- Simply Beef and Lamb

Simply
beef and lamb
delicious autumnal recipes with
Quality Standard beef and lamb
Autumn Essentials
Contents
Welcome to the latest edition of our Simply beef and
lamb booklet. You’ll notice we’ve undergone a name
change, from tuck-in to simply beef and lamb, to tie
in with our newly revamped website:
www.simplybeefandlamb.co.uk
Orange Roast Beef Stuffed with Spinach
and Herbs Pot Roast Shoulder of Lamb
Glazed Roast Saddle of Lamb with Barley
and Plum Stuffing
Minted Lamb Chops with Cucumber Relish
As the summer draws to a close we naturally start
to think about autumnal recipes for the colder
months ahead. We’ve been inspired by the history
of great regional dishes from around the country,
and with the assistance of food historian Ivan Day,
we have created a selection of historical beef and
lamb recipes for 21st century palates.
Quality tips
Let us know what you think, email us at:
[email protected]
History in the making
Bringing Home the Harvest with Oliver Rowe
Oliver Rowe Spiced Lamb Meatballs with
Tomatoes, Marjoram and Braised Potatoes Ivan Day’s take on the history of regional
beef and lamb dishes Win a historic cookery weekend Angela Hartnett’s Beef Braised in Beer
Angela Hartnett’s Retro Classics
Tips from our Quality Standard Master Butcher
p02
p04
p06
p08
p09
p10
p12
p13
p14
p16
p17
The glory of England’s past
Braised Beef with Madeira Sauce
Devonshire Squab Pie
Cumberland Tatie Pot
Autumnal Beef and Chestnut Casserole
p18
p20
p22
p24
02
Simply beef and lamb
Serves: 4
Prep time: 25-30 mins, plus marinating time
Cook time:
Rare: 20 mins per 450g/1lb plus 20 mins
Medium: 25 mins per 450g/1lb plus 25 mins
Well done: 30 mins per 450g/1lb plus 30 mins
WORTH THE EFFORT
Orange Roast Beef Stuffed with Spinach & Herbs
Ingredients
1Place the joint on a chopping board, remove any butcher’s string or elasticated meat
bands and season on both sides. Using a sharp knife cut along the joint, horizontally,
to create a pocket-like cavity, but do not cut all the way through.
1 x 1.3kg/3lb lean topside, sirloin or fillet of beef joint
Salt and freshly milled black pepper
2 hard-boiled egg yolks, chopped
50g/2oz fresh baby spinach, rinsed and finely chopped
30ml/2tbsp freshly chopped flat-leaf parsley
15ml/1tbsp fresh thyme leaves
15ml/1tbsp freshly chopped oregano or marjoram leaves
4 medium red onions, peeled and cut into wedges
For the Marinade
30ml/2tbsp olive oil
Grated zest and juice of 2 Seville or Mandarin oranges
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
15ml/1tbsp sherry vinegar
This is a luxury dish for a special occasion from the period of Charles II and would have
formerly been roasted on a small spit in front of the fire. It originally owed its character
to the bitter oranges used in the marinade. These were like Seville oranges, which
nowadays are only available for a brief season in the winter, but the dish works equally
well with sweet oranges.
Method
2In a medium bowl mix together the egg yolks, seasoning, spinach and herbs. Use the
mixture to fill the cavity of the joint and secure with butcher’s string or elasticated
meat bands.
3To prepare the marinade; mix all the ingredients together. Rub the marinade over the
joint, cover and refrigerate for up to 4 hours, turning occasionally. Remove the joint
from the fridge 1 hour before roasting. Preheat the oven to Gas mark 4, 180°C, 350°F.
4Place the onions in a roasting tin, remove the joint from the marinade and position
on top of the onions. Discard the marinade.
5Open roast for the preferred calculated cooking time, basting occasionally with any
rich beefy juices.
