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Try out this easy zucchini and potato recipe.... it is great for lunches, picnics or a quick snack.


Total Time: 1 hr.  Serves: 4 



You will need:

Lamb Brand Lentil Mix, 200g

Lamb Brand Potato Mix, 2 x 120g

Lamb Brand Plain Flour, 40g

Lamb Brand Table Salt

Lamb Brand Ground Black Pepper

Zucchini, 250g (grated & moisture removed)

Cherry tomatoes, 175g (chopped)

Fresh ricotta, 125g

Eggs, 4

Egg whites, 2

Garlic cloves, 2 (crushed)

Onion, 1 (finely chopped)

Fresh chives, 2 tbsp (chopped)

Fresh parsley, 2 tbsp (chopped)

Olive oil, 2 tsp

Baby rocket leaves, to serve

Balsamic vinegar, to serve

All you have to do is:

1.Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.

2.Prepare the potato mash as per packet instructions and set aside.

3.Wash thoroughly the lentil mix and bring to boil, then simmer until tender and drain.

4.Heat the oil in a large non-stick frying pan over high heat and cook the onion, stirring, for 3 minutes or until soft.

5.Stir in the garlic for 1 minute or until aromatic.

6.Whisk the eggs, egg whites and flour in a large bowl until smooth. 

7.Whisk in ricotta until just combined. Stir in the potato mash together with the onions and garlic mixture, lentils, zucchini, chives and parsley.

8.Pour the mixture into the prepared pan. 

9.Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.

10.Meanwhile, slice the tomatoes and add to the rocket leaves. Drizzle with balsamic vinegar.

11.Serve along with a zucchini and potato slice. 





Try out these easy folded warm, cheesy, delicious, mouth watering Calzone Pizza! 


Serves 4

You will need:

Lamb Brand Deep Pan Pizza Mix

Lamb Brand ground black pepper

Flour, for dusting

Olive oil

Mixed mushrooms, 500g (cleaned and torn up)

Spinach leaves, 300g (washed and dried)

Garlic, 4 cloves (peeled and finely sliced)

Fresh thyme, 4 sprigs (leaves picked)

Butter, 50g

Tomato puree, 200 ml

Mini Mozzarella Balls

Sea salt

All you have to do is:

1.First, make your pizza dough as per packet instructions. Preheat the oven on full, then tear the pre prepared dough into four pieces and roll each one out on a floured surface. 

2.Get them roughly circular, sized around 30cm across. Set aside and prepare toppings.

3.Pour a large lug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.

4.Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach in small batches and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).

5.Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. 

6.To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half.

7.Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to).

8.Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.








Try out these two mouth watering flavoured focaccias. Ideal to serve as starters.


You will need:


For the dough:

Lamb Brand ground black pepper, to taste

Lamb Brand ‘00’ Flour, 400g plus extra for dusting

Lamb Brand semolina flour, 100g

Lamb Brand Castor Sugar, ½ tablespoon

Sea salt

1 sachet dried yeast

Water 300ml, lukewarm

Olive oil

Extra virgin olive oil

Red onions, 2(finely sliced)

A few sprigs of fresh thyme, leaves picked

Olive oil, 2 tbsp. 

Balsamic vinegar, 6 tablespoons


For the basil and cherry tomato topping:

Fresh basil, 1 bunch (leaves picked)

Ripe cherry tomatoes, 1 handful (halved)

Garlic cloves, 2 (peeled and sliced)

Sea salt

Extra virgin olive oil

White wine vinegar

All you have to do is:


1.Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. 

2.Add the yeast and sugar to the lukewarm water, and mix with a fork.

3.Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go. 

4.As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough. 

5.Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size. 

6.While the dough is rising, preheat your oven to 220°C and prepare the toppings. 

7.For the balsamic onion topping, fry the sliced onions and thyme leaves in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add the balsamic vinegar, reduce for a minute or two, and then leave to cool. 

8.For the basil and cherry tomato topping, roughly chop the basil leaves and pop them into a bowl with the cherry tomatoes. 

9.Season with salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Add the garlic and mix it all. 

