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Roast Chicken with all the trimmings Ingredients Freshly ground black pepper 1 large higher-welfare chicken olive oil 1 bulb garlic , cut in half horizontally 1.5 kg root vegetables (potatoes, carrots, sweet potatoes, parsnips) , peeled 24 rashers higher-welfare streaky bacon 24 higher-welfare chipolatas extra virgin olive oil 1 lemon 100 g butter , softened 1 small bunch fresh thyme sea salt Method 1.This is a great alternative to the party food normally given to children. The roast vegetable chips give it a bit of a healthy twist. Do get an organic chicken and don’t be tempted by the £2 ones out there. Not only do organic ones taste much better, look at it from your child’s perspective – any child would prefer to eat a happy chicken. 2.Preheat the oven to 200°C/400ºF/gas 6. Soak 24 wooden skewers in a bowl of cold water. Finely grate the zest from the lemon and mix with the softened butter. Put half the thyme sprigs to one side, and pick the leaves off the remaining sprigs. Mix the thyme leaves with the lemony butter and season with salt and pepper. 3.Place the chicken in a roasting tray and rub all over with the flavoured butter. Drizzle with a good lug of olive oil. Slice the lemon in half and, with the thyme sprigs, stuff into the cavity of the chicken. Add the garlic to the tray and roast in the oven for 1 hour and 15 minutes or until the chicken is cooked and golden brown (when pierced with a knife, the juices should run clear). 4.Meanwhile, cut the root vegetables into large, even-sized chips. Parboil the potatoes and carrots for 6 minutes in salted, boiling water and, after 3 minutes, add the sweet potatoes. Drain in a colander and allow to steam dry for a few minutes. Spread the chips on a baking sheet in a single layer, drizzle with a little olive oil and lightly season with salt. Toss lightly and, when the chicken has been in the oven for half an hour, slide in the baking sheet so the chicken and vegetables can roast together for the final 45 minutes. 5.Lay out your bacon rashers and glide over them with the back of your knife to stretch them a little – this will prevent them from shrinking when they cook. Wrap each chipolata with a bacon rasher, then thread 2 chipolatas on to each skewer in little U-shapes. After the chicken has had 45 minutes in the oven, take it out and arrange the sausage skewers around it. Place it back in the oven for another 30 minutes until the chicken is golden brown and cooked and the sausages are crispy and sticky. 6.Leave the chicken to rest for 10 minutes, then place it in a large dish and arrange the root vegetable chips and sausage skewers around it. It’s lovely served with steamed green broccoli and peas – delicious. 7.Some children may ask for gravy – you can make a quick one by skimming off the fat in the roasting tray, then placing the tray on the hob. Stir in a couple of tablespoons of flour and some stock until thickened, and strain through a sieve. Recipie found at www.jamieoliver.com

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Fillet Mignon with Porcini Mushroom Compound Butter Ingredients 2 1½” thick Filet Mignon steaks, about 5-6 ounces each, at room temperature 1-2 cloves of garlic, peeled and thinly sliced 10 sprigs fresh thyme kosher salt and freshly ground black pepper 1 teaspoon olive oil 1 tablespoon butter Porcini butter, recipe below Instructions Preheat oven to 475 degrees F. Season the steaks generously with kosher salt and ground black pepper. Season more than you think you’ll need as much of it comes off during the cooking process. Heat a cast iron pan on the stovetop over high heat. Melt the butter in the olive oil. Add the steaks and cook each side of the steaks including the top, bottom and sides for about 4 minutes on each side or until browned. Remove from heat and add the garlic slices and thyme and cook in the oven until the internal temperature reaches 140-145 degrees F for medium rare. Meanwhile, remove the Porcini Butter Compound from the refrigerator and slice into ½ inch pats. Remove from the oven, spoon cooked juices over the steak and serve with a pat of Porcini butter over the Filets and garlic. Garnish with more fresh thyme if desired. Porcini Compound Butter Ingredients ½ ounce dried porcini mushrooms, divided ½ cup (1 stick) salted butter, at room temperature 1 teaspoon kosher salt Instructions Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms (save mushroom water for soups or gravy), squeeze out excess water. Thinly slice mushrooms and set aside. Place remaining porcini mushrooms in clean coffee grinder and grind to fine powder to make 2 tablespoons. Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and salt to butter. Blend until well mixed and butter is smooth. Using rubber spatula, scrape butter onto sheet of plastic wrap. Roll into log shape. Place reserved porcini slices on top of butter and wrap tightly. Twist ends of plastic closed. Refrigerate 30 minutes or until just firm enough to slice. Recipie from www.Foodiecrush.com

