Meat & Poultry

Meat & Poultry

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Can’t decide what to cook today?

Take a look at our recipes below for some inspiration

Lamb burgers with an Arabian twist.

  • 250g British lamb mince
  • 2 brioche buns
  • 2 handfuls of mixed Salad
  • 2 tbsp Greenfields harissa
  • A handful of Greenfields Crispy Fried Onions
  • Greenfields sea salt and ground pepper
  • 1 tbsp olive oil
  • 40g feta, crumbled
  • Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, mix together the lamb mince and harissa with a generous pinch of sea salt and pepper until well combined.
  • Form the mince into 2 large, round burgers. Heat the oil in a large frying pan over a medium-high heat and brown the burgers for 3 minutes on each side.
  • Transfer the burgers to a baking tray and cook in the oven for 10 minutes. Remove and rest somewhere warm while you prepare the rolls.
  • Slice the rolls in half and layer with the salad, the burger and the feta. Season and replace the top of the burger.

Chicken Tikka

  • 1kilogram chicken thighs (cut into cubes)
  • 4 tablespoon Greenfields Tikka masala
  • 3tablespoons lemon juice
  • 4garlic cloves (finely chopped)
  • 1cup coriander leaves (fresh, chopped)
  • 200milliliters yoghurt (plain)
  • lemon wedges
  • 3drops red food colouring
  • salt
  • 200milliliters yoghurt (plain)
  • 1/2cup mint (finely chopped)

Minty Yoghurt Sauce

  • 200ml plain yoghurt

  • 1/2 cup finely chopped mint.

  • Place cut up chicken, yoghurt and spices into a bowl. Mix well. Season with salt. Cover and marinade overnight in the fridge.
  • Thread the marinated chicken into metal skewers.
  • Place on BBQ grill and BBQ until the chicken is cooked.
  • Mix finely chopped mint and yoghurt and season with some salt 
  • Serve Chicken Tikka with Naan, lemon wedge and Mint yoghurt.


  • 500g (2 1/2 cups) Basmati rice
  • 2Tbsp olive oil
  • 1large onion chopped
  • 500g (1.1 lb) minced beef or lamb
  • 1tsp Greenfields Ground Pimento
  • 1tsp Greenfields sea salt
  • Greenfields cracked black pepper
  • 750ml (3 cups) chicken stock hot, preferably simmering away when you need it
  • 1small cauliflower chopped/sliced to bitesize pieces and roasted or grilled (see below)
  • 1large eggplant quartered, then diced (chopped into rough cubes)
  • 1courgette (zucchini) quartered, then diced (chopped into rough cubes)
  • 1red capsicum (bell pepper) chopped into rough cubes
  • 2tomatoes sliced in rings

To Serve

  • 30g (1 oz) pine nuts
  • 1 handful fresh parsley chopped
  • Rinse and drain the rice and set aside.
  • Heat the olive oil in the saucepan over medium heat.
  • Sauté the onions for about 3-4 minutes.
  • Add meat, pimento, salt and quarter – half tsp pepper, stir and brown the meat all over and cook for about 10 minutes on medium high heat.
  • Grease your saucepan of choice and start with the layer/s of vegetables. Pack it in, flatten, season with salt and pepper.
  • Add the meat, pack it in, season with salt and pepper.
  • Finally the rice, pack, flatten, season with salt and pepper.
  • Take a small saucer, place it face down on the rice (or use the back of a large spoon), and pour all the stock in. This stops a gap/hole appearing in the rice as you’re pouring the stock in. 
  • Place the pot on the stovetop, turn the heat on high for about 3 minutes to bring everything up to simmering point although you’ll probably only see the edges bubbling.
  • Put the lid on, turn the heat right down and cook for about 45 minutes or until rice is cooked.
  • Take a large plate or serving platter, place it over the pot, then turn it upside down, inverting the rice onto the platter.
  • Scatter with pine nuts and parsley & serve.

Roasted Cauliflower

  • Arrange the cauliflower pieces (lightly coated with olive oil & seasoned) on a baking sheet, roast for about 20-30 minutes at 180˚C/350˚F.

Za’atar & Sumaq Crusted Roast Leg of Lamb

  • 1kilogram leg of lamb (half)
  • 2tablespoons Greenfields (za’atar)
  • 1tablespoon Greenfields  somaq 
  • 2tablespoons olive oil
  1. Combine the za’atar, somaq and oil and mix well.
  2. Rub the spice and oil mix all over the surface of the lamb joint.
  3. Roast according to your normal temperature times. .
  4. Remove from the oven and allow to rest for 15-20 minutes before serving.

Asian Chicken Noodle Soup


1 tbsp. coconut oil
1 yellow onion, chopped
2 red bell peppers, chopped
1 large carrot, cut into thin 2″-long pieces
2 cloves garlic, minced
1 tbsp. Greenfield curry medium powder
1/2 tsp. Greenfields cayenne pepper
Greenfields sea salt
2 (13.5-oz.) cans coconut milk (shaken well)
2 c. shredded rotisserie chicken
1/3 c. chopped fresh cilantro, plus more for garnish
1 package ramen noodles, seasoning packet discarded
Lime wedges, for serving


1. In a large pot over medium heat, heat coconut oil. Add onion, bell
pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic
and stir until fragrant, 1 minute. Add curry powder and cayenne and
season with salt. Stir until combined.
2. Pour over coconut milk and chicken broth and bring to a simmer. Add
shredded chicken, cilantro, and ramen noodles and cook until noodles
are al dente.
3. Garnish with cilantro and serve with lime.

Moroccan Tajine meatballs with eggs

  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • 50g fresh breadcrumbs
  • 250g pack lean lamb mince
  • ½ tsp ground
  • cinnamon
  • 5 eggs
  • 2 garlic cloves, sliced
  • 1 courgette, thickly sliced
  • 2 x 400g cans chopped tomatoes
  • 2 tsp honey
  • ½-1 tsp ras el hanout spice mix
  • 20g bunch coriander, mostly chopped
  • 400g can chickpeas, rinsed and drained
  • Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
  • Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
  • Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

Barbecued yogurt-marinated lamb chops (chilli flakes)

  • 1 heaped tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1 garlic clove, crushed with a little salt
  • 2 tbsp yogurt
  • A big pinch of Turkish chilli flakes
  • ½ tsp paprika
  • 2 tbsp olive oil
  • Juice of ½ lemon, and wedges, to serve
  • 8 lamb chops
  • A handful of coriander leaves, to serve

Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse
powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon
juice. Add the lamb chops and rub in the marinade. Marinate in the fridge for at least
two hours.
 Heat the barbecue until medium-hot.
Season the lamb with a little salt and grill for 2-3 minutes on each side until char
marks appear, but still pink inside.
Leave to rest for a couple of minutes before serving.

