RECIPES - MAINS

View our wide selection of main courses to suit every occasion from traditional roast chicken to spicy beef skewers.

• Beef Pad Thai Read more
  

  Serves: 2

  Ingredients

  • 200g fillet steak, cut into thin slices
    2 tbsp dark soy sauce
    100g medium rice noodles
    2 tbsp sesame oil
    2 cloves of garlic, crushed
    1 small red chilli, finely sliced
    1 small red onion, halved and sliced
    2 tbsp Thai fish sauce
    Juice of 1 large lime
    2 large eggs, beaten
    3 tbsp fresh coriander leaves
    50g roasted peanuts, roughly chopped
    2 spring onions, finely shredded

  Preparation method

  1. Pour soy sauce over the steak and leave for a few minutes.
  2. Add the noodles to a pan and pour boiling water over them.
  3. Leave to soften for four minutes, then drain and rinse with cold water
  4. Heat the oil in a wok, then add the garlic, chilli and red onion, fry for a couple of minutes,Add the steak and stir fry for two minutes.
  5. Add the fish sauce and lime juice, stir in the noodles and cook for a couple of minutes to warm through.
  6. Slowly pour in the beaten eggs, leave to set for one minute, then stir to break up the egg.
  7. Stir in half the coriander, peanuts and spring onions, then put into bowls and sprinkle over the rest of the herbs, nuts and spring onions.

  Notes

  10 minutes to prepare
• Lamb chops with fresh herbs and Roasted Figs, green beans, asparagus and new potatoes Read more
  

  Serves: 2

  Although cards, flowers and chocolates make an indispensable part of Valentine’s Day, the key to a loved one’s heart is quite often through their stomach! There is no need to make this a stressful event by using complex recipes – try Rangemaster’s tried and tested Valentines menu, prepared by Alison Trinder, Rangemaster Home Economist. Enjoy!

  Ingredients

  • 1 tablespoon each chopped fresh rosemary, thyme and parsley
    1 rack of lamb with 4 bones or 4 lamb chops
    salt and pepper
    olive oil
    2 ripe figs

  To Serve

  • New potatoes, green beans and asparagus.

  Preparation method

  1. Mix herbs together. Rub olive oil over the lamb and season well with salt and pepper and coat with the herbs, saving some for the figs.
  2. Pre heat the oven to 210ºC fan, 220ºC Conventional, Gas 7.
  3. Heat a frying pan and sear the lamb on all sides until golden and then place in a roasting tin and cook in the oven to desired doneness, about 20 minutes for medium. Remove the lamb from the roasting tin and place on a plate to rest, cover to keep warm.
  4. Place the halved figs in the roasting tin, sprinkle with oil and remaining herbs. Roast for 10 minutes.
  5. Cut lamb into individual chops (if it is too pink, pop it back into the oven) arrange on plates with the figs
  6. Serve with new potatoes, green beans and asparagus.

  Notes

  Main Course; have the lamb browned and sealed in a pan on the hob and ready in a roasting tray to go into the oven before you have your starter. Your Rangemaster hob is powerful and will brown the lamb easily. After roasting the meat will need 10 minutes to rest, to ensure it is tender; this is when you put the figs in to roast. Have the green beans and asparagus ready to go into a pan of boiling water, they will only need a couple of minutes to cook. The new potatoes can be in a pan gently simmering on the hob until you need them.
• Tomato, Olive and Pancetta Pizza Read more
  

  Serves: 2

  Ingredients

  For the base:

  • 225g strong plain (bread) flour, plus extra to dust
    ½ tsp sea salt
    ½ tsp fast-action dried yeast
    1 tbsp extra virgin olive oil
    

  For the topping:

  • 1-2 tablespoons olive oil
    3 tomatoes, sliced
    125g mozzarella cheese, drained and sliced
    75g Pancetta, torn into pieces
    sliced black olives
    ½ teaspoon dried Italian seasoning
    freshly ground black pepper
    fresh basil to serve
    

