– Serves 4 people

Ingredients

4 x 6-8oz Fillets of Beef
3-4 spoonfuls of Oil
150g of Lentil Du Puy
2 Sprigs of Fresh Thyme
2 Bay Leaves
1 Carrot
½ Celeriac
1 Leek
2 Celery Sticks
30g of Pancetta or Smoked Bacon
2-3 Cloves of Garlic
Salt & Pepper
Knob of Butter
Optional – Gratin, Fondant or Roast Potatoes, Red Wine Sauce

Method

• Cook the Lentils in boiling water with 1 Garlic Clove, 1 Sprig of Thyme, and 1 Bay Leaf until soft, which should take approximately 10-15 minutes, then strain.
• Cut the Carrot, Celeriac, Celery & Leek into Cubes, and the Pancetta into Lardons.
• Season the Beef Fillets with Salt, heat a heavy based non stick frying pan until hot, brown each side of the Beef for 3-5 minutes, add a little Butter and rest.
• Heat a Saucepan and sauté the Pancetta, then the Lentils. Add a little Garlic and picked Thyme. Season well and cook until lightly browned.
• Spoon the Lentils into the centre of a plate and place the Fillets on top of the Lentils.  Serve with either Gratin, Fondant or Roast Potatoes and Red Wine Sauce as an optional extra.

• 300gms Whole Chestnuts
• 60 gms Whole dried Apricots
• a tblspn of fresh Parsley
• 1 sprig of Thyme
• The zest and Juice of a lemon

  Blend all these together, and then mix well with 500g good pork sausage meat.
  Either use to stuff the turkey or rolled joint in the usual way, or make into balls and bake for 10 to15 mins in a hot oven.

  Makes an incredibly tasty stuffing -  as served in the Orchard Café!

Bubble & Squeak

• Mash all your left over vegetables, either by hand or with a blender.
• Add a splash of tabasco sauce, seasoning and gently saute in olive oil until slightly crispy on the outside
• Serve with a fresh poached egg OR a selection of cold meats and a good chutney

Winter Root Vegetable soup

• Using a blender, puree any leftover vegetables and put into saucepan
• Add 1 pint of vegetable stock and half a teaspoon of garlic puree, bring to boil
• Season to taste with cracked black pepper and sea salt
• Serve with a swirl of cream
• Diced turkey or ham, or crispy smoked bacon can be added if required

3 Cheese & Pinenut Tart

• Using either homemade or ready made pastry, line a flan tin with shortcrust pastry
• Blind bake the tart case putting baking parchment and baking beans in the centre of case to ensure that the pastry doesn’t ‘bubble’.  This will take approx 15 mins
• Use any odd bits of cheese you may have left in your fridge, doesn’t matter if they are hard soft or blue (in fact this makes the tart tastier!) – dice the cheeses and place on top of pastry
• Toast some pinenuts and scatter on top of cheeses
• Mix together 6 eggs and half a pint of double cream.  Pour this over tart.
• Bake for approx 20 mins at 180c (or until light brown all over)
• Allow to cool, serve slightly warm with mixed green leaves

New Year Risotto

• Chop onion, celery and garlic and gently sauté in olive oil and 1 knob of butter
• Add 400g risotto rice, stirring constantly.  Alow to cook through for approx 15 mins
• Add 2 glasses of white wine or vermouth – keep stirring until wine cooked into rice
• Turn down the pan to simmer and add 1 ladle of stock and pinch of salt – stir through and then add another ladle and so on.
• Very important to allow each ladle of stock to be absorbed into the rice before adding the next.  Taste rice to check cooked.
• Remove pan from heat, add any left over cheese, mushrooms, vegetables, meat (just one or mix and match!) and stir into rice with a knob of butter. Place lid on pan and ‘rest’ pan for 2/3 mins allowing ingredients to ooze into each other and serve with green salad.

225g softened butter
360g brown sugar
340g sieved plain flour
180g roasted hazelnuts coarsely chopped
360g dark chocolate buttons
80g candied orange peel
11/2 teaspoon fine sea salt
1 teaspoon ground mixed spice
2 eggs lightly whisked
Pinch of ground cloves

Method

1.    Beat the butter in the mixer for approx 4 – 6 minutes, add the sugar, salt, flour and spices and mix well
2.    Add eggs to combine, then stir through the remaining ingredients
3.    Spoon the mixture onto a sheet of cling film and roll away from you to form a cylinder.
4.    Twist the end of the cylinder to seal and chill until firm.
5.    Preheat the oven to 190c
6.    Once chilled  remove the film from the biscuit mix and slice into 1cm thick slices
7.    Place biscuits on baking try and cook for 10-12 minutes

Ingredients:

160g melted butter
480g caster sugar
240g plain flour
240g self raising flour
4 eggs
440ml milk
2tsp baking powder
2 tsp vanilla essence

Put everything in one bowl and whisk.

