Lamb and Sweet Potato Casserole with Lemon and Parsley
Serves 4

4 tbsp olive oil
2 onions, peeled and sliced
2 garlic cloves, peeled and chopped
2 medium carrots, peeled, topped and tailed and chopped
640g diced shoulder of lamb
300ml red wine
750ml Kallo organic chicken stock*
good splash Worcestershire sauce
2 tsp redcurrant jelly
100g good quality black olives, pitted
500g sweet potato, peeled and cut into chunks
2 tbsp flat leaf parsley, chopped
zest of 1 lemon

salt and freshly ground black pepper

1.  Heat frying pan and add half the olive oil. Fry onions for 2 minutes, stirring.
2.  Add garlic and carrots and cook for a further 5 minutes. Tip out into a large casserole dish and set aside.
3.  Add remaining oil to pan.  Season the lamb with salt and pepper, then place in pan until well browned all over, then add to casserole. 
4.  Boil the wine in the pan until reduced by half, add to casserole with stock, Worcestershire sauce and redcurrant jelly. Cover with lid and place in the oven (pre-heated to 170°C) for about 1 1/2 hours. 
5.  Remove the casserole from oven and add olives and sweet potato. Cook for further 20-30 minutes until the sweet potato is tender. Season with salt and pepper.  To finish sprinkle over the parsley and lemon zest and serve immediately.

Roasted Butternut Squash Soup with Garlic and Thyme
Serves 4

1 medium-sized butternut squash
6 cloves garlic, whole and unpeeled
2 tablespoons olive oil, plus extra for brushing
2 small onions, peeled and chopped
50g long grain rice
750ml Kallo organic vegetable stock*
4 sprigs thyme

freshly ground black pepper

1.  Slice the butternut squash in half lengthwise and remove seeds. Brush with olive oil, then stuff 3 unpeeled garlic cloves into each cavity. Place squash onto roasting tray, and then into the oven (pre-heated to 180°C) and roast for 20-30 minutes. 
2.  Meanwhile heat large saucepan and add remaining olive oil and onions and sweat for about 10 minutes.  Add rice and stir in. Add stock, bring to the boil, then simmer for 15-20 minutes until rice is tender. 
3.  Remove squash from oven, take out garlic cloves, remove skins, then add to stock. Scoop flesh out of squash halves and add to the stock, along with thyme, and bring to the boil. Simmer for 10 minutes. 

Chicken with Wild Mushrooms and Madeira served with Tagliatelle
Serves 4

75g dried wild mushrooms (ceps, morels or a mixture)
2 tbsp olive oil
4 chicken breasts, skin on
20g butter
4 shallots, peeled and finely chopped
150ml dry Madeira
450ml Kallo organic chicken stock*
100g cooked chestnuts, chopped
Splash of soy sauce
300ml double cream
Freshly ground black pepper
2 tbsp flat leaf parsley, chopped

Buttered tagliatelle, to serve

1.  Place the dried mushrooms into a bowl and add 300ml of warm water. Leave to sit for at least 30 minutes.
2.  Meanwhile, place a large frying pan (it needs to have a lid) over a medium to high heat and add the oil. When hot, stick the chicken breasts in the pan, skin side down and cook for about 3 minutes until nicely browned. Turn the breasts over and brown on the other side for another 3 minutes, then take the chicken out the pan and leave on a warm plate to rest.
3.  Turn down the heat and add the butter to the pan. When melted, add the shallots and sweat for 5 minutes until soft, but not coloured.
4.  Meanwhile, take the mushrooms out of their soaking water and rinse well under running water to remove any dirt or grit. Gently wring them out and leave to drain on kitchen paper. Cut any large mushrooms in half. Strain the soaking liquid through a coffee filter to get rid of any grit, and reserve.
5.  Add the mushrooms to the pan with the shallots and cook for about a minute, stirring them around in the butter. Turn up the heat and slosh in the Madeira. Bring to the boil and boil hard until reduced to almost nothing.
6.  Add the stock, the reserved soaking liquid, the chopped chestnuts and the soy sauce and stir well. Return the chicken breasts to the pan, turn down the heat, slam on the lid and leave to simmer for about 20 minutes.
7.  When ready, remove the chicken breasts from the pan and keep warm in a very low oven. Pour the cream into the pan and season with freshly ground black pepper. Turn up the heat and boil the mix hard until reduced by half. Put the chicken back in the pan and heat through with the sauce. Tumble over the chopped parsley and serve straight away with buttered tagliatelle.