Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
A rich and flavour-packed Spanish-inspired dish, these juicy beef meatballs are enhanced with piri piri stuffed olives and baked in a deeply savoury Rioja and tomato sauce. The addition of chorizo stuffed olives brings extra depth and warmth, creating a beautifully balanced Mediterranean-style dish.
Fragata olives are used here to add bold flavour and authenticity, making this a simple yet impressive meal that’s perfect for both cosy midweek dinners and relaxed weekend cooking.
Fragata olives are widely available in UK supermarkets including Tesco, Waitrose, Morrisons and Ocado.
This recipe was created in paid partnership with Fragata.
To make the meatballs, place all the ingredients into a large bowl and mix with your hands. Divide the mixture into about 20 balls.
Place the meatballs into a large roasting tin and toss in the olive oil. Bake in the oven for 10 minutes and then pour the Rioja over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.
Place back in the oven for a further 10 minutes and the add the tomatoes and olives. Return to the oven for 25 minutes until the sauce has thickened. Season to taste.
Serve with bread or pasta, Manchego, parsley and of course a large glass of Rioja - delicious - enjoy!
Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
2 Hr 15 Mins
Total Time:
2 Hr 30 Mins
A rich and comforting classic, this slow-cooked beef casserole is packed with deep, savoury flavour. Tender braising steak is gently cooked with onions, carrots, Newcastle Brown Ale, balsamic vinegar and Worcestershire sauce to create a beautifully rich, glossy gravy.
The dish is topped with light, fluffy dumplings flavoured with punchy horseradish and creamy Stilton, adding a delicious twist to this traditional favourite. Baked until golden and crisp on top, it’s the ultimate cosy meal, perfect served with steamed green vegetables.
Heat the oil in a large casserole and add the onions, cook until they start to colour.
In a large bowl toss the beef in the flour and season well. Add to the casserole (there is no need to brown the meat). Now add all the remaining casserole ingredients and bring to the boil. Cover with a lid and place in the oven for 1 ½ hours.
In the meantime, make the dumplings. In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet. Now add the Stilton and the parsley.
Combine the horseradish and the water together then place in the bowl. Bring the mixture together with your hands until you have a dough consistency. Then, using your hands roll the dough into 8-10 balls and set aside and cover.
When the beef is soft and tender, season to taste. Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.
Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4. Cook until the dumplings have developed a crust. Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!
In a pan of lightly salted water boil the potatoes for 15 minutes, drain well and mash in the pan. In another pan of boiling water blanch the cabbage for 2 minutes, drain and rinse under cold water and pat dry with kitchen paper.
Heat the oil in a frying pan, add the bacon and fry until crisp, remove from the pan and set aside. Now add the shallot and garlic and fry gently until softened.
Mix through the shallot and garlic to the potato, cabbage, bacon, chopped parsley and season to taste. Set aside to cool.
Divide the mixture into four and shape into cakes then toss in seasoned flour. In a large frying pan heat 1cm of oil and fry the cakes for 3 minutes on each side. Remove and drain on kitchen paper and set aside in a warm oven.
To make the hollandaise, place the egg yolks, lemon juice and one tablespoon of water in the bowl of a food processor. Turn on and mix for one minute. With the motor still running very slowly, trickle the warm melted butter through the funnel on the lid of the processor. The sauce will slowly start to thicken. When all the butter has been incorporated, scrape the side of the bowl and give one final pulse. Season with salt and a little white pepper. You should have a rich buttery sauce.
To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling. Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.
To serve, place a bubble & squeak cake on a plate and top with the grilled bacon and a poached egg, spoon over some sauce. Enjoy!
Notes
Prepare the bubble & squeak cakes the night before - to save time in the morning.
Yields:
6 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
50 Mins
Total Time:
1 Hr 5 Mins
This Beef & Blue Cheese Pie is pure comfort in a dish — rich minced beef simmered with caramelised onions, mushrooms, dark ale, and herbs, then finished with cream and melting Stilton for a bold, velvety filling. Wrapped in a crisp shortcrust base and topped with golden puff pastry, it’s a hearty, indulgent pie that’s perfect with chips, mash, greens, or a spoonful of onion gravy. A proper classic with a delicious blue cheese twist.
Heat the oil in a pan and add the sliced onions. Cook gently over a low heat for about 10 minutes until they’re soft and lightly caramelised. Stir in the mushrooms and cook until they’re browned. Add the garlic and cook for a further minute.
Add the beef mince and break it up as it cooks. Let it take on some colour — this adds depth and richness to the dish.
Stir in the tomato purée and cook for 1 minute, then sprinkle over the flour and mix well. Add the Worcestershire sauce, mustard, thyme, and the ale (if using), letting it bubble for a minute to cook off any bitterness. Pour in the beef stock and simmer for 15–20 minutes until the mixture is thick, glossy, and rich.