6 Serve the beef with the onions and pan juices.
Simply beef and lamb 03
04
Serves: 4-6
Prep time: 20-25 mins plus marinating time
Cook time: 2½ hours
WORTH THE EFFORT
Pot Roast Shoulder of Lamb
Ingredients
Method
1 x 1.8kg/4lb lean boned shoulder of lamb
5ml/1tsp cardamom pods, crushed and husks removed
5ml/1tsp allspice seeds, crushed
5ml/1tsp coriander seeds, crushed
5ml/1tsp black peppercorns
Salt
60ml/4tbsp white wine vinegar
150ml/¼pint red wine
6 pickled walnuts, sliced
Knob of butter
1 onion, peeled and finely chopped
50g/2oz dried porcini mushrooms, softened in
300ml/½pint hot water
2 carrots, peeled and chopped
4 small turnips, peeled and chopped, or 1 small pumpkin,
seeds removed and roughly chopped
450ml/¾pint good, hot lamb stock
Freshly chopped flat-leaf parsley, to garnish
1Lay the joint, skin side down in a large, flat dish. Sprinkle over the spices,
seasoning, vinegar and wine. Cover and marinate for at least 6 hours or
overnight in the refrigerator.
Simply beef and lamb
This is a Victorian dish invented to honour Queen Victoria’s eldest son Edward,
who eventually became King Edward VII. Although it is an English dish it is
quite spicy and oriental in inspiration.
2Place the joint on a chopping board, skin side down. Discard the marinade
and sprinkle the walnuts over the joint. Roll up and secure with butcher’s
string or elasticated meat bands.
3Heat the butter in a large non-stick frying pan. Drain the liquid from the
mushrooms and reserve. Cook the onion and mushrooms for 2-3 minutes
until soft but not brown and transfer to a large casserole dish. Add the
reserved mushroom liquid. Preheat the oven to Gas mark 3, 170°C, 325°F.
4In the same non-stick frying pan, brown the joint with the vegetables for
2-3 minutes then transfer to the casserole dish with the stock.
5 Cover and cook for 2½ hours or until tender.
6 Garnish with the parsley and serve with crusty bread.
Tip
If preferred use 2 x 900g/2lb half lamb shoulder joints instead.
Simply beef and lamb 05
Ingredients
1 x 1.3kg/3lb lean boned saddle of
lamb, trimmed
Salt and freshly milled black pepper
30ml/2tbsp olive oil
30ml/2tbsp plum or damson conserve,
softened with a little boiling water
For the Barley and Plum Stuffing
15g/½oz melted butter
50g/2oz pearl barley, cooked
30ml/2tbsp freshly chopped mint
100g/4oz fresh plums or damsons,
stoned and finely chopped
Grated zest of 1 orange
For the Gravy
25g/1oz plain flour
150ml/¼pint dry cider
600ml/1pint good, hot lamb stock
06
Simply beef and lamb
Glazed Roast Saddle of Lamb with Barley and Plum Stuffing
A boneless saddle of lamb is an ideal roasting joint
as there is no wastage. To find out more see page 17.
Pearl barley was used extensively in recipes where
we now use rice and combined with seasonal plums
or damsons it makes a fantastic moist stuffing.
Serves: 4-6
Prep time: 50-55 mins
Cook time:
Medium: 25 mins per 450g/1lb plus 25 mins
Well done: 30 mins per 450g/1lb plus 30 mins
WORTH THE EFFORT
4Transfer the joint to a metal rack in a non-stick
roasting tin, drizzle with the olive oil and roast for the
preferred, calculated cooking time. 10 minutes before
the end of the cooking time remove the joint from the
oven, brush with the plum or damson glaze and return
to the oven for the remainder of the cooking time.
5Remove the joint from the oven, loosely cover with foil
and leave to rest for 15-20 minutes. Meanwhile, make
the gravy; spoon off any excess fat from the roasting
tin and discard. Place the tin over a medium heat and
sprinkle with the flour. Stir well with a small whisk or
spoon, add a little cider and stir again, scraping the
base of the pan to release any rich lamb sediment.
