Chunk of Devon Autumn Offers

lamb maroc pastySo that’s it, most schools re-open for the autumn term today and for many the summer is essentially over. We’ve already had customers request our Christmas brochure and seen more than one pumpkin spiced latte on our Instagram feed. It certainly won’t be long before the leaves begin to turn delightful shades of auburn and we begin to yearn for some warm and nourishing comfort food.

This month Chunk of Devon have two products on special offer with 20% off, one of which is the delicious Sheep pie. Tender chunks of lamb and mutton are mixed with a redcurrant and mint gravy before being wrapped in Chunk’s signature buttery shortcrust pastry. Also on special offer is the Lamb Maroc pasty which we have to admit is one of our favourites. Full of juicy free range lamb, potato and sun-dried tomatoes mixed with fresh rosemary and caraway seeds – this pays homage to the origins of the pasty which is believed to be from the South Mediterranean. sheep pie

Both of these products are available in deli un-wrapped cases, individually wrapped cases and singles and frozen un-baked cases. Contact us to place an order or visit http://www.iscafoods.co.uk/chunk-of-devon/ to view the full range.

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Warming Autumnal Recipes

Cold, crisp mornings, early evenings and golden leaves signal the beginning of autumn and autumn means soups, casseroles, pies and puddings, in short, it means the beginning of comfort food season which we love! We’ve listed a few of our favourite recipes that are perfect for this time of year.

We’ll start with a curry. A nice hot, spicy curry is enough to warm your cockles and you can even swap the beef in this recipe for some meats that are at their best this season such as pheasant and venison for that extra rich flavour. This is a quick and simple recipe and if you like your curry even hotter just add some fresh chillies, sliced or whole.

41S7GTkMlNL._AC_SX354_SY510_QL65_Ingredients:
1 onion, chopped
500g braising steak, cubed
2 tbsp sunflower oil
1 405g Goldfish Madras curry sauce

Method:
1: Heat the oil in a saucepan and add the chopped onion
2: Add the beef and fry until browned
3: Mix the Goldfish Madras Curry sauce with 300ml water and add it to the beef and onions. Cover and cook for 1 hour or until the beef is nice and tender. Serve with boiled rice and your choice of accompaniments.

Halloween is well on the horizon now and if you have kids in the house you may already have started the pumpkin carving, this recipe uses up the delicious orange flesh inside and is easy to prepare; once everything is chopped and boiling you can leave the oven to do all the work and get on with carving those pumpkin faces.
Ingredients:
1 tbsp sunflower oil
8 W F Chinn Cumberland sausageschinns
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tbsp fresh sage, chopped
1 small pumpkin, peeled, seeds removed and chopped
1 tbsp white wine vinegar
1 tin chopped tomatoes
1 tin cannellini beans, drained
500ml chicken stock
salt and pepper to taste

Method:
1: Preheat the oven to 180 degrees, Gas mark 4
2: Heat the sunflower oil in a saucepan over a medium heat, add the sausage and fry for 4-5 minutes or until golden-brown
3: Add the onion and fry until softened then add the garlic and sage and cook for 3 minutes
4: Add the pumpkin and white wine vinegar, increase the heat and cook until most the liquid has evaporated
5: Add the tomatoes, cannellini beans, chicken stock, salt and pepper and bring to the boil
6: Transfer to a casserole dish and cook in the oven for 1 hour, the sausages should be cooked through and the pumpkin tender.

A rich and hearty risotto to warm you up this autumn, this recipe has very few ingredients and is a great quick meal you can have on the table in half an hour. The paprika coated on our chorizo rings adds a lovely hint of heat, however if you want to add a little more some fresh chillies work well or a splash of chilli sauce such as Tabasco.

chorizosartaIngredients:
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
100g chorizo, sliced
20g dried parsley
750ml chicken stock
1 tin chopped tomatoes
300g risotto rice
200ml red wine

Method:
1: Heat the oil in a frying pan, add the onion and garlic and cook until softened.
2: Add the chorizo and cook until it begins releasing its oils
3: In another pan heat the stock and chopped tomatoes together
4: Add the risotto rice to the onion and chorizo pan and cook for 1-2 minutes, then add the red wine
5: Stir and cook until most of the wine has evaporated and then add the hot stock and tomatoes a ladle at a time, stirring well each time. Only add more stock once the previous ladle is almost absorbed. You may not need all of the mixture.
6: Once cooked the rice should be tender but with a slight bite. Add some parmesan and fresh parsley to serve.

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