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…

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…

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…

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…

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…

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…

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 the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the…

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 stock 2 tsp clear honey juice ½ lemon handful green olives, pitted or whole 20g pack coriander, leaves chopped Method Boil the…

Madras Style Roast Lamb

Ingredients 900g-1.3kg/2-3lb lean half lamb leg joint or half shoulder Salt and freshly milled black pepper 75ml/5tbsp prepared Madras curry paste, or similar 90ml/6tbsp natural yogurt 45ml/3tbsp freshly chopped coriander leaves To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes Method Preheat the oven to…