Serves 4

450g pork chipolata sausages

2 large potatoes, peeled and cut into chips

2 large sweet potatoes, peeled and cut into wedges

2 large parsnips, peeled and cut into wedges

2 Tbsp olive oil

1 red chilli, deseeded and finely chopped

2 gloves garlic, peeled and finely chopped

2 Tbsp brown sugar

2 Tbsp soy sauce

1 lime, juice and rind

1 Tbsp  Plum Vinegar

1 Chilli finely chopped


1.  Preheat the oven to 200c/400f/gas mark 6.  Spread the sausages on a large baking tray. 

2.  Add the potatoes, sweet potatoes and parsnips spreading out in a single layer, coat with   olive oil and bake for 30mins. 

3.  Mix together the chilli, garlic, sugar, soy sauce, vinegar, lime juice and rind to make a glaze. 

4.  Spoon the chilli glaze over the sausages and return them to the oven for 10 to 15mins until the glaze is sticky and the vegetables are browned and crispy.

  Serve with a sour cream and chive dip or chunky tomato salsa.




    Serves 4

    30ml olive oil

    4 lamb shanks

    salt & freshly ground black pepper to


    2 red onions, cut into thick slices

    5 garlic cloves

    3 rosemary sprigs

300ml dried figs

150ml dried cranberries

1 cinnamon stick

40ml honey

125ml white sweet wine

325ml red wine

2 Tbsp  Plum vinegar


1.  Preheat the oven to 300F/150C/gas mark 2.  Heat the oil in an ovenproof casserole dish and brown the lamb shanks.  Season with salt and pepper.

2.  Add the remaining ingredients to the lamb shanks in the casserole dish and cover with a lid.  Place in the preheated oven and bake for about 2 hours or until the meat is sticky and starting to fall off the bone.


2.  Add the remaining ingredients to the lamb shanks in the casserole dish and cover with a lid.  Place in the preheated oven and bake for about 2 hours or until the meat is sticky and starting to fall off the bone.

Serve with mashed potatoes and steamed green beans or broccoli.



    Serves 4

    500g boned leg of lamb, cubed

    oil for frying

    4 Tbsp seasoned flour

    2 onions, chopped

    1 leek and 3 carrots, sliced

2 tsp each ground coriander and ground cumin

1/2 tsp paprika

1 cinnamon stick

150g prunes, pitted

250ml red wine

½ Tbsp tomato puree

2 Tbsp Plum vinegar

4 Tbsp chopped fresh coriander, to serve


1.  Heat the oil.  Toss the lamb in the flour and brown, in batches in a large pan.  Set aside.  Cook the vegetables in the same pan over a low heat until softened.

 2.  Add the spices and cook for 1 to 2 minutes, stirring.  Add the lamb, prunes, wine, puree and vinegar.  Season and bring to the boil, cover and simmer for 2 hours.  Add cold water if the sauce reduces too quickly.  Garnish with coriander.

Serve with couscous.



Serves 4

1kg aged beef fillet

45ml extra virgin olive oil

2 Tbsp Dijon mustard

1 handful of fresh rosemary sprigs

½ Cup  Plum fruit Vinegar

Olive oil


1.  Mix the marinade ingredients together well.  Turn the fillet in the marinade and leave to marinate in the fridge for about an hour.

2.  Preheat the oven to 100C/225F/gas mark ¼

3.  Heat 1Tbsp olive oil in a large frying pan over high heat till very hot and cook the fillet, turning till brown all over.

4.  Place the fillet on a baking tray and roast for about an hour and 20 minutes.

5.  Remove from the oven, cover with foil and leave to rest for at least 30 minutes. 


Serve warm with seasonal vegetables or leave to cool and serve with salad.




250g no-soak prunes, halved
2 Tbsp brandy

2 Tbsp Plum vinegar

25g cocoa powder

100g plain chocolate (minimum 70% cocoa solids), broken into pieces 

50g butter

175g golden castor sugar

4 large egg whites

85g plain flour

1 tsp ground cinnamon

lightly whipped cream or crème fraiche, to serve


1.     Put the prunes, brandy and vinegar in a small bowl and leave to soak for about 30 minutes until most of the liquid has been absorbed.

 2.     Preheat the oven to 375F/190C/gas mark 5.  Grease a 23cm loose-bottomed cake tin or springform tin.  Put the cocoa, chocolate, butter and 140g of the sugar and 100ml hot water in a pan and heat gently until the mixture is smooth.  Leave to cool slightly.

 3.     Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar.  Sift the flour and cinnamon and gently fold in with a metal spoon until almost combined. Add the chocolate mix and fold in until evenly combined.

4.  Pour the mixture into the tin and arrange the prunes on top (they will sink into the sponge when baking).  Sprinkle over any remaining brandy/vinegar mix and bake for about 30 minutes until just firm.

 Serve with cream or crème fraiche. 

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