Shish Tawouq (product to be confirmed)

  • 1 package Just BARE Chicken Thighs {4 chicken thighs}
  • 3 garlic cloves, grated
  • 1/2 cup lemon juice
  • 1/2 cup plain yogurt {or plain Greek Yogurt}
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground pimento
  • 2 Tablespoons olive oil

1. In a large Ziploc bag put the garlic, lemon juice, yogurt, tomato paste, salt,
pepper, cayenne pepper, paprika, thyme, cumin, allspice and olive oil. Add
the chicken thighs and seal the Ziploc bag closed. Use your hands to
massage the marinade into the chicken. Refrigerate for 30 minutes.
2. Grill chicken thighs over medium-high heat, about 6 to 8 minutes per side,
until done.
3. Serve the cooked chicken thighs with the Mediterranean Eggplant Salad, rice,
pita and yogurt.

Chicken Biryani



• 4-6 chicken thighs, chopped into chunks


•250g natural Greek yoghurt

• 1 tsp salt

• 1 tsp garam masala

• 2 tsp kashmiri chilli powder

• 1 tsp cumin seeds, crushed

• ½ tsp turmeric

• 1 garlic clove, thinly sliced

• 1 tsp grated, ginger


Saffron Milk

• a pinch of saffron

• 5 tbsp milk



• 400g basmati rice

• 500ml water



• 4 tbsp ghee

• 3 medium onions, sliced into rings

• 1 tsp fresh ginger, grated

• 2 cloves of garlic, sliced

• 1 tsp turmeric

• 2 bay leaves

• 1 cinnamon stick

• 1 tsp black peppercorns

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• ½ tsp salt

• 6 green cardamom

• 2 black cardamom (if you have them)

• 5 cloves

• 2 tomatoes, cut into 8 pieces

• handful of mint leaves

• handful of coriander with stems

  • 1. Mix all the ingredients for the marinade in a bowl and marinade the chicken for at least 30 minutes.

    2. Pre heat the oven to 180 o C.

    3. Add saffron to the milk and leave it to steep and draw the colour out.

    4. Wash the rice until it runs clear then place in a pan and add water, bring to the boil and leave until water is absorbed. The rice should be par-cooked and remain slightly underdone.

    5. After a few minutes gently fork through the rice working your way to the bottom and transfer to a large bowl to cool.

    6. Heat the ghee and add the sliced onion rings and cook over a medium heat and until caramelised and a lovely dark golden brown (approx. 20 mins).

    7. Remove half the cooked onions and set to one side. Add the ginger, garlic, bay leaves, cinnamon stick, black peppercorns, coriander, cumin, cardamoms, salt and turmeric to the pan and stir-fry for a few minutes until fragrant.

    8. Cut the tomatoes into chunks and add to the pan, stir on a gentle heat and cook until they break down to make a thick masala sauce.

    9. Wash and roughly chop up the mint and coriander leaves with the stems.

    10. Add half the chopped mint and coriander to the masala with chillies. Keep the remaining leaves for later.

    11. Add the marinated chicken to the pan, stir and leave to cook through for 15-20 minutes.

    Remove from the heat and set to one side.

    12. Bring the biryani together in a greased casserole dish preferably with a lid.

    13. Have your rice, cooked chicken, saffron milk, ghee, caramelised onions and chopped coriander and mint to hand.

    14. Place one third of the rice at the bottom of the dish and sprinkle with some of the saffron milk, coriander, 1 tsp ghee and a few onions. Then spoon half the chicken mixture on top of the rice.

    15. Place another third of the rice on top and sprinkle with the saffron milk, coriander and mint, 1 tsp ghee and a few onions and the remaining chicken mixture.

    16. Finally, top off with all the remaining rice and sprinkle the rest of the saffron milk on top, dot with ghee, all the coriander and mint and the caramelised onions.

    17. Place the lid on the casserole dish and place in the oven at 180 o C and cook for 30-40 minutes until hot and fragrant.

Harissa and sausage lamb rolls (harissa)

  • 600g lamb mince
  • 2 tbsp harissa spice
  • ¼ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp cumin
  • 2 tbsp chopped coriander
  • 1 garlic clove, grated
  • 1 preserved lemon, finely chopped
  • Plain flour, for dusting
  • 325g ready rolled puff pastry
  • 1 large egg
  • Black sesame seeds (optional)

1. Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa, coriander,
garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make
sure it’s well combined.
2. Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down
the middle lengthways, then roll each piece with a rolling pin so each piece
measures about 14 x 42cm.
3. Divide the lamb mixture into four and roll each one into a sausage shape using your
hands. Lay two of them, end to end, on one of the pieces of pastry. Brush some egg
along one of the long sides of the pastry, just by the edge. Pull up the other side to
encase the sausage shapes and press the sides together. Do the same with the rest
of the meat and pastry.
4. Cut each pastry parcel into four. Transfer these to a baking sheet, then brush each
sausage roll with the egg and sprinkle over the sesame seeds, if using. Bake for 20-
25 mins, or until the pastry is puffed up and golden.


  • one (3-4 lb) whole chicken
  • kosher salt (roughly 3/4 –
  • 1 teaspoon kosher salt per pound of chicken)
  • Freshly ground black pepper
  • 2 whole lemons, halved and skins pierced with a knife
  • 1 tablespoon unsalted butter, softened
  • 2 teaspoons thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons extra virgin olive oil
  • 3-4 carrots, peeled and chopped in large chunks
  • 1 onion, quartered
  • 3-4 small potatoes, quartered
  • 3 cloves of garlic, smashed

Place the chicken on a parchment-lined small baking sheet and allow the chicken to ‘air-dry’ in the refrigerator, uncovered, for 24-36 hours. This will help dry out the chicken and produce extra crispy skin. If you skip this step, be extra careful to thoroughly dry the chicken before roasting!
Preheat the oven to 425 degrees Fahrenheit. Set aside a small roasting pan with a rack (or as makeshift–not as ideal–option if you don’t own one, line a baking sheet with a cooling rack).
Put the chicken on a clean cutting board. Dry the chicken thoroughly inside and out, and season the cavity of the chicken liberally with salt and black pepper. Place the lemons inside the cavity of the chicken. Truss the bird.
In a small bowl, combine the softened butter and thyme, paprika, onion powder, oregano, nutmeg, and sugar with a spoon until it is thoroughly mixed. Technically, this step is optional, but I like the added flavor and moisture it adds to the chicken. Using your fingers, carefully rub the butter underneath the skin of the chicken breasts (being careful not to rip the skin) and distribute the butter evenly.
Rub the chicken all over with olive oil (roughly 1 tablespoon) and seasonally liberal the outside (all sides) of the chicken with kosher salt and black pepper.
Toss the vegetables with the remaining tablespoon of olive oil and place on the bottom of the roasting pan. Place the seasoned and herb-rubbed chicken on a rack above the roasting pan. The drippings will fall onto the roasted vegetables and make them extra flavorful and crispy!
Roast the chicken at 425 degrees Fahrenheit for roughly 45 to just over one hour (you should estimate roughly 15-20 minutes per lb of chicken), the juices run clear, or until a temperature inserted into the thickest part of the thigh reads 165 degrees.
Allow the chicken to rest (uncovered) for a minimum of 15-20 (the longer the better!)–do not skip this step–before removing the string and carving. This is a good time to snack on the crispy skin! During this time, I will usually remove the veggies and potatoes and keep them warm in the oven, and make a pan sauce with the drippings.

