Download Tuck-in 11 PDF - Simply Beef and Lamb

Tuck-in 

Tuck-in to scrumptious dishes whilst 

exploring some of England’s finest retreats 

Issue 11 

Classic Caravanning 

Sun-dried tomato burgers 

Chic Boutique 

Lamb cutlets with rosemary 

and anchovy butter 

Country Living 

Beef salad niçoise

Take a break in 

England’s green 

and pleasant 

land 

Enjoy the best surroundings 

that England has to offer 

and take a break with family 

and friends, sampling some 

delectable dishes while 

you’re at it. 

When you’re away meals should be simple 

and easy to prepare, allowing you to enjoy a 

well-deserved rest, whilst satisfying holiday 

appetites. In this issue of Tuck-in we’ve put 

together a selection of tasty and nutritious 

meals inspired by some of the best locations 

for holidaying in England. 

Whether it’s a classic caravanning break 

with the kids, a holiday at a working farm 

guesthouse or a luxurious break in a city 

boutique hotel, there’s a dish to suit all 

tastes and occasions.

Camping in Style 

Enjoy the best of the English 

countryside with a selection of 

delicious recipes ideal for lazy 

days in the great outdoors. 

Sun-dried Tomato Burgers 

with Balsamic-glazed Onions 

Honey and Mustard Glazed 

Roast Beef 

Roast Beef and Watercress 

Wraps with Radish Raita 

Spicy Lamb Kebabs with 

Nectarine and Mint Salsa 

Warm Lamb and White Bean 

Salad with Rocket Dressing 

PG04 

Countryside Splendour 

Soak up the idyllic atmosphere 

of a relaxing rural retreat with 

wholesome recipes for the 

whole family. 

Lamb Steaks with Olive and Red 

Pepper Tapenade 

Summer Beef Salad Niçoise 

Roast Lamb with Fennel and 

Mustard Butter 

One-pot Lamb Ragôut with 

Lemon Couscous 

Steak and Parma Ham Skewers 

PG12 

Cosmopolitan 

Comfort 

Bring some sophistication to your 

break, with dishes inspired by the 

decadent surroundings of a luxury 

boutique hotel. 

Beef and Pasta Salad with Spinach 

Leaves and Blue Cheese Dressing 

Lamb with Wild Mushroom 

and Tomato Pan Sauce 

Bistro Steaks on Garlic Bruschetta 

Lamb Chops with Rosemary 

and Anchovy Butter 

Seared Rib-eye Steaks with 

Orange and Ginger Butter 

PG20

Tuck-in Classic caravanning 

04

Classic 

Caravanning 

Letting you escape the hassle of everyday life, 

caravanning and camping are ideal ways to explore 

all that England has to offer. Spending time on a 

campsite is not only a great way to relax and unwind, 

but children love the sense of adventure that camping 

brings, making it the perfect choice for a family break. 

Feeding your family whilst camping needn’t 

be complicated. And with our range of tasty 

recipes, meal choices are by no means limited. 

Keep the kids happy with Sun-dried Tomato 

Burgers with Balsamic-glazed Onions. These 

burgers can be prepared quickly and easily 

slipped onto a BBQ or grill to cook. 

Ideal for a light lunch in the sun, Spicy Lamb 

Kebabs with Nectarine and Mint Salsa 

combines the flavour of succulent lamb with 

a refreshing nectarine and mint salsa. This 

nutritious dish can be prepared quickly and 

easily, meaning you’ll still have time to enjoy 

the sunshine!

Honey and Mustard Glazed Roast Beef ∞ 

Feeds 6-8 

Time to prepare 

5 minutes 

Time to cook 

Rare: 20 minutes per 450g (1lb) 

plus 20 minutes 

Medium: 25 minutes per 450g (1lb) 


Well done: 30 minutes per 450g (1lb) 


Oven temperature 

Gas mark 4-5, 180-190°C, 350-375°F 

Take 

1.3kg (3lb) lean topside 

or silverside joint 

Salt and pepper 

45ml (3tbsp) clear honey 

75ml (5tbsp) wholegrain mustard 

Make 

In a small bowl mix together 

the honey and mustard. Place 

the joint on a chopping board and 

make several slits over its surface. 