1Preheat the oven to Gas mark 4-5, 180-190°C,
350-375°F.
6Add the remaining cider, stock and any meat juices
from the lamb plate, adjust the seasoning if required,
and simmer for 8-10 minutes, stirring occasionally until
thickened. Strain before serving.
2To prepare the stuffing; mix all the stuffing ingredients
together, season and set aside.
7Serve the saddle with braised fennel, roast potatoes
and the gravy.
Method
3Place the saddle of lamb on a chopping board, season
on both sides and place fat side down. Spread the
stuffing over the surface of the saddle, roll up and
secure with butcher’s string or elasticated meat bands.
Simply beef and lamb 07
Minted Lamb Chops with Cucumber Relish
Serves: 4
Prep time: 20-25 mins, plus marinating time
Cook time: 12-16 mins
SIMPLE
We tend to eat cucumber nowadays as a raw salad vegetable. In the past, they
were usually cooked, and served with meat. They go particularly well with lamb.
This dish, though based on a late Victorian recipe goes back to the Georgian period.
It combines the cool green flavours of both mint and cucumber.
Ingredients
8 lean lamb loin chops
or cutlets
For the Marinade
Salt and freshly milled
black pepper
90ml/6tbsp freshly
chopped mint
30ml/2tbsp sugar
30ml/2tbsp olive oil
90ml/6tbsp white
wine vinegar
Simply
Summer
beef and lamb
08 tuck-in
For the Relish
15ml/1tbsp butter
3 shallots, peeled and
finely chopped
2 large cucumbers, peeled
and cut into thin slices
Pinch nutmeg
Salt and freshly milled
black pepper
150ml/¼pint good, hot
chicken or vegetable stock
15ml/1tbsp fresh thyme
leaves
Method
1To prepare the marinade; mix all the ingredients together. Place the lamb in a
shallow dish, spoon the marinade over and coat on both sides. Cover and marinate
for up to 1 hour.
2To prepare the relish; heat the butter in a large non-stick frying pan and cook the
shallots for 2-3 minutes. Add the cucumber, nutmeg and seasoning, and continue
to cook for a further 5 minutes.
3 Add the stock and thyme. Cover and simmer for a further 5 minutes.
4 Cook the chops under a preheated grill for 12-16 minutes, turning occasionally.
5 Serve the chops with the relish and new potatoes.
Bringing Home the Harvest with Quality
Standard lamb ambassador Oliver Rowe
I like each of the seasons
for different reasons, but
autumn really is one of
my favourite times of year.
Not only do the seasonal
flavours make for some
of the most delicious
meals around, but there’s
also something cosy and
nostalgic about it. When
the shadows start to get
a little longer and there’s
a chill in the air we know
it’s time to switch from
light summer salads
to warming stews
and delicious, slowcooked hotpots.
The autumn season itself used to be referred to as
‘harvest’ and signalled the celebration of gathering in
the crops. The harvest represented the end of long
weeks of hard work so when it had all been collected
and stored safely, a Harvest Supper would be held and
all the community invited to enjoy the feast and join
in festive games. Traditionally a corn dolly would be
made from the last sheaf of corn to be harvested and
given a place of honour at the banqueting table.
it is extremely versatile and easy to cook with –
making it the ideal choice for any evening meal.
With a wide range of cuts on offer you can really be
as creative as you like, from quick and easy chops to
comforting roast leg, from slow and succulent braised
shanks to a warming stew made with cubed shoulder,
giving plenty of food for thought for a real harvest feast.
At school we were always asked to raid our parents’
cupboards for food to make up Harvest Festival boxes
for the local elderly. Harvest is a time for sharing and
it was important to make sure that no-one missed out
on the abundance of delicious, seasonal produce.
A lovely, and very traditional way to celebrate the
end of harvest is to enjoy a family meal with a delicious
cut of autumn lamb. I always choose Quality Standard
lamb for its succulence and tenderness and for the
fact that it comes from a fully assured supply chain.
