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

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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

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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

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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 … 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 … 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 … 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 … 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 … 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 … Continued

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Recipe

Roast potatoes, parsnips & carrots

Ingredients 1.2 kg potatoes 6 parsnips 6 carrots 1 bulb of garlic 3 sprigs of fresh rosemary olive oil Method Preheat the oven to 200°C/400°F/gas 6. Peel the vegetables, halving any larger ones lengthways. Break … Continued

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Recipe

One-Pan Baked Brunch

Ingredients 1 egg 2 Thomas Johnston pork sausages (pre-cooked and thinly sliced) 4 ripe tomatoes (halved) 6 unpeeled potatoes (chopped/sliced) 50g grated cheddar cheese 1 tbsp tomato puree ½ tsp chilli powder (optional) Olive oil … Continued

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Recipe

Moroccan chicken with sweet potato mash

Ingredients 1kg sweet potatoes, cubed 2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin 4 skinless, boneless Thomas Johnston chicken breasts 2 tbsp olive oil 1 onion, thinly sliced 1 fat garlic clove, crushed 200ml chicken … Continued

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