Not only are we passionate about delivering the best produce to your front door, but also about ensuring it tastes as good as it possibly can.
See below some recipes and ideas – we’d love to hear from you if you have a beef or lamb recipe to share.
28th January 2013 by Shaun
Roast Beef and Yorkshire Pudding
- Fore Rib of Beef (about 4 kgs/9 lbs), French Trimmed, On the bone, Chined
- Olive Oil
- Freshly Cracked Black Pepper
The Yorkshire Pudding
- 3 Eggs
- 115g/4oz Flour
- 275ml/½ Pint Milk
- Beef Dripping
- Preheat the oven to its highest setting.
- Rub the beef with the olive oil, salt and pepper all over.
- Put a heavy-based roasting tray on the hob and when hot, add the beef.
- Sear the beef quickly on all sides to colour and crisp the outside.
- Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
- Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
- Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.
- For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
- Add the milk, stirring constantly, until you have a runny batter.
- Leave this to rest, covered, in the refrigerator for up to 12 hours.
- Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
- Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
- Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
- Serve immediately with the carved roast beef
18th January 2013 by Shaun
- 1kg/2lb 2oz Piece Beef Fillet, Trimmed
- Freshly Ground Black Pepper
- 2 tbsp Vegetable Oil
- 1 tbsp Fresh Thym Leaves
- 350g/12oz Coarse Duck Pâté
- 2 tbsp English Mustard
- 250g/9oz Ready-made Puff Pastry
- 1 free-range Egg, Beaten
- 2 tbsp Butter
- Season the beef with the salt and freshly ground black pepper and sprinkle with the thyme.
- Heat a large frying pan until very hot, then drizzle with the oil. Add the beef and cook briefly, turning occasionally, until golden-brown on all sides.
- Remove the beef and allow to cool.
- Spread the mustard all over the beef, then spread the pâté evenly over one side of the beef.
- Roll the puff pastry out to dimensions that will wrap around the beef to completely enclose it.
- Place the beef on top of the pastry and roll it up to form a parcel. Brush the edges with beaten egg and press down to seal.
- Trim away any excess overlapping pastry and brush the beef Wellington all over with beaten egg. Transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6. Place a baking tray in the oven to preheat.
- Place the beef Wellington onto a sheet of buttered baking parchment, then transfer onto the hot baking tray (so that the beef Wellington cooks evenly).
- Transfer to the oven to bake for 30 minutes, until the pastry is golden-brown and the beef is cooked to your liking. (A meat thermometer is a good guide in this case.)
- Remove from the oven and allow to rest for five minutes, then serve in slices with your chosen vegetables