  Preparation method

  1. Sift the flour and salt into a bowl and stir in the dried yeast. Make a well in the centre and gradually work in 150ml warm water and a tablespoon of extra virgin olive oil to form a soft dough.
  2. Turn the pizza dough on to a lightly floured surface and knead well for 8 – 10 minutes until smooth and elastic.
  3. Put into an oiled bowl, turn the dough once to coat the surface with oil and cover the bowl with cling film. Leave to rise in a warm place for about 1 hour until doubled in size.
  4. Place dough onto a Rangemaster pizza pan or floured baking tray and shape to fit. Brush the top of the dough with the olive oil and allow to rise for 15 minutes.
  5. Add the tomatoes, cheese, Pancetta and olives to the top of the pizza and sprinkle with the Italian seasoning.
  6. Drizzle with any remaining olive oil and season with the pepper.
  7. Bake in a hot oven, 190ºC fan oven, 200ºC conventional oven (centre shelf) gas 6 (centre shelf) until the pizza is golden and risen.

  Notes

  To Serve: Scatter over the torn basil leaves.
• Baked Red Snapper Read more
  

  Serves: 2

  Ask the fishmonger to descale and gut the fish for you so it's ready to use.

  Ingredients

  • 2 Red Snapper, descaled and gutted
    Sea salt and pepper
    1cm piece of root ginger, peeled and grated
    1 garlic clove, crushed
    ½ small red chilli, de-seeded and chopped
    Several sprigs of fresh thyme
    1 Lime, cut into slices
    2 tbsp olive oil

  Preparation method

  1. Preheat the oven to 200⁰c fan, 190⁰c conventional, centre shelf, gas 6.
  2. Cut two large sheets of baking parchment greaseproof paper and rest them in an ovenproof dish
  3. Make three-four slashes on top of the fish, then season both inside and out with sea salt and black pepper
  4. Rub some of the garlic, ginger, chilli and thyme into the fish, pushing the remainder into the cavity.
  5. Add the lime slices then rest each fish in the baking parchment, drizzle with olive oil and wrap up.
  6. Bake for 20 minutes until the fish is tender and flakes easily

  Notes

  10 minutes to prepare 20 minutes to cook
• Salt Chilli Trout on a Bed of Wilted Greens Read more
  

  Serves: 4

  A tasty refreshing main course

  Ingredients

  • 4 spring onions
    100ml olive oil
    4 anchovy fillets
    2 large fresh red chillies, deseeded + chopped
    8 plum tomatoes, skinned, seeded and roughly chopped
    Juice of half a lemon
    4 trout fillets (approx 175g each)
    2 spring onions chopped
    1 red chilli finely diced
    1tsp sea salt
    50g baby spinach leaves -washed
    50g cos lettuce leaves
    100g cooked peas
    

  Preparation method

  1. Sweat the spring onions in a little olive oil for two minutes on a low heat then add the anchovies, chillies and tomatoes
  2. Quickly bring to the boil then simmer for one minute Remove from the heat, allow to cool slightly and then add the rest of the olive oil, lemon juice and salt and pepper
  3. Set this tomato chilli sauce aside
  4. Remove any remaining bones from the trout fillets, rinse in cold water and drain
  5. Put them in a steamer and season very lightly with salt. Place the steamer on top of a pan of fast boiling water, cover and steam for about five minutes
  6. Quickly skin the cooked fillets
  7. Mix the garnish of spring onion, chilli and sea salt together and set aside
  8. Toss the leaves and peas together and arrange in the middle of each plate. To serve, surround them with the tomato chilli sauce
  9. Set the trout fillets directly on top of the greens so that they will wilt from the heat of the fillet
  10. Finally, sprinkle the fish with the mixed garnish and serve.
• Game Pie Read more
  

  Serves: 4

  This Game Pie is a great superfood rich in protein

  Ingredients

  • 2 tbsp olive oil
    100g unsalted butter
    1 onion, chopped
    300g mushrooms, thickly sliced
    4 thick rashers of smoked bacon, chopped
    5 tbsp flour seasoned with salt, pepper finely chopped thyme and rosemary
    1kg mixed cubed game (ask your butcher to prepare it for you using pheasant, partridge, grouse, rabbit, venison, wild boar, quail, pigeon, whatever is available
    600ml/ 1 pint vegetable or chicken stock
    300ml/ ½ pint good red wine
    2 bay leaves
    2 bouquet garni
    6 whole black peppercorns
    1 packet frozen puff pastry
    1-2 tbsp milk