Garlic Butter steak

  • 4 (12-ounce) rib-eye steaks*,
  • 1 1/4-inch-thick, at room temperature
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup unsalted butter, at room temperature
  • 1 Tablespoon parsley
  • 3 cloves garlic, mince
  • Zest of 1 lemon
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper

To make the garlic butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
Preheat oven to broil. Place an oven-proof skillet in the oven.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
Serve immediately with garlic butter.

Lebanese grilled lamb chops

  • 2 tablespoons olive oil
  • 2 tablespoons Lebanese 7 spice
  • 12 lamb cutlets, trimmed,Lebanese flat bread, to serve

Step 1
Combine oil and 2 tablespoons Lebanese 7 spice spice rub in a bowl. Brush over both sides lamb cutlets. Cover and refrigerate for 30 minutes, if time permits.

Step 2
Preheat a barbecue plate on medium heat until hot. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Season to taste and serve with Lebanese bread or salad

Harissa chicken with chickpea and tomato salad

  • 250g punnet cherry tomatoes, halved
  • ½ small red onion, chopped
  • 400g can chickpeas, drained
  • small bunch parsley, roughly chopped
  • juice 1 lemon
  • 2 skinless chicken breasts, halved lengthways through the middle
  • 1 tbsp harissa
  • Olive oil

Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.Mix the harissa powder with olive oil to form a paste (Add harissa to liking, the more you put the hotter it gets)

Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

Homemade Chicken Tikka Masala

  • Chicken Marinade
  • 3 boneless, skinless chicken breasts
  • 1 lemon
  • 125 grams yogurt
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • Bamboo or wooden skewers
  • 3 tablespoons oil
  • 1 large onion, chopped finely
  • 2 tablespoons ginger, minced
  • 8 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoons tomato puree
  • 800 grams tomato sauce or crushed tomatoes 300 milliliters water
  • 250 milliliters cream
  • Chopped coriander, to garnish
  • Rice and naan bread, to serve

Preheat oven to 500°F/260°C.

Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges. Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes. Pour in the cream and mix in the chicken, cooking for another 1-2 minutes. Serve with rice and naan bread!

grilled flank steak and corn salad

  • 4 ears corn
  • 4 tablespoons olive oil, divided
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 lb flank steak (905 g)
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle powder
  • 2 teaspoons garlic powder
  • canola oil, for greasing
  • 3 red Fresno chilies, seeded
  • ½ red onion, chopped
  • 1 cup cherry tomato, halved (200 g)
  • 2 jalapeñoes, sliced
  • 1 tablespoon honey
  • ½ cup lime juice(120 mL)

In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside. In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together. Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside. Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool. Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl. Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine. Cut the meat into ½ inch (1 cm) slices.Top with the corn salad and serve.


creamy chicken pasta

  • 2 cups uncooked penne pasta
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 2 cups uncooked penne pasta
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/3 cup water
  • 1 cup heavy whipping cream
  • 2 cups cubed cooked chicken
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese
  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
  • Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  • Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts

1 cup: 431 calories, 25g fat (14g saturated fat), 121mg cholesterol, 420mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 23g protein.


Chilli con carne

  •  1 large onion
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves
  • 1 tbsp oil
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp ground pepper
  • 1 tsp salt
  •  500g lean minced beef
  •  1 beef stock cube
  •  400g can chopped tomatoes
  •  ½ tsp dried marjoram
  •  1 tsp sugar
  •  2 tbsp tomato purée
  •  410g can red kidney beans
  •  plain boiled long grain rice, to serve
  •  soured cream, to serve
  • Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
  • Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  • Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
  • Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
  • Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp salt and 1 tsp ground pepper
  • Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
  • Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  •  Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  • Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  • Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
  • Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  • Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
  • Serve with soured cream and plain boiled long grain rice.

Oregano & Meatballs with Spicy Tomato sauce


For The Tomato Sauce:

  •  2tbsp olive oil
  •  1 large onion, diced
  •  3 garlic cloves, finely chopped or crushed
  •  1 x 700g jar passatta
  •  1 x 400g tin chopped tomatoes
  •  1tbsp tomato ketchup
  •  good pinch dried chilli flakes
  •  pinch caster sugar

For The Meatballs:

  •  1tbsp olive oil
  • 1 onion, diced
  •  400g (14oz) good-quality sausage meat
  •  1 heaped tsp dried oregano
  • zest ½ lemon
  •  1 small egg, beaten
  • 600g (1lb 5oz) spaghetti, cooked, to serve
  •  grated Parmesan cheese, to serve
  •  To make the tomato sauce, gently heat the oil in a sauté pan and cook the onion until softened. Add the garlic and stir for a few minutes, then add the remaining ingredients and season. Bring to the boil, then simmer until starting to thicken – around 30 minutes.
  •  Meanwhile, make the meatballs. Sweat off the onion in the olive oil using a small pan. Let it cool slightly, then put in a bowl with the sausage meat, oregano, lemon zest and seasoning.
  •  Add the egg and mix well. With dampened hands, shape into 18 balls. Brown them in a nonstick frying pan, in batches if necessary.
  • Add to the sauce and cook very gently until they are cooked through – it will take around 12 minutes. The meatballs should feel firm to the touch. Serve with spaghetti and plenty of freshly grated Parmesan

Chicken Fajita Quesadillas


• 2 tbsp olive oil
• 2 tbsp Greenfields fajita seasoning
• 3 chicken breasts boneless and skinless
• 1 red bell pepper
• 1 green bell pepper
• 2 onions
• 1 cup Tex Mex cheese or cheddar cheese
• salsa
• sour cream
• 8 tortillas
• 2 tbsp butter


1. Clean and chop up the onion into long strips. Slice the peppers into long strips.
Clean and slice the chicken breasts into long strips and place in a bowl.
2. Add a tbsp of the fajita mix to the chicken breast and mix well.
3. In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the
chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly
charred, but not burned.
4. Remove chicken from skillet, and wipe the skillet clean.
5. Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook
for a couple minutes until it’s slightly translucent. Add the peppers and the fajita mix and
mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken
to the skillet, mix with peppers and onions and cook for a minute.
6. In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it
around until it’s buttery. Add a little bit of the chicken and onion mixture on top of the
tortilla, and about 1/4 cup of cheese, depending on how you like it. Add another tortilla
on top and pat it down.
7. Now flip it over and cook on the other side until the other side is nice and golden.
Remove from skillet and cut into quarters. Repeat these steps with the remaining
tortillas. Serve this with some sour cream and salsa.

