recipes-mains

Lamb Steaks with Broad Bean, Courgette and Chive Salad

Serves: 4

Ingredients

6-8 lean boneless lamb leg or shoulder steaks
Salt and freshly milled black pepper
2 large sprigs freshly chopped rosemary
30ml/2tbsp olive oil
60ml/4tbsp elderflower cordial
For the Broad Bean, Courgette and Chive Salad:
175g/6oz fresh broad beans, blanched
2 medium courgettes, sliced
125g/4oz cherry tomatoes, halved
30ml/2tbsp freshly chopped chives

For the Vinaigrette Dressing:

45ml/3tbsp red wine vinegar
60ml/4tbsp extra virgin olive oil
30ml/2tbsp elderflower cordial

Method

In a shallow dish mix the seasoning, rosemary, oil and elderflower together. Add the lamb, coat on both sides with the mixture, cover and refrigerate for 1 hour.
Prepare the salad; place all the ingredients in a large bowl. To make the dressing; place all the ingredients into a screw-topped jar, season and shake well. Pour over the salad and toss.
Meanwhile, cook the steaks under a preheated grill or on a prepared barbecue for 6-8 minutes on each side or until any meat juices run clear.
Serve the lamb with the salad and rye or granary bread.
Tip: This recipe works well with chops and bone-in leg steaks too.

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.