Recipes – Bacon By The Box

Bangers and Mash with Onion Gravy

John Marsden — Wed, 21 Jan 2026 12:23:11 +0000

A Bit of History

Bangers and mash is a British pub classic with roots in the early twentieth century. During the First World War, meat shortages and rationing led to sausages being made with higher water content and cereal fillers. When cooked, these sausages were prone to bursting with a loud pop, which gave rise to the name “bangers”. Mashed potatoes were an economical and filling accompaniment, making the dish popular with working families.

By the mid-twentieth century, the meal had become firmly associated with British pubs and home cooking. Improvements in meat quality reduced the explosive nature of sausages, but the name remained. Onion gravy developed as the preferred sauce due to its low cost, depth of flavour, and suitability for stretching a small amount of meat into a satisfying meal.

Interesting Facts

The term “bangers” dates back to at least 1919.
Cumberland and Lincolnshire sausages are commonly used regional variations.
Onion gravy is traditionally made without cream or wine.
The dish is considered a staple of British comfort food.
Modern versions often use premium pork sausages with higher meat content.

Ingredients

Sausages and Mash

8 pork sausages
1 kg floury potatoes, peeled and chopped
50 g butter
100 ml whole milk
Salt, to taste
Black pepper, to taste

Onion Gravy

2 large onions, thinly sliced
2 tbsp vegetable oil or butter
1 tbsp plain flour
500 ml beef stock
1 tsp Worcestershire sauce
Salt and black pepper, to taste

Method

Place the potatoes in a large pan of cold salted water. Bring to the boil, then simmer for 15 to 20 minutes until tender.
While the potatoes cook, heat the oil or butter in a frying pan over medium heat. Add the sausages and cook for 12 to 15 minutes, turning regularly, until browned and cooked through. Remove and keep warm.
In the same pan, add the sliced onions. Cook over low to medium heat for 10 minutes until soft and lightly browned.
Stir in the flour and cook for 1 minute. Gradually add the stock while stirring to avoid lumps. Add Worcestershire sauce and simmer for 5 minutes until thickened. Season to taste.
Drain the potatoes and return them to the pan. Add butter and milk, then mash until smooth. Season with salt and pepper.
Serve the sausages on a bed of mash and pour over the onion gravy.

Serving Suggestions

Serve with buttered peas or steamed green beans for balance.
Pair with wholegrain mustard or English mustard on the side.
A pint of bitter or a glass of dry cider complements the dish well.
Crusty bread can be added to mop up excess gravy.

This dish is suited to both casual family meals and traditional pub-style service.

Roast Rack of Lamb with Dijon Mustard and Herb Crumb

John Marsden — Tue, 17 Jun 2025 13:09:38 +0000

A Brief History and Background on Rack of Lamb

The rack of lamb has long stood as a prized centrepiece in European cookery, especially in French and British traditions. Cut from the rib section of the lamb, this tender and flavoursome portion gained popularity not just for its rich taste, but also for its elegant presentation. The French coined the term carré d’agneau to refer to the rack, often prepared en couronne (crown roast) or à la persillade (with a parsley crumb crust).

What makes this cut special is its tenderness and delicate flavour, which comes from the young age of the animal. Unlike more robust cuts from older lamb, the rack remains soft and succulent with minimal cooking. It’s often French-trimmed—meaning the bones are scraped clean for a refined look—making it a favourite for formal occasions and celebratory meals.

When cooked in pairs and stood bone-to-bone, the racks take on an almost architectural presentation. This style of cooking not only looks beautiful but also allows the meat to cook evenly while locking in moisture.

Rack of Lamb Ingredients (Serves 4)

2 racks of lamb, French-trimmed (about 8 bones each, 700–800g per rack)
2 tbsp Dijon mustard
Salt and freshly ground black pepper
1 tbsp olive oil

For the Crumb Mixture:

100g fresh white breadcrumbs (preferably from day-old bread)
2 garlic cloves, finely minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
2 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese (optional for extra depth)
2 tbsp olive oil
Salt and pepper, to taste

