If you want recipes from TV Celebrity Chefs - click here then click on their name and you will get a link for recipes. Enjoy your cooking

We are delighted that Carol can help us with recipes to enable the in-experienced to produce excellent meals, and the experienced to try out some new ways of getting the best from our meat. The recipes will be broken down into sections, relating to the different meats, and to the experience level of the person cooking. Here are a few to get you started - some beef, pork and some lamb. We expect to have a feature recipe each month, representing the season and the availability of meat. We do encourage you to 'have a go' and do give us feedback and your ideas that we can share with others.

 

About Carole

Carole is a trained Home Economist and experienced cookery writer who has written over 30 cook books. She has taught at the Cordon Bleu cookery school in London and the Constance Spry Cookery School in Winkfield, and has taken part in cookery programmes on television and radio. Carole is married to Simon, our Managing Director.

Want some help?

Unsure about what cuts of meat use, or just want some basic help? Why not visit the BBC web site

Featured recipe

Daube de Boeuf Provencal a delicious stew made with either one large piece of beef such as top rump, or with the beef cut into large squares. Great use for our Angus beef.

For use with our Traditional Lamb and Rare Breed Lamb / Hogget

Lamb and Ginger Stir-Fry Slices of traditional lamb cooked with garlic, ginger and shitake mushrooms make a quick and easy supper. This can be served with Chinese egg noodles or plain rice.

Tagine of lamb A lovely light lamb dish, served with Cous Cous

For use with our Angus Beef

Daube de Boeuf Provencal a delicious stew made with either one large piece of meat such as top rump, or with the meat cut into large squares

Steak with Gruyere Charred steak with a tasty cheese filling. Great use for our Angus beef.

Fillet Steak on Garlic Toast Charcoal made toast spread with garlic with fillet steak

Beef Stroganoff A combination of beef, mushrooms, and onion laced with a sauce of double (heavy) cream and brandy

Beef and Ginger Stir-Fry Slices of Angus beef cooked with garlic, ginger and shitake mushrooms make a quick and easy supper. This can be served with Chinese egg noodles or plain rice.

For use with our Rare Breed Pork

Pork with mustard and cream sauce The thinner the meat the less time it will take to cook. You could use the same recipe for escalope of veal, if you prefer

Pork and Ginger Stir-Fry Slices of rare breed pork cooked with garlic, ginger and shitake mushrooms make a quick and easy supper. This can be served with Chinese egg noodles or plain rice.  

Tips and hints and safe handling of meat information