Valentine's Treat Box & Special Offers

Valentine's Treat Box ONLY £14.99

Your Valentine's Treat Box will include portions for 2 people for a romantic meal and then tasty options for breakfast in bed the next day!

Weekly Special Offers

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Beef Fillet Steak with Orange and Ginger Butter

Ingredients:

2x 300g Beef Fillet steaks
2tbsp cider or rice wine vinegar
1-2tbsp light soy sauce
1 garlic clove, peeled and crushed
Salt & black pepper
50g softened butter
2tbsp freshly chopped chives
2inch piece fresh root ginger, peeled and grated
Grated zest of 1 orange

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a warm plate and top each steak with a disc of the flavoured butter.
  5. Serve the steaks with a new potato and broad bean salad.

Roast French Trimmed Kid Goat Cutlets with Rosemary

Ingredients:

2 racks of Kid Goat, French trimmed
4 garlic clove, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

 

 

 

Method:

  1. Stand the racks of Kid in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
  2. Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the Kid generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
  3. Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.
  4. Transfer the Kid to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the Kid to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

Pork Tenderloin with Blue Cheese Sauce

Ingredients:

2x 500g Pork tenderloin (Fillet) medallions
250ml thick cream
100g blue cheese
Freshly ground black pepper
Extra Virgin Olive Oil
Salt

 

 

Method:

  1. Season the Pork medallions with salt on both sides while heating a skillet over a high heat with a drizzle of olive oil
  2. When up to temperature, fry the pork medallions for 1 minute until golden brown on both sides - set them to one side on a cooling plate
  3. Using the same skillet, lower to medium heat, adding the thick cream and blue cheese. Stir together until the cheese has completely melted
  4. Once the sauce begins to bubble in the pan, add the black pepper and continue to stir for a few minutes further
  5. Arrange the pork medallions on the plates to serve, carefully drizzling the thickened sauce over the top. Accompany with roast potatoes and serve hot!