Instructions

Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
Prepare the lamb:
Season the racks generously with salt and pepper. Heat a large ovenproof frying pan over medium-high heat with 1 tbsp olive oil. Sear the lamb racks, fat-side down first, until nicely browned (about 2–3 minutes per side). Set aside to cool slightly.
Make the crumb mixture:
In a bowl, combine the breadcrumbs, garlic, rosemary, thyme, lemon zest, parsley, Parmesan (if using), and a good pinch of salt and pepper. Mix in the olive oil until the crumbs are well coated but not soggy.
Coat the lamb:
Once the lamb has cooled slightly, brush the fatty side with Dijon mustard. Press the crumb mixture onto the mustard-coated surface, ensuring an even layer that adheres well.
Stand the racks:
Interlock the bones of the two racks so they stand together in a curved formation, bone-to-bone. Place in a roasting tray or back into the ovenproof pan.
Roast:
Place in the preheated oven and roast for 25 minutes for medium-rare (internal temperature of ~55°C). Cook a little longer for medium (~60°C), if preferred.
Rest:
Remove from the oven and loosely cover with foil. Rest for 10 minutes before carving.
To serve:
Slice between the bones into individual cutlets and arrange on a warm serving platter.

What Pairs Well with Rack of Lamb?

Red wine: A classic Bordeaux, Rioja, or Syrah pairs beautifully due to the lamb’s richness.
Potatoes: Try buttery mashed potatoes, gratin dauphinois, or rosemary-roasted new potatoes.
Greens: French beans, minted peas, asparagus, or sautéed spinach offer a clean contrast.
Sauce: A red wine reduction, mint chimichurri, or classic jus enhances the savoury flavour.

Final Tip

If you’d like to prep ahead, you can coat the lamb with mustard and the crumb mixture a few hours in advance and refrigerate. Just bring to room temperature before roasting.

Topside of Beef: A Traditional Roast

John Marsden — Sun, 25 May 2025 14:20:33 +0000

A Bit of History

Topside has held its place on British dining tables for generations. Cut from the hindquarter, it is a lean, flavourful joint ideal for roasting. In 18th and 19th-century Britain, topside offered a practical choice for large families. It was easier on the household budget than finer cuts but still provided the grandeur of a roast meal.

Victorian cooks sometimes marinated topside in ale or wine to tenderise it and enhance the flavour. Even today, many cooks still follow this practice, especially for larger joints. Its ability to serve a crowd and pair with classic trimmings makes it a firm favourite for Sunday roasts and special occasions alike.

Interesting Facts

Topside comes from the upper inside leg muscle, making it lean and easy to slice.
A layer of fat is often tied to the top to prevent drying out.
It should always be sliced against the grain to keep it tender.
Traditionally paired with Yorkshire puddings and horseradish sauce.
Popular with cooks seeking a balance between flavour, tenderness, and value.

Topside Ingredients

2kg topside of beef
2 tablespoons olive oil
2½ teaspoons sea salt
1½ teaspoons freshly ground black pepper
4–5 sprigs fresh rosemary or thyme
5 garlic cloves, peeled and crushed
2 onions, thickly sliced
3 carrots, roughly chopped
250ml beef stock or red wine (optional, for the roasting tin)

Optional marinade (recommended for extra tenderness):

250ml red wine
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Method

Marinate (optional but worth the effort):
Place the beef in a large dish. Mix the wine, balsamic vinegar, and mustard. Pour over the beef, cover, and refrigerate for 2–12 hours. Remove the beef from the fridge at least 1 hour before roasting to reach room temperature.
Preheat the oven:
Heat to 220°C (200°C fan) or Gas Mark 7.
Prepare the beef:
Pat the beef dry with kitchen paper. Rub it all over with olive oil, salt, and pepper. Place the onions and carrots in a roasting tin and set the beef on top. Arrange the rosemary and garlic around the joint.
Roast:
Place the tin in the oven and roast for 20 minutes to brown the outside.
Then reduce the heat to 180°C (160°C fan) or Gas Mark 4.
Continue roasting for:
- Rare: 15 minutes per 500g → 60 minutes
- Medium: 20 minutes per 500g → 80 minutes
- Well done: 25 minutes per 500g → 100 minutes
Rest the meat:
Remove the beef from the oven. Cover loosely with foil and rest for 25–30 minutes before carving.
Serve:
Slice thinly across the grain. Serve with traditional sides and gravy.

What Pairs Well with Topside of Beef?

