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More recipes and Ideas

Biltong or Beef Jerky

Any cut of beef can be made into dried beef or Jerky. I prefer to use silverside cut into 1 inch square strips, but you can even use mince formed into sausage shapes.

Dipped in wine or apple cider vinegar -left for 12 hours

Then sprinkled with a mix of  salt, pepper, ground coriander, chilli powder and a pinch of cloves and dehydrated until dry but still a little soft. 

Delicious as a snack or an easily portable as part of a packed meal. keep the rest in a container in the fridge and use within 2 weeks.

biltong or jerky in a dehydratorsilverside dehydrating in a dehydrator
Organ Meats

Organ meat is a nutritional powerhouse, loaded with vitamins, minerals, amino acids and other compounds vital to your health. Liver in particular is packed with nutrients, which is why predatory animals eat it first and why it has been so highly prized throughout history.

We all could do with more of it in our Diet! if you dont like the idea why not chop it up finely and add to home made beef burgers?



This is lovely seasoned with salt pepper and sage then flash fried in bacon fat in a hot pan for a minute a side. Liver is ruined if it is overcooked - make sure it is pink inside and leave to rest on a warm plate whilst you caramelise some onions to go with it.


Liver and pancetta skewers

Wrap thumbsized pieces of liver dipped in sage in pancetta strips (or streaky bacon) and place 5 on a skewer. Fry on all 4 sides in bacon fat in a hot pan 

pan fried liver

Kidneys on toast,

Soften shallots lardons and button mushrooms in butter. set aside on a warm plate and sizzle the halved and trimed Kidneys cut side down for 3 mins then turn them. remove to plate and deglaze the pan with a little red wine vinegar and gravy or stock reduce until you have enough to glaze the onion kidney mixture and return all to the pan to warm through. serve on toast sprinkled with parsley


Slow cook well trimmed heart in your favourite goulash recipe -

Gently fry onions until translucent, add smoked paprika and tomato passata brown the well trimmed pieces of heart (and liver and kidneys). then cover and simmer gently for at least 2 hours

Lamb Chops
Lamb Shanks

We love our lamb chops seasoned well with garlic salt, oven baked for 25 to 30 mins  in a hot oven and served with homemade mint sauce mashed potato and roasted vegetables.

Lamb shanks have lots of connective tissue which melts into gelatin with slow cooking. 

  • Preheat oven to 325º F degrees.

  • Season the lamb shanks with salt and pepper.

  • In a large frying pan brown the lamb shanks on all sides.

  •  remove from pan and put into a large casserole dish to keep warm

  • In the same frying pan put in carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.

  • Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.

  • Pour the wine mixture over the lamb shanks

  • Cover; put in oven and cook for 2 1/2 – 3 hours until very tender.

  • Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices. reduce them if necessary.

  • Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.

  • Serve up on individual plates and enjoy.

lamb chops
lamb shanks
Minced Beef Ideas
minced beef
Minced Lamb Ideas
Minced Lamb

We've linked the suggestions to our favourite recipes from elsewhere on the web.

Try Shepherds pie with mashed potato dotted with sprigs of rosemary


Spicy Lamb Koftas

Curried Lamb - Kheema Mutter


Our version of Huevos Rancheros

  • Fry onions and red pepper in olive oil until soft and caramelising, 

  • Add slices of chorizo and some chillies or chilli powder and smoked paprika.

  • Add a tin of chopped tomatoes and reduce until you have a thick sauce.

  • Break in your eggs into little wells you have made in the sauce put on the lid and cook until eggs are done to your taste. 2-3 mins

  • Serve immediately on its own or with a burrito/toast/bread.

Perfect Poached Egg

  • Use really fresh eggs

  • Bring a saucepan of water to the boil and take it off the heat

  • Break egg into a wet teacup and slide it gently into the centre of the saucepan let cook for 3-4 minutes in the still water.

  • Remove with slotted spoon dry on paper towel under the spoon and serve, shown here on dried ham

Quail eggs

  • Have the quail eggs at room temperature. 

  • Boil the water to cook the eggs in (making sure it comes to a complete boil). 

  • Use a ladle or spoon to gently lower the eggs into the boiling water. 

  • Boil the eggs for however long you like - see below,

  • Once cool enough to handle, crack the shell at the fat end of the egg

  • Once cracked, return the eggs to the ice bath

  • Find the membrane, a paper-like substance that rests between the shell and the egg whites, and begin peeling it away. The shell should slip off with the membrane


This egg has been boiled for 2 minutes. The white of the egg has set but the yolk is still runny and will pour out of the egg.

runny egg.jpg

This egg is boiled  for 2 minutes 30 seconds. The yolk came out soft-boiled.

oeuf moelleux.jpeg

This egg is boiled the egg for 3 minutes. The yolk in this egg is still a little soft. 

soft boiled egg.jpg

This egg has been boiled for 3 minutes 30 seconds and has a hard-boiled yolk

hard boiled egg.jpeg
Stir Fry
Beef Stir Fry

  • Toss your beef strips in cornflour

  • Mix together quickly fried minced garlic and ginger with soy sauce, hoisin sauce sugar rice wine vinegar and crushed chillies/flakes and add water simmer for 30 secs.

  • In a hot wok heat some vegetable oil and quickly stir fry your beef , you want it nice and crisp on the outside but not cooked through, transfer to a plate

  • Add a mixture of vegetables to the wok e.g.  peppers water chestnuts broccoli florets french beans sauce fry for 2 mins 

  • Add the sauce cook for another 2 mins then add the beef for an additional 2 minutes 

  • Serve immediately with rice or noodles

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