Autumn and winter

Braised Pork Shoulder Steaks with Parsley Mash - Marinate shoulder steak in Ginger Soy Molasses. Fry sliced onion and garlic in a little oil in a casserole dish. Remove. Gently seal the steaks in the oil. Add the onions and some sliced fresh ginger. Cover steaks with stock and add in any left over marinade. Braise in a medium oven for 40-50 minutes. Serve with parsley mash.
Recomended by us - Ginger Soy Molasses

Oven Roasted Cajun Chicken with Butternut Squash - Score the skin of chicken thigh and drumstick portions. Marinate in Cajun Lime Jalapeno. Cook 25-30 minutes in a roasting tin a in a medium oven, checking they are done. Peel and cube the squash, roll in olive oil, salt and pepper and roast alongside. Good served with a vegetable risotto (diced green beans, green pepper,courgette).
Recomended by us - Cajun Lime Jalapeno

Shin Beef and Mushroom Casserole - Marinate shin beef in Red Wine Orange Juniper Marinade. Seal in a little olive oil in a casserole dish. Add sliced onion, carrot and parsnip chunks and colour. Add garlic, leftover marinade and just cover with beef stock. Add sliced button or portabella mushrooms. Needs a leek and grain mustard mash.
Recomended by us - Red Wine Orange Juniper

Spicy Sausage Casserole - Take a 1lb or so of favourite sausages and cut in 2 along the length. Fry gently about 4-5 minutes in a casserole dish - remove. Fry some chopped bacon/onion/garlic till done. Drain excess oil and add sausages back in with a good splosh of Amadou BBQ or Ginger Soy Molasses Marinade - 3 or 4 tablespoons. Add the same quantity of red lentils and about a half litre of chicken stock. Maybe a little celery or carrot? Simmer to cook down the lentils. Add a can of beans: blackeye, kidney, borlotti, or chick peas and heat well - serve scattered with fresh herbs and crusty bread.
Recomended by us - Amadou Barbecue Sauce