Reduce the heat and stir in the cream, then add the blue cheese and let it melt into the sauce. Taste and adjust the seasoning carefully, as the blue cheese already brings plenty of salt.
Preheat the oven to 200°C (180°C fan). Line the base of your pie dish with shortcrust pastry and spoon in the filling. Lay the puff pastry over the top, seal the edges, and cut a small steam hole in the centre. Brush the pastry with beaten egg, then bake for 25 - 30 minutes until golden and crisp.
Serve with chunky chips, buttered greens, peas with mint, colcannon mash, or a jug of onion gravy on the side — enjoy.
Yields:
4 Servings
Difficulty: Medium
Prep Time: 24 Hr
Cook Time:
25 Mins
Total Time:
24 Hr 25 Mins
If you love a proper curry night, this Lamb Steak Tikka Masala is one you’ll absolutely adore. Succulent lamb steaks are marinated for a full 24 hours in garlic, chilli and aromatic spices, ensuring every bite is beautifully tender and packed with flavour. Cooked in one pan with a rich, spiced coconut tikka masala sauce, it’s indulgent enough for a dinner party yet simple enough to enjoy as a cosy winter warmer. Serve with fluffy basmati rice and warm Indian breads for a restaurant-worthy curry made right at home.
To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl. Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.
Remove the lamb from the refrigerator and bring it to room temperature. Heat the vegetable oil in a large frying pan until it begins to smoke. Add the lamb and sear on both sides for 1-2 minutes. Remove from the pan and place on a warm plate.
Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.
Pour in the coconut milk, mix through and add the lamb. Cook the lamb for 5 minutes on each side. Remove the lamb to allow it to rest.
Bring the sauce to a simmer to allow to thicken, season to taste.
Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... delicious - enjoy!
Notes
Marinating the lamb for 24 hours makes it incredibly tender and flavourful – don’t skip this step if you can help it. You can adjust the heat by reducing the hot chilli powder or swapping for mild. Leftover sauce freezes beautifully and makes a great midweek curry base.
Yields:
12 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
25 Mins
Total Time:
55 Mins
These festive cranberry, sage and chestnut sausage rolls are the ultimate Christmas party bake. Made with juicy pork sausagemeat, finely chopped chestnuts and cranberries, and fragrant fresh sage, they’re wrapped in golden, flaky puff pastry and finished with a hidden layer of tangy cranberry sauce for extra flavour.
Perfect for Christmas entertaining, buffets, or make-ahead freezer bakes, these sausage rolls can be prepped in advance, chilled or frozen, then baked until crisp and irresistible. Serve warm with extra cranberry sauce for dipping and watch them disappear fast.
In a large bowl add the sausagemeat, cranberries, chestnuts, sage and cranberry sauce combine well, season to taste.
Unroll the pastry and cut down the middle lengthways or widthways. Divide the sausage meat in half and place a tbsp of cranberry sauce down the middle of each length of pastry and top with the sausage meat.
Brush the egg down one side of the pastry. Roll the pastry around the sausage meat using the egg to seal the edges.
Chill for 20 minutes, or at this stage they can be kept covered in the fridge for up to 2 days or placed in a sealed container and stored in the freezer for up to a month (defrost completely in the fridge before cooking).
Preheat the oven to 200°C/180°C fan/ Gas Mark 6.
Cut each piece into approximately 6 sausage rolls and place on a lightly oiled baking tray.Lightly score and brush the tops with the rest of the egg. Bake for 20-25 mins or until golden and cooked through. Allow to stand for 5-10 minutes before serving. Enjoy!
Yields:
24 Servings
Difficulty: Easy
Prep Time: 15 Mins
This homemade Christmas mincemeat is a festive essential — once you try making your own, you’ll never go back to shop-bought again. Bursting with plump dried fruits, zesty apple, warming spices, stem ginger and a splash of brandy and sherry, it’s rich, aromatic and incredibly easy to prepare.
Perfect for filling your mince pies or gifting in pretty jars, this no-bake recipe comes together in minutes and keeps beautifully for months. A true Christmas classic that brings warmth, flavour and tradition to your festive baking.
Place the raisins, sultanas, apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a paste.
Place in a bowl and add the suet, sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together well and set aside.
Sterilise your jars; wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4/ 180°C/160°C Fan ,for 5 minutes.
Pack the mincemeat in the sterilised jars. When filled, cover with waxed discs and seal. It will keep in a cool, dark cupboard for up to a year. Enjoy!
Yields:
4 Servings
Difficulty: Easy
Prep Time: 8 Hr
Cook Time:
2 Hr 20 Mins
Total Time:
10 Hr 20 Mins
This Pork & Bean Casserole is slow-cooked comfort food at its best. Tender, marinated pork is browned and simmered with onions, herbs, tomatoes, red wine and creamy haricot beans to create a rich, deeply flavoured sauce. Finished with a golden, buttery breadcrumb topping and a generous sprinkling of Gruyere, it delivers the perfect balance of savoury, sweet and tangy.
