Ingredients

• 4 tbsp Olive Oil
• 500g of Bolton Abbey Diced Beef
• 2 stalks of celery diced
• 2 carrots diced
• 1 small leek diced
• 1 red onion diced
• 3 cloves chopped garlic
• 150ml red wine
• 500ml beef stock
• salt & pepper
• 8 small shallots
• tbsp tomato paste
• handful of chopped parsley
• handful of chopped basil

Dumplings

• 125g plain flour
• 1 tsp baking powder
• 60g shredded suet
• tbsp chopped parsley

Method

Preheat the oven to around 140 deg C/gas mark 1

Add half of the olive oil to to a hot frying pan and fry the beef until browned.

Remove the beef from the pan and add to a casserole dish, then add the vegetables to the frying pan and brown them too along with the garlic. When browned add them to the casserole along with the beef.

De-glaze the frying pan with the wine, allowing the alcohol to evaporate slightly and add the stock to clean all of the juices from the pan. pour this into the casserole. Season with salt and pepper and put into the oven with a lid on for around 3 hours until the beef is tender.

To make the dumplings, sieve the flour and baking powder into a bowl along with a pinch of salt and add the suet and parsley. Mix it all together with some cold water, adding a little at a time until it becomes a thick dough.

Shape the dough into small balls and set to one side.

When the stew is cooked fry the shallots in the remaining olive oil and add to the casserole along with the tomato paste. Simmer for around five minutes and then add the parsley and basil.

Carefully add the dumplings to the casserole and simmer gently for 20 – 25 minutes, or put the lid on and return to the oven for the remaining time.

Ingredients for the meatballs

• 500g of Bolton Abbey Minced Lamb
• 1 Onion
• 2 Garlic Cloves
• 1 tsp Garam Masala
• 1 tsp Ground Cumin
• pinch of chili powder
• Sea salt and black pepper
• Handful of chopped coriander leaves
• 3 tbsp Natural Yogurt

Ingredients for the sauce

• 4 garlic cloves finely chopped
• 2cm Ginger peeled and finely chopped
• 1 tsp chilli powder
• 1 tsp Garam masala
• 1 tsp Ground coriander
• 1 tsp Paprika
• 1 medium onion finely chopped
• 1 400g tin chopped tomatoes
• 400ml water

Blitz together all the ingredients for the meatballs in a blender apart from the minced lamb. Add the minced lamb to the mixture in a bowl and mix it all together. Make small balls out of the meat mixture and refrigerate for around an hour to allow them to firm up.

For the sauce blend the garlic, ginger and tomatoes together in a blender, if you have any coriander stalks left over these can go in too. Put the ingredients in a bowl and add the spices.

Heat some oil in a non-stick saucepan and brown the meatballs on all sides. You need to be careful doing this as they are quite fragile until browned. Set the meatballs aside and add the onion to the pan frying gently until brown and softened. Add the tomato mixture to the pan and cook for around 6 – 8 minutes stirring all the time to stop it burning. Put half the water in this mixture and cook until most of it has evaporated, before adding the remaining water. Add the meatballs to the pan and cook over a low heat for around 25 minutes.

The first thing to do is to soak your gammon joint in plenty of fresh water for around 8 hours, changing the water during the process. This will remove any excess salt from the curing process. If you want to check the taste, you can always take a small sample and cook it in some boiling water to try it.

The cooking time for your joint is roughly 20 minutes for every 500g… so for a 2Kg joint allow 1 hour and 20 minutes. Add your gammon joint to a large pan with plenty of water to cover the joint, if you’re feeling flush, you could use apple juice or orange juice for this part. Add some herbs such as cloves, thyme and bay leaves and bring to the boil. Simmer until the cooking time is complete.

When you push a metal skewer into the joint it should feel firm but not rubbery and the tip of the skewer should be hot to the touch.

Leave the joint to cool in the cooking liquor and then remove it from the pan. You could now enjoy it as it is or move on to roasting.

Either remove the skin from the joint and score the layer of fat into a diamond pattern, or if you prefer score the skin with a sharp knife.

Put the gammon into a roasting tin, apply a glaze, such as honey or mustard if you prefer. You could even stud the centre of each diamond with a clove.

Roast at 220°C/fan 200°C/gas 7 for 20 minutes.

The Bolton Abbey Gammon Joint is available in our Meat for a Week Box >>

Bruce used a leg cut of lamb to demonstrate that the less expensive cuts can still provide fantastic results. Bruce pan fried the lamb and then finished it in the oven, before serving it with salad, local cheese and some wonderful vine tomatoes.

