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Back to Recipes Legghorn and black bean loaded nachos Legghorn x Bold Bean Co We’ve taken inspiration from our friends at Bold Bean Co to create this beany protein-rich loaded Legghorn nachos recipe, perfect for summer. All the parts can be prepared in advanced and assembled just before service.  Ingredients For the pitta chips5 pitas, cut into triangles4 tbsp white sesame seeds2 tbsp black sesame4 tbsp olive oil  For the chopped salad1 small cucumber, finely diced100g tomato (finely dice)1 red onion (finely diced)1 tbsp extra virgin olive oilLemon juice, to taste For the Legghorn topping 500g Legghorn mince 1 jar Bold Bean Co black beans – rinsed1 tbsp extra virgin olive oil½ red onion, finely diced 1 large clove garlic, grated2 tsp cumin seeds1 tsp red pepper flakes1 tsp smoked paprika½ tsp ground coriander½ tsp tsp cinnamon1 tbsp pomegranate molasses For the tahini yogurt150g greek yoghurt 1 tbsp tahiniLemon juice, to taste1 tsp sumac A few handfuls of fresh coriander and mint leaves to top.   Cooking Process Preheat the oven to 200 degrees.Toss the pita chips with olive oil and sesame seeds and place on a lined baking tray to bake for 15 minutes, until crispy and golden. Whilst the pita chips bake, combine the veg in a small mixing bowl. Season with olive oil and fresh lemon juice to taste and set to one side. Heat a large frying pan over high heat. Drizzle the oil in the pan then add the Legghorn mince, frying for 5-10 mins until evenly browned and some caramelisation has developed. Add the diced onion and fry for a further 3-4 minutes until softened then add the spices and garlic, stir through and fry for a further minute until fragrant. Add the black beans into the spices along with the pomegranate molasses and a splash of water, to loosen if needed. Stir everything together then cover and simmer for 5-10 minutes, stirring occasionally. Mix together the yoghurt and tahini in a small bowl with a splash of water, squeeze of lemon juice and a pinch of salt. Season the salad with salt & pepper before serving. Serve the pita nachos with the beanie Legghorn topping, with dollops of the tahini yoghurt, salad and lots of fresh herbs.

Back to Recipes Legghorn borek By BM Caterers Ingredients Borek filling2kg Legghorn mince400g onion20g garlic40g cumin powder20g coriander powder20g cinnamon powder20g paprika10g all spice15g salt 150g raisins100g sunflower seeds400g feta400g chopped tinned tomatoes For the pastry500g filo sheets4 eggs120g yoghurt120g rapeseed oil20g mixed sesame seeds50g honey Cooking Process Dice and fry the onion and garlic until softened Add the mince and fry until browned Add the spices and tomatoes and cook for 30 mins Add the raisins, sunflower seeds and feta and remove from the heat. Allow to cool Grease and line a gastro tray with parchment Mix the eggs with the yoghurt and oil Line the gastro with 3 layers of filo and brush over the egg mix. Spread some of the chicken mixture over, then 2 more layers of filo, brush with egg mix and more chicken mix. Repeat and finish with 3 layers of filo. Brush again with the egg mix and sprinkle liberally with sesame and nigella Bake for 300 mins until golden brown, then drizzle with a little honey and bake for another 5 mins. Allow to cool a little before cutting to serve ambient Notes; great served with a yoghurt sauce and salad. For a different finish, scrunch up some filo sheets and place them on the borek before baking

Back to Recipes Legghorn Ramen By BM Caterers Ingredients 5 eggs180g GF soy sauce60g brown sugar1.5 kg Legghorn mince40g sambal oelek30g garlic30g ginger90g rice wine   30g sesame oil2 ltrs chicken broth 1kg udon noodles / rice noodles100g tahini Toppings; shiitake (from broth) / julienne carrot / mooli / spring onions / Chinese cabbage   Cooking Process Firstly make the shoyu eggs; soft boil, chill and peel the eggs (7 mins steam/boil) Mix the brown sugar, 90g of the soy along with 30g of water in a pan and heat until the sugar dissolve,; allow to cool. Marinate eggs in the soy mixture for a few hours or overnight Cook/chill the noodles separately Puree sambal oelek with the garlic, ginger, 90g soy, rice wine, tahini and sesame oil to a paste Fry the mince with half the paste until browned Stir the remaining paste, or Tare, through the broth To serve; boil the broth, lay all the ingredients you want to serve in the bowl and ladle the broth over. Top with half an egg Top with other garnishes like spring onions, radish, sesame seeds, nori sheets, chili oil

