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


News

Free Local Delivery

Your favourite, award-winning products can be delivered straight to your door with free delivery for local residents via our new van service.   Free delivery every Wednesday! Areas include: Grangemouth, Maddison, Polmont & The Braes. Call us at our Brightons shop to place your order: 01324 717126 Free delivery every Thursday! Areas include: Camelon, Carronshore, … Continued

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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 a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the … Continued

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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 2 tsp dried oregano 1 tsp paprika 15g coconut oil 135g green vegetables (spinach, kale, broccoli, mangetout or green beans) Method Heat … Continued

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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 or just pop in store. Or why don’t you try something different this year like our battered haggis pudding, haggis … Continued

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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 January 2019   Online Shop The online store is now closed and will be back online on Thursday 3rd January … Continued

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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 1 red onion 2 cloves of garlic 600g mixed mushrooms 100g free-range chicken livers (cleaned), from Thomas Johnston 1 tablespoon … Continued

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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 garnish 1/2 orange, sliced into half moons ½ lemon, sliced into half moons 6-8 cinnamon sticks Method Remove the zest … Continued

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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 NEXT Hold the leg by the end knuckle. Cut through the skin between the leg & the body and twist … Continued

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Recipe

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 … Continued

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Recipe

Mary Berry’s Christmas chutney

Ingredients 900g tomato 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb) 700g onion, peeled and fairly finely chopped, by hand or in a food processor 4 fat cloves garlic, crushed 350g granulated sugar 300ml / ½ pint white wine vinegar or distilled malt vinegar 1 tbsp salt 1 tbsp coriander seeds, crushed … Continued

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