Roast potatoes – golden and crisp.
Yorkshire puddings – essential for a proper British roast.
Horseradish sauce – adds heat and brightness.
Roast carrots and parsnips – caramelised for sweetness.
Buttered greens – such as cabbage or green beans.
Red wine gravy or beef jus – to tie everything together.
Wine pairing: A bold red like a Cabernet Sauvignon, Merlot, or Shiraz.

Toad in the Hole: A British Classic

John Marsden — Thu, 08 May 2025 14:06:20 +0000

A Bit of History

Toad in the Hole is a dish that evokes memories of family dinners and comforting pub fare. Its origins trace back to the early 18th century. The first known reference appeared in a 1747 cookbook by Hannah Glasse, although the version then was often made with leftover meat rather than sausages. Its curious name has puzzled historians, but one theory suggests the sausages peeking out of the batter resembled toads popping out of their burrows.

The dish gained popularity as a hearty, economical meal during times when meat was scarce or expensive. Yorkshire pudding batter stretched a small amount of protein into a filling dish. Over time, it became a beloved staple across Britain, celebrated for its simplicity and satisfying nature.

Interesting Facts

The original versions sometimes used cuts of meat like lamb kidneys or pigeon.
The name has no confirmed link to actual toads or amphibians.
It’s traditionally served with onion gravy and peas.
Despite modern variations, the classic version always features pork sausages.
The batter is identical to that used for Yorkshire puddings.

Toad in the Hole Ingredients

Ingredients

8 good-quality Clonakilty or Lisduggan Farm pork sausages
140g plain flour
4 large eggs
200ml milk
2 tablespoons vegetable oil or beef dripping
Salt and freshly ground black pepper

Method

Prepare the batter:
Sift the flour into a mixing bowl and add a pinch of salt. Make a well in the centre and crack in the eggs. Whisk while gradually adding the milk until the batter is smooth. Leave to rest for at least 30 minutes – this helps achieve a light, crisp texture.
Preheat the oven:
Set your oven to 220°C (200°C fan) or Gas Mark 7.
Cook the sausages:
Place the sausages in a deep roasting tin. Drizzle with the oil or beef dripping. Roast in the oven for 10–15 minutes until they begin to brown.
Add the batter:
Remove the tin from the oven. Quickly pour the rested batter around the sausages. Return the tin to the oven immediately.
Bake:
Cook for 25–30 minutes until the batter has puffed up and turned golden brown. Avoid opening the oven during cooking, as this can cause the batter to collapse.
Serve:
Plate up generous portions with onion gravy, mashed potatoes and your choice of greens. Enjoy while hot and crisp.

Bacon by the Box Serving Suggestions

Toad in the Hole pairs wonderfully with simple, hearty sides that complement its rich, savoury flavours. Here are some popular choices:

Onion gravy – practically essential. The sweetness of slow-cooked onions balances the saltiness of the sausages.
Mashed potatoes – creamy mash works brilliantly to soak up the gravy.
Peas – either garden peas or mushy peas add freshness and a bit of sweetness.
Braised red cabbage – adds a slight tang and a lovely colour contrast.
Carrots and swede mash – a sweet and earthy alternative to plain mash.
Roasted root vegetables – such as parsnips, carrots, or turnips.
Buttered cabbage – lightly sautéed with a bit of black pepper.

For a drink, traditionalists might go for a pint of bitter or ale, while a dry cider also pairs well. If you prefer wine, a medium-bodied red (like a Shiraz or Merlot) can hold up to the richness of the dish.

Browse Ingredients for this Recipe

Visit our online store to purchase the finest Pork Sausages.

Pork Sausages

Traditional Cottage Pie Recipe

admin — Tue, 09 Jul 2024 11:13:52 +0000

Cottage Pie is a treasured comfort food, originating from Ireland and Britain. It’s a hearty dish featuring a mouthwatering mince/ground meat filling topped with creamy mashed potatoes.

This recipe is perfect for expats longing for a taste of home, this recipe is easy to prepare and brings a nostalgic touch to your dinner table. Made with high-quality Irish meat, available from our online store, this dish is sure to become a family favourite.

