Graig Farm Blog

Preheat your oven to 220 degrees Celsius (gas mark 7). Roast your meat for 30 minutes at 220 degrees Celsius (gas mark 7). Reduce the oven temperature to around 180 degrees Celsius (gas mark 3-4) and continue to roast the meat for 50 minutes per kg (25 minutes per lb). Remove the joint from the oven and check that the...

Preheat your oven to 220 degrees Celsius (gas mark 7). Roast your meat at this temperature for 30 minutes. Reduce the oven temperature to 180 degrees Celsius (gas mark 3-4) and continue to roast the meat at a rate of 20 minutes per lb in weight. For example, a 2kg joint of lamb or beef will require 30 minutes at...

Serves: 4-6 Ingredients Sea salt and freshly ground black pepper 1kg potatoes 1 carrot 2 sticks of celery 150g cheddar cheese 1 lemon ½ fresh chili 4 sprigs of fresh flat leave parsley 300g organic salmon fillets with skin off 300g trout 125g organic king prawns, raw and peeled Olive oil Optional: Handful chopped spinach and a couple of ripe...

Traditionally, a cottage pie is made using beef mince, while a shepherd’s pie is made using lamb mince. Our method works for both. Of course, the difference lies in the flavour of the meat. Either of these recipes could be served in a pie form by covering the cooked mince with a layer of short crust or puff pastry before...