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  • Writer's pictureBex

Best of British

Choosing to buy British means your are supporting British farmers whose work helps to keep the British countryside at it's best.

You're also supporting all the smaller producers like us, to survive through these difficult times. Your support is much appreciated.

in fact, you're supporting the whole economy – everyone from the farmer, to those who make the food through to the retailers, including the smaller, independent shops and delivery services who need your support if they are to continue to supply local communities. Remember that British Food has traveled fewer miles to get to you and so has a lower carbon footprint.

It's better for you too, eating British fruits and veg in season means they contain the nutrients, minerals and trace elements that our bodies need at a particular time of year.

As British food businesses adapt to overcome the restrictions in place due to Covid-19 you can find local food businesses in your area that are offering delivery or collection services to help keep the community well fed and you can be assured your support of these businesses means a lot.

Here's a few recipes to inspire you using the best of the Autumn seasonal produce...

Roast Butternut Squash Salad

Serves 4

Make the most of this seasonal veg by roasting it in our Orange & Ginger Dressing and seving with baby leaf spinach. Delicious as a side dish, or scatter over Feta for a main meal.


½ large squash or pumpkin, peeled and deseeded

2 tbsp Orange & Ginger Dressing

1 tsp dried thyme

3 garlic cloves, crushed

150g/5½ oz baby leaf spinach or similar young salad leaves (such as rocket)

50g/1¾oz pumpkin seeds (see Tip)

salt and freshly ground black pepper

3-4 tbsp Lincolnshire Drizzle Orange & Ginger dressing to serve


Preheat the oven to 200C/180C Fan/Gas 6.

Cut the squash flesh into a fairly small dice and put into a roasting tin. Toss with Dressingl, thyme and garlic, and season generously.

Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly.

Add the salad leaves to the Orange & Ginger Dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve.

TIP Great served with Feta.

Roasted Figs with Parma Ham, Blue Cheese & Rocket

Serves 4

Figs are delicious when freshly picked and our Balsamic Dressing is the perfect partner to this dish. Make this as a starter, or serve with crusty bread as a light lunch


4 ripe but firm figs

8 slices Parma ham

75g/3oz Italian blue cheese, such as gorgonzola or dolcelatte, chopped into small pieces

1 small bag rocket leaves (approx 100g/3½oz)

Drizzle of Lincolnshire Drizzle Balsamic Dressing

salt and freshly ground black pepper


Preheat the oven to 180C/350F/Gas 4.

Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit.

Divide the blue cheese among the figs, stuffing the pieces into the top of them.

Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered.

Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp.

To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the Balsamic Dressing and season, to taste, with salt and freshly ground black pepper.

Grilled Lamb steak with Raspberry & Mint

Serves 1

What better way to serve this seasonal meat than marinaded in a sweet Raspberry & Mint Dressing. The hint of mint goes so well with lamb.


200g/7oz boneless lamb leg steak, trimmed

4tbsp Lincolnshire Drizzle Raspberry & Mint Dressing

Bag of baby leaf spinach

Cherries, pomegranate and toasted pinenuts

salt and freshly ground black pepper


Put the lamb steak and 2tbsp of Raspberry & Mint Dressing in a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible.

Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest.

Put the spinach leaves into a bowl with the cherries, pomegranate and toasted pinenuts and drizzle over more of the Dressing.

To serve, place the spinach mix onto a serving plate and top with the lamb steak. Drizzle over a little more Raspberry & Mint Dressing and season with freshly ground black pepper.

Rocket Salad with feta & Pomegranate

Serves 4

Rocket is still in season, so make the most of it with this salad of feta and pomegranate. The zesty lemon dressing goes well with the peppery leaves, and is a great partner to the tangy feta cheese.

Ingredients 200g/7oz feta

3tbsp Lincolnshire Drizzle Lemon Dressing

1-2 garlic cloves crushed

100g/3½oz flaked almonds, toasted

120g bag mixed rocket (works well with mixed bags of rocket, spinach and watercress)

salt and freshly ground black pepper

2 pomegranates, seeds only


Put the feta in a shallow dish, drizzle over 2tbsp of Lemon Dressing and scatter over the garlic. Leave to marinate while you prepare the rest of the salad.

Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon.

Toss together the rocket, spinach and watercress in a large salad bowl with a little more Lemon Dressing, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately.

Sweet Potato with veggie chilli filling

Serves 2


2 sweet potatoes, washed and dried

4-5tbsp Sweet Chilli Dressing

½ red pepper, deseeded and diced

250g tin kidney beans

1/2 red onion finely chopped

198g tin sweetcorn in water

1 tbsp fresh lime juice

50g/1¾oz mature Cheddar, coarsely grated

4 tbsp soured cream

fresh coriander, to garnish

1 lime, cut into wedges, to serve


Prick the sweet potatoes two or three times with a fork and roast at 425F, 220C for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork. Divide the potatoes between plates, make a cross in the centre and open to fill.

To make the veggie chilli filling, warm up 2-3tbsp of the Sweet Chilli Dressing in a frying pan, put the onion and red pepper in and fry gently for 3-4 minutes, until soft. Add the beans and sweetcorn in its water, stir well, fry for a further 4-5 minutes until hot and some of the water has evaporated off. Stir in more Sweet Chilli Dressing to taste, and a squeeze of lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Put back in the oven until the cheese melts. Top with the soured cream, coriander and lime wedges.

TIP Our Sweet Chilli Dressing is great simply drizzled over baked sweet potatoes. Use as a healthier alternative to butter, the spice cuts through the sweetness of the potato.

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