Following a summer of grazing on green pastures,
not only is autumn lamb delicious and full of flavour,
Simply beef and lamb 09
My Spiced Lamb Meatballs are a warming, autumnal
recipe and are actually very easy to prepare. If we go
back a couple of hundred years in England, it was quite
common to find food for feasts and banquets highly
spiced. In those days spices were very expensive and
it was seen as a sign of social status if you could
afford to use lots of them in your cooking. It was also
common to mix fruit and meat together, prunes were
particularly popular.
A little while back I was wondering what to do with
some minced offcuts of lamb, and this is the recipe
that I came up with and they’ve been a favourite ever
since. The recipe uses fantastic spices such as mace
and juniper berries. The handful of currants give it a
lift, and make it juicier, absorbing moisture whilst
cooking. This recipe also works very well with mutton.
Give them a go, they make for an excellent autumn dish.
10
Simply beef and lamb
Spiced Lamb Meatballs with Tomatoes,
Marjoram and Braised Potatoes
Serves: 4
Prep time: 15-20 mins
Cook time: 30-40 mins
SIMPLE
Ingredients
For the Meatballs
450g/1lb lean lamb mince
Salt and freshly milled black pepper
1 small onion, peeled and finely chopped
1.25ml/¼tsp ground mace
1.25ml/¼tsp ground allspice
1.25ml/¼tsp juniper berries, crushed
1.25ml/¼tsp cayenne pepper
1 sprig fresh thyme leaves,
roughly chopped
30ml/2tbsp currants
30ml/2tbsp oil
For the Vegetable Braise
2 shallots, peeled and finely chopped
2 medium carrots, peeled and
finely diced
2 sticks of celery, finely diced
4 large potatoes, peeled and cut into
2cm/¾inch cubes
6 late season tomatoes, quartered
150ml/¼pint white wine
200ml/7floz good, hot chicken or
vegetable stock
1 handful freshly chopped marjoram
leaves or flat-leaf parsley
Method
1To prepare the meatballs, in a large bowl mix all the
ingredients together. Shape the mixture into small
balls the size of a walnut.
2Heat the oil in a large non-stick frying pan and cook
the meatballs for 4-5 minutes until brown. Transfer to
a plate and set aside. Preheat the oven to Gas mark 5,
180°C, 350°F.
3Increase the heat under the same pan and add the
shallots, carrot, celery and potatoes. Cook for 2-3
minutes then add the tomatoes.
4Add the wine and stock then transfer to a large
casserole dish and add the meatballs.
5Cook uncovered for 30-40 minutes. Garnish with the
marjoram or parsley and serve with a chicory and
herb salad.
Simply beef and lamb 11
Ivan Day, Food Historian
We asked food historian Ivan Day to look into the
legacy of English food, looking at beef and lamb dishes
that were cooked historically throughout the regions.
Working with Ivan we’ve developed some delicious
beef and lamb recipes drawing on historical influences
with a modern twist.
Ivan Day is an international
food historian specialising
in period British cuisine.
His work as a scholar,
broadcaster and writer
has led him to lecture
throughout Europe
and the US and his
re-creations of meals
and table settings have
been exhibited in many
museums and galleries
world-wide. Ivan also
lectures in a cookery
school specialising in
historic food.
12
Simply beef and lamb
“English food is the most misunderstood and maligned
of all the European culinary traditions. Most chefs and
cooks look to other cultures for inspiration and new ideas
but our own past is full of gastronomic riches, most of
them now forgotten.
I was delighted to help Quality Standard beef and lamb
look into the history of regional dishes. I began my
research by looking at cookery literature stretching back
to the late medieval period. There are scores of cookery
titles dating from each key period of the country’s history
and these books contain thousands of meat recipes.
Nearly all of them were aimed at fairly wealthy people
and much of the food described in their pages was
designed for the upper layers of society and is national
in character.