Cottage Pie Ingredients

500g ground beef (Irish beef preferred)
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
Salt and pepper to taste
1 tablespoon olive oil

Using a Food Processor to Make Mince Meat

Using diced beef, trim any excess fat and sinew.
Cut the beef into smaller, manageable chunks if needed.
Place the beef chunks in the freezer for about 15-20 minutes. This helps the beef to firm up, making it easier to mince.
Place the chilled beef chunks into the food processor. Do not overfill; it’s best to work in batches.
Pulse the beef in short bursts until it reaches the desired consistency. Be careful not to over-process; you want a coarsely ground texture, not a paste.
After pulsing, check the beef for any large pieces that need additional processing.
Transfer the minced meat to a bowl and repeat with the remaining beef.

For the Mashed Potato Topping

1kg potatoes, peeled and cut into chunks
100ml milk
50g butter
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional)

Instructions/Method for the Mince Meat Filling

Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onions, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
Add the minced garlic and cook for another minute.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

Pour in the beef broth and bring the mixture to a simmer. Cook until the sauce has thickened, about 10-15 minutes.

Preparing Mashed Potatoes

While the filling is simmering, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes
Drain the potatoes and return them to the pot.

Assembling the Pie

Transfer the beef mixture to a large baking dish.
Spoon the mashed potatoes over the beef mixture, spreading it evenly. Use a fork to create a textured surface on the potatoes.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Let the pie cool slightly before serving.

Bacon by the Box Serving Suggestions

Cottage Pie pairs excellently with a simple green salad or steamed vegetables like peas. An unconventional but delightful side is baked beans – don’t dismiss it until you’ve tried it!

Browse Ingredients for this Recipe

Visit our online store to purchase the finest cuts of Irish beef and other high-quality ingredients for this recipe.

How to slow cook ribs of beef

admin — Fri, 10 May 2024 10:25:17 +0000

Few cuts of meat possess the taste and mouth watering appeal of beef ribs (especially when using grass fed Irish beef).

Beef ribs are renowned for their robust flavour and melt in your mouth texture (especially when slow cooked). Derived from the primal rib section of the cow, these ribs boast an exquisite balance of marbling and meat, making them ideal candidates for the slow-cooking process. As they gently simmer away, the connective tissue breaks down, transforming the meat into tender perfection, while simultaneously infusing the surrounding sauce with a delicious depth of flavour.

Picture this: tender, fall-off-the-bone meat infused with layers of rich flavour, with some tasty spices and seasonings. It’s a recipe that tantalises the taste buds and leaves a lasting impression.

Ingredients for Slow Cooked Ribs of Beef

2kg beef ribs
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
½ cup red wine (optional)
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Chopped fresh parsley for garnish (optional)

Instructions/Method Ribs of Beef

Season the beef ribs generously with salt and pepper on all sides
Heat olive oil in a large skillet over medium-high heat. Once hot, add the ribs and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the ribs to a slow cooker.
In the same skillet, add chopped onions and garlic, and sauté until softened and aromatic, about 2-3 minutes.
Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the pan. Stir in red wine (if using), Worcestershire sauce, brown sugar, smoked paprika, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer.
Pour the sauce over the beef ribs in the slow cooker. Cover and cook on low heat for 6 hours, or until the meat is tender and falling off the bone.
Once the ribs are done cooking, carefully remove them from the slow cooker and transfer to a serving platter. Skim any excess fat from the cooking liquid and discard the bay leaf.
Serve the beef ribs hot, garnished with chopped fresh parsley if that’s your cup of tea. Pair with your favourite sides, such as mashed potatoes, roasted vegetables, or crusty bread, and enjoy this feast of flavour.

Browse Ingredients

2kg Ribs of Beef (also available in smaller/larger packs)
Worcestershire Sauce

How to Make Beef Wellington

admin — Tue, 09 Apr 2024 13:10:35 +0000

This iconic dish combines succulent irish beef fillet, savoury mushroom duxelles, and delicate puff pastry into a symphony of flavours and textures. At the heart of this Bacon by the Box recipe lies the superior quality of Irish Grass-Fed beef, renowned for its tenderness and rich flavour profile. Let’s see how beef wellington is made, shall we?

