Download Tuck-in 6 PDF

issue 6 

Tuck-inTuck-in to the 

flavours of England 

Winning fayre 

from our 

home-grown 

enthusiasts 

Give your tastebuds 

the thyme of their life 

aromatic beef with 

orange and apricots 

Dig deep for flavour 

spring lamb stew 

Show me the honey 

hot seared beef salad 

with honey dressing

02 

Tuck-in 

Tuck-in to Quality 

Beef and Lamb 

The latest issue of Tuck-in celebrates the 

industry of home-grown produce enthusiasts 

and brings together a range of delicious beef 

and lamb recipes featuring produce found in 

allotments and gardens all across England. 

We would also like to take the opportunity 

to introduce you to another home-grown 

winner – the new Quality Standard Mark 

for Beef and Lamb.

We know that quality ingredients play 

an important part in preparing great 

tasting food, which is why all beef 

and lamb carrying the Quality 

Standard Mark is chosen according to 

a strict selection process to ensure it 

is succulent and tender. 

Quality Standard Beef and Lamb also 

provides you with high levels of 

confidence about the meat you are 

buying as it is produced to higher 

standards than required by law and is 

independently inspected at every 

stage from farm to meat counter. 

In addition we realise that more and 

more people are interested in finding 

out where their food comes from, 

which is why the Quality Standard 

logo is designed also to tell you where 

your beef and lamb is from, with the 

flag in the bottom depicting its 

country of origin. 

You will find Quality Standard Beef 

and Lamb in good supermarkets and 

independent butchers so why not tuck 

into these fantastic recipes using 

Quality Standard Beef and Lamb and 

serve up a treat!

The Thyme Of Your Life 

Cooks have long relied 

on kitchen gardens 

brimming with herbs to 

add instant flavour to 

dishes. Rosemary, with 

its distinctive aromatic 

flavour, is one of the most 

prized and lends itself 

particularly well to roast 

meats, as does thyme. 

PG06 

Mint and Lime Roast Lamb 

Aromatic Beef with 

Orange and Apricots 

Mustard and Herb Rubbed 

Leg of Lamb 

Steak with Sage and Brie 

and Balsamic Tomatoes 

Show Me The Honey 

One of the earliest 

forms of sugar to be 

used in cooking, honey 

lends itself perfectly to 

sweet and savoury 

dishes alike. Here we've 

used it to glaze chops 

and add sweetness to 

a hot seared beef salad. 

PG12 

Spiced Honey Chops 

Hot Seared Beef Salad 

with Honey Dressing 

Lamb with Honey, Apple 

and Chive Glaze 

Pan Fried Beef with 

Rhubarb & Chilli Compote 

Dig deep 

for flavour 

PG18 

Allotments have always 

held an important role 

in urban and village life, 

especially during the 

two world wars when 

the population was urged 

to dig for victory. They 

are just as popular today 

as more and more people 

rediscover the delights 

of home-grown fruit 

and vegetables. Cooks 

find themselves spoilt 

for choice. 

Citrus Spiced Skewers 

Lamb and Vegetable 

Crumble 

Spring Lamb Stew 

Roast Rib of Beef 

with Coriander Seeds 

and Thyme

the thyme 

of your life 

Hailing from Leicestershire, Joan 

Read has a real love of the land 

and her herb garden is her pride 

and joy. 

Joan's interest in herbs is something 

that has inspired her whole family and 

resulted in her daughter, Jane, setting 

up her own herb growing business. 

Local fêtes and shows see Joan manning 

the plant stall where she sells all kinds 

of herbs for charity. Equally adept in the 

kitchen, Joan's favourite dish is roast 

lamb with rosemary. 

We've added a couple more herbs to 

the recipes featured here and come 

up with Mint and Lime Roast Lamb 

and Steak with Sage and Brie.

Mint and Lime Roast Lamb ∞ 

This boneless rolled shoulder of lamb is 

an impressive sight for the dinner table 

and easy to carve too! 

