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…

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…

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…