Credit Jacqui Spruce for this one. Gorgeous and… the chicken is good too!

Ingredients for 6 people

Preheat the oven to 200°c (or if you were planning to serve with baked potatoes place the chicken in the oven 40 minutes before the end of the cooking time)
6 Chicken breast fillets
6 thick slices of Wensleydale cheese
20 cherry tomatoes cut in half
250g mushrooms cut in half
100g black olives cut in half
6 tsp of basil pesto
½ glass white wine
Salt and pepper

Cooking Method:

1. Place a large piece of kitchen foil on a baking tray.  Foil needs to be twice as long as the tray as you will be wrapping the chicken up in a foil parcel to cook.
2. Slice each chicken breast in half lengthways, ensuring that you do not go all the way through.  You want to make a pocket for cheese to sit in.
3. Place the cheese inside the chicken and sit the chicken on the baking tray.  Season with salt and pepper.
4. Smear each chicken breast with 1 tsp of Pesto.
5. Sprinkle the mushrooms, tomatoes and olives over and around the chicken and pour the white wine gently around the chicken.
6. Wrap the chicken up in the foil making a parcel and ensuring that none of the liquid can escape during cooking.
7. Place in the oven for 40 minutes.
8. Put the chicken, mushrooms, tomatoes and olives on a plate and pour over some of the cooking liquid as a light sauce.
9. Serve with baked potatoes, a dressed green salad and some lightly steamed green beans.

Ingredients

• 650g fillet steak strips
• 150g shitake mushrooms, destalked and finely sliced
• 2 thinly sliced onions
• 426ml soured cream
• 3 tablespoons cognac
• Salt and freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 50g Butter
• 250g chestnut mushrooms finely sliced
• Pinch paprika
• Juice 1/2 lemon

Method

1. Using a large, heavy bottomed saucepan on a high heat, add 3 tablespoons of the oil and when it’s nice and hot put half the meat into the pan. Quickly stir-fry until the meat is lightly browned on the outside but still pink in the middle. Remove to a separate bowl and do the same with the other half of the meat.
2. Remove the second batch of cooked meat together with it’s juices, bring the heat down and melt the butter in the saucepan. Then gently fry the onions until soft.
3. Add in the mushrooms and fry them quickly with the onions until tender. Then put the meat in with it’s juices and pour over the cognac. Carefully set the pan alight, shaking the contents of the pan until the alcohol has burnt away. Now stir in the soured cream and as it becomes hot, mix in the lemon juice. Season to taste with the salt and pepper and sprinkle over a little paprika.
4. Serve immediately with white rice and chopped parsley.

Recipe taken from Waitrose.com

Ingredients

• 2 heart shaped pork steaks
• 50g chopped shallots
• 2 tablespoons whole black peppercorns
• 1/2 tablespoon salt
• 2 tablespoons oil
• 1 tablespoon dijon mustard
• 3 tablespoons brandy
• 300ml single cream

Method

1. Using a pestle and mortar crush the peppercorns and coriander seeds separately . Crush until cracked only but don’t allow to become powder. Season the pork steaks to taste with the salt and coat in the crushed spices.
2. Heat the oil in a frying pan until hot and cook the pork steaks for 3-4 minutes on each side. Then take out of the pan and set to one side to rest.
3. Using the same pan,  add the chopped shallots and cook over a moderate heat until soft for about two minutes.
4. Add the brandy and the mustard.
5. Finally, pour in the cream and bring to the boil, reducing then to a simmer and seasoning to taste.
6. Return the steaks back into the pan for around a  minute to just warm through. Remove the steaks and heat the sauce  quickly on a high heat for about thirty seconds.
7. Serve the steaks on a plate with the sauce poured over together with any vegetables of the season.

