Meat Dishes

Haggis Cannelloni


I’m sure all you proud Scots out there will be aware that St. Andrews day is coming up. You may simply have a plate of haggis, neeps and tatties for your dinner in honour of this day, or you may have forgotten altogether about the occasion! If you like haggis today’s recipes is perfect for you, you’ll love my modern twist on the traditional Scottish dish of haggis.

At The Cook School I have been working on lots of traditional Scottish dishes and trying to give them a modern twist. The reason for this is that we had the commonwealth games in Glasgow this

Ultimate Stovies



My dish today is the classic Scottish dish of stovies, a famous dish with many different recipes depending on who you ask. It’s a dish that was devised by housewives for using up leftovers, often made with the leftover roast from the weekend, or sausages either link or square, any kind of meat really. There really is no right or wrong when it comes to stovies, basically meat cooked down slowly with vegetables and stock until the vegetables almost break down and the starch from the potatoes thickens the stock, making the dish almost stew like.

The star of my stovies today

Deliciously Different Chicken Caeser Salad

Following on from last weeks super salad, here’s another one to enjoy on these hot summer days and warm summer nights. Filling enough to enjoy as a main meal but not too hearty and filling for a heat suppressed appetite. My recipe today is a twist on a Classic Caesar salad. There absolutely nothing wrong with Caesar salad, in fact a well made one, is one of my favourite things to eat, especially on a warm summers night. Sweet, crispy lettuce with salty Parmesan and garlic infused crunchy croutons, all bound together in

Spiced Yohgurt Marinated Lamb Baked With Rice, And Curry Sauce (Biryiani)



It might have been easier just to call today’s recipe a lamb biryiani as I’m going to cook it in a similar style to that of a biryiani, but I don’t want the purists and perfectionists on my case for it not being exactly the same, so I’ll stick with my slightly more long winded title, but you get the idea! Most of my dishes that I cover are either new creations, or often my take on a classic dish, so the ingredients or method will often vary slightly as I experiment with them, or try and make them

Thai Pork & Peanut Curry




Over the next 3 weeks I’m going to take you on a mini curry tour, featuring 3 different curries from around the globe, some of them you may have tried, some might be new to you. Each recipe uniquely different and using a host of different ingredients . Ingredients you may have used before, spices you may have in your cupboard, or there might be a whole raft of things you need to go out and purchase. Whatever the case,they are definitely all worth going to the effort of shopping for and making at home.

Today’s recipe is a


It’s easy just to think that curries just come from India and Thailand, but there are so many other countries out there with their own signature, or lots of different, curries. They will all have their own unique ingredients, methods and techniques that make them original to that country, but there are always lots of the same ingredients that appear in a curry no matter where it’s from. Standards would normally be onion in some form whether it be shallot, or even spring onion, and garlic, ginger and chillies. Most curries wherever you are will include these ingredients to help form

Homemade Steak Pie

Serves 6-8
1.8 kg Diced shoulder steak or similar
6 good quality link sausages cut in to chunks
1 onion finely diced
2 carrots grated
2 cloves garlic crushed
1 tbsp Plain flour
1 tsp tomato paste
2 tbsp vegetable oil
1 tbsp brown sauce
1 tsp Worcestershire sauce
Splash Tabasco
1 bay leaf
400ml Guiness or heavy
Approx 1.3 ltr Beef stock
Salt to taste
Good pinch ground white pepper
Puff pastry
1 egg yolk mixed with a splash of milk
In a large heavy based pot heat some of the oil until very hot then add the meat and brown it, you may need to do this in batches depending on the size of your pot, remove the

Beef, Avocado, Blue Cheese Burrito

Serves  4
2 steaks each weighing about 225g, fat trimmed and cut in to strips
3 tbsp olive oil
1 tbsp Cajun spice
1 clove garlic crushed
1 red pepper cut in to thin slices
½ red onion peeled and cut in to thin slices
1 avocado peeled, stoned and cut in to slices
100g dolcelatte blue cheese crumbled
2 tbsp of pine nuts
4 flour tortillas
4 tbsp salsa (see panel)
2 tbsp fresh chopped coriander
Small tub of crème fraiche
100g grated mozzarella
Place the Cajun spice, garlic and 2 tbsp of the oil in a bowl and mix well, now add the strips of beef and mix until all the beef is well

Spiced Lamb Shanks

Serves 6
6 lamb shanks
2 tbsp plain flour well seasoned with salt
2 onions peeled and chopped
4 cloves garlic peeled
1 stick celery chopped
3 cm root ginger peeled
1 red chilli
1 green chilli
1 tbsp tomato puree
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
1 tbsp crushed dried chillies
½ tsp nutmeg
75ml dry sherry
1 tsp caster sugar
Light chicken or vegetable stock, enough to cover
60ml natural yoghurt
120g red lentils
3 tbsp fresh chopped coriander
Roughly 1 tsp salt
4 tbsp vegetable oil

Toss the lamb shanks in the seasoned flour and dust off the excess.
Heat most of the oil in a large pan or ovenproof casserole dish, brown the


Serves 6 with leftovers
For the lamb
1 x 3kg  boned and butterflied leg of lamb
5 preserved anchovies from a tin or jar cut in half
3 cloves garlic crushed
1 tsp fresh thyme leaves
1 tsp  fresh squeezed lemon juice
½ tsp smoked paprika
5 tbsp olive oil
Salt and pepper
For the marinade mix together in a bowl 3tbsp olive oil, thyme leaves, paprika, lemon juice, half the garlic .
Make 5 slits about 1 cm deep on each side of the lamb (10 total) and push in ½ an anchovy and a bit of the remaining garlic, repeat for all 10 slits. Rub the marinade mix all over