Season and rub the mixture over 

the surface of the joint and into 

the slits. 

Place the joint on a metal rack 

in a large roasting tin and open 

roast for the preferred, calculated 

cooking time, basting occasionally 

with any rich meat juices. 

Eat 

Serve hot with all the trimmings 

or cold in sandwiches or wraps. 

Why not try our recipe for Roast 

Beef Wraps with Watercress and 

Radish Raita.

Roast Beef and Watercress Wraps with Radish Raita 

Feeds 4 



Take 

450g (1lb) cooked and sliced honey 

and mustard roast beef 

4 large flour tortillas or 

Mediterranean wraps 

½ x 100g bag watercress leaves 

or lamb’s lettuce, rinsed and dried 

For the Radish Raita: 

75ml (5tbsp) thick Greek yogurt 

3-4 radishes, finely diced 

1-2 shallots, peeled and finely diced 

10ml (2tsp) fresh lemon juice 


Make 

Prepare the raita; in a small 

bowl mix all the ingredients 

together, season and refrigerate 

until required. 

Heat the wraps in a moderate 

oven or wrap in foil and place 

on a prepared warm barbecue 

for 3-4 minutes. 

Spread the raita evenly over 

the surface of each tortilla; add 

the roast beef (hot or cold) and 

the watercress or lamb’s lettuce. 

Season, if required. 

Eat 

Roll the wraps and serve 

immediately with a salad 

garnish. If preferred use 

any cold roast beef of 

your choice.

Tuck-in Classic caravanning 

08 

Sun-dried Tomato Burgers with Balsamic-glazed Onions ◊ 

Feeds 6 



Time to cook 

Under 25 minutes 

Take 

675g (1½lb) lean minced beef 

1 large onion, peeled and grated 

45ml (3tbsp) freshly chopped oregano 

or 15ml (1tbsp) dried oregano 

15ml (1tbsp) freshly chopped mint 


6 sun-dried tomatoes in oil, drained 

and finely chopped (reserving 60ml 

(4tbsp) of the oil) 

For the Balsamic-glazed Onions: 

450g (1lb) red onions, peeled and 

finely sliced 

60ml (4tbsp) good balsamic vinegar 

Bread rolls, to serve 

Lettuce leaves, to garnish 

Make 

In a large bowl mix all the burger 

ingredients together. Using damp 

hands shape the mixture into six, 

9cm (3½inch), evenly-sized burgers. 

Place the burgers on a large plate 

or tray, cover and refrigerate for 

30 minutes. 

Meanwhile, prepare the balsamic-glazed 

onions; heat the reserved oil in a large 

non-stick pan either on a prepared 

barbecue or hob. Add the onions and 

cook for 8-10 minutes until soft and 

caramelised. Add the balsamic vinegar 

and season. Cook uncovered for a 

further 10 minutes. 

Cook the burgers on a preheated grill 

or barbecue for 8-12 minutes, turning 

occasionally until cooked and any meat 

juices run clear. 

Eat 

Serve the burgers 

with rolls of your 

choice, salad leaves, 

the onions and 

a selection of 

prepared relishes.

Spicy Lamb 

Kebabs with 

Nectarine and 

Mint Salsa ◊ 

Feeds 4 



Time to cook 


Take 

450g (1lb) lean lamb leg or shoulder 

steaks, cut into 5cm (2inch) cubes 

4-6 red chillies, deseeded and halved 

For the Marinade: 

1 garlic clove, peeled and crushed 

5ml (1tsp) coriander seeds, finely 

crushed 

Finely grated zest of 1 lemon and 

1 lime 

10ml (2tsp) olive or sunflower oil 


For the Nectarine and Mint Salsa: 

3 ripe nectarines or peaches, halved, 

stoned and diced 

4 spring onions, finely chopped 

45ml (3tbsp) freshly chopped mint 

30ml (2tbsp) fresh lime juice 

Make 

Prepare the marinade; in a large 

shallow bowl mix together all the 

marinade ingredients. 

