Method Preheat the oven to 180C/350F/Gas 4. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours). Remove from the oven and check the seasoning. To make the potato stacks - preheat the oven to 180C/350F/Gas 4. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. To make the cabbage - melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat. Ingredients For the casserole 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes 2 tbsp plain white flour, seasoned 1 tbsp olive oil 25g/1oz butter 1 tbsp tomato puree 300ml/½ pint red wine 300ml/½ pint chicken and beef stock leaves from 1 sprig of fresh rosemary, finely chopped 1 garlic clove, crushed 1 carrot, cut into 1cm/½in dice 1 onion, cut into 1cm/½in dice 2 celery sticks, cut into 1cm/½in dice salt freshly ground black pepper For the potato stacks 4 large Maris Piper potatoes 75ml/2½fl oz fruity olive oil, plus extra for greasing 2 tbsp roughly chopped fresh rosemary 1 tbsp roughly chopped fresh thyme salt freshly ground black pepper For the braised red cabbage 50g/2oz butter 750g/1lb 10oz red cabbage, cored and thinly sliced 2 tbsp redcurrant jelly 3 tbsp red wine vinegar or sherry vinegar 1 orange, finely grated zest and juice 250ml/9fl oz ruby port salt freshly ground black pepper 85g/3oz raisins

Classic Beef Casserole Recipe This recipe is for a basic oven-baked beef casserole. Servings: 4-6 Prep time: 15 minutes Cook time: 2-3 hours Ingredients 1 kg (about 2 lbs) lean braising beef (e.g., chuck steak or stewing beef), cut into 3cm (1 1/2-inch) cubes 2 tbsp olive oil 2 medium onions, chopped 3 medium carrots, peeled and thickly sliced 2 cloves garlic, minced 2 tbsp plain flour, plus extra for dusting 500ml (2 cups) beef stock (broth) 250ml (1 cup) red wine or water (optional, beef stock can be used instead) 1 tbsp tomato paste (puree) 1 tbsp Worcestershire sauce 2 bay leaves 3 sprigs of fresh thyme (or 1 tsp dried thyme) Salt and freshly ground black pepper to taste Optional: Potatoes, mushrooms, or other root vegetables Instructions Preheat Oven: Preheat your oven to 160°C (325°F, Gas Mark 3). Brown the Beef: Heat the oil in a large, ovenproof casserole dish or Dutch oven over medium-high heat. Season the beef with salt and pepper, then dust lightly with flour. Brown the beef in batches on all sides; remove and set aside on a plate to avoid overcrowding the pan and steaming the meat. Sauté Vegetables: Reduce the heat to medium. Add the onions, carrots, and garlic to the same dish. Cook, stirring occasionally, for about 8-10 minutes until the onions are soft and lightly browned. Thicken the Sauce: Stir in the remaining flour and tomato paste and cook for 2 minutes to remove the raw flour taste. Add Liquid and Seasoning: Gradually whisk in the beef stock and red wine (if using), scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer. Combine and Cook: Return the browned beef to the pot. Add the Worcestershire sauce, bay leaves, and thyme. Stir well to combine all ingredients. Ensure the meat is mostly covered by the liquid. Oven Cook: Cover the casserole dish with a lid or a tight layer of aluminum foil. Transfer it to the preheated oven and bake for at least 2 hours, or until the beef is very tender. Add Optional Vegetables (if using): If adding quick-cooking vegetables like mushrooms, you can stir them in for the last 30 minutes of cooking. If using potatoes, add them in at the start of the oven cook time. Serve: Remove the bay leaves and thyme sprigs. Taste and adjust seasoning as needed. Serve hot, ideally with mashed potatoes, crusty bread, or rice.