With a few exceptions, very little is written about English
regional dishes until the twentieth century. A lot of
modern chefs and other researchers are often surprised
and disappointed when they do not find “traditional”
regional dishes in old cookery books. What this means is
that very few of our regional dishes actually have a welldocumented history - many favourite local dishes emerged
from the kitchens of the poorer classes such as farmers,
agricultural labourers and factory workers, who tended to
eat cheaper cuts and offal. Very little was written about
their dishes and when they do have a history, it is often
based on guesswork from food historians such as myself.
A lot of truly genuine traditional dishes would definitely
not be to the taste of modern diners. Sheep’s head broth,
lambs’ tail pie, muggity pie (made from umbilical cord)
and sheep’s trotters, all go back a very long way and
were once much enjoyed.
In recent decades food writers and chefs have become
much more aware of local foods, though much of the
emphasis has been on the sourcing rather than on genuine
local recipes. In this booklet we have tried to give you
some ideas on how you can match some genuine
historical (and in places local) recipes with the current
trend of locally sourced ingredients.
Win a Historic Cookery Weekend
If you are passionate about food and history, you may
be interested in attending a course at what is probably
the country’s most unusual cookery school. The school
runs practical courses on period cookery which take
place in an authentic period kitchen in a seventeenth
century farmhouse on the edge of the Lake District.
To be in with a chance of winning a two-day course for
you and a friend please answer the following question;
Who are the Quality Standard beef and
lamb ambassadors?
You can choose from any of the courses available
at the cookery school, plus you will be given travel
expenses and accommodation for two nights.
For a chance of winning visit:
www.simplybeefandlamb.co.uk/competition
or send your answer with your name, address and
phone number to:
Autumn Simply Beef and Lamb Competition
Good Relations, Holborn Gate, 26 Southampton
Buildings, London, WC2A 1PQ
See website for full terms and conditions.
Simply beef and lamb 13
Serves: 4-6
Prep time: 20 mins
Cook time: 2-2½ hours
SIMPLE
14
Simply beef and lamb
Beef Braised in Beer
Ingredients
675g/1½lb lean boneless
shin of beef, cut into
2.5cm/1inch cubes
15g/½oz unsalted butter
175g/6oz smoked bacon
pieces or pancetta cubes
1 whole garlic bulb, cut
in half
2 carrots, peeled and diced
2 celery sticks, diced
2 medium onions, peeled
and finely chopped
200g/7oz whole button
mushrooms
30ml/2tbsp plain flour,
seasoned with salt and
freshly milled black pepper
30ml/2tbsp oil
2 fresh bay leaves
Sprig of fresh thyme
Method
1In a large non-stick frying pan heat the butter and sauté the bacon or pancetta for
2-3 minutes. Spoon into a 1.7L/3pint ovenproof casserole dish.
5 black peppercorns,
crushed
30ml/2tbsp Worcestershire
sauce
15-30ml/1-2tbsp chilli
sauce, optional
1L/1¾pint good quality
stout
150ml/¼pint cold water
2Using the same frying pan sauté the vegetables and garlic for 3-4 minutes until
caramelised. Add all the vegetables (except the garlic bulb) to the casserole dish
with the bacon or pancetta. Preheat the oven to Gas mark 3, 170°C, 325°F.
For the Herb Dumplings
175g/6oz self-raising flour
Salt
75g/3oz butter, cubed
30ml/2tbsp freshly
chopped flat-leaf parsley
45-60ml/3-4tbsp cold
water
5Wrap the herbs and peppercorns in a small fine muslin square, tie and add to the
stew. Season and add the Worcestershire sauce and chilli sauce, if used. Cover,
transfer to the oven and cook for 2-2½ hours until the beef is tender.
3Place the seasoned flour into a large plastic food bag, add the beef, seal tightly and
toss gently. Heat the remaining oil in the frying pan and cook the beef for 3-4
minutes until brown or caramelised then add to the casserole dish.