Bake for 25 mins 145C Gas Mark 4

Flapjacks  (all in one method)

Ingredients:

300g brown sugar
1000g rolled oats
450g butter or margarine
600ml syrup/treacle

Melt butter, stir in all other ingredients.

Cook for 25-30 mins at 145 C Gas Mark 4

Brownies

Ingredients:

8 eggs
2 cups caster sugar (450g)
2tsp vanilla essence

Whisk until really thick.
Melt 2 cups of dark chocolate (500g) & 400g butter together.
Pour melted chocolate & butter into egg mixture.
Fold in 2 cups of self raising flour & 1 cup chopped walnuts.
Pour into a tray (40cm x 30cm)

Bake for 25 mins at 145C Gas Mark 4

Moules Marinière

Butter
2 cloves of garlic
Sprig of chopped parsley
Half glass of white wine
Cream

Gently fry garlic in butter. Turn up heat and throw in the wine. Boil for a minute. Add parsley and mussels. Cover and cook for 2 minutes. Add cream and cook for a further minute with lid off.

Thai Mussels

Chopped Coriander
25 grams of grated Galangal (Thai Ginger)
½  tin Coconut milk
5 Kaffir lime leaves
Shake of Fish sauce
Inch of finely sliced Lemon grass
1 finely sliced red chilli

Heat a little oil in a pan and add ginger, chilli, lemongrass and sweat. Turn up the heat and add coconut milk and lime leaves. Boil for a couple of minutes. Add mussels and cover. Cook for 3 minutes.

Best end of Lamb Salad

Lamb loin
Scallops
Watercress
Curly endive
Lavendar oil

Season and sear loin for 2-4 minutes. Pan sear scallops for 2 minutes. Wash watercress, rocket, curly endive, season and mix with lavender oil. Roast baby vine tomatoes, carrot, courgette and baby corn.

5 Onion Risotto

250g Aborio Rice
1 finely chopped red onion
1 finely chopped Spanish onion
2 finely chopped shallots
Handful of chopped chives
3 finely chopped spring Onions
Pint vegetable stock
½ cup of grated Parmesan cheese.

Put vegetable stock on heat and simmer. Heat oil in a saucepan (next to the stock) and add rice. Cook on high heat stirring all the time until rice starts popping. Add a ladle of stock and stir in along with all of the onions. When the stock had been mostly absorbed, add more stock and keep stirring. Keep adding stock and keep stirring until the rice is al dente (still with a bit of bite in the middle). Add parmesan, stir in and season if required.

Veal Stock

3 kilo Veal Bones
3 kilo mixed vegetables, diced:
Carrot
Onion
Celery
Peppercorns
6 roughly chopped shallots
1 Head of garlic (peeled)
Handful of rosemary and thyme
Bottle of red wine

Roast veal bones until brown. Fry mixed veg in a stockpot in a little oil until brown. Add bones. Cover with water. Bring to boil and simmer for 6 hours. Strain through fine sieve. Return strained stock to heat. Add peppercorns, shallots, garlic, herbs and red wine. Bring to boil and simmer. Skim thoroughly with ladle. There should be no fat left on the surface at all. Reduce the stock till it has velvet gravy texture

For the lamb chops:

3 tablespoons cooking oil
1 rack of lamb (from our own Lagan Farm Shop)
Salt and freshly ground black pepper

For the yogurt:

1 cup plain yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

Method

For the lamb chops:

Preheat oven to 350 degrees F.
Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.

After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack so that you can see the size of each chop, cut each chop individually.

For the yoghurt:

Place the yoghurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly add the mint and season with salt, cayenne, and cumin.

To serve:

Liberally cover a nice serving plate with the yoghurt sauce. Arrange the chops on the plate and decorate with extra mint leaves and pinches of paprika.  Delicious!

2 heads of Belgian endive    Juice of 2 lemons            1 tbsp of sugar
1 tbsp of salt            1 tbsp of thyme leaves        50g unsalted butter

1. Boil the lemon juice, sugar, salt and thyme together.
2. Add the diced endive and cook until soft
3. Monter with the butter

CAPRICORN GOAT CHEESE FINE TART WITH COURGETTE AND TOMATO

Serves 4

puff pastry                6 tomatoes on the vine, sliced
2 courgettes, blanched        2 Capricorn goat cheese
1 bunch of rocket            vinaigrette

Cut out 4 discs of pastry. Glaze and place in the fridge for 20 minutes. Cook between 2 baking sheets for 8-10 minutes until golden.
Place the sliced tomatoes, courgettes and goat cheese in an orderly manner. Put in the oven for 2-3 minutes. Transfer on warm plates and garnish with a bunch of rocket tossed in vinaigrette.