Feeds 4-6 

Time to cook 

Medium: 25 minutes per 450g (1lb) 

+ 25 minutes 

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


Oven temperature 

Gas mark 4-5, 180-190°C, 350-375°F 

Take 

Lean boneless rolled lamb shoulder or mini 

shoulder joint, Mint jelly, Lime, Lamb stock, 

Gravy granules, Fresh mint 

Make 

Season a 1kg (2.2lb) boneless rolled lamb 

shoulder joint or mini shoulder joint, and 

open roast for the calculated cooking time. 

20 minutes before the end of the cooking 

time mix together 60ml (4tbsp) mint jelly 

and the zest and juice of 1 large lime and 

spoon or brush over the lamb. 

When cooked transfer the lamb onto 

a dish, cover with foil and allow to rest 

for 10-15 minutes. 

Meanwhile, prepare the gravy; skim off 

any excess fat from the roasting tin and 

discard. Add 500ml (18floz) light lamb 

stock (made with 1 /2 stock cube) and stir 

well to remove any juices and sediment 

from the bottom of the tin. Strain into a 

saucepan, bring to the boil and stir in 15ml 

(1tbsp) gravy granules. Simmer for 2-3 

minutes until thickened and stir in 15ml 

(1tbsp) freshly chopped mint. 

Eat 

Serve with roast 

potatoes, purple 

sprouting 

broccoli and any 

remaining mint 

and lime jelly.

Aromatic Beef with 

Orange and Apricots 

Feeds 4 

Time to cook Approximately 1 1 /2-2 hours, 

plus optional marinating time 


Gas mark 4-5, 180-190°C, 350-375°F 

Take 

Lean braising or topside steak, Fennel seeds, 

Ground coriander, Fresh thyme, Garlic, 

Onions, Carrots, Dried apricots, Orange juice, 

Celery, Red wine, Red wine vinegar, Oil, Plain 

flour, Tomato purée, Beef stock, 

Button mushrooms 

Make 

In a large bowl mix together 450g (1lb) 

lean braising or topside steak, cubed with 

5ml (1tsp) fennel seeds, 5ml (1tsp) ground 

coriander, 2 sprigs fresh thyme, 1 garlic 

clove, peeled and finely chopped, 2 small 

onions, peeled and sliced, 2 carrots, peeled 

and roughly chopped, 50g (2oz) semi-dried 

apricots, 50ml (2floz) orange juice, 2 celery 

sticks, roughly chopped, 100ml (3 1 /2floz) 

good red wine, 30ml (2tbsp) red wine 

vinegar and seasoning. If possible leave 

to marinate in the refrigerator 

for 2 hours or overnight. 

Drain the marinade mixture and reserve. 

Heat 30ml (2tbsp) oil in a medium-sized 

casserole or ovenproof dish and brown 

the meat with the vegetables. Stir in 

30ml (2tbsp) plain flour, the reserved 

marinade, 15ml (1tbsp) tomato purée, 

850ml (1 1 /2pts) beef stock, and bring 

to the boil. Add 175g (6oz) button 

mushrooms, halved, if preferred. 

Transfer to a preheated oven and cook for 

1 1 /2-2 hours, stirring occasionally, or until 

the meat is tender. 

Eat 

Serve with herb mash and spring greens.

Tuck-in the thyme of your life 

10 

Mustard and Herb 

Rubbed Leg of Lamb 

Feeds 4-6 

Time to cook 






Gas mark 4-5, 180-190°C, 350-375°F 

Take 

Lean leg of lamb, Wholegrain mustard, 

English mustard, Garlic, Fresh rosemary, 

Fresh thyme, Oil, Potatoes, Carrots, 

Red peppers 

Make 

Using a sharp knife make deep incisions 

all over a 1kg (2.2lb) lean leg of lamb joint. 

