Recipes — Recipes

Recipe : Roast Leg of Lamb Spring Salad

Recipe : Roast Leg of Lamb Spring Salad

Crusty on the outside and succulent in the middle, a delicious easy roast lamb leg, served with roasted potatoes, asparagus, peas, baby spinach, lemon and mint. Leftover sliced lamb goes well in sandwiches with mayo (such as Good Fat Aioli ) or relish (such as Tracklements Fresh Mint Jelly) the next day.

Read more →


Recipe : Lamb Skewers with a Pomegranate Fattoush Salad

Recipe : Lamb Skewers with a Pomegranate Fattoush Salad

Summer cooking at it's best with Moroccan Lamb Skewers served with a home-made fattoush salad.

Read more →


Recipe : Italian Lemon Chicken

Recipe : Italian Lemon Chicken

Servings:6 Ingredients4 portions of chicken breast from Hudson Meats125ml chicken stock from Hudson Meats100g feta crumbled from Hudson Meats100g olives from Hudson Meats120g flour100 ml olive oilJuice from 3 lemons6 cloves minced garlic100g capers2 tsp smoked paprika2 tsp chilli flakes2 tsp salt and pepper20g fresh parsley finely chopped Method Slice chicken in the middle crosswise and lightly pound each piece. Season each piece with half salt and pepper Place flour on a plate. Coat chicken lightly in flour and transfer to a plate. Heat olive oil in a large oven safe pan. Pan fry chicken until golden brown, 2-3 minutes...

Read more →


Recipe : Chicken & Leek Casserole

Recipe : Chicken & Leek Casserole

Servings: 4 Ingredients  6 portions of chicken thighs from Hudson Meats 250ml chicken stock from Hudson Meats 2 tbsp olive oil 300ml thickened cream  2 tbsp Dijon mustard 1 leek finely sliced 400g mushrooms sliced 4 cloves minced garlic 4-5 sprigs thyme 3 tsp smoked paprika 1 tsp salt and pepper Method Preheat oven to 180C Season chicken with salt, pepper and 1 tsp smoked paprika.  Add olive oil to an oven safe pot on medium high. Brown chicken and set aside.  Add garlic, leeks, thyme, remaining smoked paprika and mushroom. Once the mushrooms are slightly fried, add Dijon mustard,...

Read more →