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Essentials Box Recipies

If you're short of recipe ideas we're always happy to help. Our Farm & Fork Essentials Box is just £36.00 and comes with a great selection of quality meat that will feed the family for a whole (and very tasty) week!

All ingredients marked with * are included in our Essentials Box.

Lighter Chinese chilli beef - Don't reach for the takeaway menu, try this beef stir-fry recipe instead. It's just as tasty as your favourite Chinese and healthier too.

 Prep: 35 mins Cook: 10 mins. Serves 2

Ingredients

  • *250g Diced lean beef

  • ½ red pepper

  • 4 spring onions, ends trimmed

  • 85g Tenderstem broccoli spears

  • 100g pak choi (baby pak choi is good)

  • 3 tbsp fresh orange juice

  • 1 tsp Chinese rice wine vinegar or white wine vinegar

  • 2 tsp dark soy sauce

  • 1 tsp hot chilli sauce, such as sriracha

  • *1 medium egg white

  • ½ tsp five-spice powder

  • 1 tbsp cornflour

  • 1½ tsp self-raising flour

  • 1 tbsp plus 1 ½ tsp rapeseed oil

  • 2 garlic cloves, finely chopped

  • 2 tsp finely chopped root ginger

  • ¼ tsp chilli flakes, or a good pinch if you prefer it a bit milder

    Method

  1. Remove the core and seeds from the pepper and cut it into very thin strips. Slice the spring onions diagonally and slice the broccoli spears in half or quarters through the stems and florets. Thinly slice the pak choi. Mix together the orange juice, vinegar, soy sauce and chilli sauce. Set aside.
  2. Slice the beef into very thin strips. In a bowl, beat the egg white with a fork to make it slightly frothy, then stir in the beef with the five-spice powder, cornflour, flour and a good grinding of pepper so everything is evenly coated. Pour 1 tbsp of the oil into a non-stick wok or frying pan. When it’s very hot (test if ready by dropping a small piece of beef in – it should immediately sizzle), put the beef in, stirring to separate, and stir-fry for 3-4 mins. Remove with a slotted spoon and set aside.
  3. Steam the broccoli spears for 11⁄2 mins, then sit the pak choi on top and steam for another 45 secs-1 min until both are tender-crisp. Remove and cool under running cold water so that they stop cooking and retain their colour. Set aside.
  4. Pour the remaining oil into the wok and heat it again until very hot. Throw in the garlic, ginger, red pepper and spring onions, and stir-fry for 2-3 mins until starting to brown. Add the chilli flakes, then pour in the soy sauce and orange juice mix with 4-5 tbsp water. As it comes to the boil, stir in the beef and steamed veg, and cook briefly just to heat through. If you want a little more sauciness, splash in another 1-2 tbsp water.

 

Bacon wrapped Chicken Fillets with Monterey Jack Cheese- Perk up your chicken with this cheesy recipe, a quick and easy freezer favourite.

Prep: 10 mins Cook: 25 mins. Serves 2

Ingredients

  • 2 tbsp Monterey Jack Cheese

  • *2 skinless chicken breasts

  • *4 rashers streaky bacon

  • 400g new potatoes

    Method

  1. Heat oven to 200C/fan 180C/gas 6. Make a finger-tip length cut into the thick end of the chicken, pushing the knife two-thirds of the way through the breast. Poke your fingers into the incision and loosen the chicken to create a hole. Stuff with the cheese, then wrap tightly with bacon.
  2. Lift onto a baking tray and roast for 25 mins or until the chicken is cooked through and the bacon is golden. Meanwhile, boil the potatoes for 15 mins or until tender. Serve the chicken and potatoes together with your favourite veg.

 

Homemade Beef Burgers - Just four easy steps and ingredients.

Prep: 25 mins Plus chilling time. Servings: Serves 4

Ingredients

  • 1 small onion

  • *500g quality beef mince

  • *1 egg

  • 1 tbsp vegetable oil

  • 4 burger buns

  • All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

    Method

  1. Peel the onion, slice in half through the root and trim off the top. Place cut side down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.
  2. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
  3. Heat a frying pan or barbecue to medium heat. Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, in the pan or barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
  4. Take the burgers off the heat. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue or grill rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

 

Succulent Roast chicken - Enjoy a perfect Sunday roast with all the family.  

Prep: 15 mins Cook: 1 hr, 30 mins. Servings: Serves 4

Ingredients

  • 2 unwaxed lemons

  • * 1 quality whole chicken, about 1.8kg/4lb

  • 6 bay leaves

  • small bunch rosemary, broken into sprigs

  • 2 whole garlic heads, cut across the middle

  • 1½ kg potatoes, peeled and quartered

  • 2 tbsp sunflower, vegetable or mild olive oil

  • 50g butter, very soft

    Method

  1. Add flavour from the inside: Heat oven to 190C/fan 170C/gas 5. Halve the lemons and prick one half all over with your knife. Cut the rest into wedges and set aside. If the chicken’s legs are tied with string, remove it. Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and one half head of garlic.
  2. Assemble the roast: Tip the potatoes and remaining garlic into the roasting tin, toss with the oil and season. Push the potatoes to the edges and sit the chicken in the middle. Brush butter all over the breasts and legs with your pastry brush. Season and make sure the potatoes are evenly spaced around the tin. Re-tie the legs if you like.
  3. Roast and check it’s cooked: Roast in the centre of the oven for 1 hr 10 mins, brushing twice with more butter during cooking. To check that it’s cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready. Lift the bird out of the tin with the wooden spoons and sit it on your board or platter. Cover with foil and rest. This will give a juicier chicken.
  4. Crisp potatoes and add flavour: Turn oven up to 220C/fan 200C/gas 7 and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 mins, turning once, until crisp. Serve your roast with simple vegetables like broccoli.

 

Sausage & Bean Casserole - A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables.

 Cooking time: Prep: 15 mins Cook: 1 hr. Servings: Serves 4 - 6

Ingredients

    • 2 tbsp olive or rapeseed oil
    • 1 onion, finely chopped
    • 2 medium sticks celery, finely chopped
    • 1 yellow pepper, chopped
    • 1 red pepper, chopped
    • 3 fat garlic cloves, chopped
    • 6 cooking chorizo sausages (about 400g)
    • *6 pork sausages (about 400g)
    • 1½ tsp sweet smoked paprika
    • ½ tsp ground cumin
    • 1 tbsp dried thyme
    • 125ml white wine
    • 2 x 400g tins cherry tomatoes or chopped tomatoes
    • 2 sprigs fresh thyme
    • 1 chicken stock cube
    • 1 x 400g tin aduki beans, drained and rinsed
    • 1 bunch chives (optional)
  • Method

  1. Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
  2. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
  3. Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.
  4. Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.

One-pan English Breakfast - This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything.

Prep: 5 mins Cook: 15 mins. Servings: Serves 4

Ingredients

  • *4 good-quality pork sausages, halved

  • *4 rashers back bacon

  • 140g button mushrooms

  • *6 eggs, beaten

  • 8 cherry tomatoes, halved

  • handful grated cheese (optional)

  • 1 tbsp snipped chives

    Method

  1. Heat the grill to high. Heat a medium non-stick frying pan, add the sausages and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.
  2. Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

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