Mix together 60ml (4tbsp) wholegrain 

mustard and 60ml (4tbsp) English mustard 

with 2 fat garlic cloves, peeled and finely 

chopped, 4 sprigs fresh rosemary, finely 

chopped and 6 sprigs fresh thyme leaves. 

Rub over the lamb and season. If time 

allows cover and leave in a refrigerator for 

at least 30 minutes. 

Place the joint in a large roasting tray and 

drizzle with 30ml (2tbsp) olive oil. Roast 

uncovered for the calculated cooking time. 

Cover with foil if browning too quickly. 

Roughly chop 675-900g (1 1 /2-2lbs) potatoes, 

peeled, 3 large carrots, peeled, halved and 

cut in four lengthways and 2 red peppers, 

cored, deseeded and cut into large chunks 

with 3-4 extra thyme sprigs. Add to the lamb 

60 minutes before the end of the cooking 

time, coat in the lamb juices and roast. 

Eat 

Serve the 

lamb whole 

or sliced with 

the vegetables.

Steak with Sage 

and Brie ◊ 

Personalise this mouth-watering 

steak recipe by adding your own 

favourite chutney. 

Feeds 2 

Time to cook 

Rare: 2 1 /2 minutes on each side 

Medium: 4 minutes on each side 

Well done: 6 minutes on each side 

Take 

Lean beef rump or sirloin steak, Rustic 

country bread, Fruit chutney, Olive oil, 

Garlic, Fresh sage, Brie 

Make 

Lightly toast 2 slices of rustic country 

bread. Spread with 10ml (2tsp) fruit 

chutney of your choice. 

Meanwhile, heat 15-30ml (1-2tbsp) olive 

oil in a pan and fry 1 small garlic clove, 

peeled and finely sliced and a small 

handful of sage leaves (reserving a few 

fresh leaves for garnish) for 1 minute. 

Season 2 lean beef rump or sirloin steaks 

and cook according to preference with the 

garlic and sage leaves. Arrange the steaks 

onto the bread slices. Slice 50g (2oz) Brie 

into slices and place on top of the steaks. 

Place under a hot grill for 2-3 minutes, 

or until the cheese melts. Season with 

black pepper and garnish with the 

remaining sage leaves. 

Eat 

Serve with roasted balsamic tomatoes. 

Roasted Balsamic 

Tomatoes ∆ 

Time to cook 

Approximately 15-20 minutes 


Gas mark 6, 200°C, 400°F 

Take 

Tomatoes, Balsamic vinegar, 

Extra virgin olive oil 

Make 

Cut 4 medium sized tomatoes in half 

and place onto a non-stick baking tray. 

Drizzle 30ml (2tbsp) balsamic vinegar 

and 30ml (2tbsp) extra virgin olive oil 

over the tomatoes. Season and roast 

in a preheated oven for 15-20 minutes.

Tuck-in show me the honey 

12 

show me 

52258 BK ADEC 

the honey 

Beekeeping is what first brought 

Claire and Adrian Waring together 

and their love of apiary has seen 

their original colony of bees at the 

bottom of the garden grow to four 

honey-producing hives.52258 

BK 

ADEC 

52258 BK ADEC 

52258 BK ADEC 

Bees are a lifelong passion for 

both of them and Claire is the first 

woman to hold the prestigious post 

of General Secretary of the British 

Beekeepers' Association. 

Sweet-toothed Adrian advocates 

adding honey to stir-fries and is 

a fan of using it as a glaze for 

meats – as we've done here with 

Spiced Honey Chops. 

Elsewhere you'll find Pan-Fried Beef 

with a Rhubarb & Chilli Compote 

sweetened with honey, while Lamb 

chops are given a makeover with 

a Honey, Apple and Chive Glaze. 

All in all we think these recipes 

are the bee's knees!