Hearty, warming and packed with rustic charm, this casserole is ideal for chilly evenings or a cosy weekend meal. Serve straight from the dish with crusty bread to soak up every delicious spoonful.
Place the pork and marinade ingredients into a zipper-lock bag, fully coat and refrigerate for at least 8 hours.
Place the pork into a colander and drain the marinade - set aside.
Preheat the oven to 180°C/160°C Fan/Gas mark 4. Heat the oil in a large flameproof casserole dish or a large frying pan (and transfer to a ovenproof casserole dish later). Fry the pork in batches until browned all over and set aside.
Add more oil to the pan if needed and gently fry the onions until they are soft and caramelised. Add the tomato puree and stir through for 30 seconds. Return the meat and add the reserved bean liquid, tomatoes, wine, redcurrant jelly, bay leaves and reserved marinade. Bring to the boil, stir, cover and place in the oven for 2 hours or until the meat is very tender.
Stir in the beans 20 minutes before the end of cooking time and increase the oven temperature to 200°C/180°C Fan/Gas mark 6. Move the pork to the lower shelf.
Heat the butter in a roasting tin, add the breadcrumbs, oregano and seasoning. Brown and crisp on the top shelf for 10 minutes.
To serve, place the casserole into serving bowls and sprinkle with the cheese and breadcrumbs - enjoy!
Yields:
6 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
3 Hr
Total Time:
3 Hr 30 Mins
This hearty Steak & Ale Pie is filled with tender slow-cooked beef simmered in ale, herbs and rich beef stock. Sweet caramelised onions and crumbled Stilton melt into the gravy, creating a creamy, indulgent filling with incredible depth of flavour. Topped with golden pastry and served with mash and seasonal veg, it’s the perfect comforting winter pie.
Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil in a large frying pan and add the steak, you may have to do this in batches. Fry the meat until it is well browned all over. Add more oil if necessary. Set aside.
Deglaze the frying pan with half of the ale. Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan. Transfer the steak to the frying pan then add the remaining ale, stock, garlic, tomato puree and herbs to the dish. Bring to the boil and then cover, simmer for 1 ½ hour or until the meat is very tender and the gravy has thickened.
Meanwhile, add a tbsp of oil and the butter to another pan, melt the butter and add the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally. Heat gently over a low heat for 10 minutes. When onions are softened and tinged golden, add sugar. This will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside to cool.
Now stir through the caramelised onions and crumbled Stilton to the steak. The cheese will melt into the gravy, creating a rich, creamy filling. Season to taste. Strain the liquid from the meat but add some of the gravy to the meat to suit your taste. Set aside the rest of the gravy to serve with the pie and allow to cool.
In the meantime preheat the oven to 200°C/Fan 180°C/Gas 6. Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge. Spoon the cooled beef mixture into the dish, brush the edge of the pastry with the beaten egg.
Roll out the puff pastry to 4mm thick and large enough to cover the pie. Place the pastry over the pie and press the edges firmly together to seal and trim neatly. Brush the top of the pastry with the beaten egg. Decorate with trimmings (optional) and brush with more egg to glaze with a sprinkle of onion or sesame seeds.. Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown. Serve with mash, seasonal vegetables and the remaining gravy. Enjoy!
Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr 45 Mins
Total Time:
2 Hr 5 Mins
This comforting Mince with Cheesy Horseradish Dumplings is the perfect hearty dish for chilly evenings. Rich, savoury mince is simmered with vegetables and herbs to create a deeply flavourful base, then topped with soft, fluffy dumplings made with mature cheddar and a hint of horseradish for an irresistible kick.
Baked until golden and bubbling, this easy one-pot meal is warming, satisfying, and guaranteed to become a firm family favourite.
Heat a large casserole dish and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.
Now add a tablespoon of olive oil to the pan and gently fry the onions, celery, carrots, garlic and thyme for 5 minutes until softened. Add the tomato puree fry for one minute and then add the mince.
Deglaze the pan with red wine, cook for 3-4 minutes until it has reduced by half.
Add the stock to the pan and let simmer for 45 minutes. Add a few splashes of Worcestershire sauce and the frozen peas.
In the meantime, make the dumplings. In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet. Now add the cheddar and the parsley.
Combine the horseradish and the water together then place in the bowl. Bring the mixture together with your hands until you have a dough consistency. Then, using your hands roll the dough into balls and set aside and cover.
Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.
When the mince is ready, season to taste. Now drop the dumplings on top, sprinkle with cheese and cover with the lid and place in the oven for 30 minutes.
Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4. Cook until the dumplings have developed a crust. Scatter with parsley and serve on warm plates with vegetables, enjoy!
Can you freeze this dish please?
Hi Lorraine, yes it can be frozen for up to 3 months – defrost slowly in the fridge. I hope you enjoy! 🙂