Back to Recipes Kofta salad with salsa verde & kefir dressing This recipe is endlessly versatile and a brilliant way to make the most of stale pitta and tired herbs. No pitta? Use wraps. No coriander? Try dill or parsley—whatever you have on hand will work beautifully. Ingredients Koftas1kg Legghorn mince7 large garlic cloves (minced)3 tbsp dried oregano1½ tbsp mild curry powder1½ tbsp mustard powder1½ tbsp paprika powder10-15g salt½ tsp black pepper Salsa Verde50g parsley50g coriander/ soft green herb30g mint1 green chilli200ml olive oil100ml apple cider vinegarSalt, to taste Kefir dressing200ml kefir60g tahini1 garlic clove (minced)1 lemon (juiced)½ tsp mustard powder1 tsp honeySalt, to taste Serve with3 cucumber (diced)400g tomatoes (diced)1 red onion (thinly sliced)Fresh herbs (chopped)10 pitta breads, cut into triangles700g chickpeas (rinsed)     Cooking Process Cut or tear the old pitta bread into triangles or chunks, toss with olive oil and salt and place in the oven at 180C for around 10 minutes, stirring halfway. Remove from the oven when the pitta is light brown and crisp on all sides. Mix the kofta ingredients in a bowl using your hands. Return mix to fridge to set a little if the mix is not firm enough to portion. Portion into 40-45g balls then roll into logs about 10cm long. Thread onto skewers then flatten to c.1.25cm (to help them cook faster and get more char!) Roughly chop all the salsa verde ingredients and place in blender. Blend until the mixture is smooth and has a consistency of thick yoghurt, adding vinegar/ oil to loosen up if needed. Combine the ingredients for the kefir dressing, adjusting the seasoning to taste. You can create a green dressing by combining with a little salsa verde, or serve seperately. Chop the onion, cucumber and tomato for the chopped salad, and add the rinsed chickpeas (Bold Bean Co are our favourites) Cook on a BBQ for more smoky flavours, or heat oil in a non stick pan over medium high heat. Cook the koftas in batches for 4 minutes on each side, then just 30 seconds on the thin edges. Keep an eye on the heat so as not to burn the koftas. Assemble the salad and pitta bread on a plate, dress with salsa verde and kefir tahini dressing and top with freshly grilled koftas and some fresh herbs NOTES  Gut-friendly: Packed with probiotic kefir and fibre-rich chickpeas, this refreshing salad is as nourishing as it is delicious. A perfect addition to your weekly menu! Allergens: This recipe contains milk, mustard and gluten

Back to Recipes Haggis spiced bon-bon by Chris Bryden (Development Chef at Baxterstorey Scotland) Ingredients 1200g Legghorn Mince100g pinhead oatmeal (lightly toasted in dry pan)2 small onions (finely diced)3 garlic cloves (minced)2tsp ground allspice1tsp ground coriander1½tsp ground nutmeg1tsp ground cinnamon1½tsp black pepper1 tbsp fresh thyme2bsp fresh parsley leaves (chopped)2tsp salt2 large eggs100g fresh breadcrumbs (adjust to bind as needed) Optional IngredientsCrispy chicken skins – from 500g raw chicken skinCarrot peel gel –   Cooking Process In a dry frying pan toast the oats over medium heat for 2-3 minutes until lightly golden. Set aside. Gently cook the onions and garlic in 1 tbsp oil until soft but not coloured. Cool slightly.  In a large bowl, combine the Legghorn mince, cooked onion, toasted oats herbs, spices, eggs, salt and breadcrumbs. Mix thoroughly until uniform and sticky. Add more breadcrumbs if needed for shaping.  Roll into 20 bon bons (about 60g each). Place on a tray and chill for at least 30 mins to firm up. 

