recipes-mains

Lamb Rogan Josh

Serves: 4

Ingredients

450g/1lb lean lamb shoulder or leg, cut into 2.5cm/1 inch cubes
30ml/2tbsp 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
1 cinnamon stick
5ml/1tsp chilli powder
15ml/1tbsp ground coriander
10ml/2tsp Garam Masala
5ml/1tsp ground turmeric
1 x 400g can chopped tomatoes
30ml/2tbsp tomato purée
450ml/¾pint good, hot lamb stock
Salt and freshly milled black pepper
6 small new potatoes, halved
100g/4oz cauliflower florets
Natural yogurt, to garnish
Freshly chopped coriander leaves, to garnish

Method

Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L/2pint heatproof casserole dish.
Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole dish.
Add the tomatoes, tomato purée and stock. Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required.
30 minutes before the end of the cooking time add the vegetables.
Remove from the heat, discard the cinnamon stick and garnish with the yogurt and coriander.
Serve with basmati rice and a selection of Indian relishes and poppadoms or naan bread.

Maple & mustard roast beef

Recipe from Morrisons

Salt & Pepper Chicken

Recipe from Morrisons

Apricot Glazed Barbequed British Pork Leg

Fish Tacos

by Love British Food Director Ben Bartlett

Autumn Lamb with Blackberries and Honey

Delicious when served with the lamb's own gravy, roast potatoes and red onions.

Asparagus, tuna and bean salad with shallot and caper vinaigrette

Thanks to UK Shallots

Baked Pumpkin, tofu and maple-glazed Autumn salad

This recipe is from Whiting & Hammond

Beetroot, Pearled Spelt & Goat's Cheese Salad

by Liz Earle, MBE

Champflower Cheddar and Kale Pasta Bake

by Wyke Farms

Confit Cornish Sardines with Black Garlic Risotto

by Andy Hunting, The Crabstock Boys

Pan Fried Sea Bass with Petit Pois a la Francaise

by Andy Hunting, The Crabstock Boys

Spaghetti with Cornish Crab & Cherry Tomatoes

by Andy Hunting, The Crabstock Boys

Gluten Free Tuna Pasta Bake

from Essential Cuisine

Curried Eggs with Lentils and Fresh Coconut and Coriander Chutney

British Blue Egg and Tomahawk Steak with Burnt Spring Onions and Roasted Sweet Potato Wedges

Slow-Roasted Aromatic Beef Brisket

by Alex Hollywood

Family Beef Stir Fry

by Hereford Beef

Hereford Beef Burgers and Kofta

By Hereford Beef

Hereford Beef Stew

by Hereford Beef

Hereford Steak & Chips

by Hereford Beef

Cider Mac' and Cheese with Leeks

by Wykes Farms

Harissa Mac & Cheese

by Jane Devonshire

Oakhill New Potato, Pea & Mint Quiche

by Wyke Farms

Watercress & Blue Cheese Pizza

by The Watercress Company

British Marinaded Trout with BBQ Asparagus & Rocket

by British Trout Association

Classic Scottish Cullen Skint

by Liz Earle, MBE

Cuttlefish with Watermelon & Lime

by The Lamb pub for Seas the Day campaign

Fish Pie

by Cookery School at Little Portland Street

Salmon & Sweet Potato Fisncakes

by Liz Earle, MBE

Salmon, Prawn & Asparagus Tart

by Candice Brown

Sea Bass with asparagus, cherry tomatoes and basil butter

by The Seal at Selsey for Seas the Day Campaign

Warm British Gem Potato Salad with Parsley Dressing and Poached Salmon

by Greenvale Potatoes

New Potato & Egg Salad with Dill & Mustard Dressing

by Celebrity Chef Rachel Green for Fairburn's Eggs

Toss the vegetables with the olive oil, thyme and bay leaves and season with salt and pepper. Place in a shallow tray so that the vegetables sit in a single layer and roast until golden brown and caramelized. Stir as and when required to achieve an even roasted selection of delicious vegetables. This is the process that will make or break the dish!

Pot Roasted Vegetables with a Soft Poached Eggs, Cepes & Parmesan

by Cucina IFG

Potato Salad with Watercress, Peas & Ham

by Love Potatoes

Spicy Potatoes with Chicken & Tomato

by Potato Council

Spicy Vegetable Fritters with Lime Yogurt Dip

by Alex Hollywood

Warm Mackerel & Potato Salad

by Potato Council

Wild Garlic & Beetroot Omelette

Rich Venison Sauce with Pappardelle Pasta

Grilled Partridge with Sweet & Sour Limes & Glass Noodles

Grilled Spiced Pheasant with Mango & Mint Dressing

Popcorn Pheasant with Sauce Dipping Sauce

Sauteed Partridge with Cider, Tarragon & Bramley Apple

Venison Schnitzel with Spiced Pears & Sweet Potatoes

Roast Pheasant with Lentils & Button Onions

Warm Salad of Heather Honey Glazed Grouse with Black Pudding & Bacon

Herb-Coated Lamb with Crushed Baby Roast Potatoes

by Liz Earle, MBE

Leg of Cotswold Lamb Baked in Hay with Herb Butter

This recipe comes from Windrush House, winner of Westcountry Cooking Award: Best Farmhouse Food in Gloucestershire 2001. The hay adds a unique smoked flavour to the lamb, whilst the foil wrapping keeps the meat moist encasing the flavours.