Thread equal amounts of lamb 

and chillies onto 4 short metal 

or wooden skewers (previously 

soaked in cold water for 

20 minutes). Place in a shallow 

dish, pour over the marinade, 

cover and refrigerate for at 

least 20 minutes or overnight. 

Meanwhile, prepare the salsa; in a 

large bowl mix all the ingredients 

together and set aside. 

Place the steaks on a prepared 

barbecue or preheated moderate 

grill and cook for 8-12 minutes, 

turning occasionally until cooked 

and any meat juices run clear. 

Eat 

Serve the skewers with the salsa 

and garlic bread.

Warm Lamb and White Bean Salad with Rocket Dressing 

Feeds 4-6 



Time to cook 

30-35 minutes 


Gas mark 5, 190°C, 375°F 

Take 

675g (1½lb) lean boneless shoulder 

or lamb neck fillet, cut into 5cm 

(2inch) cubes 

2 large, fresh rosemary sprigs 

30ml (2tbsp) extra virgin olive oil 


225g (8oz) cherry tomatoes, 

roughly chopped 

Large handful freshly chopped 

chives 

2 x 410g cans cannellini beans or 

chickpeas, drained and rinsed 

30ml (2tbsp) pitted green or black 

olives, roughly chopped 

For the Rocket and Red Wine 

Dressing: 

1 x 50g bag wild rocket leaves 

15ml (1tbsp) red wine or sherry 

vinegar 


Make 

In a large roasting tin mix together 

the lamb, rosemary, olive oil and 

seasoning. Roast, uncovered, in a 

preheated oven for 20 minutes. Add 

the tomatoes and continue to cook 

for a further 10-15 minutes, shaking 

the pan from time to time until the 

lamb is meltingly tender. 

Prepare the rocket and red wine 

dressing; place all the ingredients 

in a food processor and whizz until 

the dressing is combined. Season 

if required. 

Place all the remaining salad 

ingredients in a large salad bowl 

and add the roasted lamb and 

tomatoes. Drizzle over the dressing. 

Eat 

Serve immediately.

Tuck-in Country Living 

12

Country Living 

Take a break on a working farm, an ideal retreat for families 

who want to relax in a natural environment and enjoy the 

local wildlife. After sampling life down on the farm, enjoy 

recipes inspired by the beautiful rustic surroundings and 

outdoor lifestyle. 

Our range of tasty, wholesome recipes 

includes Lamb Steaks with Olive and Red 

Pepper Tapenade. This dish can be cooked 

on a BBQ, making it an ideal choice if you 

want to dine outside. 

After a long summer day treat friends 

and family to Roast Lamb with Fennel and 

Mustard Butter. This mouth-watering dish 

makes an impressive centrepiece for any 

dining table. 

Keep a large group happy by serving 

One-pot Lamb Ragôut with Lemon Couscous. 

This light stew is the perfect evening dish 

to enjoy with friends and is sure to be a 

hit with both children and adults alike.

Summer Beef 

Salad Niçoise ◊ 

Feeds 6 



Time to cook 

Rare: 20 minutes per 450g (1lb) 







Gas mark 4-5, 180-190°C, 350-375°F 

Take 

450-675g (1-1½lb) lean topside 

or mini roast joint 


40g (1½oz) softened butter 

2 garlic cloves, peeled and crushed 

60ml (4tbsp) freshly chopped chives 

3 medium eggs, hard-boiled and roughly 

chopped 

15 small new potatoes, halved and cooked 

100g (4oz) fine green beans, topped, 

tailed and blanched 

3 little Gem lettuces, roughly torn 

10-12 black olives, halved 

1 red onion, peeled and finely sliced 

4-6 tomatoes, chopped 

30ml (2tbsp) freshly chopped flat-leaf 

parsley 

Few caper berries, to garnish, optional 

For the Dressing: 

60ml (4tbsp) red wine vinegar 

175ml (6floz) extra virgin olive oil 

2 small garlic cloves, peeled and finely 

chopped 


Make 

Place the joint on a chopping board. Make 

several slits over the surface of the joint 

and season. In a small bowl mix together 

the butter, garlic and chives and spread 

generously over the joint and into the slits. 