Hot Seared Beef 

Salad with Honey 

Dressing ◊ 

Feeds 4 

Time to cook 




Take 

Lean beef rump or sirloin steak, 

New potatoes, Cucumber, Flat leaf parsley, 

Flaked almonds or Pinenuts, toasted, 

Extra virgin olive oil, Sherry vinegar, 

Runny honey, Mixed salad leaves, 

Cherry tomatoes 

Make 

Cook 375g (12oz) new potatoes, peeled 

and halved, in boiling salted water for 10-15 

minutes, or until tender. Drain and set aside. 

Slice 1 medium cucumber into a large bowl 

with 45ml (3tbsp) freshly chopped flat leaf 

parsley and 40g (1 1 /2oz) flaked almonds or 

pinenuts, toasted. Add the warm potatoes. 

To prepare the dressing, in a small bowl 

whisk together 60ml (4tbsp) extra virgin 

olive oil, 30ml (2tbsp) sherry vinegar, 

30ml (2tbsp) runny honey and season. 

Spiced Honey Chops ∞ 

A quick and tasty mix of aromatic honey, 

spiced with ginger, garlic and chilli to 

tantalise your taste buds. 

Feeds 4 

Time to cook 

Approximately 6-8 minutes on each side 

Take 

Lean lamb cutlets, chops or leg steaks, 

Runny honey, Fresh root ginger, Garlic, 

Soy sauce, Dried chilli flakes, Oil 

Heat 15ml (1tbsp) extra virgin olive oil 

in a pan and fry 450g (1lb) lean beef rump 

or sirloin steaks according to preference. 

Season and set aside to rest for 

5-10 minutes. 

Cut the beef into 5cm (2in) strips and add 

to the remaining salad ingredients. Pour 

any of the beef juices from the pan into 

the salad dressing. 

Take a 100g bag of mixed salad leaves and 

arrange on a large plate, scatter 8 cherry 

tomatoes, halved over the salad leaves 

and spoon over half the dressing. 

Make 

In a large bowl mix together 90ml (6tbsp) 

runny honey, 1cm ( 1 /2in) piece fresh root 

ginger, peeled and finely chopped, 1 garlic 

clove, peeled and finely chopped, 30ml 

(2tbsp) soy sauce, 1.25ml ( 1 /4tsp) dried chilli 

flakes, 15ml (1tbsp) oil. Season. Brush 

8 lean lamb cutlets, chops or leg steaks 

with the sauce. 

Grill on a rack or barbecue for 6-8 minutes 

on each side on a moderate heat, basting 

occasionally with the remaining sauce. 

Eat 

Serve the 

cutlets with 

stir-fried noodles, 

vegetables and any 

remaining sauce. 

Eat 

Pile the beef and potato salad over the salad 

leaves. Drizzle with the remaining dressing 

and garnish with sprigs of extra flat leaf 

parsley before serving.

Tuck-in show me the honey 

16 

Lamb with 

Honey, Apple 

and Chive Glaze 

Spread this glaze onto plump loin 

chops for a flavour you'll want 

to savour. 

Feeds 3-4 

Time to cook 

Approximately 55 minutes - 

1 hour 10 minutes 


Gas mark 6, 200°C, 400°F 

Take 

Lean lamb loin chops or cutlets, Apple 

juice, Apple sauce, Set honey, Parsnips, 

Red onions, Oil, Fresh chives 

Make 

Place 300ml ( 1 /2pt) apple juice into 

a pan and add 60ml (4tbsp) prepared 

apple sauce and 30ml (2tbsp) set 

honey. Bring to the boil and simmer 

rapidly for 20-25 minutes until reduced 

to 150ml ( 1 /4pt). 

Set aside to cool slightly. 

Peel 450g (1lb) medium-sized parsnips, 

cut in half and place into a large nonstick 

roasting pan. Add 2 medium red 

onions, peeled and cut into wedges, 

to the parsnips. Drizzle over 45ml 

(3tbsp) olive oil. 

Season 6-8 lean loin chops or cutlets 

and add to the vegetables. Mix 30ml 

(2tbsp) freshly chopped chives into the 

apple glaze and brush over the chops 

or cutlets. Bake for 35-45 minutes, 

turning once and basting with any 

remaining glaze. 

