Bacon, pea & basil fiorelli

Streaky bacon, pea & basil fiorelli pasta

Streaky bacon pasta

Tasting notes
“Cheers for my tea Ad”
-Hannah

Ingredients
280g/4oz/6 rashers Well Hung streaky bacon, chopped
2 leeks, finely sliced
1 tbsp olive oil
140g/5oz frozen peas
400g/14oz fiorelli (alternatively use macaroni)
200g pack soft cheese
85g/3oz mature cheddar, grated
1 tsp English mustard
small bunch basil, shredded

Method
1. Fry the bacon and leeks in the oil for 10 mins until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the grill to high.
2. Reserve 150ml of the cooking water before you drain the pasta, then add it, the soft cheese and half the cheddar and the mustard to the pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil with the pasta then scatter with the rest of the cheese. Grill for 2-3mins until the cheese melts. Scatter with basil to serve.

Lauden Chocolates

Delicious Chocolates

Lauden Chocolates

Tasting Notes
“Lovely flavours in these chocolates, they taste very fresh”
- Annie

Ingredients
Lauden chocolates

Method
Open and devour!

Cucumber Gin Fizz

Cucumber Gin Fizz

Lovely summer drink

Tasting Notes

Ingredients

Method

Kashmiri Lamb & Raita

Kashmiri Lamb Curry with Raita and Couscous

Lamb curry

Tasting Notes
“I liked the blend of spices from Chiman’s”
-Adam

Ingredients
Chiman’s Kashmiri Lamb spice blend
900g boned leg of Well Hung lamb cut in to 3cm cubes
90ml double cream
3 medium onions, finely sliced
380g can of chopped tomatoes
4 cloves of garlic crushed
3 tbsps butter
15g tomato puree
150ml warm water
200g couscous made to packet instructions
For the Raita
250ml/8fl oz natural yoghurt
½ cucumber, grated or finely chopped
large handful mint leaves, chopped
large pinch salt
½-1 green chilli, de-seeded and finely chopped (optional)

Method
1. Heat the oil over medium eat and fry garlic and onions until golden brown. Stir in spices and cook for 1 minute. Turn heat to high and add lamb, stirring continuously. Cook for five minutes or until meat changes colour.
2. Add tomatoes and tomato puree; cook and simmer for 2 minutes. Add water and bring to the boil; cover and simmer until meat is tender (40 minutes). Remove from heat and stir in cream.
3 .For the raita mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.

Chicken breast with beetroot and cauliflower

Pan-roasted chicken with beetroot and cauliflower with horseradish cream

Delicious organic chicken

Tasting notes
“A lovely surprising combination of flavours”
- Adam

Ingredients
For the chicken
1 tbsp butter
1 tbsp olive oil
salt and freshly ground black pepper
4 Well Hung chicken breasts, skin on
For the beetroot
1 tbsp olive oil
4 shallots, finely chopped
1 clove garlic, finely chopped
2 tbsp balsamic vinegar
75ml/3fl oz extra virgin olive oil
10g/½oz fresh chives, roughly chopped
10g/½oz fresh flatleaf parsley, roughly chopped
8 beetroot, cooked until tender, peeled and cut into segments
salt and freshly ground black pepper
For the cauliflower
1 large cauliflower, cut into florets
4 tbsp horseradish cream from a jar
1 lemon, juiced
150ml/5fl oz double cream, lightly whipped
salt and freshly ground black pepper

Method
1. Preheat the oven to 180C/355F/Gas 4.
2. For the chicken, heat a large ovenproof frying pan and add the butter and olive oil.
3. Season the chicken all over with salt and freshly ground black pepper and, once the butter is foaming, place into the pan, skin-side down. Fry for 3-4 minutes, until golden.
4. Turn the chicken breasts over and transfer to the oven to roast for 12-15 minutes, or until completely cooked through.
5. Meanwhile, for the beetroot, heat a small pan with the olive oil. Add the garlic and shallots and gently fry for 2-3 minutes, until tender but not browned.
6. Add the balsamic vinegar, extra virgin olive oil and herbs and mix well. Place the beetroot into a serving bowl and pour the shallot mixture over. Stir to coat and season, to taste, with salt and freshly ground black pepper.
7. Meanwhile, for the cauliflower, bring a pan of water to the boil and add the cauliflower. Boil for 4-5 minutes, until just tender, then drain and refresh in iced water. Drain the cauliflower and set aside.
8. Place the horseradish and lemon juice into a large bowl and whisk together. Add the whipped cream and season, to taste, with salt and freshly ground black pepper.
9. Add the cauliflower to the horseradish mixture and stir well.
10. To serve, place a spoonful each of the beetroot mixture and cauliflower mixture beside each other onto four plates and place a chicken breast onto each.