Roast Turkey with Herbs Stuffing

  • 1 (10 to 12-pound) turkey, with giblets removed
  • 1 quart chicken broth
  • 2 ounces dried mushrooms
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 tablespoon vegetable oil, plus extra for rubbing on turkey
  • 1 tablespoon salt, plus extra for seasoning turkey
  • 3 cups bread, cut into 1/2-inch cubes (from
  • approximately 4 to 5 slices)
  • 4 ounces unsweetened dried cherries, approximately 1 cup
  • 2 ounces chopped pecans, approximately 1/2 cup
  • 2 whole eggs, beaten
  • 2 teaspoons dried sage
  • 2 teaspoons dried parsley
  • 1/2 teaspoon ground black pepper, plus extra for seasoning chicken

Preheat the oven to 205°C

  •  Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
  • Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
  • In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
  • Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
  • microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
  • While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 175°C and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 75°C. Serve immediately.

Beef Wellington

  • 2 tbsp oil
  • 675g piece of fillet of beef (thick end)
  • 2 onions, peeled and finely chopped
  • 100g mushrooms, chopped
  • 2 level tbsp dried parsley
  • 1 level tsp dried thyme
  • 1-2 cloves garlic, crushed
  • 3-4 tbsp breadcrumbs
  • salt and pepper
  • 450g ready made puff pastry
  • To glaze: beaten egg
  • Heat the oil in a pan and fry the fillet of beef on all sides until well sealed and lightly browned – about 8 minutes. Remove from the heat and leave to cool.
  • Fry the onions in the same fat until soft and lightly coloured, add the mushrooms and continue cooking for a few minutes more. Remove from the heat and mix in the herbs, garlic, breadcrumbs and plenty of seasoning. Allow to cool.
  • Roll out the pastry to a rectangle large enough to enclose the beef. Spread the mushroom mixture over the pastry and place the beef on top. Wrap the beef completely in the pastry, damping the edges to seal, then place on a greased baking sheet with the seam underneath and the ends tucked under.
  • Glaze well and make one or two small slits. Bake in a hot oven (220C/425F/Gas mark 7) for about 40 minutes until the pastry is well puffed and browned. At this stage the beef should be rare. If more cooking is required lower the temperature to moderate (l80C/350F/Gas mark 4) and cook for a further 15 minutes for medium to well done. Serve hot or cold.

Chicken Tagine with olive and preserved lemon

  • 5  cloves garlic, finely chopped
  • ¼  teaspoon saffron threads, pulverized
  • ½  teaspoon ground ginger
  • 1  teaspoon sweet paprika
  • ½  teaspoon ground cumin
  • ½  teaspoon turmeric
  •  Salt and freshly ground black pepper
  • 1  chicken, cut in 8 to 10 pieces
  • 2  tablespoons extra virgin olive oil
  • 3  medium onions, sliced thin
  • 1  cinnamon stick
  • 8  calamata olives, pitted and halved
  • 8  cracked green olives, pitted and halved
  • 2 preserved lemons 
  • 1  cup chicken stock
  •  Juice of 1/2 lemon
  • 1 tablespoon chopped parsley
  • Mix garlic, saffron, ginger, paprika, cumin, turmeric and ass 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. 
  • Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons and add to the chicken. 
  • Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

thai green curry

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 kaffir lime leaves
    Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.
  • Mix garlic, saffron, ginger, paprika, cumin, turmeric and ass 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. 
  • Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons and add to the chicken. 
  • Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Chicken with vegetable stir-fry

  • For the chicken:
    1.5 lbs chicken breast cut into even size cubes
    1 tsp Chinese five-spice
    1/4 tsp sea salt
  • For the veggies:
    1 yellow bell pepper
    1 large carrot
    1 bunch baby broccoli
    4 tsp olive oil divided
    2 tsp sesame seeds
  • For the sauce:
    3 tbsp soy sauce
    2 tbsp rice vinegar
    1/4 cup honey
    1 tbsp cornstarch or arrowroot
    1 garlic clove minced
    1 tsp fresh ginger minced
  • Prepare chicken:
    Add chicken, five-spice and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.
  • Prepare veggies:
    Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccoli into smaller florets.
  • Prepare sauce:
    In a medium bowl, whisk together sauce ingredients.
  • Make stir-fry:
    Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 5-6 minutes or until chicken is almost cooked. Remove from skillet.
    Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 2 minutes. They should still be crispy, so pay attention not to overcook them.
  • Put chicken back into the skillet and add sauce. Cook for 1 minute, stirring.
  • Serve immediately with jasmine rice and sprinkle with sesame seeds.

lebanese shawarma

  • 1/2 cup malt vinegar
  • 1/4 cup plain yogurt
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 2 teaspoon Lebanese shawarma spice
  • 1kg deboned lamb shoulder
  • 1/2 cup tahini
  • 1/4 cup plain yogurt
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 4 medium tomatoes, thinly sliced
  • 1/2 cup sliced onion
  • 4 cups shredded lettuce
  • 8 pita bread rounds
  • In a baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, Lebanese shawarma spice, salt and pepper.
  • Place the sliced lamb shoulder into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the lamb and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until lamb is browned and cooked through.
  • Place sliced lamb, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Arabian Lamb Kabsa

  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and ground black pepper to taste
  • 3 1/4 cups hot water
  • 1 cube chicken bouillon
  • 2 1/4 cups unrinsed basmati rice
  • 1/4 cup raisins
  • 1/4 cup toasted slivered almonds
  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper in a small bowl, and set the spice mix aside.
  • Melt the butter in a large stock pot or Dutch oven over medium heat.
    Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    Add the lamb pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the spice mix made previously together with the dried lime (pierce open).
    Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot.
    Simmer until lamb is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary.
  • Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Transfer the rice to a large serving platter and arrange the lamb pieces on top. Sprinkle the toasted slivered almonds over the dish.

