Smash Burgers by Barry Horne
Start by making the Burger sauce. In a bowl add the mayo, ketchup, mustard, house rub and the chopped gherkins (and some gherkin liquor), mix well and put to one side...
Recipes
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Jerk Chicken Skewers with Rice & Peas by Barry Horne
Did you know we now put our famous jerk marinade on chicken skewers?? We use our free-range chicken thigh pieces and coat them in Chef Barry's homemade Jerk marinade. The thigh is extra juicy and tender which means they don't dry out easily on the grill! -
Roast boneless chicken with cobb salad by Barry Horne
This makes for an easy and colourful summer meal for the family. Take your favourite flavoured boneless chicken and roast in the oven or grill on the BBQ if you feel like cooking al fresco! -
Lamb Adana Burgers, Tzatziki & Slaw by Barry Horne
We have a new product in the case and it has proven to be very popular already!The lamb Adana burgers are an alternative to beef burgers and are a reboot of our previous lamb burgers with Turkish style seasoning including cumin, cinnamon, Urfa Biber chilli and Gochugaru chilli flakes.Many of you have asked for inspiration on how to serve them so Chef Barry has come up with this unbelievably delicious burger recipe: -
Lamb rack, braised brassicas, rosemary & anchovy dressing by Barry Horne
(serves 2)
Ingredients:
1 whole rack of lamb
½ a white or Hispi cabbage ( cut into 2 ¼ wedges)
1 small head of broccoli
100g kale
250 ml chicken stock
50g butter
3 tinned anchovy fillets (drained)
10g rosemary leaves
1 lemon
100 ml of extra virgin olive oil
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Leftover Lamb Leg Flatbread with Baba Ganoush & Tahini Yoghurt by Barry Horne
Serves 4
Ingredients
4 Flatbreads
400g Leftover lamb leg (sliced) 2 Aubergines
75g Tahini
2 Cloves garlic
1⁄4 tsp Smoked paprika1 Lemon
100ml Yoghurt
20g Pine nuts (toasted)
50g Pickled red onion (see below for recipe) 10g ParsleyRed onion pickle:
2-3 Red onions
100ml Rice wine vinegar 75ml Water
50g Caster sugar
A pinch of salt