4Add 100ml/4floz of stout to the frying pan, stir with a wooden spoon, scraping the
base of the pan to release any rich beef sediment and pour into the casserole dish.
Add the remaining stout and water.
6Meanwhile prepare the dumplings; place the flour, salt and butter in a large bowl, rub
the butter into the flour with your fingertips and add the herbs. Stir in enough water to
form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside.
720 minutes before the end of cooking, remove the beef from the oven, add the
dumplings and return to the oven, uncovered for the remainder of the cooking time.
8Remove the bouquet garni muslin and serve the beef with the dumplings and
seasonal vegetables.
Simply beef and lamb 15
Quality Standard beef ambassador Angela Hartnett’s Retro Classics
One of my main duties was being in charge of the
specials, so I’d cook this dish once a week on a
Wednesday. It really sticks in my mind as it was a dish
that always went down well with the punters and would
more often than not sell out. I think it was so popular
because it is the kind of traditional home-cooked meal
you can remember your mum cooking when you were a
kid – a retro classic really.
There are some dishes
that you enjoy cooking
over and over again and
my Beef Braised in Beer
is definitely one of them.
This particular dish takes
me back to my first job
as a cook in the local
pub. I was lucky in that
it was quite a small
kitchen so I was given
lots of responsibility and
actually had the chance
to try out my own recipes.
16
Simply beef and lamb
I would always serve it as stew piled high on a big bowl
of mashed potatoes – the ultimate in comfort food!
Another serving suggestion could be herb dumplings which
soak up the juices and taste delicious. If you’re making it
for the whole family substitute stock for the beer as an
alcohol-free version.
This is a simple dish to prepare and is particularly good
for dinner parties – after some quick preparation you just
pop everything into an ovenproof casserole dish for 2-2½
hours and it’s ready to serve. Like many stew type dishes
my Beef Braised in Beer tastes better on the second day
so it is a dish you can enjoy over several days with
different accompaniments.
Visit the recipe club at www.simplybeefandlamb.co.uk
for more retro recipe ideas using beef. You could try the
Beef Hot Pot Haggerty, Cottage Pie with Bubble & Squeak
Topping or Steak & Kidney Pudding. Delicious!
Tips from our Quality Standard Master Butcher
Following on from his
successful debut in our
last issue, our Quality
Standard Master Butcher
Dick Van Leeuwen is
back, this time to talk
about an unusual cut
of lamb. Having worked
in the meat industry
for over 30 years, he is
an expert on butchery
skills and has worked
with a number of wellknown chefs.
The short saddle of lamb with the
bones still in
Barnsley chops
Lamb T-bone chops
Glazed Roast Saddle of Lamb with
Barley and Plum Stuffing
The saddle of lamb is a premium cut of meat and comes
from the loin part of the carcase, which is the equivalent
to a sirloin in beef. Its most popular use is rolled and
stuffed as a roasting joint.
However there are many other alternatives. The bone-in
saddle is sometimes used for Barnsley chops, these are
larger double chops cut from across the saddle. More
commonly the saddle is cut into 2 single loins, to create
lamb T-bone chops which are single chops. A single
boneless loin is sometimes rolled to create lamb Noisettes
which is another delicious alternative.
When the saddle is roasted, make sure you let is rest for
at least 10 minutes before carving. This makes the joint
moist and easy to carve as the meat fibres relax and the
juices distribute evenly.