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We have some Specials Instore this week ! ~ BUFFALO PARCELS ~ Sun Dried tomatos, Mozzarella & Parma Ham in a Garlic & Herb Dressing

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Venison Wellington Ingredients For the stuffing 2 shallots, very finely chopped 500g wild mushrooms, finely chopped 2 garlic cloves, finely chopped 1 dessertspoon chopped thyme leaves 75g unsalted butter 50g fresh breadcrumbs Salt and pepper For the venison and pastry 1kg block ready-made puff pastry 1kg loin of venison, well trimmed 60g butter Flour for dusting For the egg wash 1 whole egg 1 egg yolk Fine salt Method 1. Pre-heat the oven to 220°C. 2. For the stuffing, soften the shallots in 30g of the butter, and then add the mushroom, thyme and garlic. 3. Soften all the mushrooms adding a little more butter if necessary and then add the breadcrumbs. Allow them to cool and season well. 4. For the venison and pastry, sear the venison all over in the butter and let it cool. Dust your work surface with some flour and roll out the pastry to fit the meat like a parcel; it should be thin but supple. 5. To assemble it, put half of the stuffing on top of the roll out pastry. Place the venison on top of that, followed by the rest of the stuffing. 6. Mix together the egg wash ingredients and brush the pastry edges. To avoid making a clumsy, pastry-heavy parcel, cut out and discard the four corners, then wrap it all up, folding the short ends over first and then the long sides. 7. Brush the pastry with the egg wash. Now take another long piece of pastry, roll out then hold the pastry at the front, then with a lattice cutter make one clean cut, gently spread it out with your hands to make the holes. 8. Place over the pastry and make sure it’s well tucked in. 9. Brush over with some more egg wash. Put it into the oven for 25 to 30 minutes, reducing the heat to 200°C after 10 minutes. 10. At this point, it is useful to have a probe for testing the meat. The temperature should not rise above 50°C. It will, and should be rare.

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Quick Midweek Meal ! ~ Lamb Cutlets With Lentil & Feta Salad ~ Ingredients 300g frozen peas 2 x 410g/14oz cans green Lentils, rinsed and drained 4 tbsp white wine vinegar 2 tbsp caster sugar 1 small bunch Mint, roughly chopped 200g pack reduced-fat feta cheese, crumbled 8 lamb cutlet 1 tsp olive oil Method 1. Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well. 2. Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

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Slow-Cooker Red Wine Beef Stew Ingredients 1 1/2 lb. beef chuck, cut into 2" pieces kosher salt Freshly ground black pepper extra-virgin olive oil 2 tbsp. unsalted butter 1/2 bottle dry red wine 3 tbsp. tomato paste 2 potatoes, cut into 1" cubes 3 carrots, chopped into 1" pieces 3 celery stalked, chopped into 1" pieces 2 onions, chopped into quarters 1 c. chopped sun-dried tomatoes 4 garlic cloves, minced 1 large rosemary sprig 2 c. low-sodium beef broth 28 oz. crushed tomatoes 1/2 c. chopped parsley Directions 1. In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and black pepper. 2. Preheat a large skillet over medium-high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, about 10 minutes. Transfer meat to the slow cooker. Add butter and scrape the pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste, simmer for 1 minute; transfer to the slow cooker. 3. Add remaining ingredients, season with 1 tablespoon salt and cook on low for 6 to 8 hours. Meat should be tender; remove stalk of rosemary. 4. Garnish with parsley and serve immediately. By Judy Kim Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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Christmass Turkeys coming on nicely !

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Royal Barbecued Pork Loin By Jamie Oliver Ingredients 1 heaped teaspoon fennel seeds 1 heaped teaspoon allspice berries 1 heaped teaspoon coriander seeds 1 heaped teaspoon ground nutmeg 1 heaped teaspoon smoked paprika 1 heaped teaspoon mustard powder olive oil 2 kg higher-welfare skinless boneless pork loin BARBECUE SAUCE 240 ml ketchup 40 ml brown sauce 1 tesapoon Tabasco sauce 6 tablespoons apple cider 6 tablespoons fresh apple juice 2 tesapoons English mustard 3 tablespoons runny honey APPLE & BEETROOT SALAD 2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill a few sprigs of green or purple basil 200 g beetroot 200 g red cabbage 2 fresh red chillies , optional 4 Granny Smith apples 75 ml extra virgin olive oil 1 juice lemon Method 1.To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil. 2.Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour. 3.Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control. 4.Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames. 5.Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it. 6.Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along. 7.For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using). 8.Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job). 9.Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice. 10.Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together with your hands and have a taste. Add a pinch of salt if it needs it and toss again. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles. Put it back on the hot side if it needs help to get sticky, but don’t let it burn. 11.Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.