“My darkly decadent red cabbage is truly delicious with bold flavours that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring colour to your table.” Jamie Oliver – find original recipe here.
Try this recipe with organic Chorizo – on offer now!
Ingredients
Method
- Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds. Peel and finely slice the red onion, add to the pan, and cook for a few minutes, or until softened and smelling amazing.
- Chop away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper. Cook with the lid ajar on a low heat for 10 minutes, stirring frequently. Add the tinned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.
Try a taste of España with this delicious recipe; it will help bring back fond memories of a summer holiday in Spain, even on a cold Winter’s night. It makes an appetizing combination of hake and spicy chorizo that is perfect for dinner guests. Mmm delicious!
Ingredients
- 50ml/2fl oz olive oil
- 2 onions (sliced thinly)
- 6 garlic cloves, sliced
- 2 tsp paprika
- 70g/3oz organic cooking chorizo from Helen Browning’s (cut into cubes)
- 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
- 900g/2lb floury potatoes (scraped and halved lengthways)
- 85ml/3fl oz dry white wine
- 300ml/10fl oz water
- 8 x 100g/4oz or 4 x 225g/8oz hake steaks
- salt and freshly ground black pepper
Method
- Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole
- Add the onions and garlic and cook gently until soft.
- Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
- Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender, and the liquid has reduced a little.
- Season the hake steaks well on both sides. Put them on top of the potatoes, cover, and simmer for 8-10 minutes, until the hake is cooked through.
Add some extra oomph to your cheeseboard and wow your guests with these unusually delicious biscuits. This recipe combines spicy chorizo with extra special manchego cheese for a moreish finish. Add them to your cheeseboard or make an edible gift for friends and family.
Ingredients:
Method:
- Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well-spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.
This Vietnamese style beef pho creates a rich warming broth that is perfect for the Winter months, and with lots of amazing flavours and a lot of good veg, it makes an excellent choice!
Ingredients
- 1 teaspoon canola oil
- 3 cloves of garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 950ml unsalted beef broth
- 1 tablespoon fish sauce
- 110g pad thai rice noodles
- 240g halved sugar snap peas
- 180g thinly sliced white onion
- 450g organic stir-fry beef from Helen Browning’s
- 180g bean sprouts
- 4 medium spring onions (thinly sliced)
- 15g thinly sliced fresh basil
- 15g thinly sliced chile peppers (such as serrano or jalapeño)
- 4 lime wedges for serving
Method
- Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon, and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.
- Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.
- Add snap peas, onion, and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.
- Ladle the soup over the noodles. Divide bean sprouts, scallions, basil, and chilis among the bowls. Serve with lime wedges.
This tasty Bolognese is a firm favourite, and this version is packed with veg that is easily disguised for any little ones. This Bolognese even has all 5 of your 5 a day; including leeks, onions, peppers, and courgettes. This recipe can be made using our organic good beef mince, making it extra healthy for you and your family!
Ingredients:
- 1 ½ tbsp olive oil
- 150g organic beef mince from Helen Browning’s
- 2 onions (finely chopped)
- 1-2 garlic cloves (crushed)
- 1 red pepper (chopped into small pieces)
- 2 leeks (finely sliced)
- 1 large courgette (chopped into small pieces)
- 2 tbsp tomato purée
- 1 can chopped tomatoes
- 50ml chicken or beef stock
- ½ tsp dried oregano
- 150g spaghetti
- 25g parmesan (finely grated)
- a few basil leaves (optional)
Method:
- Put ½ tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and put the pan back on the heat with the remaining oil. Turn the heat down and cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette. Fry until the veg is starting to char at the edges and any water that’s been released has evaporated.
- Tip the meat back into the pan and add the tinned tomatoes, purée, stock and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 35 mins. Meanwhile cook the spaghetti following pack instructions, then towards the end of cooking, stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it, if it looks too thick, then drain the spaghetti. Tip the pasta onto the sauce, toss everything together to coat and season well. Garnish with the remaining parmesan and a few basil leaves.
An interesting taste of Morocco with spicy pork mince and cous-cous, perfect for a warming family meal to spice up your usual Winter cuisine.
Ingredients
- 500g organic pork mince from Helen Browning’s
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 onion (chopped)
- 1 carrot (sliced into thin strips)
- 1 green pepper (deseeded and sliced)
- 1 410 g can tomatoes (crushed, keep juice)
Method:
- Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 – 6 minutes.
- Add the onion, carrot. green pepper and tomatoes with juice.
- Stir until boiling, lower heat and simmer for about 10 minutes.
- Serve with couscous and a salad.