lebanese manakish


For Dough

  • 1 cup water
  • 1/2 tsp sugar
  • 2 1/4 tsp active dry yeast (one package active dry yeast)
  • 3 cups unbleached all-purpose flour, more for dusting
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil

For Za’atar Topping

  • 7 to 8 tbsp Za’atar
    1/2 cup extra virgin olive oil
    Serve with
  • Fresh garden vegetables (tomato, cucumbers, radish)
    Homemade labneh or feta cheese (omit if vegan)
  • In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
  • Make the dough. In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
  • Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
  • Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm spot (inside a warmed but turned-off oven is a good place). Leave to rise for 1 hour and 30 minutes.
  • Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
  • Prepare the za’atar topping. While dough is rising, mix together the za’atar spice and olive oil in a bowl.
  • Preheat the oven to 400 degrees F. Place a large baking sheet in oven while heating.
  • Form za’atar manaqish. Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za’atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the manaqish).
  • Bake in 400 degrees F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges (za’atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
  • Serve za’atar manaqish warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh.

Beef Goulash with Smoked paprika

  • 2 lb 8 oz (1.15 kg) British chuck steak (braising steak), trimmed and cut into 1½ inch (4 cm) cubes
  • 2 medium red peppers
  • salt and black pepper
  • 1 level tablespoon Hot Paprika
  • 1 level tablespoon Smoked Paprika, plus a little extra to sprinkle
  • 2 tablespoons olive oil
  • 3 large onions, peeled and chopped
  • 2 garlic cloves, crushed
  • 2 level tablespoons plain flour
  • 3 bay leaves
  • 2 tins Italian chopped tomatoes, one 400 g, one 230 g
  • Begin by heating the oil in the casserole over a highish heat until it is sizzling hot.
  • Then brown the cubes of beef on all sides, cooking a few at a time. They need to be a good, deep nutty brown colour. As they brown, transfer them to a plate, using a draining spoon. Now, with the heat turned down to medium, stir in the onions and cook them for about 5 minutes, or until they begin to brown and caramelise at the edges. Then stir in the garlic and return the meat to the casserole.
  • Next, sprinkle in the flour and both the hot and smoked Paprika and give everything a stir to soak up the juices. Now, add the bay leaves and the contents of both tins of tomatoes, and season well with salt and freshly milled black pepper. Let it all come slowly up to simmering point. Then cover the casserole with a tight-fitting lid and transfer it to the middle shelf of the oven to cook very slowly for exactly 2 hours.
  • Meanwhile, prepare the peppers by halving them, removing the seeds and pith and cutting the flesh into strips roughly measuring 1 x 2 inches (2 x 5 cm). Then, when the 2 hours are up, stir the chopped peppers into the goulash, replace the lid and cook for a further 30 minutes. Just before serving, take the casserole out of the oven, let it stand for 5 minutes.
  • Finally, sprinkle over a little more smoked paprika, and serve straight from the casserole.

30 min Cajun Chicken

  • 3 tablespoons unsalted butter
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • Arrange a rack in the middle of the oven and heat to 425°F.
  • Place the melted butter, Cajun seasoning, and salt in a small bowl and stir until completely combined.
  • Pat the chicken dry with paper towels. Place the chicken in a 9×13-inch baking dish, spaced slightly apart. Brush the chicken all over with the spiced-butter mixture.
  • Bake until the chicken is golden-brown, cooked through, 25 to 35 minutes depending on the size of the chicken (start checking at 20 minutes).
  • Serve and enjoy… simple!

Creamy Herb Chicken


For The Chicken:

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder
  • and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and
  • dried rosemary
  • salt and pepper , to season

For The Sauce:

  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and
  • dried rosemary
  • 1 cup milk
  • Salt and freshly ground black pepper ,
  • to taste
  • 1 teaspoon cornstarch mixed with 1
  • tablespoon water , until smooth
  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Sticky Chinese 5 spices

  • 900 gms – chicken wings
  • Marinade
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 2 tbsp lime juice about 1 lime
  • ¾ tbsp Chinese 5 Spice Powder
  • 1 tsp garlic granules
  • 1 tsp ginger powder
  • ½ tsp salt
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey
  • Rub
  • 2 tbsp baking powder
  • Sticky Glaze
  • 1 cup water
  • ½ cup balsamic vinegar
  • ¼ cup soy sauce
  • ¼ cup granulated sugar
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey
  • Combine all the marinade ingredients in a Zip lock bag, add the chicken wings and marinade them overnight.
  •  Drain the excess marinade from the chicken and pat the wings dry with paper towels. Put the chicken wings into a clean Zip lock bag and add the baking powder (this makes the wings extra crispy but you will not taste the baking powder). Toss until evenly coated.
  • Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
  •  Bake in a pre-heated oven at 200°C – 400°F for 20-25 minutes. Then turn the chicken wings and bake them on the other side for another 20-25 minutes. This cooking time also depends on the size of the wings you are using.
  • While the wings are cooking, make the glaze. Combine all the glaze ingredients in a large skillet and simmer for 10-15 minutes or until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn.
    Once the chicken wings are cooked, dip them in the sauce and coat them well.
  • Serve immediately.

Mexican Fajita

  • 4 chicken breasts, cut into chunks
    olive oil , for frying

     For the marinade

  • 4 limes, juice only
  • 2 tsp fajita seasoning
  • 4 spring onions, finely sliced
  • 1 fat garlic clove, crushed

    For the salsa

  • 1 red peppe
  • ½ jar roasted pepper
  • 1 small apple, peeled
  • 4 ripe tomatoes
  • ½ lime, juice only
  • small bunch coriander, leaves picked
  • chilli sauce, to taste (optional)

    For the guacamole

  • 2 very ripe avocados, halved and stone removed
  • ½ lime, juice only
  • grated cheese, to serve

    To serve

  • 6 – 8 tortillas(you can now get mini tortillas for kids)
    soured cream (optional)
  • Grown-ups: Put the chicken and marinade ingredients in a bowl and cover. Put in the fridge for at least two hours.

  • Children: If your children are 5 or over, you can get them to roughly chop the pepper, roasted pepper, apple and tomatoes for the salsa using a good quality firm plastic knife or cutlery knife. Otherwise do this yourself. Younger children can pick the leaves from the coriander and mix them into the salsa.

  • Grown-ups: Tip the salsa ingredients into a food processor, along with the lime juice and a little seasoning and pulse until finely chopped. Take out 2 large spoons of the mixture for younger children, then add chilli sauce, if using, and pulse again to combine.

  • Children: Squeeze or spoon the avocado into a bowl and use a potato masher to mash it. Stir in the lime juice and some black pepper with a spoon. Lime juice can sting so grown ups may want to squeeze them for younger children.

