Award Winning

Some AMAZING news to share, we are delighted to say we have won not one, but TWO best of the best Diamond accolades at the Q Guild of Butchers 2020 Smithfield ‘Star’ awards! Judges deemed the best traditional pork banger as being “a superb traditional pork sausage – well presented, with a superb texture and taste.” The…

Ultimate toad-in-the-hole

Ingredients 140g plain flour 4 large eggs 300ml semi-skimmed milk 1 tbsp wholegrain mustard handful of woody herbs, leaves picked and chopped (we used 6 sage leaves, 4 rosemary sprigs and 4 thyme sprigs), plus a handful, fried until crispy, to serve (optional) 2 tbsp sunflower oil 8 rashers smoked streaky bacon 8 fat sausages (we used Cumberland…

Roast Beef Hash with Eggs

Ingredients 225g/8oz Thomas Johnston cooked roast beef or lamb, shredded 30ml/2tbsp rapeseed or olive oil 1 medium onion, peeled and finely chopped or sliced 350g/12oz leftover cooked roast potatoes, cut into bite-size pieces 2 garlic cloves, peeled and finely chopped 1.25ml/¼tsp cayenne pepper or mild chilli powder Salt and freshly milled black pepper 30ml/2tbsp mayonnaise…

St Clement’s Roast Lamb

Ingredients 900g-1.3kg/2-3lb lean lamb half leg joint Salt and freshly milled black pepper 60ml/4tbsp freshly chopped thyme leaves Grated zest of 2 oranges (reserve oranges) 2 lemons, sliced 45ml/3tbsp dry white wine or white grape juice Method To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes To Cook Well Done: 30 minutes per 450g/1lb plus 30…

Whisky Sauce

Ingredients 500ml/17fl oz double cream 2 tsp wholegrain mustard 1 tbsp Dijon mustard 2 tsp whisky sea salt and freshly ground white pepper 1 tbsp chopped fresh chives ½ lemon, juice only Method For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the…

Burns Night – 25th January

Who’s ready for some haggis, neeps and tatties? Burns Night is just around the corner, the 25th of January to be precise! Use our click and collect service to order our delicious homemade haggis whenever suits you or just pop in store. Or why don’t you try something different this year like our battered haggis pudding, haggis…

Roast Beef Appetisers

Ingredients 100g/4oz cooked Thomas Johnston roast beef, cut into thin slices 8 crumpets 30ml/2tbsp prepared houmous or aubergine dip Fresh dill leaves, to garnish Method Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet. Transfer to a preheated, moderate grill and lightly…