Place the joint on a metal rack in a large 

non-stick roasting tin and open roast 

in a preheated oven for the preferred, 

calculated cooking time, basting with 

any rich meat juices. After roasting cover 

and leave to rest for 5-10 minutes. 

Eat 

Serve immediately 

with crusty bread. 

Tip 

This recipe works 

well with leftover 

cooked roast beef 

too. 

Prepare the dressing; place all the 

ingredients into a screw-topped jar and 

shake well. Place all the salad ingredients 

in a large salad bowl. Slice the beef very 

thinly and toss lightly in the salad. Drizzle 

over the dressing.

One-pot Lamb Ragôut with Lemon Couscous √ 

Feeds 6 



Time to cook 

1 hour 20 minutes 

Take 

675g (1½lb) lean boneless lamb 

shoulder, leg or neck fillet, cut 

into 5cm (2inch) cubes 

15ml (1tbsp) olive oil 

Grated zest of 1 lemon 

2 garlic cloves, peeled and crushed 

6 spring onions, finely chopped 

150ml (¼pint) dry cider or white 

wine 

600ml (1pint) good, hot lamb 

or vegetable stock 

2 bay leaves 

100g (4oz) sweet corn kernels 

75g (3oz) sugar snap peas 

75g (3oz) cauliflower florets 

2 medium courgettes, roughly 

chopped 


Small handful freshly chopped 

mint leaves 

For the Lemon Couscous: 

300g (10½oz) dried plain couscous 

425ml (¾pint) good, hot vegetable 

stock 

Grated zest of 1 lemon 

Make 

Heat the oil in a large casserole 

dish and cook the lamb with the 

lemon zest and garlic over a 

moderate heat for 4-5 minutes 

until brown, stirring occasionally. 

Transfer to a large plate. 

In the same pan add the spring 

onions and cook for 1-2 minutes 

until soft. Return the lamb to the 

casserole dish and add the cider 

or white wine, stock and bay leaves. 

Bring to the boil, reduce the heat, 

cover and cook for 1 hour. Add the 

remaining vegetables except the 

sugar snap peas and cook for a 

further 10-15 minutes. 

Meanwhile prepare the lemon 

couscous; place the couscous in a 

large heatproof dish and pour over 

the hot stock. Cover and leave to 

stand for 5 minutes, then season, 

add the lemon zest and fluff up the 

grains with a fork. 

Season the ragôut and stir through 

the sugar snap peas and fresh mint. 

Eat 

Serve immediately with the 

hot couscous. 

Tip 

For an extra zesty flavour add 

the juice of ½ a lemon to the 

couscous or, if preferred, serve 

with plain boiled rice.

Steak and Parma Ham 

Skewers with Sage ◊ 

Feeds 6 



Time to cook 



Gas mark 7, 220°C, 425°F 

Take 

4 thick lean rump or sirloin steaks, 

cut into 4cm (1½inch) cubes 


Small handful freshly chopped sage 

and parsley leaves 


1 small focaccia bread, cut into bite-sized 

chunks 

10-12 fresh bay leaves 

1 lime, cut into 8 wedges 

10-12 whole baby button mushrooms 

or cherry tomatoes 

6 slices Parma ham or streaky bacon, 

rolled and cut in half lengthwise, optional 

Make 

In a large bowl mix together the beef, 

seasoning, sage, parsley and olive oil. 

Toss gently. 

