, paprika, cumin and seasoning. Add just a little of the stock to loosen the mix, then blitz to form a smooth paste 
3. Once the lamb has browned, add the chorizo, the bread paste, the remaining stock and bay leaf. Bring to the boil, cover and leave to simmer on a very low heat for 1 hour 30 minues 
4. Garnish with parsley and serve hot with green vegetables and chunky bread 

Chilli Con Lamb 

Serves 4 people 
Preparation time: 5 minutes 
Cooking time: 20 mins 
250g minced lamb 
1 onion chopped 
1 clove garlic crushed 
1 tsp ground cumin 
1 tsp ground coriander 
1 tsp mild chilli powder 
Half tsp cayenne pepper 
400g tin tomatoes, finely chopped 
1 litre hot lamb or vegetable stock 
4tbsp tomato puree 
1 tin kidney beans drained and rinsed 
Salt & pepper 
Fresh coriander to garnish 
Grated cheddar cheese 
1. Fry mince and onion in a large pan. Use a spoon to stir and break up the meat regularly to avoid lumps forming 
2. When the mince has browned, add the garlic and spices and cook for 1 minute. Stir in the tomatoes, stock, puree and kidney beans. Bring to the boil, cover and simmer for 20 mins 
3. Sprinkle with fresh chopped coriander and top with grated cheddar. Serve with crusty bread 

Pulled Pork 

Oil for baking tray 
Pork shoulder 750g 
Chilli flakes ½ tbsp 
Wholegrain mustard ½ tbsp 
White wine vinegar or cider vinegar 100ml 
Apple cider 125ml 
Onions 2 small, finely sliced 
Garlic 3 cloves, sliced 
For the apple sauce 
Cooking apples 225g, peeled, cored and cut into chunks 
Water 2 tbsp 
Lemon zest of ½ 
Butter 15g 
Caster sugar 1 tsp 
1. Preheat oven to 170C/gas mark 3 and oil a baking tray.  
2. Place the pork in the tray and mix together the chilli, mustard, salt and black pepper, then rub the mixture into the pork. Pour over the vinegar and cider, then scatter over the onion and garlic.  
3. Cover with foil, place in the oven for 1 hour 15 minutes, then remove foil and cook for a further 45 minutes.  
4. Once cooked, "pull the pork" by using a fork to shred the meat.  
5. To make the sauce, put the apple in a pan with the water and lemon zest, place on a low heat, stewing the apples with the lid on until soft.  
6. Take off the heat, add the butter and sugar, mix well and let cool. Serve it with a homemade baguette or a soft white roll. 
Smart Tips and Tricks 
1. Purchasing Pork 
A carefully selected pork cut is the secret behind a perfectly cooked pork dish. While buying pork, search for an even pink colour and a thin rim of fat around the edge of the meat. Look for firm cuts with lower fat content like the loin or leg. 
2. Know Your Cuts 
It is equally essential to know the cuts before you cook the pork. Leg is usually for ham, boneless roasts and cutlets, while the side is for bacon and spareribs. The loin is for tenderloin, loin chops and Canadian-style bacon, whereas the shoulder butt is for sausage and ground pork. 
3. Stop! 
Let your chops sit on the kitchen counter for 30 minutes or so before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender and juicy center. 
4. Temperature is the Key 
Cook pork to an internal temperature of 145 to 160 degrees F; this holds true for roasts, tenderloin, and pork chops. You can also get your pan screaming hot, then take it down to medium because that first blast of heat helps get a good golden crust. Medium heat helps keep the outer edges tender while the center reaches the perfect temperature. 
5. Don’t Overcook 
Let’s face it, there is nothing worse than overcooked pork. Strictly keep a note of the temperature and the cooking time. 
6. Don’t Dig Right In 
We know it’s difficult, but once you get your pork onto the cutting board, don’t touch it for 10 minutes or else all the juices will escape. 
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