Simply beef and lamb 17
Serves: 4-6
Prep time: 10-15 mins
Cook time: 30-40 mins per 450g/1lb plus 30-40 mins
SIMPLE
Ingredients
1.3kg/3lb lean brisket or silverside joint
Salt and freshly milled black pepper
75g/3oz bacon, roughly chopped or bacon lardons
6 shallots, peeled and finely chopped
2 garlic cloves, peeled and crushed
15ml/1tbsp oil
1 small bunch fresh herbs (such as winter savory,
oregano and thyme)
3 parsnips, peeled and chopped
4 celery sticks, chopped
450ml/¾pint good, hot beef stock
450ml/¾pint Madeira wine
10ml/2tsp good quality truffle oil
Tip
Alternatively, cook in the oven at Gas mark 3, 170°C, 325°F
18
Simply beef and lamb
Braised Beef with Madeira Sauce
Today we understand braising to be a kind of slow stewing process, but our ancestors
had a much more precise definition of the technique. They used a specialist stew-pan
called a braising pan with a tight fitting concave lid. After the ingredients to be braised
had been put in the pan, it was placed on the embers or burning charcoal and the lid was
filled with more smouldering coals. The food was therefore heated very gently from both
above and below. Two layers of paper were often laid over the open pan before the lid
was forced on, to make a tight seal and to stop the juices from evaporating. All kinds of
meat, poultry and game were braised very slowly this way for up to 5 hours.
Method
1 Place the joint on a chopping board and season.
2Heat a large non-stick frying pan and cook the bacon, shallots and garlic for
3-4 minutes. Transfer to a large ovenproof casserole dish.
3In the same frying pan heat the oil and brown the joint on all sides for 4-5 minutes
and transfer to the dish.
4Add the remaining ingredients, cover the dish with 2 sheets of greaseproof paper
or foil and secure with a lid.
5Bring to the boil, reduce the heat and cook on the hob for the calculated cooking
time until the beef is tender.
6Remove the joint from the pan, transfer to a warm plate, cover and rest for 10
minutes before slicing. Meanwhile add the truffle oil to the sauce and stir gently.
7Serve the brisket with the sauce, crushed potatoes and steamed cabbage.
Simply beef and lamb 19
20
Simply beef and lamb
Serves: 4
Prep time: 10-15 mins
Cook time: 1 hour
WORTH THE EFFORT
Ingredients
450g/1lb lean lamb neck fillet, sliced
Salt and freshly milled black pepper
Pinch ground nutmeg
2.5ml/½tsp ground mace
2.5ml/½tsp ground cinnamon
10ml/2tsp cornflour
1 red apple, cored and sliced into thin wedges
1 medium onion, peeled and sliced
8 dried ready-to-eat prunes, chopped
10ml/2tsp light brown sugar
150ml/¼pint good, hot lamb stock
350g prepared shortcrust pastry
1 egg, beaten
Devonshire Squab Pie
The name of this dish is a mystery, because a squab was a young pigeon and this
Devonshire pie has always been made with mutton or lamb. Devonshire squab pie is
one of the earliest English dishes with the name of a county attached to it. The earliest
recipe was published in 1747.
Method
1In a large bowl mix the lamb, seasoning, spices and cornflour together.
2Arrange the lamb, apple and onion in layers. Add the prunes, sugar and stock.
3Preheat the oven to Gas mark 3, 170°C, 325°F.
4On a floured surface roll out the pastry large enough to fit over a 1.2L/2pint
ovenproof pie dish. Dampen the edge of the dish with a little water and place
the pastry on top of the dish. Trim off any excess pastry and press and crimp
the edges to seal. Brush with the beaten egg and cook in the oven for 1 hour
until golden brown.
5Serve the pie the traditional way with clotted cream, seasonal vegetables
and potatoes.
Simply beef and lamb 21
The North-West of
England was the first
place in the country
where potatoes were
grown on a large scale.
It is also a region rich in
uplands and fells, highly
suited to the breeding
of mountain lambs.
The most celebrated local
dish which combines lamb
and potatoes is Tatie Pot.
This hearty, warming stew
was traditionally served
at “Shepherds’ Meets”
in the autumn when the
shepherds exchanged their
lost animals. It is still
popular with Lake District
locals and features at
entertainments known
as “merry neets” (merry
nights) and local shows
where it is often made
in very large quantities.