  • Grown-ups: Heat a little olive oil in a frying pan and pour the contents of the chicken bowl into the pan. Cook for 5- 8 minutes or until the chicken chunks are cooked through.

Lebanese drumsticks

  • 1 kg chicken drumsticks, on the bone
  • 2 tbsp oil
  • 2 tbsp Lebanese Seven Spice powder
  • Salt and pepper
  • 2 red onions, peeled and quartered
  • 2-3 cloves of garlic, peeled and sliced
  • A punnet of cherry tomatoes
  • 1 lemon, 1/2 thinly sliced, the other half juiced
    More oil, salt and pepper
  • Pre-heat the oven to 200C/400F/Gas Mark 6. Drizzle the chicken with oil and rub with the spice mixture. Season with salt and pepper and if you have time, leave to one side to marinate.
  • Place the chicken in your biggest baking tray and add in the garlic and cherry tomato. Arrange around the chicken, scattering in the remaining tomatoes and the onions.
  • Tuck the lemon slices up against the chicken pieces and squeeze over the remaining lemon half.
  • Season with more salt and pepper, drizzle with a little more oil and roast in the oven for about 40 minutes, or until the chicken is golden brown.
  • Add some chopped spring onions for garnish

Beef Fillet Steak


Serves: 2

  • 2 (250g) sllices beef fillet, 1.5cm thick
  • 2 tablespoons black peppercorns
  • 25g butter
  • 2 tablespoons Dijon mustard
  • 200ml fresh cream
  • 1 pinch salt
  • 2 tablespoons extra virgin olive oil
  • Cover the fillets in black peppercorns on both sides. Using a rolling pin or meat mallet, beat the black peppercorns into the meat.

  • In a frying pan, melt the butter and cook the fillets for 2 minutes on each side over high heat.

  • Remove the fillets and keep them warm by covering with aluminium foil.

  • Add the mustard to the frying pan. When thickened, add the cream and an additional sprinkle of peppercorns.

  • Pour the sauce onto the fillets. Serve hot.

Moroccan chicken with Preserved Lemon

  • 1.5kg chicken
  • 1 Large onion, finely chopped in a food processor
  • 4 Garlic cloves, crushed
  • 100g Butter
  • 2tsp Moroccan tagine
  • 1 Cinnamon stick
  • ¾ tsp Saffron strands
  • 3 tbsp Lemon juice
  • 100g Kalamata olives
  • 100g Small preserved lemons, halved
  • 10g Coriander, chopped
  • 10g Flat-leaf parsley leaves, chopped
  • Put the chicken into a flameproof casserole, tagine or saucepan in which it will fit snugly. Add the onion, garlic, butter, Moroccan tagine spice and saffron; season. Pour in 700ml water, cover and bring to the boil over a medium-to-high heat.
    Reduce the heat and leave to simmer, spooning the sauce over the chicken and turning it over now and then until it is just cooked through – about 40 minutes. Lift the chicken onto a plate and cover with foil.

  • Add the lemon juice to the casserole, increase the heat once more and simmer the sauce rapidly until reduced by about two-thirds. Return the chicken to the casserole with the olives and pieces of preserved lemon, cover with a well-fitting lid and simmer for a further 20–25 minutes until the chicken is tender.
  • Lift the chicken onto a large, warmed platter.
    Add the herbs and adjust the seasoning if necessary. Spoon the sauce over the chicken and serve.

Chinese Roast Duck

  • 1 duck
  • 70 g caster sugar
  • 5 star anise seeds
  • 1 large piece ginger sliced
  • 1 bunch spring onions roughly chopped
  • 1 tablespoon malt syrup or maltose or replace with golden
  • syrup or honey
  • 2 tablespoons red wine vinegar
  • Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with skewers and set aside.

  • In a small bowl, mix the maltose or golden syrup/honey and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight ideally, uncovered.

  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the duck on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins – the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Crispy Sesame Beef

  • 1 cup peanut oil
  • 1 pound sirloin steak, sliced into thin strips
  • 4 tablespoons cornstarch, divided


  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced
  • Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  • In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch.
  • Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  • Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.

  • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  • Serve immediately, garnished with sesame seeds and green onion, if desired.

Greek Souvlaki Kebabs

  • 2 cloves garlic crushed
  • 1 tsp table salt
  • 1/2 tsp dried dill
  • 1/2 tsp dried oregano
  • pinch of cinnamon
  • pinch of ground black pepper
  • zest and juice of one lemon
  • 500 g lean lamb cut into bite sized chunks
  • 2 tbsp vegetable oil
  • Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.

  • After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.

  • Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.

  • Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.
  • Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and gril until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.

  • Serve with pitta bread, tzatziki and a tomato/cucumber/red onion salad.

Harissa Cutlets with Cous Cous

  • 100g 0% fat Greek yogurt
  • 1 heaped tbsp harissa
  • 4 lean lamb cutlets, fat trimmed

  • For the couscous
  • 100g couscous
  • 125ml hot low-sodium vegetable stock
  • 400g can chickpea in water, drained
  • zest and juice 1 lemon
  • 1 tbsp white wine vinegar
  • 6 dried apricots, chopped
  • mint chopped
  • Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  • In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch.
  • Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  • Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  • Serve immediately, garnished with sesame seeds and green onion, if desired.

Roast Leg of lamb

  • 1 large leg of lamb (3kg/6lb 8oz)


  • 6 garlic cloves
  • 1 tbsp dried oregano
  •  Zest and juice 1 lemon
  •  6 tbsp olive oil
  • 1 1⁄2 KG new potatoes
  •  4oog chopped tomatoes
  • Large handful pitted kalamata olive
  •  Heat oven to 240C/fan 220C/gas 9. Mince the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  •  Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4.
  •  Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Chicken and Vermicelli Soup

  • 1 chicken or chicken parts.• 1 onion,

  • 1 carrot, a bay leaf, a few sprigs of parsley, a few cloves of garlic, a stick of cinnamon

  •  2 lemons, quartered

  •  1/2 cup of vermicelli noodles

  • Salt, pepper, cinnamon, to taste




Place the chicken in a pot of boiling water.

2. Add the spices as well as the onion, carrot and celery stick. Cover and bring to a boil.

3. Simmer gently for at least one hour. Cool and strain the broth.

4. Take the chicken and break the meat in little pieces. Place in a bowl and cover.

5. When ready to serve, heat the broth, add the vermicelli and bring to a boil and boil gently 3 minutes.

6. Add the chicken pieces and heat for a couple of minutes. Sprinkle the soup with some parsley and serve with quartered lemons (to be squeezed in the soup) and some cinnamon (to be sprinkled on the soup).

