Mains

If you're planning a dinner or food event and need some inspiration for a main course, browse the list below.

Annabel Karmels Organic Pasta Sauce for Babies

Annabel Karmel's Organic Pasta Sauce for Babies

Annabel Karmel's Organic Baby Pasta Shells were commended in the 2012 Organic Food Awards. This recipe uses the Pasta Shells in a Tomato, Sweet Potato and Cheese Sauce - perfect for babies and children. The sauce can be mixe...
 
Braised Shin of Hugh Grierson Beef

Braised Shin of Hugh Grierson Beef

Hugh Grierson's Pure Bred Aberdeen Angus Beef was Highly Commended in the 2012 Organic Food Awards. This recipe is from Neil Forbes of Cafe St Honore in Edinburgh and it uses the shin of the award winning organic Aberdeen An...
 

Darina Allen's Gluten-Free Roast Pepper and Feta Tart with Basil Pesto

An irresistible summer tart, you might like to substitute goat cheese or buffalo mozzarella for feta occasionally.
 

Darina Allen's Tomato Fondue

Tomato fondue is one of our great convertibles, it has a number of uses, we serve it as a vegetable or a sauce for pasta, filling for omelettes, topping for pizza.
 
Grow Wilds Seville Orange Chicken

Grow Wild's Seville Orange Chicken

This recipe, from Grow Wild whose Organic Seville Orange Marmalade was a 2012 Organic Food Award Winner, is perfect for any feast, or light supper. Grow Wild suggest you have it with salad and potato wedges for a quick and e...
 
Helen Brownings Organic Hotdog Hash

Helen Browning's Organic Hotdog Hash

Helen Browning's Organic Hotdogs were Highly Commended at the 2012 Organic Food Awards. This recipe uses the Hotdogs and comes courtesy of Head Chef, Rikki McCowen who says this is a 'fantastic easy, economical and tasty way...
 
Higher Hacknells Beef Provencal

Higher Hacknell's Beef Provencal

This recipe for Beef Provencal comes courtesy of Higher Hacknell Organic Farm, winners of one of the 2012 Organic Food Awards with their South Devon Organic Beef.
 

Nikki Duffy's Roasted Veg Sauce

This pasta sauce was first cooked up with reluctant veg-eaters in mind; it’s delicious - and you can use all sorts of different vegetables. Stick with the squash, making sure it’s about half the volume of roasted veg, and ke...
 

Sophie Grigson's Fish Tacos with Pico de Gallo

I love this Mexican mix of griddled fish, with Pico de Gallo, fresh tomato salsa and a soothing, creamy avocado mayonnaise, all wrapped up in a tortilla. Great for a family supper, or a party of mates and ice cold beer.
 

Sybil Kapoor's Butter Fried Trout with Home-made Chips

Don’t be put off by the length of this recipe; it’s actually very easy. You can partially cook the chips ahead, so that the final cooking is very quick. Try serving these with a pretty mixed leaf salad.
 

Sybil Kapoor's Leek and Bacon Pie

This pie is delicious made with home-made pastry - just process together 170g diced cold butter with 340g plain flour and a pinch of salt until it forms fine breadcrumbs.
 
Tim Bougets Cumin Crusted Rump Of Lamb With Smoked Aubergine

Tim Bouget's Cumin Crusted Rump Of Lamb With Smoked Aubergine

This recipe is perfect for an alternative Sunday lunch or light dinner, perfect for spring and summer. The dish is inspired from my time working in the middle east and is a classic combination with nutty texture of the quino...
 
Valentine Warners Pork Chop with Apple and Sage

Valentine Warner's Pork Chop with Apple and Sage

The other morning, I proudly announced to myself: “I am going to have a pork chop with apples and sage tonight.” With these thoughts in mind, the day went very well and dinner was excellent. It would take too long to write e...
 
Viridian Nutritions Coconut Curry

Viridian Nutrition's Coconut Curry

This recipe comes courtesy of Virdian Nutrition whose Raw Organic Coconut Oil was a 2012 Organic Food Award Winner. A classic Indian curry often uses coconut flavours to enhance the spices. Rich in healthy fatty acids and a ...
 

Xanthe Clay's Caponata

Soft and slippery, with an complex sweet-savoury-sour flavour, caponata is a sassy Sicilian answer to ratatouille.
 

Contact

For more advice and support with your event contact Abi Edgar in the Membership Team on 0117 314 5181.
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