Thread the beef with the remaining 

ingredients, onto 6 metal or wooden 

skewers (previously soaked in cold water 

for 20 minutes). Place in a large roasting 

tin and roast in a preheated oven for 

10-15 minutes, turning occasionally. 

Alternatively, place the skewers on a 

foil-lined, prepared barbecue and cook 

for 10-15 minutes turning occasionally. 

Eat 

Serve the skewers with a crisp green salad. 

Tip 

For extra speed prepare the skewers 

24 hours in advance, cover and store 

in the refrigerator until required.

Tuck-in Country living 

17 

Lamb Leg Steaks with Olive and Red Pepper Tapenade 

Feeds 2 



Time to cook 


Take 

2 lean bone-in leg steaks or 

boneless shoulder steaks 



5ml (1tsp) lemon juice 

10ml (2tsp) olive oil 

Olive and Red Pepper Tapenade: 

3 small whole roasted red peppers 

(available at supermarkets in jars), 

drained and finely chopped 

Large handful freshly chopped 

flat-leaf parsley 

40g (1½oz) pitted black olives, 

roughly chopped 

15ml (1tbsp) capers in brine, 

drained and roughly chopped 

15ml (1tbsp) anchovy sauce 


Make 

Place the steaks in a shallow bowl. 

Season and add the garlic, lemon 

juice and oil. Coat the steaks in the 

marinade, cover and refrigerate for 

20 minutes. Meanwhile, place the 

tapenade ingredients in a small 

bowl, season and mix well. 

Remove the steaks from the 

marinade and cook on a preheated 

grill or prepared barbecue for 

6-8 minutes on each side. 

Eat 

Transfer to a plate, spoon over 

the tapenade and serve with 

crusty bread and a green salad. 

Tip 

Why not roast your own peppers? 

Deseed 2 red peppers and place 

on a baking tray. Drizzle over 30ml 

(2tbsp) olive oil and roast in the 

oven at Gas mark 6, 200°C, 400°F 

for 30-35 minutes. Remove and 

put into a large plastic bag to cool, 

skin and use as required.

Tuck-in Country living 

18

Roast Lamb with Fennel and Mustard Butter ∆ 

Feeds 4 



Time to cook 






Gas mark 4-5, 180-190°C, 350-375°F 

Take 

900g-1.3kg (2-3lb) lean lamb half leg joint 


For the Fennel and Mustard Butter: 

50g (2oz) softened butter 

45ml (3tbsp) fennel seeds, finely crushed 

2 garlic cloves, peeled and finely chopped 

15-30ml (1-2tbsp) wholegrain mustard 

30ml (2tbsp) freshly chopped flat-leaf 

parsley 

Make 

Prepare the fennel and mustard butter; in a 

small bowl mix all the ingredients together. 

Place the joint on a chopping board and 

make several slits over the surface. Season 

and spread the butter over the joint and 

into the slits. 

Place on a metal rack in a large non-stick 

roasting tin and open roast in a preheated 

oven for the preferred, calculated cooking 

time, basting with any rich meat juices. 

Eat 

Slice the lamb and serve with a light 

rice salad. 

Tip 

The flavoured butter 

can be used with 

lamb steaks too. 

Wrap any leftover 

butter in cling film 

and freeze for up to 

2 months.

Boutique Chic 

Take a break in one of the sumptuous hotels England 

has to offer and inject some glamour into your stay. 

The opulent surroundings and sleek design have 

inspired our range of stylish summer dishes and 

guarantee a luxurious dining experience. 

Keep the elegance alive at your dining table by serving up one of 

these exquisite dishes, ideal for sophisticated dinner parties with 

friends and family. 

Our sumptuous range of recipes includes Bistro Steaks on Garlic 

Bruschetta and Beef, Pasta and Spinach Salad with Blue Cheese 

Dressing – perfect for chic lunchtimes. 

Impress any guests with an indulgent supper feast of Lamb with 

Wild Mushroom and Tomato Pan Sauce. The succulent lamb is served 

on a bed of spinach leaves and then garnished with soft and creamy 

crumbled Feta.

