Lunchtimes just got a whole lot more exciting with our delicious organic sliced beef and ham that are perfect for snacks, sandwiches, and a range of tasty meals. Our range of lunch time recipes will help you make the perfect lunch time meals for even the fussiest of little eaters or the fanciest of diners.
Organic Sliced Beef
Our sliced beef is the newest addition to our Good Beef range; a range of delicious beef products that have been produced from dairy-bred and grass-fed organic beef that is reared at Eastbrook Farm. Our Good Beef cattle live for about 2 years in the idyllic Wiltshire countryside, grazing on diverse pastures that allows them to develop a wonderful flavour. Our Good Beef also has a much lower carbon footprint in comparison to traditionally reared beef!
Our organic sliced beef is also incredibly tasty and will help add some oomph to any lunch, whether you’re on the go or dining at home, make sure you choose Good Beef!
Jimmy’s Ultimate Beef Sandwich
Jamie Oliver sure knows the score when it comes to his sandwiches. Try this recipe for the ultimate weekend treat. It is also brilliant if you have any leftovers from your Sunday roast.
- 1 parsnip
- 1 carrot
- olive oil
- half a sprig of fresh rosemary
- 1 onion
- 1 knob of unsalted butter
- 45g Cheddar cheese
- 1 teaspoon English mustard
- 2 slices of your favourite bread
- 85g organic sliced beef from Helen Browning’s
- Preheat the oven to 200ºC/400ºF/gas 6. Wash the parsnip and carrot, trim and chop into even-sized chips. Place in a large roasting dish with 1 tablespoon of olive oil and a pinch of sea salt. Strip in the rosemary and mix well, then roast for 20 to 25 minutes, or until golden and cooked through.
- Peel and finely slice the onion. Place in a non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, cover and cook for 10 to 15 minutes, or until soft and sweet, stirring occasionally. Stir in the butter for added richness, then tip into a bowl, returning the pan to the heat.
- Grate the cheese into the pan, add the mustard and let it all melt together.
- Toast the bread, then line up 2 slices and divide the onion between them. Lay the beef over the top, then pour over the bubbling oozy cheese. Put the other slices of toast on top and the sandwiches are done.
- Slice the sandwiches in half and serve with the root veg chips on the side.
The Best Beef Sandwich
If you’re looking for something a little more laid back for your weekday lunch, you could try this delicious recipe from Tesco’s Real Food magazine. It is simple, but packed full of flavour!
- 4 slices of organic sliced beef from Helen Browning’s
- 4 tomatoes (halved lengthways)
- pinch dried oregano
- 1 tbsp olive oil
- 1 ciabatta loaf
- 1 garlic clove (halved lengthways)
- 4 tsp horseradish sauce
- 2 handfuls rocket
- Preheat the oven to gas 6, 200°C, fan 180°C. Allow the beef slices to come to room temperature.
- Meanwhile, put the tomatoes in a small oven dish and top with a pinch of salt and oregano and 1/2 tsp of the oil. Put in the oven along with the ciabatta.
- Remove the bread after 8 minutes but leave the tomatoes to roast for a further 10 minutes. Meanwhile, heat a griddle pan over a medium heat.
- Cut the bread in half and then cut each half open. Brush the insides with remaining olive oil, then griddle until lightly charred. Rub the charred sides with the cut sides of the garlic cloves.
- Spread half the horseradish over one piece of the toasted ciabatta, top with a couple of slices of beef, season with salt and pepper and then top with a handful of rocket and some roasted tomatoes. Sandwich with the other piece of toasted ciabatta and repeat to make the second sandwich. Serve immediately.
Organic Wafer-Thin Ham
Our organic wafer-thin ham is deliciously dry cured by hand and thinly sliced to create high quality ham that is perfect for smaller sandwiches that any little one will love. It is also wonderfully healthy for your child, as just like all of our products, this ham is produced with 0 GM ingredients. So, for party food, lunch box sandwiches, or a picnic in the sun, our wafer-thin ham is brilliant for all occasions.
