Tender lamb with herb-scented butter and griddled Asparagus spears.
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A vibrant showcase for new-season spring greens, this lightly-spiced side dish is healthy, made in moments and (best of all) completely delicious. Serves 4 as a side.
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We know spring has arrived here in Devon, because the green lanes and woodland are currently bursting with wild garlic leaves – you can smell it from quite a distance! Handily, this unique smell makes Wild Garlic (also known as Ramsons) one of the easiest and safest wild foods to forage, as it’s pretty unmistakeable. Seek out a Wild Garlic colony that’s growing above dog-level and away from busy roads or footpaths, and pick only one or two leaves from each plant to minimise damage. The beautiful starry white flowers and buds make a pretty garnish, though again, be sparing if you pick them. Recipe serves 4, generously.
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Our delicious French-trimmed rack of lamb makes the perfect centrepiece for your Easter meal. We like to serve this with boiled baby potatoes, cooked while the lamb rests.
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Lean minced lamb is cooked with aromatic spices and spinach, then piled on to flatbreads and topped with a perfect fried egg – delicious!
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A quick, simple and super-tasty meal – perfect when time is short and stomachs are rumbling! We like to serve this with mash or new potatoes alongside.
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Despite sounding like a bit of a faff, this is actually a quick, easy recipe, made with ingredients you’ll probably have to hand in your freezer and store cupboard. It also happens to be delicious!
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Traditionally made with tomatoes, this tasty alternative Shakshuka is a celebration of all things green – we’ve used leeks, spring greens and green peppers here, but feel free to swap in other veg (spinach, shredded savoy cabbage, broccoli and even peas are all good).
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Slow-cooked, tender lamb, warming spices and nutritious red lentils add up to a delicious, tagine-inspired dish that’s relatively low in fat. Serve with couscous and a lightly dressed green salad.
Recipe serves 4.
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Award-winning Rosary Goats’ Cheese lends its superb flavour to this delicious vegetarian galette. You can make the pastry and griddled veg ahead of time if wished, then assemble the galette when you’re ready to cook – just remember to allow time to freeze the butter. Serves 4-6.
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A 'low and slow' cooking method makes this shoulder of lamb incredibly tender (and gives you time to get on with other things while it’s in the oven). The rich tomato sauce is the perfect accompaniment – we also like to steam some broccoli or green beans to serve alongside. Serves 4-6.
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This impressive-looking roast is perfect for entertaining, especially as it’s quick and easy to prepare; the simple marinade works its magic overnight, so all you need to do is put it in the oven the next day! Serves 8.
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Rack of Lamb always makes a great centrepiece – this recipe uses simple ingredients that really let complement the rich flavour of the meat. Serves 4.
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Fresh from West-Country waters, hake is a great-tasting and more sustainable alternative to cod. Here, it’s paired with a creamy leek sauce and fresh herbs, for a taste of springtime. Serves 4.
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This fabulous (and faff-free) vegetarian recipe is a great way to eat your greens! Set in a buttery pastry case and enriched with cream and cheese, it’s a hearty meal in itself – just serve with some simply-dressed salad leaves. Serves 6.
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Based on a classic Greek dish, this delicious recipe is so much more than just a good way to use up leftover lamb. Wonderful Mediterranean flavours mingle with the rich lamb, and (because it’s all topped off with crème fraîche and cheddar instead of a flour-based white sauce) it’s a little lighter than normal moussaka, too. Serves 4.
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Originally from the Provence region of France, this fish stew is flavoured with a wonderfully aromatic garlic sauce, aïoli – if you have any extra aioli, it’s delicious spread on crusty bread. We’ve used monkfish here, but most firm-fleshed white fish would also be fine. Serves 4.
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This rich, slightly spicy sauce is a great way to make a satisfying family meal from leftover roast lamb – best of all, it can be ready and on the table in about half an hour. Serves 4.
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Slow-cooked leeks, rich Cheddar and fresh herbs make this a super meat-free centrepiece for your festive table. Serve with roast potatoes, a tangy chutney or cranberry sauce and a selection of your favourite veg. Serves 4.
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Heavy roasts and indulgent desserts (not to mention all that chocolate!) can leave you wishing for a lighter meal. Fresh-tasting and full of flavour, this easy salad is a great way to enjoy left-over roast lamb and takes just minutes to put together. Serves 2 generously.
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Flavoured with fresh herbs and topped with feta cheese, juicy lamb chops are cooked on a colourful bed of veg in this Mediterranean-inspired recipe. Serve it with warm ciabatta and a mixed-leaf salad - it’s sure to make a delicious dinner for that special someone! Serves 2.
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This hearty pie recipe takes a little longer to make, but it’s worth the time and effort when you taste the rich, savoury lamb, leek and potato filling and the crisp pastry topping. Serves 4.
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In the unlikely event that we have any leftover Hot Cross Buns this Easter, we’ll use them to make this lovely version of Bread and Butter Pudding – it’s perfect with a generous sploosh of double cream on the side, or a scoop or two of vanilla ice cream. Serves 4-8, depending on appetite!
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We remain sceptical about the concept of ‘leftover’ hot cross buns, but – should you find yourself in this situation – we can’t think of a nicer way to finish them off! Serves 4.
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This hearty stew will keep out the cold, with a warming kick from our Proper Scrumpy Cider! We like it served with steamed greens and a big pile of fluffy mash, plus a dollop of our Easy Apple Sauce. Serves 4-6.
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Don’t let the long list of ingredients put you off – this hearty salad is actually pretty quick to make, once you have everything assembled, and it’s a great way to enjoy a little taste of the sun without the air fare! Serves 4.
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Flavoured with delicious lemony garlic butter, this easy one-tin roast chicken recipe is perfect for a spring celebration. The gravy couldn’t be simpler – if you’re feeling adventurous, you can use the giblets (packaged separately and supplied with the chicken) to make your own stock. Either way, the end result is worth the wait!
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Based on a traditional Greek recipe, this meltingly tender leg of lamb is slowly roasted with lemon and garlic, and richly flavoured with olives, wine and bay leaves – the perfect centrepiece for your Easter table. Serves 6.
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This delicious, savoury pie is pretty straightforward to put together (you can even make the filling ahead of time and refrigerate it until needed). Serve with salad or your favourite seasonal veg. Serves 4.
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Celeriac may not be the prettiest of vegetables, but give it a chance and you will be pleasantly surprised. It has a nutty flavour, akin to that of celery, and complements the blue cheese and walnuts in this creamy gratin perfectly. Serves 4.
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Juicy lamb works perfectly with fiery harissa and a cooling yoghurt raita in this Moroccan-inspired recipe. If you have time, leave the meat to marinate overnight for maximum flavour. Serves 6.
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Representing deliciousness from the two largest counties in the UK, these easy individual Yorkshire puddings will make a super side-dish for your next Sunday roast.
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This traditional Easter treat has been popular since medieval times. With its fruit-packed moist crumb, soft marzipan middle and special marzipan topping, it’s a unique and delicious way to celebrate Easter and welcome the arrival of spring! Makes one large cake (about 12 servings).
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