Recipe taken from a concept by Cookitsimply.com

Ingredients

• 1¼ kg oxtail , jointed
• 4 tbsp plain flour
• 2-3 tbsp olive oil
• 1 large carrot , roughly chopped
• 1 turnip, roughly chopped
• 1 celery stalk, roughly chopped
• 1 large onion , roughly chopped
• 1 bay leaf
• a few sprigs thyme
• 1 tsp black peppercorns
• 2 tsp tomato purée
• 300ml red wine
• 1.2l beef stock
• 2 tbsp butter , softened
• a handful flat-leaf parsley,  leaves chopped

Method

1. Take the oxtail pieces trim excess fat . In a bowl, mix 2 tbsp of  flour with salt and pepper. Take half the oil and heat until hot in a large, heavy-based pan . Take the seasoned flour and coat the oxtail pieces, shaking off the excess. Fry for 2-21/2 minutes on each side until evenly browned and remove from the pan.
2. Put the remaining oil to the pan together with the vegetables, herbs and peppercorns. Cook and soften for 4-5 minutes. Stir in tomato purée and what’s left of the seasoned flour, and add a little more oil if necessary. Keep stirring for another minute or two.
3. Add the red wine and taking a wooden spoon, scrape the base of the pan . Bring to the boil for several minutes. Put the oxtail back in the pan and cover with the stock. Simmer and skim off any residue that rises to the surface. Partially cover the pan and cook slowly for about 3 hours until the oxtail is very tender and comes away from the bone easily. Take a pair of kitchen tongs and carefully move the oxtail pieces into a large bowl and leave for a while to cool slightly.
4. Taking a fine sieve strain the cooking stock  into a clean pan, pushing down on the vegetables with the back of a heavy spoon to release as much liquid as possible. Remove the meat from the oxtail and shred it into small pieces. Thicken the stock by mixing the remaining two tablespoons of flour with the butter, then whisk into the stock as it simmers, a little at a time. Simmer for a further five minutes. Taste the soup and adjust the seasoning to your liking, then add the shredded oxtail to the pan to warm through. Garnish with loads of chopped parsley before serving.

Recipe from Olive Magazine 2009

Have been in catering for over 25 years and can highly recommend all Goldenholme Farm’s meat. They supplied all my Christmas meats and poultry and my family and friends raved about it. Guess what ?  It was that good I have just ordered more.

Sandra – Cheshire

Dawn Colson – Buckinghamshire

Your meat was fantastic. I choose to order from you as I’m sick of buying meat from supermarkets that are tasteless and filled with water, so by the time you have cooked what you think is a decent joint it shrinks to nothing. Your meat was full of flavour, and easy to cook despite this family not being the best cooks in the world. I haven’t cooked a joint beef in years purely because I overcook it and it ends up like shoe leather, but even I managed to cook the topside of beef to perfection. All the family said how tasty it is and they enjoyed it a great deal. The service was convenient, packaged well and compared to similar services it was also the best value. I will be using your service again in the future. Thanks again for lovely tasty meat. Look forward to ordering from you again in the future.

Fiona Ireland – West Sussex

One from the master here, Jamie Oliver. A simple wholesome casserole that’s very easy to prepare and really hits the spot. A great main course that serves four.

Cooking Method:

Using a non stick pan, put in the sausages with a small amount of oil, add the shallots, some sprigs of Rosemary (2 or 3) and a few pinches of salt and pepper. Using a medium heat, toss the ingredients gently and cook for about twenty minutes, moving them all round to brown evenly. Then, gently pour in the wine until nearly gone, then add the Cannellini beans and tomatoes, first bringing them to the boil and then simmering for 20 minutes.

Using a good baking dish, spoon in the casserole and place in a pre-heated oven of 180 degrees centigrade or Gas mark 4. Whilst that’s cooking, heat a large pan on medium heat and add a splash of the oil. Put in the garlic, the chilli, the chopped leaves of what’s left of the Rosemary, add the bread crumbs – Stir frying until golden brown. Remove the casserole from the oven, sprinkle the bread crumbs over the top and pop back in the oven for twenty minutes.

Serve the casserole with crusty bread and a good red wine.

Recipe is taken from Vol 1 Jamie magazine

“the box was delivered on time and was everything we expected and more. The meat is wonderful and I recommended it to my work colleagues immediately. I know they too have had great service……..”

Neil  - Retford, Nottinghamshire