Back to Recipes Italian Meatballs by Raffaele Romagnoli (Head Chef at No. Fifty Cheyne) Ingredients For the meatballs:500g Legghorn hen mince150g leftover bread1 glass of milk1 glass of water2 medium eggsGenerous pinch of salt3 grinds of black pepper1 finely minced clove of garlic1 pinch nutmeg (optional)   For the sauce:1 sliced white onion2 sliced cloves of garlic1 diced carrot1 diced stick of celery1 glass dry white wine1 tbsp tomato paste450g tomato passata or crushed peeled tomatoes Cooking Process Soak the old crusty bread in the milk and water then squeeze out as much liquid as possible. Mix all the meatball ingredients and roll into small balls 2-3 cm each. Dust them in flour and shallow fry them in a saucepan until caramellised on all sides. Reserve the meatballs and prepare to make the sauce with the same pan. Thinly slice 1 white onion and 2 cloves of garlic, dice one carrot and 1 stick of celery and add to the same pan where the meatballs were fried. Add a touch more oil if necessary. Cook until all vegetables are tender and deglaze with a glass of dry white wine. Once the wine is reduced, add one tablespoon of tomato paste and cook it out for 2 minutes. Now add 450 g of tomato passata or crushed peeled tomatoes. Season and add the meatballs, now simmer for 1hr. Once the sauce looks reduced enough add a small branch of basil, cover and let rest while you get your pasta ready. Mix and enjoy with plenty parmesan on top

Back to Recipes Traditional Italian Ragu By Fred Smith (Head of Beef, Flatiron) Ingredients1100g Legghorn Mince40g Olive Oil80g Unsalted Butter300g Chopped Onion400g Chopped Celery550g Chopped Carrots50g Tomato Puree20g Chopped Sage20g Chopped Rosemary300ml Red Wine1.6kg Tinned Chopped Tomatoes 1 Chicken Stock Cube65g Sea Salt*60g Sugar100ml Double Cream8 Cloves Garlic Minced Optional Ingredients 50ml Thai Fish Sauce 200ml Whole Milk250g Chopped Red Pepper *add more salt if not using the optional fish sauce Cooking Process Heat the butter & olive oil in a pan until the butter starts to foam. Then add the Legghorn mince & stir to break up. (Do not add too much to the pan.) Repeat until all the Legghorn is browned.Then add the red wine, chopped tomatoes, salt, sugar & the Thai fish sauce (if using). When the mince is well browned, remove and place in a colander. Keep the fat from browning in the pan & add the carrot, celery, onion & peppers (if using). Cook the vegetables, stirring until they are soft and brown. Add the garlic and tomato puree & keep cooking for 3-5 minutes. Return the browned mince to the pan. Add the chicken stock cube, chopped herbs & stir to combine well. Add the milk (if using) to the pan & stir well to ensure it is thoroughly mixed. Cover the ragu with either greaseproof paper or a tight lid & cook for 2-3 hours ideally (or until reduced to your desired consistency.) The cooked ragu should be deep in colour, deeply flavoured & thick. Add the double cream & stir well to create a homogenous mix.  Place the finished ragu into containers to cool.

Back to Recipes Keema Aloo Pie By Mallika Basu Ingredients1kg Legghorn Mince5 tbsp oil3 medium onions, peeled and chopped6 cm piece ginger, peeled and finely grated8 cloves garlic, peeled and finely grated5 tbsp tomato purée5 tsp curry powder3 tbsp chopped coriander180g frozen peas For the mash 2.1kg Maris Piper or other mashing potatoes, peeled and cubed1½ tsp black pepper2 ½ tsp ground turmeric2 ½ tbsp ghee or butter Cooking Process Put the potatoes into a large saucepan, cover in water and bring to the boil. Cook for about 15 minutes, or until soft. Meanwhile, warm the oil over a medium-high heat in another saucepan. Sauté the onions for 5 minutes, then add the ginger and garlic and sauté for 5 minutes more until golden. Stir in the tomato purée and curry powder, then tip in the Legghorn mince and brown all over, mixing well into the spices. Stir through the coriander and peas, then tip into 1 large (5L) or 2 smaller ovenproof dishes. Preheat the oven to 200ºC, gas mark 6. Lift the potatoes into the empty mince pan, and add the black pepper, turmeric and ghee or butter. Mash until smooth using some reserved potato water, then add salt to taste. Cover the Legghorn mixture with the mash evenly, ruffle with a fork, then bake for 20-25 minutes, or until golden and piping hot throughout. Serve with a green salad.