Grilled lamb cutlets with asparagus, horseradish and salsa verde  

Chef: Skye Gyngell

Wine pairing: Andrew Peace Shiraz – £6.35 in Co-op stores nationwide

Serves: Four 


12-16 little lamb cutlets 

A little extra virgin olive oil 

1/2 lemon 

Sea salt and freshly ground black pepper 

12 asparagus spears 

For the salsa verde:

1 tsp. of toasted, ground cumin seeds 

A bunch of mint, leaves only 

A bunch of basil, leaves only 

A bunch of flat leaf parsley, leaves only 

A bunch of rocket 

1/2 tbsp. of Dijon mustard 

2 anchovies 

1/2 tbsp. of capers 

1 clove of garlic, peeled and chopped 

2 tbsp. of red wine vinegar 

200mls of extra virgin olive oil 

Horseradish cream:

2 inches of fresh horseradish root grated 

1 tbsp. of red wine vinegar 

A pinch of sea salt 

180mls of creme fraîche 


To make the salsa verde:

Add the ingredients, apart from olive oil, to a food processor. Slowly add the oil through the top until you have a bright, sludgy green sauce.  

To make the horseradish cream:

Pour the red wine vinegar over the horseradish in a bowl and season with salt. Stir in the creme fraîche before storing in the fridge. 

To make the lamb Season the lamb with salt and pepper, and cover in oil. Cook the cutlets on a griddle pan for one to two minutes on each side.

Once ready, finish by squeezing over the lemon juice and allowing it to rest. 

One person legendary lasagne

Chef: Miguel Barclay

Pair with: Campaneo Old Vines Tempranillo 2020 – £5.50 in Tesco stores nationwide

Ingredients (One person) 

¼ onion, diced

1 clove garlic, sliced

125g minced beef

½ tin of tomatoes (200g)

1 tsp salted butter

1 tsp plain flour

150ml milk

45g mature cheddar cheese, grated

3 pasta sheets

olive oil

salt & pepper


Pre-heat your oven to 190°C/gas 5.  Fry the diced onion in a pan for around five minutes before adding the minced beef. Season and fry until the meat is browned. Add chopped garlic and continue to fry for another minute before adding the tinned tomatoes. All this to simmer for around 10 minutes. 

In another saucepan, add one teaspoon of butter and one teaspoon of flour. Stir until a paste is formed then add the milk bit by bit while stirring, until a thick sauce is formed. Take off the heat and stir in a handful of cheese.

Use an oven-proof dish to layer half the filling, a sheet of pasta and then half the sauce. Repeat and top with extra cheese. Cook for 25 minutes until golden.

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Asparagus Fried Rice with Crispy Chilli & Egg

Chef: Miguel Barclay

Pair with: Campaneo Old Vines Garnacha 2020 – £5.50 in Tesco stores nationwide

 Ingredients (One person) 

¼ onion, finely diced

1 garlic clove, finely diced

A few spears of asparagus, sliced chunky at an angle

Leftover cold rice1 tsp crispy chilli sauce, plus extra for garnish

1 egg

Splash of soy sauce

Sesame oil


Fry the onion in oil for a couple of minutes before adding the garlic and asparagus. As the garlic starts to colour, add cooked rice and fry for a few more minutes.

Pull the ingredients to one side of the pan, leaving room to fry an egg on the other side. Add a dash of soy sauce and serve with chilli sauce. 

Mushroom Orzo

Chef: Miguel Barclay

Pair with: Campaneo Old Vines Tempranillo 2020 – £5.50 in Tesco stores nationwide 

Ingredients (One person) 

Handful of mushrooms, sliced

Pinch of oregano

Handful of orzo

½ stock cube

Olive oil

Salt & pepper 


Fry the mushrooms in olive oil and oregano for around five minutes. Add a bit more oil and the orzo, allowing the orzo to absorb the oil. Next, add 75ml of water and the stock cube, letting the orzo simmer. 

Once most of the water has been absorbed, check it is cooked and add more water if required. Once cooked, garnish with olive oil and black pepper. 

Garlicky prawns with parsley, lemon and radicchio 

Chef: Skye Gyngell

Pair with: Andrew Peace Signature Chardonnay – £6.35 at Co-op stores nationwide

Serves: Four


2kg fresh raw prawns 

100g unsalted butter 

1 teaspoon of dried red chilli, crumbled finely 

4 cloves of garlic, crushed 

1 bunch of flat leaf parsley, leaves only, chopped 

The juice of one lemon 

1 tablespoon of dry sherry (Fino) 

Leaves of radicchio Crusty bread, torn or thickly sliced 


Add the butter to a warm pan on a low to medium heat. Once this is melted and beginning to foam, it is time to add the prawn heads. When they are bright red squeeze the juice from the heads into the pan – this can be done using tongs – before removing the heads.

Add the chilli and garlic and reduce the heat. Cooking for around 30 seconds ensuring the garlic doesn’t burn. Add the prawns and cook for around one more minute.

Add the lemon juice, sherry and parsley and stir well before adding the radicchio.  Serve with bread that is toasted until brown.

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