Butcher Dan's Recipe Vault

James Martin's Steak with Teriyaki

Juicy sirloin steaks, rich teriyaki glaze, buttery wild mushrooms, and a touch of chestnut crunch! The perfect meal for two this New Year's Eve! INGREDIENTS 2 x 200g Turnbull's Sirloin...

Easy Garlic Roasted Lamb
Roasting a lamb shoulder is as simple as roasting a chicken, if not simpler. All you need to do is rub your roast with a mixture of fresh herbs, garlic,...
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Honey & Orange Glazed Duck Breasts
The sweetness of the orange and honey pairs really well with the duck breasts. INGREDIENTS 2 Duck Breasts2 Large Oranges10 New potatoes, boiled in salted water and then cut in half2...
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Easy pancakes by Baker Phil
Ingredients 100g plain flour 2 large eggs (use R. Ord's Free Range Eggs) 300ml milk 1 tbsp sunflower or vegetable oil, plus a little extra for frying lemon wedges to...
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Haggis, Neeps and Tatties Soup
Ingredients 1 Onion Splash of Rapeseed Oil 500g Tatties (potatoes) 300g Neeps (swede) 1.8L beef/lamb stock 500g Northumbrian Haggis Salt & Pepper 1/2 Tsp English Mustard Powder Nip of Whisky...
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Haggis Neeps and Tatties Dauphinoise
Ingredients 500g Turnbull's Northumbrian Haggis 500g Neeps (Turnip) 750g Tatties (Potato) 300ml Single Cream Method 1) Preheat your oven to 200c 2) Wash then very thinly slice your potatoes ideally...
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Haggis Cooking Guide
Cooking Guidelines 1. Bring a pan of water to the boil. 2. Place the Haggis in the boiling water, and turn the heat down to a gentle simmer. 3. Allow...
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Chicken Balmoral
Chicken Balmoral is a great Burns Night dish for those who like Haggis but prefer it not to be the main ingredient . This classic recipe has it used as...
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Seville Orange Marmalade
Make your own Seville Orange Marmalade at home! Ingredients: 1.5 Kilos of Seville Oranges 2 Lemons 3.5 Litres of Water 2.7 Kilos Granulated Sugar Method: 1) Half your Seville Oranges...
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Game Biryani
NGREDIENTS 150 grams basmati rice 800 grams boneless mixed game meats 200 grams Greek yoghurt 1450 ml game or chicken stock 2 onions 2 tbsp sunflower oil 6 cloves 6 cardamom...
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Roast spatchcock partridge, n’duja, lemon and herb crumbs
NGREDIENTS 2 partridge, spatchcocked 250 grams n'duja salt and pepper 4 finely sliced garlic cloves 50 grams breadcrumbs grated rind of 1 large lemon 2 tbsp finely chopped parsley 1...
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Pot roasted pheasant with mulled wine, shallots, bacon and blackberries
INGREDIENTS 2 tbsp olive oil 50 grams butter 2 oven ready pheasants salt and pepper 12 shallots, peeled 110 grams smoked bacon lardons 175 grams small chestnut mushromms 2 crushed...
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Venison kebabs with beetroot purée
These kebabs are a fun combination of braised and pan-fried venison. Your braised pieces can easily be prepared a day in advance. Baking beetroot brings out lovely, earthy flavours but...
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Porchetta ragu
Inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain. Serves: 6-8 Prep: 20mins Cook Time: 3hrs...
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