Eat 

Serve with the 

roasted parsnips 

and onions, any 

remaining glaze 

and a fresh 

green salad.

Pan Fried Beef 

with Rhubarb 

& Chilli Compote ∆ 

A simple but delicious combination – 

You'll definitely want a second helping! 

Feeds 4 

Time to cook 




Take 

Lean beef rump or sirloin steak, 

Oil, Butter 

Make 

Heat 15ml (1tbsp) oil and 25g (1oz) 

butter in a non-stick or griddle pan. 

Season 4 lean beef rump or sirloin 

steaks and fry the steaks over a 

medium heat according to preference. 

Eat 

Serve the steaks with a spoonful of the 

compote (hot or cold), mini jacket potatoes 

and fresh watercress leaves. Serve any 

remaining compote separately. 

Rhubarb and Chilli Compote 

Time to cook 

Approximately 25 minutes 

Take 

Oil, Red onion, Dried red chillies, 

(optional), Demerara 

or soft light brown sugar, Set or runny 

honey, Balsamic vinegar, Fresh rhubarb 

Make 

Heat 15ml (1tbsp) oil in a pan. Add 1 small 

red onion, peeled and finely chopped and 

5ml (1tsp) dried red chillies, (optional) over 

a low heat for 5 minutes. 

Add 50g (2oz) demerara or soft light brown 

sugar and 45-60ml (3-4tbsp) set or runny 

honey and 30ml (2tbsp) balsamic vinegar 

and continue to cook over a low heat for 2- 

3 minutes, or until the sugar has dissolved. 

Add 450g (1lb) fresh rhubarb, trimmed 

and sliced, to the pan. Cover and cook over 

a low heat for 8-10 minutes or until the 

rhubarb is tender, stirring occasionally. 

Remove the rhubarb from the syrup with a 

slotted spoon and set aside. 

Boil the syrup rapidly for 3-4 minutes 

until reduced to a sticky glaze, return the 

rhubarb to the pan, season to taste and 

set aside until required. 

52258 BK ADEC 

Note 

This compote is 

great served with 

cold roast meats and 

keeps well in the 

refrigerator for about 

4 days.

dig deep 

for flavour 

A keen allotment gardener for 

more than thirty years, retired 

scientist, John Boyle has picked 

up numerous trophies at his local 

show for the prize vegetables 

grown on his plot in Northenden, 

near Manchester. 

But it's not just about the glory – 

John's talents mean his whole family 

reap the benefit as he supplies them 

with all their fresh produce, while any 

spare time is taken up with showing 

school groups round the allotment. 

His favourite vegetables are leeks 

and beans, and here we've included 

them in our Spring Lamb Stew, along 

with baby turnips and carrots. 

Alternatively, Roast Rib of Beef with 

Coriander and Thyme with a Parsnip 

and Potato Gratin makes a winning 

combination.

Tuck-in dig deep for flavour 

20 

Citrus Spiced 

Skewers ◊ 

Feeds 4 

Time to cook 

20 minutes marinating, plus: 

Rare: 3-4 minutes on each side 

Medium: 4-5 minutes on each side 

Well done: 6-7 minutes on each side 

Take 

Lean beef sirloin, rump or topside steaks, 

Paprika, Lemons, Dried oregano, Ground 

cumin, Olive oil, Greek yoghurt, Fresh 

mint, Watercress or Rocket leaves, Fennel 

bulb, Cucumber, Fresh lime 

Make 

Cut 450g (1lb) lean beef sirloin, rump 

or topside steaks into large cubes and 

thread onto 4 short metal or wooden 

skewers. In a small bowl mix together 

15ml (1tbsp) paprika, grated zest of 1 

lemon, 5ml (1tsp) oregano, 2.5ml ( 1 /2tsp) 

ground cumin with 60ml (4tbsp) olive oil 

and brush over the skewers. If time allows, 

marinate in the refrigerator for 20 minutes. 