COTE DE BOEUF RECIPE INGREDIENTS: (Serves 2-4) 800g Cote de Boeuf Salt and Pepper Olive oil METHOD: If you’ve stored the meat in the fridge bring it out a couple of hours to get up to room temperature, then… Lightly oil your meat and season heavily Whether you are cooking inside or out, when your pan or coals are scorching hot place the meat on the heat to sear the outside and create a nice dark crust – about 5 minutes each side. Once charred place your beef into a preheated oven at 180cFAN for about 10 minutes for rare*. Once your cote de boeuf is cooked, remove from heat and rest for 15 minutes on a warm plate before slicing and serving. Let it rest for 15 minutes. I know, I’ve just repeated this, but it deserves repeating. Without resting your beef will be tough, your morale shot and your friends will slowly leave the table and probably never speak to you again. So let it rest. Notes: Temperature*: use a digital instant read thermometer; it’s the only way to ensure you get it right. See the temperature chart above for doness. Best to remove your meat from the heat about 3 degree below your target temperature. BBQ: if cooking outside on the BBQ, once the meat is charred, finish the meat with ambient heat – i.e. using indirect heat. Move the meat so it is not directly above the coals and close the lid. If you don’t have a lid, scatter the coals to reduce the heat and let cook for another 15 minutes turning a few times. Goes best with horseradish gremolata, rosemary roasted new potatoes and a red wine you can chew!

🥀🥀🌺🌺 Now the weather is turning warmer, and hopefully drier, we're all getting out in the gardens again. For the month of March I'm running a special offer with 20% off the brand new worldwide design that originates in M41. This lightweight, weatherproof, powder coated aluminium trellis is collapsible and best of all NO TOOLS are required to use. The top hook just fixes on by hand, hang your trellis and you're good to grow! Comes with 2 different sizes of brackets. If you want easy gardening, without any kneeling down, just pot up your favourite climbing plant and it'll grow up your fenceBUDDY trellis.Move it around the garden with the seasons and stores away easily if not required during the winter months. fenceBUDDY measures 103cms wide, 163cms long when fully open, suitable for 6 foot fence panels that are up to 79mm thick, either wood or composite fence panels. Currently only available in soft green. For those DIYers out there that prefer to fix it to a wall, holes are pre drilled to enable it to be fixed, screws and rawplugs are not supplied Happy gardening 🌺🌺🌺🥀🥀🥀

Are you ready for Valentine's Day? We've got you covered. You can order any of our brownies decorated with a Belgian chocolate heart. Or we have Valentine's gift boxes.

Lam chops,kabab,onion bazi, chicken tikka ,tandoori chicken and chips

Due to the cancelled market at Urmston this weekend we are offering 15% off all orders

Due to the cancelled market at Urmston this weekend we are offering 15% off all orders

Our new Christmas Specials are now available on Shocal! Try or classic Turkey, Stuffing and Cranberry Sandwich or Panini or upgrade to our cracker with streaky bacon and melted cheese!

We have added a selection of funeral flowers for you to order via the app

We are open for Eid orders today and tomorrow...you can order mixed boxes, gift boxes, build your own flavours. All halal friendly 😊

Wishing all our customers a very happy Christmas! We are closed now for a little break x

After having to close for a few days due to illness, we are back and better than ever with allll of these new cakes to choose from. All homemade by my wonderful mum. We have so many brownies; 🍋 Double Smores Brownies ☕ Flat White Mocha Brownies Blondies galore; 🍋 Jammy Dodger Blondies ☕ Biscoff Blondies. 🍋 Lemonies A new loaf cake; 🍋 Caramel and Chocolate Loaf Cake And a Yorkshire favourite with a Sherbet twist. ☕ Fudgey Parkin Cookie Sandwiches Plus we are newly decorated for Christmas and it all looks AMAZING. More Christmassy drinks and cakes to be on their way soon! 🥰⛄

Keep an eye out for our new florist workshops .... coming soon

We are now closed until 20th July as we have gone to refresh our batteries 😊

Last chance to order #FathersDay boxes on Shocal for delivery throughout #Manchester

New box! Inspired by a trip down the biscuit aisle

large cake(25)portions approx decorated for the Kings coronation what a great cake to take to a family gathering or for friends or children

6 coronation themed cupcakes for order ideal for a tea party to celebrate the coronation. why not treat some friends as a supprise

TODAY Friday 22nd September get 25% off orders (minimum order £15)