Hand made on our premises this pie contains Locally selected British Beef, Tomatoes, Onions, Courgettes all filled into a hot crust pastry shell and topped with  Cheese & Mashed Potatoes. £1.90p Each

High welfare pork shoulder from Reaseheath  College marinated in a delightful salt & pepper marinade £ 6.95p Per Kg This Product is ideal for the BBQ and is a Q Guild BBQ award winner 2016

With potato and celeriac smash and steamed veggies   Serves 8 Cooks In 4H 20M plus resting time Difficulty Not too tricky   Ingredients 2 quality shoulders of lamb , boned, rolled and tied by the butcher sea salt freshly ground black pepper olive oil 1 bulb garlic , broken into cloves, unpeeled 4 red […]

Serves 4 Cooks In 25 minutes plus marinating time Difficulty Not too tricky Ingredients 8 long ery woody sprigs of fresh rosemary or wooden skewers 600 g lamb fillet 2 large red onions 200 g ripe cherry tomatoes ½ a bunch of fresh mint 300 g fat-free natural yoghurt 1 lemon extra virgin olive oil […]

Ingredients 1 x 2 kg leg of lamb 2 dried ancho chillies (see tip) ½ teaspoon black peppercorns 1 teaspoon pink peppercorns 2 teaspoons fennel seeds 1 teaspoon coriander seeds 1 lemon 1 teaspoon sweet smoked paprika 6 tablespoons olive oil 2 tablespoons red wine vinegar 1 bunch of fresh oregano 4 cloves of garlic […]

Lamb chops with ratatouille Serves 4 Cooks In 45 minutes Difficulty Not too tricky Ingredients 2 cloves of garlic 2 onions 2 sticks of celery 2 courgettes 1 aubergine 2 ripe tomatoes 1 sprig of fresh thyme olive oil 1 tablespoon caperberriers 1 handful black olives 8 lamb chops Method Peel and chop the garlic, […]