Chicken legs, tomatoes and new potatoes

Crispy Well Hung chicken legs

Crispy chicken legs

Tasting notes
“I don’t think the photo does it justice these chicken legs are full of flavour”
- Adam

Ingredients
4 Well Hung chicken legs
sea salt and freshly ground black pepper
a big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red cherry tomatoes, halved
1 whole bulb of garlic, broken up into cloves
1 fresh green chilli, finely chopped
2 handfuls of new potatoes, scrubbed
olive oil

Method
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Add the sliced new potatoes to the pan. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. Squeeze the garlic out of the skins before serving.

A long slow leg of mutton

Slow cooked leg of mutton

Mutton dressed in wine

Tasting Notes
“I love nothing better than slow cooking, whack all the ingredients in a tray, do nothing except check on it every couple of hours, finish with something heart-warmingly lovely.”
- Adam

6 hours of cooking!

Ingredients
2kg leg of Well Hung mutton
1 bottle of good quality red wine
6 cloves of garlic
A handful of rosemary sprigs
2 large onions
15 dried apricots
1 lamb stock cube

Well Hung mutton

Method

Moroccan lamb

Moroccan lamb and minty couscous

Moroccan inspired Well Hung lamb

Tasting Notes
“Melt in the mouth lamb  spiced to a fine balance with a fresh minty couscous”
- Adam

Ingredients
800g Well Hung diced lamb
1 red chili chopped
1 red onion roughly chopped
3 garlic cloves sliced
a knob of ginger chopped
600ml lamb stock
400g tin chopped tomatoes
400g tin of chickpeas, drained
200g dried mixed fruit
large handful coriander
handful fresh mint
1 tsp mixed spiced
a pinch of nutmeg
a pinch ground coriander
a pinch fennel seeds
salt and black pepper
250g couscous cooked to instructions
4 tbsp creme fraiche

Method

Sausage and mash

Well Hung sausage and mash with onion and mustard gravy

The Well Hung sausage

Tasting notes:
“The well hung sausage has a really meaty consistency,  I don’t really like sausage and mash but I know a lot of people do, so here it is! A nice quick and easy meal, great for cooking when you feel like you’ve been non stop rushing around”
- Adam

“It’s stupid to rush around”
- Lao Tzu

Ingredients
8 Well Hung sausages
1 large onion, chopped in to slices
4 large garlic cloves
1 tbsp flour
2 tbsp wholegrain mustard
500ml good quality beef stock
4 large carrots, chopped
200g fine green beans
800g/28oz floury potatoes peeled and cut into chunks
170g/6oz salted butter
6tbsp milk

Method

Griddled Well Hung rump steak

Griddled rump steak with watercress, hazelnut & red chilli pesto served with a roasted garlic mash

Matured for a minimum of 21 days and so tender

Tasting notes:
“Thanks for the meal Adam is was lovely”
- Si and Pure

Ingredients for the steak and pesto
100g/4oz blanched hazelnuts
2 red chillies, deseeded and roughly sliced
170g/4oz watercress
3 tbsp olive oil
3 tbsp good balsamic vinegar
4 Well Hung rump steaks, about 140g/5oz each
For the roasted garlic mash
6 large garlic cloves unpeeled
800g/28oz floury potatoes peeled and cut into chunks
170g/6oz salted butter
6tbsp milk

Method for the steak and pesto
1. Heat oven to 180C. Place the hazelnuts in a baking tray, then toast in the oven for about 5 minutes until golden ( you can roast the garlic for the mash at the same time). Leave the nuts to cool a little.  Put the cooled nuts, chilli, 50g of the watercress, 1 1/2 tbsp olive oil, 1 tbsp balsamic and some seasoning in a food processor, then blitz until finely chopped.  The mixture shouldn’t be too smooth.
2. Heat a griddle pan until smoking hot. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks on the griddle for 2 mins on each side – this will give you medium rare (cook for longer or less as desired). Remove from the griddle, then sit on a plate for 5 mins to rest. Stir any juices from the resting stake in to the pesto.
3. To serve, divide the roasted mash, top with watercress, then sit a steak across it. Top the steaks with a large tbsp  of the pesto then drizzle the rest of the balsamic over it.
For the roasted garlic mash
1. Heat oven to 180C. Place the garlic cloves in a shallow tray, then roast for 20-30 mins until the skin is yellowed and cracked. Meanwhile boil the potatoes for 15-20mins until tender. Drain and mash with the butter and milk, then season well.
2. When the garlic is done,  squeeze the flesh from the skins and stir through the mash. Keep warm while you prepare the steaks.