Beef Wellington Ingredients

1kg Irish Grass-Fed beef fillet
500g puff pastry
500g mushrooms, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
1 tablespoon Dijon mustard
1 egg, beaten (for egg wash)
Flour (for dusting)

Instructions/Method for Beef Wellington

Preheat the oven: Preheat your oven to 200°C.
Prepare the Beef Fillet: Season the beef fillet generously with salt and pepper. In a hot skillet, heat olive oil over medium-high heat. Sear the beef fillet on all sides until evenly browned, about 2 minutes per side. Remove from the skillet and let it cool.
Prepare the Mushroom Duxelles: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add finely chopped mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and let it cool.
Assemble the Wellington: Roll out the puff pastry on a floured surface into a large rectangle, large enough to wrap the beef fillet completely. Spread a thin layer of Dijon mustard over the puff pastry. Place the mushroom duxelles evenly over the mustard-coated pastry.
Wrap the Beef: Place the seared beef fillet on top of the mushroom duxelles. Carefully wrap the puff pastry around the beef, ensuring it is completely covered. Trim any excess pastry and seal the edges by pressing with your fingers.
Egg Wash: Brush the beaten egg over the surface of the pastry to create a golden-brown finish.
Bake: Place the beef Wellington on a baking tray lined with parchment paper. Bake in the preheated oven for 35-45 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.
Rest and Serve: Remove the beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve the beef Wellington with your favourite side dishes and red wine.

Browse Ingredients Available Online

How to Make Irish Coddle

admin — Wed, 17 Jan 2024 11:22:57 +0000

Irish Coddle, or otherwise known as Dublin Coddle, is an adored traditional dish with its roots firmly planted in Dublin, Ireland. This hearty, one-pot wonder is the epitome of comfort food, embodying the warmth and flavours that bring solace on chilly evenings, or even warm ones for that matter.

Perfect for those seeking a taste of home while living abroad. Besides its rich taste, one of the best things about Irish Coddle is its budget-friendly nature, making it a go-to choice for those seeking deliciousness without breaking the bank.

Irish Coddle Ingredients

8 Clonakilty Pork Sausages (about 600g)
8 Rashers of Back Bacon, Chopped (about 200g)
2 Large Onions, Thinly Sliced (about 300g)
4 Cloves of Garlic, Minced
2 Carrots, peeled and sliced into rounds or chunks (200g).
6 Large Potatoes, Peeled and Sliced (about 1 kg)
2 Cups Chicken Stock (475 ml)
1 cup of Apple Cider (optional) (240 ml)
Salt and Black Pepper to Taste
Fresh Parsley, Chopped (for Garnish) – Or a herb of your choice

Instructions/Method for Irish Coddle

Preheat your oven to 180°C (350°F).
In a large, oven-safe pot, lightly brown the sausages over medium heat. Once done, set them aside to rest.
In the same pot, cook the chopped bacon until crispy. Remove and set aside with the sausages.
In the pot, layer sliced onions, carrots and minced garlic.
Place half of the potato slices/chunks over the onions and garlic.
Add back the sausages and bacon, creating a flavourful middle layer.
Top it with the remaining potato slices.
Mix chicken stock and apple cider (if using) in a bowl. Pour this liquid over the layered goodness.
Season generously with salt and black pepper.
Cover the pot with a lid and transfer it to the preheated oven.
Let it cook for about 1.5 to 2 hours until the potatoes are tender, and the flavours have melded beautifully.
Once out of the oven, sprinkle fresh parsley over the top for a burst of colour and freshness.
Serve your Irish Coddle piping hot, savouring the layers of flavours and the comforting aroma.

Nutritional information for Irish Coddle

Calories: Approximately 600 kcal
Protein: 28g
Fat: 30g
Carbohydrates: 60g

Note: Nutritional values are based on an average serving size for a recipe that serves 4-6 people.

Irish Coddle not only satisfies your hunger, but also warms your soul with the taste of home. At Bacon by the Box, we understand the importance of connecting with our roots, and this dish is a taste of nostalgia delivered straight to your table. Appreciate the simplicity, hearty qualities, and the comfort found in this budget-friendly dish, no matter your location. Feel free to customise by adding your favourite herbs or substituting with vegetarian sausages for a meatless option.

