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Meat Box 1 Recipe Ideas

With the weather taking a turn for the worse, we thought we'd give you all some recipe ideas from Meat Box 1 that the whole family will enjoy. 


Surrey Butchers - Camberley Butchers

 Make this cheesy one-pot for a crowd pleasing meal. 


  • Lean Beef Mince, 500g
  • Onion 2 small, grated
  • Fresh breadcrumbs 125g
  • Fennel seeds 1 tbsp, crushed
  • Dried oregano 1 tsp
  • 1 egg
  • Olive oil
  • Garlic 2 cloves, crushed
  • 3 Bay leaves
  • Chopped tomatoes, 400g tin
  • Passata 600ml
  • Tomato purée 2 tbsp
  • Brown sugar 1 tbsp
  • Red wine vinegar 1 tbsp
  • Mozzarella 250g, grated
  • Mascarpone 100g


  1. In a bowl, mix the mince, half the onion, breadcrumbs, fennel seeds, egg and oregano with plenty of seasoning. Once mixed, shape into 20 meatballs. Heat 1 tbsp oil in an overproof frying pan and brown the meatballs. Once browned, scoop out of the pan and onto a plate.
  2. Add the rest of the onion to the pan with another tbsp of olive oil. Fry until soft, then add the garlic and fry for a couple more minutes. Add the tomatoes, passata, bay leaves, purée, brown sugar and red wine vinegar to the frying pan and bring to a simmer. Simmer for 20 minutes until the sauce has reduced and thickened. Add back the meatballs. 
  3. Mix 200g of the grated mozzarella with the mascarpone and a pinch of salt. Spoon the mix over the meatballs in dollops, and scatter over the remaining mozzarella.
  4. Heat the oven to 170C. Bake for 30 minutes until the meatballs are piping hot and cooked through. Let the dish cool for 5 minutes, then add a drizzle of olive oil before spooning straight from the dish. Serve with bread, pasta or rice. 



Surrey Butchers - Camberley Butchers

Add a kick to your midweek meal with this comforting beef chilli pie complete with cornbread topping.


  • Onion 1 large, chopped
  • Red pepper 1, diced
  • Green pepper 1, diced
  • Beef mince 500g
  • Garlic 2 cloves, crushed
  • Ground cumin 2 tsp
  • Dried oregano 2 tsp
  • Medium or hot chilli powder 1 tbsp
  • Celery salt 1 tsp, (optional)
  • Tomato purée 1 tbsp
  • Chopped tomatoes 400g tin
  • Chicken stock 300ml
  • Brown sugar (any kind) 2 tsp
  • Jalapeños (fresh or pickled) 3 tbsp of chopped, plus extra to serve
  • Coriander a small bunch, finely chopped
  • Soured cream to serve


  • Instant polenta 100g
  • Red leicester or mature cheddar 175g, grated
  • Plain flour 200g
  • Baking powder 2 tsp
  • Eggs, 2
  • Whole milk 250ml
  • Natural yogurt 100ml
  • Butter 50g, melted


  1. Heat up a large pan. Crumble in the beef and season with salt and pepper. Cook until brown.
  2. Add the peppers, garlic, and onion. Stir and cover, cooking on a low-medium heat for ten minutes. Add the spices and oregano, cooking for another two minutes before adding the tomato purée, tomatoes, chicken stock and sugar. Bring to a boil and then simmer for twenty minutes. Add 1/2 the jalapeños and coriander, and simmer for five minutes. Now tip into a large ovenproof dish.
  3. Heat the oven to 170C. Make the cornbread by beating together the polenta, plain flour, baking powder, eggs, milk, yoghurt and melted butter. Stir in the cheese, the rest of the jalapeños, coriander and season. Spoon on top of the chilli, bake for 25-30 minutes. Serve with soured cream and extra jalapeños


Surrey Butchers - Camberley Butchers


  • Olive oil
  • 2 cups of long grain white rice
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup water
  • 1tsp dried oregano
  • 250g chicken 
  • Kosher salt
  • Freshly ground black pepper
  • 1 package onion soup mix
  • Freshly chopped parsley 


  1. Preheat your oven to 170C and grease a baking tray with olive oil. In a large bowl mix together rice, soups, water, and oregano then pour into the baking tray. 
  2. Season chicken with salt and pepper and then place on top of rice mixture. Sprinkle onion soup mix over chicken, cover with aluminium foil and bake for 1 hour 15 minutes.
  3. Garnish with parsley before serving.


Surrey Butchers - Camberley Butchers

Chicken biryani is such an easy and delicious dinner. Served over fluffy white rice, it's hard to resist.


  • 2 cups basmati rice
  • Salt
  • Freshly ground black pepper
  • 500g chicken 
  • 1 5cm piece ginger, peeled and minced
  • 5 small onions, halved and thinly sliced
  • 1 red chilli, thinly sliced
  • 2 1/2 tsp. garam masala
  • 1 tbsp. tomato paste
  • 1/2 cup plain yoghurt
  • 1 1/2 tsp ground turmeric
  • 1 bay leaf
  • 1 cup water


  1. Preheat oven to 170C. Rinse the rice under cold water. Bring a large pot of water to a boil, seasoning with salt. Add the rice and boil until tender. 
  2. Meanwhile, in a large pan over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper and cook until golden on both sides. Remove to a plate.
  3. Add remaining 2 tablespoons of oil and onions to a separate pan and cook until brown. Transfer half the onions to a bowl and keep aside for serving. Return the pan to medium heat and add the garlic, ginger, chilli, garam masala, and tomato paste. Cook for about 2 minutes.
  4. Add yoghurt, turmeric, bay leaf and water. Bring to a boil. Return chicken to the pan and simmer until chicken is cooked through.
  5. In a baking tray, spoon half the rice followed by half the chicken mixture and half the onion. Repeat. Cover and bake for 30 minutes.


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