ROASTED LOIN OF WILTSHIRE HORN LAMB, SAVOY CABBAGE & SHEPHERD’S PIE

Serves 4

200ml red wine        1 bay leaf            50g unsalted butter
4 shallots            1 litre veal stock        200ml double cream
1 tbsp oil            300g pancetta, diced        4 individual short pastry tarts
200g hot mashed potatoes
800g diced carrot, celeriac, parsnips
4 X 150g loin of lamb
500g lamb mince
1 savoy or spring cabbage cut in thin strips

1. Preheat the oven to 200?C.
2. First prepare the sauce. Reduce the red wine with 4 sliced shallots and a bay leaf. Add the veal stock and reduce down to 200 ml. Strain through a sieve and put to one side.
3. Gently sauté the diced vegetables and pancetta in the butter until golden brown. Remove from the pan and set aside. Add the cabbage to the pan and cook for 3-4 minutes. Drain off the butter, add the cream and reduce to a thick consistency. Stir in the cooked vegetables and pancetta. Season to taste and keep warm.
4. Season the lamb loin, heat the oil in a pan and sear the lamb on all sides until well sealed. Place the loins in the oven for 3-4 minutes then set aside to rest. The meat should be brown on the outside and pink in the middle.
5. For the shepherd’s pie, braise the lamb mince and spoon into the pastry tarts. Pipe hot mashed potato on top.
6. To serve, spoon the cabbage onto one side of the plate. Place the shepherd’s pie on the other side. Coat the meat with the sauce.

RED POLL RIBEYE STEAK WITH ONION SPRING MASH

4 ribeye steaks        1 small bunch spring onions, sliced
300g mashed potato        1 bunch of watercress, picked
2 handful wilted spinach    300g Chantenay carrots, cooked

1. Rub each steak with oil. Heat a heavy non-stick pan. Season and cook to desired texture. Remove the steaks from the pan and leave to rest.
2. Warm-up mashed potato and add the sliced spring onion.
3. Cook the watercress leaves and spinach in a hot pan with butter. Season.
4. Heat up the cooked carrots.
5. Pipe your mashed potato on warm plates and place the sliced ribeye on top. Spread around the spinach, watercress and carrots.

CHOCOLATE TART

sweet pastry
150g butter        30g dark chocolate        6 tbsp cacao powder
3 eggs            250g caster sugar        2 tbsp double cream
2 tbsp coffee extract (optional)

1. Precook the tart case.
2. Melt the butter, cacao powder and dark chocolate in a heatproof bowl over a bain-marie.
3. Whisk egg and sugar together to a pale and ribbon stage. Add the double cream.
4. Add the chocolate to the egg mixture. Pour into the pre-cooked tart case and bake for 35-40 minutes at 180?C.

Ingredients

750g/1½lb Lagan farm shin of beef or stewing steak
500g/1lb small onions, sliced
40g/1½oz dripping
1 tbsp flour
900ml/1½ pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
1 bay leaf

For the dumplings

175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
Mixed herbs for flavour
good pinch salt and pepper
water, to mix

Preparation method

1. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
2. Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
3. Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
4. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.

INGREDIENTS
1 lamb shank per person (this will cost around £2:50).
1 glass of red wine per shank.
2 bay leaves.
2 large sprigs of thyme.
One large chopped leek and one chopped onion per two shanks.
Vegetables to taste – carrots, potatoes, fennel, celeriac, parsnips, turnips – any or all of these will do!
Stock.

METHOD

• Heat some dripping or oil in a casserole and seal by searing as much of the meat as possible. Put the meat to one side and gently cook the leeks and onions for five minutes on a low heat.
• Chop the other vegetables as large or small as you like – the smaller you chop them, the more will fit in the pan – and add them to the leeks and onions.
• Add the shanks and turn the heat up to medium. When the pan is quite hot add the red wine and stir the contents of the pan firmly but gently, covering the shanks with the slightly reduced liquid.
• Add the stock to mostly cover the meat and vegetables and then add the bay leaves and thyme.
• Add a little salt and pepper – you can season the dish further once it’s on the plate.

Cook either on top of your stove or in the oven, but in any case at a gentle heat, no more than 150°C for 1½ to 2 hours, depending on how you like your meat. You can of course cook it more slowly than this – 4 hours at 120°C would be fine. To get absolutely the best results, cook it one day for two hours at this lower temperature and then repeat the next day. Serve will boiled potatoes and curly kale (delicious just thrown into the oven for 20 minutes with some olive oil, turning it half-way through). A rich red wine goes very well with this – most New World shiraz wines will do the trick and a red Burgundy is just the thing too.

2  Pork Loin Steaks
2  Shallots
1 Sprig of Thyme
Glass of Cider
1 Cooking Apple

Method

Pan fry the Pork Steaks
Place in oven for 20-25 minutes, then take them out and let them rest for 5 minutes.
In a pan, add and fry in olive oil the diced shallots, and let them sweat for 1-2 minutes.
Add the cider and thyme.
Reduce down to a syrup.
Pour over the Chops
Serve with Potato and Parsnip Mash.