Browse Ingredients

How to Cook a Roast Leg of Lamb (with Roasted Veg)

admin — Mon, 11 Dec 2023 10:52:16 +0000

This dish is a show-stopper for gatherings, family dinner or Sunday roast. Perfectly seasoned and slow-roasted to perfection. Lamb is also high in protein, contains an abundance of vitamins and minerals, and naturally law in salt – making it a healthy option in moderation. Serve with roast potatoes, carrots, and onions or veg of your choice.

Ingredients for a Roast Leg of Lamb dish

1 leg of lamb (about 2kg)
4 cloves of garlic, sliced
2 sprigs of fresh rosemary, chopped
2 sprigs of fresh thyme, chopped
Salt and black pepper to taste
2 tablespoons of Dijon mustard
2 tablespoons of olive oil
1 cup of red wine
1 cup of beef or vegetable broth
4 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
Roasted vegetables(carrots, potatoes, and onions work well)

Instructions/Method

Preheat Your Oven: Preheat your oven to 375°F (190°C).
Prepare the Lamb: Make small incisions all over the lamb. Insert slices of garlic into each incision. Season the lamb generously with salt and black pepper. You can also insert some rosemary into the incisions.
Herb Rub: In a small bowl, mix the chopped rosemary, thyme, Dijon mustard, and olive oil to form a paste. Rub this mixture all over the lamb, ensuring an even coating.
Roast the Lamb: Place the lamb in a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare. Baste the lamb with pan juices every 30 minutes.
Rest the Lamb: Once done, remove the lamb from the oven, cover it with foil, and let it rest for 15-20 minutes. This allows the juices to redistribute, keeping the meat moist. This is a really important step that allows the meat to tenderise, if your patient enough you could rest the meat for longer.
Prepare the Gravy: In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until it forms a smooth paste. Gradually whisk in the red wine, broth. Simmer until the gravy thickens. Alternatively, you can find some packet gravy from Bacon by the Box that taste delicious.
Carve and Serve: Carve the lamb into thin slices and arrange on a serving platter. Serve with the roasted vegetables and drizzle the rich gravy over the top.
Garnish and Enjoy: Garnish with additional fresh herbs if desired. This roast leg of lamb is ready to impress your guests.

Do you have left overs?

We recommend slicing the leftover lamb the following day, placing it into a oven dish and covering the meat with gravy. Cook at 150°C for 20-30 minutes and accompany with roast potatoes and veg. The meat will be even more flavoursome, and it’s a quick and easy meal.

How to Make a Full English Breakfast

admin — Thu, 07 Dec 2023 12:16:10 +0000

Enjoy the flavours of a classic Full Irish/English Breakfast. A breakfast feast that’s perfect for lazy weekends or special occasions when friends and family come to visit. Packed with Clonakilty sausages, crispy bacon, black pudding and more, this dish is a celebration of breakfast done right.

Full English Breakfast Ingredients

8 rashers of Clonakilty bacon
8 Clonakilty sausages
4 large eggs
4 slices of Clonakilty black pudding
4 medium-sized tomatoes, halved
4 hash browns
4 slices of whole-grain bread
Kerrygold Butter for spreading
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions/Method

Preheat Your Grill: Set your grill to medium-high heat.
Cook the Meats: Arrange the Clonakilty bacon, sausages, and black pudding on the grill. Cook until the bacon is crispy, sausages are golden brown, and black pudding is heated through. This should take around 15 minutes.
Grill the Tomatoes: Place the halved tomatoes on the grill, cut side down. Grill until they’re slightly charred and softened, approximately 5 minutes.
Fry the Eggs: In a separate pan, fry the eggs to your liking. For that perfect runny yolk, aim for about 3 minutes on medium heat.
Prepare the Hash Browns: While everything is grilling and frying, cook the hash browns according to the package instructions. They should be golden and crispy and you can use your oven or air fryer.
Toast the Bread: Pop the slices of whole-grain bread into the toaster until they’re golden brown. Spread with butter for that extra touch.
Assemble Your Full Breakfast: Arrange all the components on a plate. Start with the toast, add the hash browns, top with bacon, sausages, black pudding, grilled tomatoes, and the fried egg. Garnish with a sprinkle of fresh parsley.
Season and Serve: Sprinkle a bit of salt and pepper over the eggs and tomatoes. Serve hot, and enjoy your Full Irish/English Breakfast!