Lebanese 7 Spice Grilled Chicken


1 kg chicken thighs and drumsticks, on the bone
2 tbsp oil
2 tbsp Greenfields Lebanese Seven Spice powder
Salt and pepper
2 red onions, peeled and quartered
2-4 sweet (bell) peppers, de-seeded and quartered
2-3 cloves of garlic, peeled and sliced
A punnet of cherry tomatoes
1 lemon, 1/2 thinly sliced, the other half juiced
More oil, Greenfields sea salt and Greenfields cracked black pepper


Pre-heat the oven to 200C/400F/Gas Mark 6. Drizzle the chicken with oil and rub
with the spice mixture. Season with salt and pepper and if you have time, leave to
one side to marinate.
Prepare the vegetables. Place the chicken in your biggest baking tray and put a
sliver of garlic and a cherry tomato in each pepper quarter. Arrange around the
chicken, scattering in the remaining tomatoes and the onions. Tuck the lemon slices
up against the chicken pieces and squeeze over the remaining lemon half.
Season with more salt and pepper, drizzle with a little more oil and roast in the oven
for about 40 minutes, or until the chicken is golden brown and cooked through and
the vegetables are beginning to char a bit at the edges.

Chicken Wrap

  • 1 tbsp low-fat Greek style yoghurt
  • ¼ tsp of curry powder, to taste
  • Large pinch of chilli powder, to taste
  • 85g cooked chicken breast, chopped into small pieces
  • 1 large wholemeal wrap
  • Small wedge of lettuce, to give 2 tbsp when shredded
  • 3 slices of cucumber, chopped
  • 1 slice of pepper, chopped
  1. Mix the yogurt and spices to taste and add the chicken.
  2. Spread the chicken mixture on the wrap, then sprinkle on the lettucecucumber and pepper.
  3. Fold opposite edges of the wrap, to keep the filling in, then roll up and cut in half.

Healthy Lunchbox Meatballs

  • 100grams parmesan cheese (cubed small)
  • 40grams kale leaves (roughly chopped, stem removed, or other vegetables such as zucchini, spinach)
  • 500grams beef mince (regular)
  • 1teaspoon salt
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 1pinch pepper
  • oil (for frying)
  1. Add parmesan and kale to the mixer bowl, blend for 5 sec.Scrape bowl down.
  2. Add remaining ingredients, except for the oil, and mix until just combined.
  3. Form into small meatballs and lightly fry in a medium fry-pan until golden brown and cooked.

Butter Chicken


For the chicken marinade:
• 28 oz (800g) boneless and skinless chicken thighs or breasts
cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger (or finely grated)
• 2 teaspoons Greenfields garam masala
• 1 teaspoon Greenfields turmeric
• 1 teaspoon Greenfields ground cumin
• 1 teaspoon Greenfields red chili powder
• 1 teaspoon of Greenfields Sea salt

For the sauce:
• 2 tablespoons olive oil
• 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
• 1 large onion, sliced or chopped
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 1 1/2 teaspoons Greenfields ground cumin
• 1 1/2 teaspoons Greenfields garam masala
• 1 teaspoon Greenfields ground coriander
• 14 oz (400 g) crushed tomatoes
• 1 teaspoon Greenfields red chili powder (adjust to your taste
• 1 1/4 teaspoons salt (or to taste)
• 1 cup of heavy or thickened cream (or evaporated milk to
save calories)
• 1 tablespoon sugar
• 2 Greenfields fenugreek leaves


1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet over medium-high heat. When sizzling, add chicken pieces in batches of two or three. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup).
7. Pour the puréed sauce back into the pan. Stir the cream, sugar and fenugreek leaves through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
8. Garnish with chopped cilantro and serve with fresh, hot basmati rice.

Peppercorn Beef Tenderloin

  • 2 tbsp Greenfields pink peppercorns
  • 1 tbsp Greenfields green peppercorns
  • 1 tbsp Greenfields black peppercorns
  • 3 sprigs rosemary
  • 2 tsp. honey
  • Greenfields sea salt
  • 1 4-lb beef tenderloin, trimmed and tied with butcher’s twine
  • Horseradish Cream Sauce
  • ¾ cup heavy or whipping cream
  • ½ cup mayonnaise
  • ½ cup prepared horseradish, drained
  • 2 tbsp Dijon mustard
  • Pinch of sugar
  • Greenfields Sea Salt
  • Greenfields Ground black pepper
  1. Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to same bowl along with honey and 1 teaspoon salt; mix to combine.
  2. With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream Sauce.

Horseradish Cream Sauce

    1. Whip the heavy cream in a bowl until it forms soft peaks
    2. Combine the mayonnaise, horseradish, and mustard in another bowl. Using a rubber spatula, fold in the whipped cream. Add the sugar, salt, and pepper. Stir well, and transfer to a serving bowl.

Easy herbed Roast Turkey

  • 1 whole turkey
  • 175ml olive oil
  • 2 tablespoons Greenfields garlic powder
  • 2 teaspoons Greenfields dried basil
  • 1 teaspoon Greenfields ground sage
  • 1 teaspoon Greenfields sea salt
  • 1/2 teaspoon Greenfields black pepper
  • 500ml water
  1. Preheat oven to 170 C / Gas mark 3. Clean turkey (discard giblets and organs), and place in a roasting tin with a lid.
  2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting tin, and cover.

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 74 degrees C. Remove turkey from oven, and allow to stand for about 30 minutes before carving.

Five Spice Roasted Quail


For the potatoes
• 1kg/2lb 4oz waxy potatoes, skin left on, chopped into
2.5cm/1in cubes
• pinch salt
• 1-2 tbsp peanut oil
• 1-2 tbsp freshly grated root ginger
• 1 tsp fermented black beans, rinsed, crushed
• ¼ tsp hot chilli flakes
• 1 tbsp dark soy sauce
• 2-3 tbsp rapeseed oil or goose fat (optional)

For the cranberry sauce

• 300g/10½oz fresh cranberries
• 100g/3½oz soft brown sugar
• 2-3 tbsp water
• 1 lemon, juice only
• 1 small orange, juice only
• 2 Greenfields star anise
• 1 tsp Greenfields hot chilli flakes

For the spice rub

• 2 tsp Greenfields Chinese five-spice powder
• 1 tsp Greenfields hot chilli flakes
• 8 pinches Greenfields sea salt
• ½ tsp Greenfields ground white pepper