  Preparation method

  1. Heat the oil in a thick bottomed saucepan or casserole dish and gently sweat the onion, mushroom and bacon until they have lightly coloured
  2. Put the seasoned flour into a large plastic bag and add all the meat and shake until coated
  3. Turn up the heat and add the meat and stir while browning all over. Add a little more oil if necessary
  4. Now add the stock, wine and herbs then cover and allow it to simmer gently for 90 minutes
  5. Check occasionally and add more stock if its required. This dish tastes even better if its made the day before then, half an hour before you want to serve, gently reheat the game.
  6. Pour into six individual ovenproof pie dishes. Heat the oven to 180⁰c/180⁰c Fan,190⁰c conventional centre shelf , gas 4.
  7. Roll out the pastry and cut into thin strips to put around the edge of each dish, cut out the lids, crush the edges with water, add the lids, pressing down on each one with a fork to seal around the edges. Using a sharp and pointed knife make two 2.5cm (1in) slits in the pie crust
• Peppered Tuna Steak with a Gazpacho Salsa Read more
  

  Serves: 4

  A quick and easy main course

  Ingredients

  For the Tuna

  • 4 fresh tuna steaks
    Salt and pepper
    25g/1oz cracked peppercorns
    2 tbsp light olive oil
    Wedges of lemon to garnish
    Sprigs of flat leaf parsley to garnish
    

  For the Gazpacho Salsa

  • 2 large tomatoes, peeled, deseeded and diced
    ½ red onion, finely diced
    ½ green pepper, finely diced
    ¼ cucumber, finely diced
    2 tbsp hot chilli sauce
    2 tbsp sherry vinegar
    6 tbsp extra virgin olive oil
    

  Preparation method

  1. To prepare the tuna, first trim any dark flesh or skin from the tuna steaks
  2. Season with a light sprinkle of salt, and then coat with the cracked black pepper, pressing this firmly into the steaks
  3. Coat the steaks lightly in oil and keep in the refrigerator until ready to cook
  4. To make the salsa, put all the gazpacho salsa ingredients in a medium bowl, mix and allow this mixture to sit for at least 15 minutes before serving to allow the flavours to infuse
  5. Heat a large frying pan to almost smoking point, over a high heat. Sear the tuna steaks for one minute on each side, then place on a warm plate
  6. Surround with salsa and garnish with lemon and parsley, serve immediately
• Summer Roast Chicken with Lemon and Thyme Read more
  

  Serves: 4

  Chicken, veg and gravy all cooked in one dish, a quick and easy Sunday lunch!

  Ingredients

  • 1.4kg corn-fed chicken
    2 lemons, halved
    5 cloves of garlic
    2 red onions peeled and cut into wedges
    1 bunch of lemon or regular thyme
    2 tsp coarse sea salt
    2 tsp coarse ground black pepper
    2 tbsp olive oil
    1kg baby new potatoes, scrubbed
    3 small or 2 large fennels, sliced
    200ml white wine
    450ml hot chicken stock
    1 tbsp cornflour

  Preparation method

  1. Preheat the oven to 190⁰c C fan, 200⁰c conventional, Centre shelf, gas 5.
  2. Take the chicken and put one whole lemon (cut into half) and two cloves of garlic into the cavity with one red onion cut into wedges and a few sprigs of thyme
  3. Place the chicken in a large roasting tin and sprinkle with the salt and pepper
  4. Squeeze over the juice from the remaining lemon, push the garlic cloves between the chicken legs and under the neck skin
  5. Scatter over the thyme leaves and drizzle with olive oil. Cover with foil and roast for 20 minutes
  6. Remove from the oven and add the remaining onions, potatoes, fennel, wine and chicken stock
  7. Cover and cook for 45 minutes, then remove the foil and turn over any vegetables that need it
  8. Cook for a further 15 minutes until the juices run clear when a knife is inserted in the chicken thigh. Transfer the chicken and vegetables to a warmed serving platter
  9. Mix the cornflour with one tbsp of water to make a smooth paste
  10. Heat the roasting tin, with the gravy, directly on the cooker hob and stir in the cornflour
  11. Stir until the gravy is thickened and smooth. Serve the gravy alongside the chicken and vegetables