Triple Decker Sandwiches
This recipe for triple Decker sandwiches from M&S food is sure to impress. This recipe combines different sandwich fillings to help you please everyone!
- 4 slices white bread
- 4 slices wholemeal bread
- 85g organic sliced beef from Helen Browning’s
- 3 vine tomatoes
- 50g organic wafer-thin ham from Helen Browning’s
- 2 tablespoons fruit chutney
- 8 thin cucumber slices
- 2 slices Red Leicester cheese
- Take two slices of white bread and butter one side of each. Top the buttered sides with roast beef slices and a single layer of tomato slices. Top each with a slice of wholemeal bread and spread butter over the upward-facing side. Top this with ham
- Spread two white bread slices with chutney on one side and sit on top of the ham layers, chutney-sides down. Spread the tops of these white bread slices lightly with butter. Cover this with cucumber slices and one and a half cheese slices per sandwich.
- Lightly butter the last two slices of wholemeal bread and press on top, buttered sides down.
- Using a sharp, serrated knife, carefully cut the crusts from both sandwich stacks, then cut each one in half and then in half again to make four sandwich stacks (make these triangular, if preferred).
- Skewer each stack with cocktail sticks, first flipping two of the stacks upside down so that the white bread is at the top.
Loaded Open Sandwiches
If you have a party or a picnic in the sun, then these loaded open sandwiches are perfect to create an afternoon tea theme that your kids are sure to love!
This recipe has been borrowed from Lulu Grimes at BBC Good Food.
- 12 small slices rye bread or 6 slices thin, firm bread
- softened butter (for spreading)
- 6 tbsp mayonnaise
- 2 tsp cucumber relish or piccalilli
- 2 slices organic wafer-thin ham from Helen Browning’s
- 2 tbsp cream cheese
- ¼ cucumber (halved, peeled and thinly sliced)
- 2 boiled eggs (halved and sliced)
- 100g frozen north Atlantic prawns (defrosted)
- sliced radishes (dill sprigs and cress, to garnish)
- Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board.
- Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill if you like.
Organic Sliced Ham
Our organic ham is produced from free-range, high welfare, organic pork that is reared throughout the South West of England. This pork is traditionally dry cured by hand for a superior flavour of the highest quality. It makes the most appetising of sandwiches that are wonderful for all ages.
Mozzarella, Ham, and Basil Panini
Our organic dry-cured ham pairs excellently with oozing cheese. Take a look at this delicious panini recipe from MyRecipe packed with fresh basil, dry cured ham, and mozzarella cheese.
- 1 small ciabatta (cut in half horizontally)
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 110 grams thinly sliced fresh mozzarella cheese
- 6 basil leaves
- 130 grams organic dry-cured ham from Helen Browning’s
- 1 red pepper (sliced)
- 1 large plum tomato (thinly sliced)
- Cooking spray
- Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, pepper, and tomato. Top with remaining bread half.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan, top with another heavy skillet. Cook 3 minutes on each side or until golden.
Dijon Croque Monsieur
If you’re after a brunch dish, then this Dijon croque monsieur dish is a delicious treat! This recipe has been borrowed from My Recipes.
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon mayonnaise
- 8 slices of focaccia
- 130g organic dry-cured ham from Helen Browning’s
- 110g shredded Gruyère cheese
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- 60ml milk
- Cooking spray
- Combine mustard and mayonnaise in a small bowl. Spread 3/4 teaspoon mustard mixture over each of 4 bread slices: layer each slice with ham and cheese. Sprinkle evenly with pepper. Spread 3/4 teaspoon mayonnaise mixture over each remaining bread slice: place, mustard side down, on top of sandwiches.
- Combine the egg and milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.
- Heat a large non-stick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side or until lightly browned and cheese melts.