Bistro Steaks on Garlic Bruschetta ∞ 

Feeds 2 



Time to cook 

Based on 2cm (¾inch) thick steaks 

Rare: 2½ minutes on each side 

Medium: 4 minutes on each side 

Well done: 6 minutes on each side 

Oven Temperature 

Gas mark 6, 200°C, 400°F 

Take 

2 thick lean sirloin or rump steaks 

2 thick slices fresh ciabatta or 

granary bread, cut on the diagonal 

1 garlic clove, peeled and cut in half 


15ml (1tbsp) black or Schezuan 

peppercorns, finely crushed 

120ml (8tbsp) good red wine 

120ml (8tbsp) good, hot beef stock 

1 small shallot, peeled and finely 

diced 

15g (½oz) butter 

½ small red pepper, deseeded and 

finely diced 

Wild rocket leaves, to garnish 

Make 

Place the bread on a chopping 

board and rub gently on both 

sides with the cut side of the garlic. 

Place on a baking tray and brush 

on both sides with half the oil. 

Bake in the oven for 5-8 minutes, 

or until golden. 

Place the peppercorns on a 

shallow plate and coat the steaks 

on both sides. Heat the remaining 

oil in a non-stick frying pan and 

cook the steaks according to your 

preference. Transfer to a warm 

plate and keep warm. 

In the same pan stir in the wine, 

stock and shallot. Bring to the 

boil, reduce the heat and simmer 

for 2-3 minutes. 

Remove the pan from the heat, stir 

in the butter, red pepper and any 

meat juices from the steak plate. 

Place a bruschetta slice on each 

plate, cut the steaks in half, arrange 

on top and pour over the sauce. 

Eat 

Garnish with the fresh rocket leaves 

and serve with roasted tomatoes.

Tuck-in Boutique chic 

23 


23

Seared Rib-eye Steaks with Orange and Ginger Butter 

Feeds 2 



Time to cook 

Based on 2cm (¾inch) thick steaks 

Rare: 2½ minutes on each side 

Medium: 4 minutes on each side 

Well done: 6 minutes on each side 

Take 

2 lean rib-eye, sirloin or rump 

steaks 

For the Marinade: 

30ml (2tbsp) cider or rice wine 

vinegar 

15-30ml (1-2tbsp) light soy sauce 



For the Orange and Ginger Butter: 

50g (2oz) softened butter 

30ml (2tbsp) freshly chopped chives 

5cm (2inch) piece fresh root ginger, 

peeled and grated 

Grated zest of 1 orange 


Make 

Prepare the orange and ginger 

butter; in a small bowl mix all the 

ingredients together. Mould the 

butter into a sausage shape, wrap 

in cling film or foil and refrigerate 

until firm. 

Place the steaks in a shallow bowl. 

Whisk together the marinade 

ingredients and spoon over the 

steaks to coat. 

Cover and marinate for at least 

20 minutes or overnight in the 

refrigerator. 

Remove the steaks from the 

marinade and discard the 

marinade mixture. Cook on a 

prepared barbecue or preheated 

grill according to your preference, 

turning occasionally. 

Transfer to a warm plate and top 

each steak with a disc of the 

flavoured butter. 

Eat 

Serve the steaks with a new potato 

and broad bean salad. 

Tip 

This recipe works well with lamb 

steaks too.

Lamb with a Wild Mushroom and Tomato Pan Sauce √ 

Feeds 4 



Time to cook 


Take 

4 x 100g (4oz) lean lamb rump 

(chump) or loin chops 


15ml (1tbsp) freshly chopped 

oregano or thyme leaves 


For the Wild Mushroom and 

Tomato Pan Sauce: 

15g (½oz) butter 

75g (3oz) wild mushrooms, sliced 

225g (8oz) cherry or small plum 

tomatoes, halved 

75ml (5tbsp) good, hot lamb 

or vegetable stock 

5ml (1tsp) caster sugar, optional 

Small handful freshly chopped 

basil leaves 

25g (1oz) Feta cheese, crumbled 

Baby spinach leaves, to garnish 

Make 

Place the lamb on a chopping 

board, season and sprinkle on 

both sides with the oregano or 

thyme leaves. 

