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01442 230969 for affordable advertising in Boxmoor,
Chaulden and Felden |
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Recipes |
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An easy to cook, warming dish perfect for
the cold evenings ahead. Serve with warm
crusty bread and pickled cabbage.
Serves 6 |
Lancashire
Hotpot 1kg
diced lamb
3tbsp olive oil
2 onions, sliced
2 large carrots, peeled and sliced
4 tbsp plain flour
2 sprigs rosemary, roughly chopped
500ml hot lamb stock
1tbsp Worcestershire sauce
800g potatoes, peeled and thinly sliced
20g butter (optional)
salt and pepper |
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| Preheat the oven to 160C/Gas
Mark 4 Season the flour
with a little salt and pepper then toss in the
lamb making sure it is well coated. Place a large
frying pan over a high heat, add 1bsp of olive
oil and fry half of the lamb until well browned,
then repeat with the rest of the lamb. transfer
to a large casserole dish. De glaze pan with the
hot stock and Worcestershire sauce and pour over
the lamb.
Wipe the pan clean and fry the
onions and carrots until they just start to colour
and mix into the casserole dish.
Mix in the rosemary and season
with salt and milled pepper.
Arrange the sliced potato over
the casserole building up layers, season between
layers. Dot butter over the top (if using).
Cover the hotpot with a lid and cook for 1 1/2
hours then remove the lid and cook for a further
30 minutes until the top is nice and crispy. |
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The trick to a good stir-fry is to keep
the food moving in the wok all the time
and not to over cook the vegetables – they
should still have a slight crunch to them.
Serves 4 |
Chicken
Chowmein
250g packet medium egg
noodles
2 tsp sesame oil
1 garlic clove, peeled and crushed
1 tsp finely grated root ginger
400g skinless chicken fillet, cut into thin
strips
6 spring onions, trimmed and chopped
1 large red pepper, deseeded and sliced
100g baby corn, halved lengthways
100g sugar snap peas, halved lengthways
4 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp runny honey |
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| Cook the egg noodles in
a large pan of boiling water according to the packet
instructions. Drain well and rinse under cold water.
Set aside. Meanwhile,
heat the oil in a large wok or frying pan until
very hot. Add the garlic and ginger and stir-fry
for 30 seconds. Add the chicken strips and stir-fry
over a high heat for 3-4 mins until browned all
over.
Add the spring onions, pepper,
baby corn and sugar snap peas to the pan and stir-fry
for a further 2-3 mins.
Mix together the soy sauce,
oyster sauce and honey and add to the pan with
the noodles. Stir-fry for a further 2-3 mins until
the noodles are piping hot. Serve immediately. |
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Makes 12
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Raspberry
Muffins 250g
(9oz) plain flour
1tbsp baking powder
75g (3oz) butter, chilled
100g (4oz) golden caster sugar
1 large egg
175ml (6fl oz) milk
150g (5oz) fresh raspberries
Extra sugar for sprinkling (optional) |
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| Preheat the oven to 200C,
400F, Gas 6. Line a
12-hole muffin tray with 12 paper muffin cases.
Sift the flour and baking powder
into a large bowl and stir in the sugar. Coarsely
grate the chilled butter into the bowl and stir
with a fork to coat in the flour mixture.
Beat together the egg and milk
then pour into the bowl. Mix lightly with a fork
until just combined. Take care not to over beat
the mixture - it should still be a little lumpy.
Gently fold in the raspberries.
Spoon the mixture into the muffin
cases. Bake in the preheated oven for 20-25 mins
until the muffins are risen and golden. Sprinkle
lightly with a little extra sugar whilst still
warm, if liked. |
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