Cooking tips
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Great Roasts
Slow Cooking 
Grilling & Frying
Coddy's FavouritesGreat Roasts
Beef topside and silverside make excellent roasting joints as do leg and rack of lamb, and leg of pork.
Allow 225g per person, we usually roast a larger joint and have cold meat sandwiches the following day.
Bone in or bone out? Bone is an excellent heat conductor, joints cooked with the bone in will cook more evenly, be juicier and therefore have more flavour. However boned out joints are easier to carve and can be rolled and stuffed with a variety of ingredients.
Roasting beef & lamb
We use this method to cook our Sunday roasts at home, we find it works brilliantly.
Place your meat in a roasting tin lined with tinfoil, leaving the meat uncovered. Season well and roast in a hot oven for 20 ...
View recipeRoasting pork & chicken
For pork, season the skin well with salt, this will make crunchy crackling. Cook as for beef and lamb but allow 35 minutes cooking time per 500g or until the juices run clear.
For Chicken, season well with salt and pepper ...
View recipeSlow Cooking
Beef brisket and braising steaks, lamb shoulder, breast and shanks and pork shoulder and belly are best cooked slowly.
Allow 175g – 225g per person.
Slow cooking methods
You can slow cook meat in an oven, on the hob or in a slow cooker. Brown the meat first by frying in a hot pan. Add vegetables and cover with liquid; whether it be stock, tinned tomatoes, wine or ...
View recipeGrilling & Frying
Beef rump, sirloin and fillet, Pork chops and loin steak and Lamb chops, cutlets and steaks can all be grilled or fried.
Allow 175g – 225g per person.
Grilling & frying methods
The time taken to cook a steak depends on the thickness of the steak, below is a rough guide, however, as with all meat skewer the thickest part and check the juices.
For sirloin and rump steak, about 1 inch thick, ...
View recipeCoddy's Favourites
At this point we'd like to share our favourite recipes. Keep coming back and we'll update as the season's change.
Soft boiled eggs
Place your eggs in a sauce pan and cover with cold water. Bring the water to the boil then simmer for 4 minutes. Allow to cool, crack open the top and dip white bread soldiers into the rich ...
View recipeSpring lamb stew
Made with Coddy's Farm diced lamb shoulder, this spring lamb stew is perfect for chilly spring evenings.
To feed 6 you will need:
1kg diced lamb shoulder
2 bay leaves
4 sprigs fresh thyme
2 onion, roughly chopped
2 leeks, roughly chopped
3 cloves garlic, crushed
200g baby ...
Mustard glazed ham
An easy ham recipe, the gammon joint is boiled then brushed with mustard and sugar and baked until golden.
Ingredients:
Gammon joint, soak in cold water overnight before cooking
2 onions, roughly chopped
cloves
peppercorns
bay leaf
4 tbsp English mustard
demerara sugar
Method:
Add the gammon joint, onion, cloves, ...
Fillet steak with spicy tomato salsa
To make the salsa pour the juice of 1/2 lemon and a few drop of Tabasco sauce over 4 chopped tomatoes. Add 4 finely chopped spring onions and a tablespoon finely chopped basil. Mix well, then cover and ...
View recipeCoddy's Farm spicy meatballs
For delicious spicy meatballs just brown your Coddy's Farm spicy meatballs in a pan. Add a tin of chopped tomatoes and simmer for 20 minutes until cooked through. ...
View recipeMustard glazed ham
An easy ham recipe, the gammon joint is boiled then brushed with mustard and sugar and baked until golden.
Ingredients:
Gammon joint, soak in cold water overnight before cooking
2 onions, roughly chopped
cloves
peppercorns
bay leaf
4 tbsp English mustard
demerara sugar
Method:
Add the gammon joint, onion, cloves, ...