For the yoghurt dressing, mix together 

60ml (4tbsp) Greek yoghurt, and the 

grated zest and juice of 1 /2 lemon and 

a small handful of freshly chopped 

mint. Season. 

For the salad, mix together 100g bag 

watercress or rocket leaves, 1 fennel 

bulb, finely sliced, and 1 small cucumber, 

chopped. Toss with 15-30ml (1-2tbsp) 

olive oil and the juice of 1 lime. Season 

and chill until required. 

Grill on a rack or barbecue according 

to preference under a moderate heat. 

Eat 

Serve the 

skewers with the 

salad, yoghurt 

dressing and 

potato wedges. 

Note 

If you use wooden 

skewers soak 

them in cold water 

for at least 20 

minutes before 

use to prevent 

charring.

Lamb and Vegetable Crumble 

Who said crumbles had to be sweet! 

This savoury cheese crumble is the 

perfect topping for minced spring lamb. 

Feeds 4 

Time to cook 

Approximately 25-30 minutes 


Gas mark 4-5, 180-190°C, 350-375°F 

Take 

Lean minced lamb, Oil, Celery, Onions, 

Carrots, Fresh rosemary, Plain flour, 

Tomato purée, Worcestershire sauce, 

Lamb stock, Sweetcorn, Plain wholemeal 

flour, Plain flour, Butter, Mature Cheddar 

cheese (or similar), Fresh chives. 

Make 

Heat 15ml (1tbsp) oil in a large pan and 

cook 450g (1lb) lean minced lamb, over a 

moderate heat for 5-8 minutes until brown. 

Add 1 stick celery, finely chopped, 

2 medium onions, peeled and finely 

chopped, 2 carrots, peeled and diced 

and cook for 5 minutes. Add 1 large 

sprig of rosemary, finely chopped. 

Stir in 30ml (2tbsp) plain flour, 45ml (3tbsp) 

tomato purée, 45ml (3tbsp) Worcestershire 

sauce, 425ml ( 3 /4pt) lamb stock and 

seasoning. Bring to the boil and reduce 

the heat. Add one can, approximately 

198g of sweetcorn, drained. 

Spoon the mixture into a 1.2L (2pt) 

ovenproof dish or four 300ml ( 1 /2pt) 

individual dishes. 

Meanwhile, place 75g (3oz) plain wholemeal 

flour and 75g (3oz) plain flour into a large 

bowl. Rub in 75g (3oz) butter, cubed, until 

the mixture resembles fine breadcrumbs. 

Stir in 100g (4oz) mature Cheddar cheese, 

grated and 30-45ml (2-3tbsp) freshly 

chopped chives. 

Bake the crumble for 25-30 minutes, if using 

one dish, or for 15-20 minutes if using four 

dishes, until bubbling. 

Eat 

Serve with new 

potatoes and 

green vegetables.

Tuck-in recipes perfect when… 

22 

Spring Lamb Stew 

An all in one dish – ideal for a chilly spring evening. 

Feeds 6 

Time to cook 

Approximately 1 1 /2 hours 

Take 

Lean boneless lamb shoulder, Bay leaf, 

Fresh thyme, Onion, Leeks, Garlic, Baby 

carrots, Baby turnips, Baby onions or 

shallots, Baby or small leeks, White wine, 

(dry or medium), Lamb stock, Dwarf or 

French beans, Peas or petit pois, Fresh 

parsley or chervil 

Make 

Place 1kg (2.2lb) boneless lamb shoulder, 

cubed, into a large pan with 2 bay leaves, 

4 sprigs of fresh thyme, 1 onion, peeled 

and cut into four, 1 leek, roughly 

chopped, 3 garlic cloves, peeled and 

crushed, seasoning and 1.2L (2pts) cold 

water, to cover. 

Bring to the boil, reduce the heat 

and simmer over a low heat for 1 hour, 

skimming regularly, if required. Remove 

from the heat and cool slightly. 

