The latest news, meat cooking tips, simple recipes and special offers from Thomas Johnston Scottish Butchers.


Recipe

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, … Continued

See Recipe
News

Win a BBQ!

Just spend £10 or more in our Cow Wynd or Brightons shop to enter into our competition! Closing date for all entries: 4pm Saturday 1st June 2019.   Gas not included. Minimum spend of £10 … Continued

See News
News

Brightons Shop – Secret Shopper

On Saturday 20th April we asked an external party to do a secret shop at our Brightons store. “The place was spotless, staff were friendly and most helpful, plus asked all good questions to engage with … Continued

See News
Recipe

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 … Continued

See Recipe
Recipe

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 … Continued

See Recipe
Recipe

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 … Continued

See Recipe
Recipe

Lean turkey burger with sweet potato wedges

Ingredients 1 large sweet potato, (about 190g), cut into wedges 260g turkey breast mince (under 5% fat) from Thomas Johnston 1 small red onion, diced 1 garlic clove, grated 1 large egg, beaten 1 apple, (about 70g), peeled and grated … Continued

See Recipe
News

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 … Continued

See News
News

Festive Opening Hours

Shop Open Christmas Eve & Hogmanay 7:30am – 3pm Shop Closed Sunday 23rd December, Christmas Day & Boxing Day. Sunday 30th December, 1st & 2nd January. We will resume normal working hours from Thursday 3rd … Continued

See News
Recipe

Beef Wellington with Madeira Gravy

Ingredients 1kg centre fillet of beef from Thomas Johnston, trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter) olive oil 2 knobs of unsalted butter 3 sprigs of fresh rosemary … Continued

See Recipe
Recipe

Make your own Mulled Wine

Ingredients 1 lemon 2 oranges 8 cloves 2 cinnamon sticks 4cm (1.5in) piece ginger, peeled and sliced 60g (2½oz) light brown sugar 60ml (2 1/2fl oz) ruby port 75cl bottle full-bodied red wine For the … Continued

See Recipe
Cooking Tips

How to carve a KellyBronze

PAUL KELLY’S UNIQUE WAY OF CARVING MAKES IT EASY   WINGS OFF FIRST Hold the wing by the tip. Cut it at the midsection. (then do the same again to the other wing). LEGS OFF … Continued

See Cooking Tips
1 2 3 4 5 7