10.To cook the focaccia, as soon as the dough has risen, pound it then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.

11.Bake for 20 minutes or until golden on top and soft in the middle.


This is not your usual Risotto however some fresh goats cheese really brings out the flavour. The texture of the cheese blends in nicely with the Risotto.


Serves 4

You will need:

Lamb Brand Arborio Rice, 400g

Lamb Brand Ground Black Pepper

1 litre organic chicken or vegetable stock

Butter, 25g

200g frozen peas

Streaky bacon, 100g (cut into small cubes)

Crumbly goat's cheese, 100g

Parmesan cheese, freshly grated, 75g

Onion, ½ (finely chopped)

1 bunch fresh thyme

White wine, 150 ml 

Sea salt

1. Heat the stock in a saucepan.

2. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries. 

3. After a minute the rice will look slightly translucent. Add the wine and keep stirring. 

4..Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladleful’s of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next. 

5. Chuck the peas into the stock when there are a couple of ladleful’s left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper. 

6. Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.


TIP: Remove the bacon and replace the stock for a vegetable one if you would like to turn this into a vegetarian risotto. 


A tasty Pasta dish incorporating red lentils for some extra nutrients and a pop of flavour and colour. 

You will need:

Lamb Brand Cheese Tortellini 600

Lamb Brand Red Lentils 100g

Lamb Brand Castor Sugar 1 tsp

Lamb Brand Paprika ½ tsp

Lamb Brand Ground black pepper to taste

Lamb Brand Fine Salt to taste

Extra Virgin Olive Oil 2 tbsp

Garlic 2 cloves

Aubergine 1 approx 450g

Water 200ml

Chicken stock 1 cube (this can also be substituted with vegetable stock)

Tomato pulp 400g

Red Wine 60ml

Fresh parsley 300g

Fresh basil 150g

All you have to do is:

1.Rinse the lentils under running water.

2.Put lentils in a pan. Cover with water to about 3 inches above lentils. Cook for 10 minutes, drain and set aside.

3.Heat the oil in a large frying pan and add the fresh chopped parsley. 

4.Pound the garlic in the marble pestle and mortar to break down infusing the flavours into the mixture. 

5.Add to pan and cover

6.Cook the mixture over a medium heat for about 10 minutes, stirring occasionally.

7.Add the chopped aubergine to pan, pour in half the water and crumble the stock cube, stir until dissolve then cover and cook stirring frequently for about another 10 minutes.

8.Add the tomatoes, cooked lentils, wine, sugar, paprika, basil and season to taste.

9.Pour in the remaining water. Stir well, cover and cook for a further 30 to 40 minutes.

10.When the mixture cools, process in a food processor and reheat in a pan when needed.

11.In a large pot of boiling water, add salt and some oil then pour in the tortelloni and cook until al dente for about     12 minutes.

12.Drain well, return to the pot and toss with the sauce.

This Couscous salad is perfect as a vegeterian main meal, to carry as a packed lunch or perhaps as a side to compliment your BBQ foods this summer!


Serves 4

Cooking time : 40 minutes


You will need:

Lamb Brand Original couscous 250g
Lamb Brand Chickpeas 400g 
Lamb Brand Black Raisins 100g
Lamb Brand Red Almonds 100g, halved
Courgettes 300g, sliced
Cherry Tomatoes 300g, halved
Feta cheese 250g thickly sliced and then halved lengthways 
Vegetable stock 250ml, boiling 
Olive oil 1-2 tbsp 
For the dressing:
Olive oil 125ml
Lime juice 3 tbsp
Garlic cloves 2, large, finely chopped
Chopped fresh mint 2 tbsp
Sugar ½ tsp 

All you have to do is:

1.Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time, if possible. 

2.Rinse the chickpeas, put them in a small saucepan, cover with water and bring to the boil. Simmer gently until cooked. When ready drain them and set aside. 

3.Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 5 minutes. 

4.Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing.Mix well and pile on to a large serving dish.

5.Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper.

6.Put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

7.If the pan is dry, pour in a little more oil and heat it up, then add the feta cheese strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve Immediately.




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