  Notes

  30 minutes to prepare 1 hour 20 minutes to cook
• Roast Loin of Pork with Proscuitto and Bay Leaves Read more
  

  Serves: 4

  This recipe is a simple dish, with lots of flavour.

  Ingredients

  • 3kg/6½lb skinned and boned loin of pork
    2 x 70g packs Prosciutto
    grated zest of 2 lemons
    bay leaves
    salt and freshly ground black pepper
    

  For the sauce:

  • 1 tablespoon plain flour
    4 tablespoons lemon juice
    chicken stock/water
    

  Preparation method

  1. Preheat the oven to: 220ºC conventional /200ºC fan/gas mark 7.
  2. Spread one of the packs of Prosciutto over a chopping board; place the pork on top with the outer (fat) part of the pork resting on the Prosciutto.
  3. Sprinkle the lemon zest onto the inside of the meat and season well. Lay the remaining Prosciutto on top of the zest and roll up.
  4. Secure the pork with string or silicone bands and thread bay leaves under the string, covering the whole piece of pork. Put the meat on to a trivet over a large roasting tin containing enough water to cover the base.
  5. Place into the oven and cook for 30 minutes. Reduce the heat to 180ºC/160ºC fan/gas 4 and continue roasting for a further 25 minutes per 500g. Should the Prosciutto start becoming too brown, cover with some foil.
  6. When the pork is cooked, place onto a warm plate, cover with foil and allow to rest for at least 20 minutes.
  7. Spoon off most of the fat from the roasting tin and stir the flour into the remaining. Gradually add the stock and lemon juice, adding more stock until the desired consistency is reached and simmer for 5 minutes. Check the seasoning adding more pepper or lemon juice as necessary.
• Sage and Parma Ham Pork Read more
  

  Serves: 2

  This recipe is inspired by a traditional Italian dish

  Ingredients

  • 250g/9oz pork fillet
    10 sage leaves
    4 slices Parma ham
    150ml/5fl oz dry white wine
    100ml vegetable stock
    50ml crème fraiche (Spaghetti to serve)

  Preparation method

  1. Preheat oven to 200⁰C fan, 210⁰c conventional, gas mark 6
  2. Flatten the pork between cling film. Then cut the fillet into 2 thin pieces
  3. Arrange three sage leaves over each piece of pork, then wrap two slices of Parma ham round each, twisting to secure at the top Place into a greased oven proof dish
  4. Then in a jug, mix together the wine, stock, crème fraiche and the remaining chopped sage leaves
  5. Pour over the meat and put in the oven for 15 minutes, until the pork is thoroughly cooked
  6. Serve with plain spaghetti

  Notes

  15 minutes to prepare 15 minutes to cook
• Prawn and Hot-Smoked Salmon Risotto with Asparagus Read more
  

  Serves: 2

  A lovely creamy risotto with the classic combination of prawns, salmon and asparagus.

  Ingredients

  • 50g/2oz butter
    1 onion finely chopped
    150g risotto rice
    125ml white wine
    1 litre hot vegetable stock (low salt if possible)
    The juice and zest of one lemon
    240g large cooked prawns (defrosted if frozen)
    150g hot-smoked salmon fillets
    100g fresh asparagus tips, blanched briefly in boiling water
    Freshly ground black pepper
    50g Parmesan shavings
    Lemon wedges to serve

  Preparation method

  1. Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
  2. Add the rice and stir to coat all the grains in the butter
  3. Add the wine and cook gently stirring until it is absorbed
  4. Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
  5. Flake the salmon and gently fold into the risotto with the prawns and asparagus
  6. Season with the lemon juice and zest, and pepper to taste. (there will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through
  7. Serve scattered with the Parmesan, seasonal vegetables and the lemon wedges.
• Spaghetti with Clams Read more
  

  Serves: 4

  This dish is the prefect speedy store cupboard stand-by!

