Dish of the Week
See our delicious dishes of the week!
- 500g Local Beef Mince
- 2 Medium Onions, finely chopped
- 1 Spring Onion, finely chopped
- 1 Red Pepper, chopped
- 2 Carrots, chopped
- 2 Garlic Cloves, finely chopped
- 2 x 400g Tinned Chopped Tomatoes
- 1 Tsp Dried Rosemary
- 1 Tsp Dried Oregano
- 1 Tsp Dried Basil
- 2 Bay Leaves
- 2 Tbsp Tomato Puree
- 1 Beef Stock Cube
- 400g Spaghetti
- Put a large saucepan on medium heat with 1 tbsp olive oil then add the onions, carrots, peppers, spring onion, garlic and rosemary, frying for 10 minutes. Stir all the veg until it softens.
- Increase the heat to medium-high then add in the local beef mince stirring for 5-6 minutes until the meat is browned all over.
- Add the two tins of chopped tomatoes, basil, oregano, bay leaves, tomato puree and stock cube. Mix altogether bringing to the boil then reducing to a gentle simmer and covering with a lid. Cook for 1 hour and 30 minutes until you have a rich thick sauce.
- Serve with spaghetti and grated cheese.
Smoked Haddock, Leek and Black Pudding Risotto
- 1 Large Leek, thinly sliced
- 300g Arborio Rice
- 700ml Fish or Vegetable Stock
- 250ml Full-fat Milk
- 375g Undyed Smoked Haddock, skinned and cut into large chunks
- 100ml Double Cream
- 1 Lemon
- 6 Spring Onion
- 2 Black Pudding Slices
- Small knob of Butter
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat.
- Cook the leek for 5-6 mins, stirring regularly until just tender. Add the rice and stir for a further 2 mins.
- Add the stock and milk and bring to the boil, bubbling for 5 minutes before setting the haddock chucks on top.
- Cover with a lid or foil and bake in the oven for 20 minutes until the rice is tender.
- Whilst risotto is cooking, mix the juice from the lemon and double cream together to make crème fraîche. If you want to include black pudding then fry up this up in a frying pan for 10 minutes.
- Fold in the crème fraîche, spring onion and black pudding then season with plenty of black pepper and salt then cover the pan again and leave to rest out of the oven for 3 minutes before serving.
Blueberry Muffins (Dairy Free)
- 2 Large Eggs
- 75g of Caster Sugar
- 225ml Oat Milk
- 100g Pure Dairy Free Butter
- 1 Vanilla Pod/1tsp of Vanilla Extract
- Zest of 1 lemon
- 275g Self-Raising Flour
- 1tsp of Baking Powder
- 200g Blueberries
- Preheat oven to 200 degrees, (180 degrees fan oven, gas mark 6) and arrange 12 muffin cases in a muffin tin.
- Measure the eggs, sugar, milk, butter, vanilla and lemon zest into a large bowl and beat together. Sift in the flour and baking powder and beat again until just blended.
- Finally fold in the blueberries then spoon into the cases. Bake in the preheated oven for 25 minutes, until well risen and lightly golden brown.
- Lift out and cool on a wire rack.
If blueberries aren’t for you, try using our Moo dairy free chocolate for some chocolate chip muffins instead!
(If you prefer a dairy-filled muffin, you can substitute regular butter and milk into this recipe too.)
- Local Beef Burgers
- Andersons Butchers Back Bacon
- Sandwick Bakery Softies
- Tomato Sauce
- McCain's Lightly Spiced Wedges
- Pre-heat the oven to 220 degrees/200 Fan Oven/Gas Mark 7. Put the wedges on a baking tray and cook for 20-30 mins.
- Grill the burgers for 10-15 minutes.
- Fry the bacon for 5-10 minutes until crispy.
- Assemble your burger in a Sandwick Softie with bacon, cheese, sliced tomato and lettuce as well as any other delicious toppings you can think of!
- Serve with McCain's Wedges and tomato sauce.
- 2 Garlic Cloves
- 1 Lime
- 1 tsp Clear Honey
- 1 tbsp Soy Sauce
- 1 tbsp Mild Curry Powder
- 3 tbsp Peanut Butter
- 2 Skinless Chicken Breast Fillets
- 165ml Coconut Milk
- Firstly make the marinade. Grate the garlic and place into a mixing bowl, adding the lime zest. Then mix in the honey, soy sauce, curry powder, lime juice and peanut butter. Mix altogether, add a small splash of water if it's too stiff then spoon two thirds of the mixture into a small pan and set aside.
- Preheat your oven to 200 degrees (180 degrees if fan oven, gas mark 4). Cut the chicken into strips and tip into the remaining third of your marinade and stir together. Cover with cling film and chill until required. This can be done up to three hours ahead.
- After marinading for a minimum of 15 minutes, spread out your chicken strips on an oiled baking tray and cook in the oven for 20-25 minutes.
- While your chicken is cooking, pour the coconut milk into the pan you set aside with two thirds of your mixture and gently heat and stir to make a delicious sauce.
- Pour the sauce over your chicken, or use as a dip! Serve with Uncle Ben's Express Egg Fried Rice for your own homemade Chinese night!
For the cupcakes
- 2 Bananas (over-ripe)
- 140g Caster Sugar
- 55g Butter
- 1 Egg
- 1tsp Vanilla Extract
- 225g Self-Raising Flour
- 1 tsp Baking Powder
For the Icing
- 300g Icing Sugar
- 50g Butter
- 100g Philladelphia
- Pre-heat your oven to 170 degrees (150 degrees for fan-assisted oven or gas mark 3) and line your baking tin with a case.
- In a large bowl, mash the bananas before adding the butter and sugar. Mix well until combined.
- In a separate bowl whisk the egg, milk and vanilla before adding to the mixture.
- Sift the flour and baking powder into the mixture and gently fold to form a batter, then pour into the baking tin.
- Bake in your pre-heated oven for 35-40 minutes until it has risen, become golden brown and a skewer comes out clean.
- Once cool enough to touch, transfer to a wire rack to cool completely.
- For the icing, mix the icing sugar, cream cheese and butter together until light and fluffy.
- Once your banana loaf is cool, spread the icing on top and if desired, top with dried banana chips.
This recipie can also be used to make 12 banana cupcakes instead!
Smoked Haddock and Leek Tartlets
- 30g butter
- 2 leeks, sliced
- Glug white wine
- 100ml chicken or veg stock
- Handfull of dried thyme
- 2 medium free-range eggs, beaten
- 100g double cream
- 1 lemon
- 50g cheddar, grated
- 200g sustainable undyed smoked haddock, skinned and cut into even 2cm chunks
- 500g Shortcrust Pastry
- Melt the butter in a frying pan and gently cook the leeks, white wine, stock and thyme for 15-20 minutes until the leeks are tender and the liquid has reduced.
- Heat the oven to 200°C/180°C fan/gas 6. Divide the chilled pastry into 4 equal pieces and roll out on a lightly floured work surface. Line each tart case with pastry, pressing into the edges/flutes, then trim and prick the bases all over with a fork. Line with non-stick baking paper and fill with baking beans, then chill for 10-15 minutes. Bake for 15 minutes, then remove the beans and paper and bake for 5-10 minutes until the pastry feels sandy.
- Turn the oven down to 170°C/ 150°C fan/gas 3½. Mix the double cream with the juice from half a lemon. Mix this with the eggs, cheddar and seasoning in a small bowl. Divide the leeks and smoked haddock evenly among the tart cases and place on a baking tray. Divide the egg mixture equally among the tarts and bake for 20 minutes until golden brown and set.