Heat the oil in a large non-stick 

griddle or frying pan. Add the 

lamb and cook for 3-4 minutes 

on both sides until brown. 

Transfer to a warm plate, cover 

and set aside. 

To prepare the sauce; heat the 

butter in a non-stick frying pan 

and add the mushrooms and 

tomatoes. Cook for 4-5 minutes 

until slightly soft. Lightly stir 

through the stock, sugar, if used, 

basil and seasoning. 

Eat 

Arrange a few spinach leaves 

on each plate, top with the lamb, 

spoon over the sauce and sprinkle 

over the Feta cheese. Serve with 

new potatoes.

Lamb Chops with 

Rosemary and 

Anchovy Butter ∫ 

Feeds 4 



Time to cook 


Take 

8 lean lamb chops 


For the Rosemary and Anchovy Butter: 

50g (2oz) butter, softened 

30ml (2tbsp) fresh rosemary leaves, 

finely chopped 

30ml (2tbsp) anchovy sauce 

Make 

Prepare the rosemary and anchovy butter; 

in a small bowl mix all the ingredients 

together and set aside. 

Season the chops and smear on both 

sides with the butter. Cook on a prepared 

barbecue or preheated moderate grill 

for 12-16 minutes turning occasionally, 

brushing with any of the remaining butter. 

Eat 

Serve the chops with a courgette and 

carrot salad. 

Courgette and Carrot Salad 

Feeds 6 



Take 

2-3 medium courgettes, 

thinly sliced 

200g (7oz) carrots, peeled 

and finely sliced 

For the Vinaigrette Dressing: 

45ml (3tbsp) extra virgin 

olive oil 

15ml (1tbsp) red wine vinegar 

15-30ml (1-2tbsp) freshly 

chopped flat-leaf parsley 


10ml (2tsp) runny honey 

Make 

Prepare the dressing; 

place all the ingredients 

in a screw-topped jar 

and shake well. 

Place the courgettes and 

carrots in a large salad 

bowl. Drizzle over the 

dressing and serve with 

the lamb. 

Tip 

For fine courgette and carrot 

ribbons use a swivel-head 

vegetable peeler.


27 

Beef, Pasta and Spinach Salad 

with Blue Cheese Dressing 

Feeds 4 



Time to cook 


Take 

375g (12oz) thinly sliced cooked roast beef 

175g (6oz) dried small pasta shapes, cooked 


1 small red onion, peeled and thinly sliced 

175g (6oz) fresh peas or mangetout 

100g (4oz) baby spinach leaves 

Make 

Prepare the blue cheese dressing; in a small 

bowl mix together all the ingredients, cover 

and set aside. 

Place the pasta, onion, peas or mangetout 

in a large salad bowl and stir through the 

dressing. 

Add the spinach and beef and lightly toss. 

Eat 

Serve immediately with crusty bread. 

For the Blue Cheese Dressing: 

60ml (4tbsp) reduced-fat mayonnaise 

60ml (4tbsp) half-fat crème fraîche 

30ml (2tbsp) freshly chopped 

flat-leaf parsley 


30ml (2tbsp) lemon juice 

50g (2oz) blue cheese, e.g. Stilton, crumbled

Contact us at georginae@eblex.org.uk 

or visit www.tuck-in.com 

English Beef and Lamb Executive, Graphic House, 

Ferrars Road, Huntingdon, Cambridgeshire, PE29 3EE. 

0870 241 8465 

THIS PRODUCT HAS NO RETAIL VALUE 

Location photography by David Leahy 

Recipe photography by Steve Lee 

Home Economist – Denise Spencer-Walker 

03/07

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