For the spiced quail
• 4 quails (about 560g/1lb 4oz in total), cleaned
• 2.5cm/1in piece fresh root ginger, peeled, cut into 8 slices
• 1 small orange, peel only, then chopped (peal) into 8 equal-sized lengths
• 4 spring onions, trimmed, cut into 8 slices
• 2 tbsp rapeseed oil
• 4 baby shallots, peeled, sliced
• salt and freshly ground black pepper

For the gravy
• 700ml/1¼ pints chicken stock
• 4-5 tbsp plain flour
• 1 tbsp dark soy sauce

For the carrots
• 300g/10½oz baby heritage carrots, tops removed

For the kale
• 1 tbsp rapeseed oil
• 320g/11¼oz kale, washed, sliced
• 2 generous pinches Greenfields sea salt


1. For the potatoes, place the potato cubes and salt into a lidded saucepan of cold water. Bring to the boil, then reduce the heat until the water is simmering. Cover the pan with a lid and simmer until tender. Drain well and set aside.
2. For the cranberry sauce, heat all of the cranberry sauce ingredients in a lidded saucepan over a medium heat for 10-15 minutes, stirring well until the cranberries have softened. Cover the pan with the lid and keep warm over a very low heat.
3. For the spice rub, mix together all of the spice rub ingredients until well combined.
4. For the spiced quail, preheat the oven to 180C/160C Fan/Gas 4. Wash the quails under a cold running tap, then pat dry with kitchen paper.
5. Season the cavity of each quail with salt and freshly ground black pepper, then stuff each with two pieces of ginger, two pieces of orange peel and two pieces of the spring onion. Sew up the cavities using a small metal pin or small bamboo skewer. This will help keep the quail moist and impart flavour to the meat.
6. Brush the quails all over with the rapeseed oil, then roll them in the spice rub until completely covered. Tie the hind legs of each quail using butchers’ string.
7. Line the base of a roasting tray with the sliced baby shallots and the remaining slices of spring onion. Place the quails on top of the vegetable layer. Roast in the oven for 20-25 minutes, or until the skin is crisp and golden-brown and the meat is cooked through. (The quails are cooked through if the juices run clear when a skewer is inserted into the thickest part of the thigh and no trace of pink remains.) Check the quails after 15 minutes to make sure the legs are not browning too quickly; cover the legs with aluminium foil if so.
8. Meanwhile, carry on with the potatoes. Heat the peanut oil in a wok over a high heat. Add the ginger, black beans, dried chilli flakes and stir-fry for 30 seconds. Add the drained potato cubes and continue to stir-fry for 2-3 minutes. Add the soy sauce and stir again.
9. Transfer the potato mixture to a roasting tray, drizzle over a splash of rapeseed oil (or the goose fat), then roast in the oven for 20-25 minutes, or until the potatoes are crisp and golden-brown.
10. When the quails are cooked, transfer them to a wooden board, remove the butchers’ string and any foil, and set aside to rest for 5 minutes. Reserve the juices in the roasting tray.
11. For the gravy, place the roasting tray with the reserved quail juices over a medium heat on the stove-top. Add the chicken stock and bring to the boil, scraping up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until the mixture is smooth, then continue to boil until it thickens to a gravy. Stir in the soy sauce, then keep warm over a low heat.
12. For the carrots, blanch the carrots in a pan of boiling water for 2-3 minutes, then drain well and set aside.
13. For the kale, heat the rapeseed oil in a wok over a high heat. Add the kale and stir-fry for 1 minute.
14. Add a splash of cold water to the wok, then continue to stir-fry until the water has evaporated and the kale has wilted.
15. Add the carrots, season with the sea salt flakes, then stir-fry for a further 1-2 minutes. Remove from the heat and set aside.

Steak and Lobster


• 2 lobster tails
• 2 tomhauk ribeye steaks
• Greenfields sea salt and ground pepperto taste
• 2 teaspoons Greenfields paprika
• 2 teaspoons Greenfields ground coriander
• 1 teaspoon brown sugar
• 1 clove garlic minced
• 1/4 teaspoon Greenfields cayenne pepper
• olive oilfor cooking
• real deal french friesfor serving

• 1 small head roasted garlic mashed (or 2 grated garlic cloves)*
• 1 stick (1/2 cup) unsalted buttersoftened
• 1 shallot minced or grated
• 1 anchovy filletfinely chopped
• 1 fresno chile seed + chopped
• 1/2 cup fresh cilantro chopped
• 1/4 cup fresh parsley chopped
• 2 tablespoonsfresh oregano chopped
• 2 teaspoons Greenfields sea salt


1. To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and
finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the
bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile,
cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away
or store in the fridge for up to 1 week.
2. To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne
and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.
3. Use kitchen shears or a very sharp knife, cut the lobster tail right down the centre. Rub the
flesh of the lobster with olive oil, season with salt + pepper.
4. Heat a grill, grill pan or cast-iron skillet over high heat. Once hot, place the steaks on the
grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for mediumrare, per side.
5. About five minutes before the steaks are done cooking, place the lobster, flash side down on
the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the
chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells
are bright red. Remove both the steak and tails from the heat.
6. To serve, place the hot steaks on a platter, add a good dollop of the chimichurri butter and the
lobster tails. Serve with french fries and salt. Enjoy!

Moroccan roast chicken and potatoes


For Spice Rub

  • 4 tsp Greenfields Ras el hanout
  • tsp Greenfields sumac 

For Roast Chicken and Potatoes

  • whole chicken about 4 or 5 lb
  • tbsp olive oil
  • lb baby potatoes cleaned
  • cups cherry tomatoes washed
  • cloves garlic peeled
  • 10 dried apricots roughly chopped
  • 1/2 tsp Greenfields sea salt or to taste
  • 1/4 tsp Greenfields ground pepper or to taste

1 tbsp fresh parsley chopped

  1. Preheat oven to 350 F degrees.
  2. In a small bowl combine all the spice rub ingredients together.
  3. Clean the chicken, pat it dry and make sure to remove the bag with chicken giblets, if your chicken has it. Rub all the spice rub all over the chicken. Add 2 tbsp of the olive oil to the tagine then place the chicken in the tagine.
  4. In a bowl toss together the potatoes, tomatoes, garlic, and apricots. Drizzle the remaining 2 tbsp of olive oil over the potatoes and season generously with salt and pepper. Toss everything together and add to the tagine, spread the potatoes around the chicken.
  5. Cover the tagine with the lid and bake in the oven for about 1 hour and 45 minutes to 2 hours. To check if your chicken is done, insert an instant-read thermometer into the thickest part of the thigh, and if the temperature reaches 165 F (74 C) the chicken is cooked through. After 2 hours the chicken should be cooked really well, the meat should fall off the bones.
  6. Garnish with fresh parsley and serve.

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