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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.