You can read more about the day in the cookery theatre on the Yorkshire Dales Food Network website.

The recipe comes from Eblex and makes a fantastic healthy mid-week tea for all the family.

Ingredients

500g pack of Bolton Abbey loin chops (buy here)
Salt and freshly milled black pepper
2 tbsp olive oil

For the potato, herb & watercress salad

350g salad or new potatoes, cooked and quartered
85g pack of fresh watercress leaves
2 tbsp chopped flat leaf parsley
10 fresh radishes thinly sliced

For the creamy dressing

3 tbsp Greek yoghurt
Juice of 1 lemon
1 small garlic clove peeled and crushed

Method

Heat a large frying pan over a moderate heat. Brush the chops with oil and season them then cook for 6-8 minutes on either side.

Meanwhile place all the salad ingredients in a bowl, mix all the creamy dressing ingredients together, add to the salad and mix gently.

Serve the lamb with the salad and some crusty bread.

Ingredients
1 tbsp vegetable oil
1 large onion, sliced
500g rump steak (buy here)>>
2 tbsp plain flour
2 tbsp paprika, plus extra for sprinkling
250g mushrooms
200ml beef stock
2 tbsp white wine vinegar
284ml soured cream

Method
Heat the butter and oil in a large frying pan.

Gently fry the onion for a few minutes to soften them. Meanwhile  slice the beef into thin strips. Season the flour with salt, pepper and paprika and toss in the beef to coat lightly

Add the beef to the pan and fry until they start to brown.

Halve the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes.

Stir the soured cream into the pan and cook gently for a minute, without boiling, then season to taste. Spoon the stroganoff on to a bed of rice and sprinkle with a little extra paprika.

Try some of our Bolton Abbey Lamb from the lamb range in our on line shop.

Ingredients
2kg leg of pork, (buy here)
1 small, onion peeled
1 tbsp plain flour
500ml vegetable stock
sea salt and freshly milled black pepper

Method
Pre-heat the oven to 240C/475F/Gas 9.

While the oven is preheating, make sure the skin of the joint is scored.

Place the joint in a tin, skin-side up, slice the onion into thick slices and slide underneath the pork. Rub the skin all over with sea salt.

Put the pork on the top shelf of the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound.

The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. Another quick test is to carefully touch the end of the skewer against your top lip (if it’s hot it’s cooked), but be careful not to hold it on too long!

When the pork is cooked remove it from the oven and let it rest for 20 – 30 minutes before carving.

To make gravy

While the pork is resting take the tin and spoon all the fat off, leaving only the juices.  Leave the onion in, then place the roasting tin on the hob, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. It’s important to move quickly here to avoid lump.

Now turn the heat up to medium and gradually add the stock, using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then serve with the pork and enjoy.

For a different twist you could try adding some Cider to the gravy in place of half the stock.

These are held regularly at Skipton, Settle and Grassington.

Last year, REAL Food & Farming filmed a short video piece at one of the markets.

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This is a great way to use an economical cut of our best brisket and the vegatables soak up the flavour and goodness of the meat during the cooking. A fantastic winter warmer and easy to prepare before hand to be ready when everyone arrives home. It will also fill your home with wonderful aromas from the herbs, beef and vegatables.

1kg boned & rolled Bolton Abbey brisket joint
4 small onions or shallots
4 small carrots
4 sticks celery cut into 4
4 potatoes cut into 4
4 oz (110 g) beef dripping
sprig fresh thyme
bay leaf
half pint (275ml) hot stock
1 tbsp plain flour
1 tbsp butter
sea salt
black pepper

Pre-heat the oven to 140C (275 F) or lower if fan assisted

Season the brisket joint well with freshly ground black pepper and sea salt.
Melt the dripping in a heavy based frying pan and allow it to become hot.
Place the brisket into the hot dripping and sear it on all sides until browned all over.
Remove the brisket from the pan and add the vegetables to brown them two.
Place the brisket in a heavy cooking pot or flame proof casserole and surround it with the vegetables, thyme and bay leaf.
Add the hot stock and bring to a simmer.
Cover the pot with foil and a heavy tighly fitting lid for a good seal and place in the middle of the oven for about 3 hours.

When ready remove the beef and vegatables from the pot and set aside to keep warm.
Bring the stock to the boil and reduce slightly.
Mix the butter and flour together and then wisk this into the stock to thicken it, simer for a little while and then servce with the meat and vegetables.