Recipes

Cheat's Biriyani with Lamb Koftas by Barry Horne

Put a large pan on a medium high hob, add a good glug of vegetable oil and leave to heat.

Slice the onions and fry in the oil in batches until they start to caramelize, drain on some kitchen paper.

Get rid of the oil in the pan and, using the same pan, fry the lamb kofta to colour.

Chicken schnitzel with caper brown butter, mashed potato and fried egg by Barry Horne

Method:

Put a large frying pan on a medium high heat and add a good amount of vegetable oil, you need to be covering the bottom of the pan in order to get a good fry on the schnitzel.

When the oil is nice and hot ( but not smoking), take care and slowly lay the schnitzel in the pan. Cook them in batches of two at time so not to overcrowd the pan.

Veal Escalopes with Mushrooms, Potatoes & Marsala

Cook for 2 mins and then add the Marsala and reduce by half, then add the beef stock and leave to reduce by half again and then add the cream.

Season the sauce and add back in the escalopes and half of your parsley and leave on a low heat to stay warm.

Meanwhile, in another pan, add a small amount of oil and add your diced potatoes, cook on a medium high heat for a minute, then add a good amount of butter and cook on a high heat, stirring often, until golden brown.

Season well with salt & pepper and then take off the heat and add the rest of your garlic and parsley and mix well.

Lamb Tikka Skewers with Raita and Tabbouleh

Start with the tabbouleh as this can be served at room temp. Rinse the bulgar wheat in a sieve and transfer to a heatproof bowl, boil a kettle and pour over 200ml, cover with cling film and leave to soak for 25-30 mins.
When the bulgar wheat has soaked up all the liquid, remove the cling film and add finely chopped parsley, mint and shallot, sun dried tomatoes and deseeded and diced cherry tomatoes.

Mustard and Herb Rack of Lamb by Barry Horne

Inspired by National Mustard Day, our chef, Barry Horne, has created this mustard & herb rack of lamb recipe.
Serves 4
Ingredients:
2 lamb racks (8 bone racks, fat cap removed)
10g parsley

Satay Chicken Salad

BBQ or oven roast your skewers, they will take around 15 mins on a BBQ or around 25 mins @ 160 degrees C in an oven.
While they are cooking, prepare your salad. Slice up the gem lettuce, quite chunkily, using a potato peeler, peel strips off the cucumber. Finely slice the shallot and add all these to a bowl along with the coriander and peanuts.
Take your pot of satay sauce and put in a small bowl, warm in the microwave for 1-2 mins to loosen and then add 1 tbsp of good white wine vinegar to make a loose dressing.