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Healthy January Recipes

Looking for some healthy inspiration for the rest of January? Look no further. 

Mediterranean Chicken Rice Bowl (Gimme Delicious)

Camberley Butchers | Lainford Butchers | Surrey Butchers | Hampshire Butchers | Aldershot Butchers | Farnborough Butchers


    • 2 cups long grain rice
    • 3.5 cups water
    • 2 tablespoons butter
    • 2 teaspoons salt
    • 1kg boneless skinless chicken breast halves
    • 3 tablespoons lemon juice
    • 3 tablespoons olive oil
    • 3 tablespoons chopped fresh parsley
    • 3 garlic clove crushed in garlic press or finely chopped
    • 1 teaspoon paprika 
    • 1⁄2 teaspoon dried oregano
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 cup canned chickpeas drained, liquid reserved
    • 2 garlic cloves
    • 1/2 teaspoons kosher salt
    • 1/4 cup tahini sesame paste
    • Juice of 1 lemon 3 tablespoons
    • 1 tablespoon water or liquid from the chickpeas
    • 1 medium head romaine lettuce torn into bite-size pieces, washed, and dried
    • 2 medium tomatoes cored, seeded, and large dice
    • 1 medium English cucumber large dice
    • 1 cup kalamata olives pitted and halved
    • 1/2 medium red onion thinly sliced
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons freshly squeezed lemon juice from 1 medium lemon, plus more as needed
    • 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
    • 1/4 teaspoon kosher salt plus more as needed
    • 1/4 cup crumbled feta cheese


  • To make the rice: Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.
  • To Make the Chicken: Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
  • To make the hummus: Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Set aside in fridge until ready to serve.
  • To make the salad: Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Pour over the salad and toss to combine. Sprinkle with the feta and serve.

Sesame Chicken Skillet (How Sweet Eats)

Camberley Butchers | Surrey Butchers | Aldershot Butchers | Farnborough Butchers


  • 1kg boneless, skinless chicken breasts, cut into pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoons pepper
  • 3 tablespoons flour
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1/2 cup low-sodium chicken stock
  • 2-3 tablespoons toasted sesame seeds
  • brown rice and vegetables for serving


1. Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Golden Turmeric Chickpea Chicken Soup (Ambitious Kitchen)

Camberley Butchers | Aldershot Butchers | Farnborough Butchers | Surrey Butchers


  • 1 teaspoon coconut oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 2 jalapeños, seeded and diced
  • 500g boneless, skinless chicken breast, cut into bite size pieces
  • 1 small white onion, diced
  • 1 red pepper, thinly sliced
  • 1 medium sweet potato, peeled and diced into small cubes
  • 1 1/4 teaspoon ground turmeric
  • 4 cups low sodium chicken broth
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup light coconut milk (from the can)
  • 2 tablespoons all natural creamy peanut butter
  • To garnish: fresh coriander and green onions


  1. Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapeños and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes. 
  2. Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender. 
  3. Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.

Slow Cooker Chicken Tikka Masala (Ambitious Kitchen)

Surrey Butchers | Camberley Butchers | Aldershot Butchers | Farnborough Butchers


  • 1/2 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 1 jalapeño, seeds removed and finely diced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
  • 1 tablespoon fresh grated ginger
  • 1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • Freshly ground black pepper
  • 1/4 teaspoon salt
  • 1kg boneless skinless chicken breasts
  • 1 cup light coconut milk (from the can)
  • Additional salt, to taste
  • Optional for garnish: greek yogurt & coriander


  1. Heat olive oil in a large skillet over medium heat. Add in onion, jalapeno and garlic; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker.

  2. Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
  3. Once cooked, remove chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks, then transfer back to the slow cooker. 
  4. Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped coriander.
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