  Ingredients

  • 1 tbsp olive oil
    1 red onion, finely chopped
    2 cloves of garlic crushed
    400g tin of cherry tomatoes (or fresh)
    350g/12oz spaghetti
    400g/12oz can clams, drained
    4 tbsp freshly chopped parsley

  Preparation method

  1. Heat the oil in a pan and fry the onion and garlic for a few minutes
  2. Add the tomatoes and simmer, then add the clams and parsley and keep on a very low heat
  3. Bring a large pan of salted water to the boil and add the spaghetti. Cook according to packet instructions
  4. Drain, return to the pan and mix with the sauce until thoroughly covered
  5. Serve immediately

  Notes

  10 minutes to prepare 10 minutes to cook
• Spicy Rack of Lamb with Roasted Vegetables Read more
  

  Serves: 4

  A one-pot roast dinner

  Ingredients

  • 2 French-trimmed tacks of lamb (the bones stick out) each cut into half
    4 cloves of garlic, sliced
    1 small bunch of rosemary
    2 tbsp harissa paste
    2 red peppers cut into wedges
    2 courgettes, roughly chopped
    2 sweet potatoes, peeled and cut into wedges
    3 tbsp olive oil
    200g cherry tomatoes on the vine

  Preparation method

  1. Pre-heat the oven to 220⁰C conventional, centre shelf, 210⁰C fan, gas 6
  2. Cut slits in the outer side of the meaty side, and push half the garlic and several sprigs of rosemary
  3. Spread the meaty side of each rack with the harissa paste, and then transfer them to a large roasting tin
  4. Add the rest of the garlic, peppers, courgettes and sweet potatoes. Sprinkle with rosemary leaves
  5. Drizzle with the olive oil and roast for 15 minutes
  6. Turn the vegetables; add the tomatoes and cook for a further 15 minutes until the meat is cooked thoroughly

  Notes

  30 minutes to prepare 30 minutes to cook
• Moroccan chicken Read more
  

  Serves: 4

  Ingredients

  • 1 lemon
    2cm piece fresh root ginger, grated
    1tsp ground cinnamon
    1tsp ground cumin
    ¼tsp cayenne pepper
    6 chicken thighs (with bones and skin), trimmed offat
    2 skinless, boneless chicken breasts, cubed
    2tbsp olive oil
    1 onion, chopped
    2 garlic cloves, chopped
    1 red pepper, sliced
    4 cherry tomatoes
    300ml (10fl oz)
    chicken stock
    10 soft dried prunes (the no-need-to-soak kind)
    1-2tsp clear honey
    

  Preparation method

  1. Grate the zest of half the lemon into a large shallow dish. Cut the lemon in half and squeeze the juice from the zested half into the dish. Add the ginger and spices; mix. Put the chicken into the spice mix and turn until evenly coated. Cover and leave to marinate in the fridge for at least 1hr or overnight, if possible.
  2. Heat 1tbsp of the olive oil in a frying pan until hot and fry the chicken pieces over a medium-high heat until they’re browned on all sides. Do this in batches, removing each batch from the pan with a slotted spoon and setting the pieces aside to drain on kitchen paper.
  3. Heat the remaining 1tbsp olive oil in a large flameproof casserole until hot. Add the onion; fry over a low heat for about 5min until soft, then add the garlic and pepper, and fry for a further few minutes. Increase the heat to medium, add the tomatoes and toss with the pepper; mix for a minute or two.
  4. Pour the chicken stock into the pan, stir and bring to the boil. Reduce the heat; add all the chicken. Cover and simmer for 20min, then turn the chicken over and add the prunes. Cover and simmer again for 20min.
  5. Slice the remaining lemon and add to the pan, pushing under the liquid. Stir in 1tsp honey, cover and simmer for 20min. Taste for seasoning; add more honey if you like. Serve with couscous or wholemeal pitta bread.