22
Simply beef and lamb
Serves: 6
Prep time: 15-20 mins
Cook time: 45-55 mins
SIMPLE
Cumberland Tatie Pot
Ingredients
2Heat the oil in a large non-stick frying pan and cook the lamb or mutton for
3-4 minutes until brown.
675g/1½lb lean lamb or mutton shoulder, cubed
10ml/2tsp oil
1 medium onion, peeled and chopped
3 medium carrots, peeled and chopped
1 small swede, or 2 small turnips, peeled and chopped
100g/4oz black pudding, chopped
Salt and freshly milled black pepper
15ml/1tbsp plain flour
600ml/1pint good, hot lamb or beef stock
2 fresh bay leaves
Small handful freshly chopped mint
450g/1lb potatoes, skin on and thinly sliced on
the diagonal
25g/1oz butter
25g/1oz cheese, grated
Method
1Preheat the oven to Gas mark 6, 200°C, 400°F.
3Add the onion, carrots, swede or turnip and black pudding. Continue to cook
for a further 3-4 minutes. Season if required.
4 Add the flour and continue to cook for a further 2 minutes, stirring occasionally.
5Add the stock and herbs, reduce the heat and simmer for 5 minutes. Spoon
the lamb mixture equally into six individual 300ml/½ pint round or oval
ovenproof dishes.
6Arrange the potato slices on top like slates on a roof. Season and dot with
the butter. Place on a baking sheet, cover with foil and cook in the oven for
35-45 minutes.
7Remove the foil, sprinkle with cheese, return to the oven and continue to
cook for a further 10 minutes, or until the potatoes are brown.
8 Serve with pickled red cabbage and crusty bread.
Tip
If you don’t fancy individual portions of this recipe why not use a 1.2L/2pint ovenproof
casserole dish for a large version?
Simply beef and lamb 23
Serves: 4
Prep time: 25 mins
Cook time: 1½ - 2 hours
SIMPLE
Ingredients
450g/1lb lean boneless shin, stewing or braising beef,
cut into 2.5cm/1inch cubes
30ml/2tbsp plain flour seasoned with salt and freshly
milled black pepper and 10ml/2tsp ground nutmeg
20ml/2tsp oil
8 shallots, peeled and left whole
2 garlic cloves, peeled and crushed
175g/6oz baby carrots, topped and left whole
4 tomatoes, skinned, deseeded and roughly chopped
Grated zest of 1 lemon
450ml/¾pint good, hot beef stock
200ml/7floz good red wine
15ml/1tbsp fresh thyme leaves
200g/7oz cooked and peeled whole chestnuts
Autumnal Beef and Chestnut Casserole
The best chestnut trees in Europe come from the Mediterranean, however the woods
of the southern counties of England produce chestnuts which are pretty good too. They
have always been valued as a free food by the commoners of the New Forest and when
roasted over the embers made a warming autumnal treat. There are local recipes for
these dishes dating from the early eighteenth century.
Method
1 Preheat the oven to Gas mark 3, 170°C, 325°F.
2Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef
in batches and coat with the seasoned flour.
3Heat the oil in a non-stick frying pan and cook the beef for 4-5 minutes until brown
on all sides. Transfer to a 1.2L/2pint ovenproof casserole dish.
4In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon
into the casserole dish with the tomatoes.
5Add the remaining ingredients to the casserole dish, bring to the boil, cover and
transfer to the oven and cook for 1½-2 hours.
6 Serve with mustard mash.
Tip
This recipe is perfect cooked in a slow cooker but always refer to the manufacturer’s
instructions first.
24
Simply beef and lamb
Simply beef and lamb 25
Contact us at [email protected]
visit www.simplybeefandlamb.co.uk
or call 0870 241 8465
EBLEX is a division of the Agriculture
and Horticulture Development Board
For media requests only please call:
020 7861 3143
Recipe photography by Steve Lee
Home Economist – Denise Spencer-Walker
Styling by Jo Harris
Design by Crossing O’Sullivan
09/09