Simple, proper meals.
Easy ideas for the meat and veg on our counter. Nothing fancy, just good ingredients cooked well, whether you're at home or in a holiday cottage for the week.
Sunday roast · Serves 6
Slow-roast pork with crackling
A rolled pork joint with properly crisp crackling, roasted on a bed of onions and apples that turn into an easy gravy.
You will need
- 1.5 to 2kg rolled pork joint, skin scored
- Sea salt and black pepper
- 2 onions, thickly sliced
- 2 eating apples, quartered
- A few sprigs of thyme or sage
- 300ml stock, cider or water
Method
- Take the pork out of the fridge an hour before cooking and pat the skin completely dry. Rub the skin generously with salt.
- Heat the oven to 220°C (200°C fan, gas 7). Put the onions, apples and herbs in a roasting tin and sit the pork on top.
- Roast for 25 minutes until the crackling starts to blister, then turn the oven down to 180°C (160°C fan, gas 4) and roast for about 30 minutes per 500g, until the juices run clear.
- Rest the pork, uncovered, for 20 minutes. Meanwhile, put the tin on the hob, add the stock or cider and simmer, scraping up the sticky bits, to make the gravy.
- Carve and serve with roast potatoes and seasonal greens.
From our counter: ask at the butchery for a pork joint scored and ready for crackling.
Midweek · Serves 4
One-pan sausage & vegetable supper
Everything goes in one tin, so it's perfect after a day on the beach or the coast path.
You will need
- 8 sausages
- 600g new potatoes, halved
- 2 red onions, cut into wedges
- 1 red pepper, sliced
- 200g cherry tomatoes
- 2 tbsp olive oil
- A sprig of rosemary, salt and pepper
Method
- Heat the oven to 200°C (180°C fan, gas 6).
- Toss the potatoes, onions and pepper with the oil, rosemary, salt and pepper in a large roasting tin. Roast for 20 minutes.
- Add the sausages and roast for 15 minutes, then add the tomatoes, turn the sausages and roast for a further 10 to 15 minutes until the sausages are cooked through and golden.
- Serve straight from the tin with mustard and a green salad.
From our counter: our sausages are made on site, and our hog's pudding is lovely sliced and fried alongside.
Family dinner · Serves 6
Roast beef with all the trimmings
Grass-fed beef, hung for flavour, needs very little doing to it. Season well, roast hot, then rest.
You will need
- 1.5kg beef roasting joint
- 1 tbsp oil or dripping
- Salt and black pepper
- 2 onions, halved
- Yorkshire puddings, roast potatoes and seasonal veg to serve
Method
- Take the beef out of the fridge an hour before cooking. Heat the oven to 220°C (200°C fan, gas 7).
- Rub the beef with oil, salt and pepper and sit it on the onions in a roasting tin. Roast for 20 minutes.
- Turn the oven down to 160°C (140°C fan, gas 3) and roast for about 15 minutes per 500g for rare, 20 for medium or 25 for well done.
- Rest the beef, loosely covered with foil, for at least 20 minutes. Use the resting juices and onions to make gravy, and turn the oven back up for the Yorkshire puddings.
- Carve thinly and serve with all the trimmings.
From our counter: tell us how many you're feeding and we'll help you choose the right joint.
Quick supper · Serves 2
Rosemary & garlic lamb chops
A ten-minute supper. Outdoor-reared lamb has plenty of flavour, so keep it simple.
You will need
- 4 lamb chops
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 sprig of rosemary, leaves chopped
- Half a lemon
- Salt and pepper
Method
- Mix the oil, garlic, rosemary and a squeeze of lemon. Rub over the chops and season.
- Heat a heavy frying pan until very hot. Stand the chops on their fatty edge for a minute or two to render the fat, then cook for 3 to 4 minutes on each side.
- Rest for 5 minutes, then serve with new potatoes and greens, spooning over the pan juices.
From our counter: our own lamb, cut to suit, along with seasonal veg to go with it.
Come and see us in East Charleton.
Visit our butchery counter or call us on 01548 531523.