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Lakeland, the home of creative kitchenware

Perfect Partners

What better way to complement a glass of your home brewed masterpiece, than with a plate of something hearty and homemade

Open steak sandwich

What you need (serves 2)

  • 3 tsp olive oil
  • 8 shallots, finely sliced
  • Salt & pepper
  • 2 tbsp balsamic vinegar
  • 2 100g fillet steaks, trimmed of fat
  • 1 tbsp crème fraîche
  • 1 tbsp creamed horseradish
  • 2 thick slices sourdough bread
  • A handful of watercress

What you do

  1. Heat 2 tsp olive oil in a frying pan. Add the shallots, season and fry gently for 10 minutes until soft and golden. Add the vinegar and cook until the vinegar has evaporated.
  2. Meanwhile, heat a griddle pan, season the steaks and rub with the remaining olive oil. Griddle for 2-3 minutes each side or until cooked to your liking. Transfer to a warm plate to rest – keep warm.
  3. Mix the crème fraîche and horseradish together, set aside. Griddle the bread for a minute on each side, spread each with the horseradish sauce and spoon on some of the shallots. Top with the sliced steak, some watercress and any remaining horseradish sauce.

Prosciutto & Roasted Pepper Tartlets

What you need (makes 4)

  • 6 slices prosciutto
  • 4 slices roasted red pepper, coarsely chopped
  • 4 tbsp coarsely chopped fresh basil
  • 75g grated mozzarella
  • 200ml single cream
  • 40ml milk
  • 3 eggs
  • 220g ready-made shortcrust pastry

What you do

  1. Preheat the oven to 200°C/400°F.
  2. Heat the frying pan and cook the prosciutto until crisp. Remove from the pan, leave to cool and chop coarsely. Place into a bowl, add the pepper, basil and cheese and stir to combine.
  3. Place the cream, milk and eggs into a large jug and whisk to combine.
  4. Cut four rounds from the pastry and press into the tartlet tins. Divide the prosciutto mixture between the tins then top up with the cream mixture.
  5. Bake for 20-25 minutes. Leave to cool in the tins for 5 minutes before serving.

Pear, walnut & blue cheese salad

What you need (serves 4)

Dressing

  • 2 tsp runny honey
  • 4 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar

Salad

  • 2 ripe, firm pears
  • 300g rocket leaves
  • 100g blue cheese, crumbled
  • 50g walnut halves

What you do

  1. Combine the dressing ingredients.
  2. Core the pears and slice thinly, leaving the skin on.
  3. Combine the pears and remaining salad ingredients, pour over the dressing and serve.

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