Transfer the cubes of lamb to a large, 

ovenproof casserole dish and strain the 

vegetable liquor over the lamb. Discard the 

vegetables and herbs. 

Add 200g (7oz) baby carrots, scraped and 

halved if large, 200g (7oz) baby turnips, 

scraped and quartered, if large, 200g 

(7oz) baby onions, or shallots, peeled, 

200g (7oz) baby or small leeks, halved, 

200ml (7floz) white wine and 200ml (7floz) 

lamb stock. Bring to the boil, reduce the 

heat and simmer for 15 minutes. 

Add 200g (7oz) dwarf or French beans, 

trimmed and cook for a further 3-4 

minutes. Add 200g (7oz) frozen peas or 

petit pois and cook for a further 2 minutes, 

or until the vegetables are cooked. 

Eat 

Season and garnish with 30ml (2tbsp) 

freshly chopped parsley or chervil and 

serve with plenty of rustic crusty bread 

to soak up the juices. 

Note 

The stew can be 

cooled and kept 

in the refrigerator 

for up to 24 hours 

and reheated until 

piping hot.

Roast Rib of Beef 

with Coriander seeds 

and Thyme ◊ 

A truly celebratory feast of beef. 

Feeds 4-6 

Time to cook 

Rare: 20 minutes per 450g (1lb) 







Gas mark 4-5, 180-190°C, 350-375°F 

Take 

Lean beef rib joint, bone-in or boneless 

topside or sirloin beef joint, Butter, Fresh 

thyme, Coriander seeds, Shallots, Large 

whole garlic bulbs 

Gravy 

Beef stock, Gravy granules, Dark brown 

sugar, Worcestershire sauce 

Make 

In a small bowl mix 50g (2oz) softened 

butter with 30ml (2tbsp) fresh thyme 

leaves and 20ml (4tsp) crushed coriander 

seeds. Season. 

Spread the mixture over a 1.3kg (3lb) lean 

beef rib joint and roast uncovered for the 

calculated cooking time, basting well 

with the beef juices. Cover the bones with 

foil if browning too quickly. During 

the last 35-40 minutes of cooking add 

300g (10 1 /2oz) whole shallots, peeled and 

2 large garlic bulbs, cut in half horizontally. 

Remove the beef, shallots and garlic from 

the pan, cover loosely with foil and allow to 

rest for 10-15 minutes. 

Meanwhile, prepare the gravy; skim off any 

excess fat from the roasting tin, leaving 

about 45-60ml (3-4tbsp) of the rich, beefy 

juices. Add 500ml (18floz) beef stock and 

bring to the boil. Strain into a pan, 

add 15ml (1tbsp) gravy granules, reduce 

the heat and simmer gently for 2-3 minutes, 

stirring frequently until thickened. 

Parsnip and Potato Gratin 

Time to cook 

20-25 minutes 


Gas mark 6, 

200°C, 400°F. 

Take 

Potatoes, Large 

parsnips, Butter, 

Fresh thyme 

leaves, Double 

cream, Cheese 

Make 

Peel and parboil 675g-900g (1 1 /2-2lb) 

potatoes and parsnips for 10-15 minutes. 

Drain, set aside to cool and slice. Grease 

a 1.2L (2pt) ovenproof dish with 25g (1oz) 

butter and arrange the potatoes and 

parsnips in layers, seasoning well. Scatter 

over 15ml (1tbsp) fresh thyme leaves, 

pour over 600ml (1pt) hot double cream, 

and top with 25-50g (1-2oz) cheese, grated. 

Bake in a preheated oven for 20-25 minutes 

until bubbling and golden brown. 

Season, if required and add a large pinch 

of dark brown sugar and a dash of 

Worcestershire sauce, to taste. 

Eat 

Serve with the shallots and garlic, seasonal 

vegetables and a parsnip and potato gratin.

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 

Location photography by David Leahy 

Recipe photography by Steve Lee 

Home Economist: Denise Spencer-Walker 

03/05

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