Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Irish Stew with Dumplings

By: Arthur Potts Dawson

  • Serves 6,
  • Requires 4ltr casserole dish
  • Roll the lamb fillet pieces through the seasoned flour and then arrange in the bottom of the casserole dish patting any excess flour off before hand. When the first layer is complete then create a layer of the vegetables. Repeat the meat, vegetable layering until all the ingredients are gone.
  • Sprinkle over the barley and parsley stalks and lightly season.
  • Pour in the stock and bring to the boil over a high heat, turning down once boiled, skim off the froth from the top and cook in the oven with a tight fitting lid for 2 hours at 160c.
  • Make up the dumplings by mixing the flour and thyme together, and then mix the suet without blending or rubbing together.
  • Add enough iced water to create an elastic stiff dough that leaves a clean side to the bowl.
  • Knead softly and cut into 12 pieces, then shape into rounds.
  • Add the dumplings to the stew once cooked for 2 hours, and place back in the oven, with the lid off for 30 more minutes with the temperature turned up to 190c. The dumplings will cook and go golden brown on top.
  • Serve with chopped fresh parsley sprinkled over the top of each plate.

Ingredients

  • 1.5kg lamb neck fillet, trimmed and cubed
  • 4tbsp seasoned flour
  • 400g white onion, chopped
  • 250g carrot, chopped
  • 200g leeks, chopped
  • 1 large potato, chopped into chunks
  • 30g pearl barley
  • 50g parsley stalks, chopped
  • Remaining flat leaf parsley chopped fine
  • 1.7ltr lamb stock
  • Dumplings:
  • 180g self-raising flour
  • 80g suet, shredded
  • 1tbsp fresh thyme leaves

Tender Beetroot, Orange and Bulgar Wheat Salad

By: Laurence Guy

  • Start by boiling your washed beetroot, either red or golden is fine but a combination looks fantastic.
  • Cook your bulgar wheat until tender using about 30g of dried bulgar wheat per person.
  • Make a simple dressing with one part red wine vinegar to three parts olive oil adding a pinch of salt and pepper.
  • Peel your cooked beetroot before slicing into rounds.
  • Compose the salad on a large plate using alternating rounds of beetroot and cut orange slices with a scattering of the bulgar wheat.
  • Drizzle over the dressing and finish with some freshly chopped parsley and mint if you have some available.

Ingredients