Thank you for my last two orders, fantastic quality food.
Mike Lewis,
Walsall
Quality Guaranteed
All the beef sold on this website is prime Scotch beef, predominantly grass fed and dry aged for at least 21 days and traceable back to the individual farm where the cattle was raised.
read moreChef's Recipes
People are far more educated and adventurous about food than ever before, mainly because of T.V. chefs. At Campbells, we make sure that we can supply the finest quality meats, for modern tastes, butchered in a traditional way. Our recipes are designed to be easy to cook at home and you do not need to be a chef or have a special kitchen to try them.
Ideas for Cooking with Campbells Meats
I have tried to make each recipe something special. I have drawn heavily on French home cooking in many cases. The recipes can be printed out for convenient use. I hope you enjoy trying them.
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Beef
- NEW! Steak cooking guide
- NEW! How to choose and cook a beef roasting joint
- NEW! Ossobuco
- Braised Beef Rump with Anchovies Gremolata Sauce
- Ox Cheek Stew
- Nick Nairn's Perfect Steak and Chips
- Fillet Steak with a Wild Mushroom Sauce
- Roast rib eye
- Basic Pot Roast
- Beef Olives braised with tomatoes and basilikum
- Mrs. Campbell's Cottage Pie/Sheperd's Pie
- Slow cooked Shin of Beef
- Spicy beef stir fry
- Braising Beef with Beer
- Chateaubriand for two
- Beef Brisket
- Oxtail Soup
- Beef Bourguignon
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Lamb
- Braised shoulder of lamb with honey and sultanas
- Lamb steaks poelee with mint
- Quick lamb casserole with honey, garlic and peppers
- Leg of lamb sauté flavoured with orange
- Roast leg of lamb with rosemary and garlic
- Roast rack of lamb with olive crust
- Baked lamb cutlets with a herb crust
- Crown of lamb with vegetables jardiniere
- Lamb chops with pepper sauce
- Lamb Chump with Asparagus
- Grilled marinated valentine steaks
- Lamb noisette en croute with tapenade
- Kidney Fricassee
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Pork
- Braised leg of pork with white wine and cabbage
- Roast Leg of Pork
- Pork, Apple and Spring Onion Burger
- NEW! Italian style Meatballs
- Ham Hock with Green Lentils and Herb Sausages
- Pork Belly with Apple and Cider Sauce
- Pork sauté with paprika sauce
- Pork steaks and black pudding with cream of leek and rosemary
- Honey and Soy BBQ Spare Ribs
- Pork chop charcuitiere
- Roast loin of pork stuffed with apricots
- Sausages and Haggis
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Poultry
- Chicken supreme with chorizo cream
- Traditional Christmas Turkey with Stuffing
- Pan fry chicken supreme with herbs and mustard
- Grilled chicken fillet marinated with lemon thyme and garlic
- Chicken Breast Summer Salad
- The Queen's Golden Jubilee Chicken Recipe (Official Recipe)
- Nick Nairn's Roast Chicken and Roast Tatties
- Nick Nairn's Warm Caesar Salad with Crispy Chicken Thighs and Poached Egg
- Nick Nairn's Chicken with Chorizo, Red Peppers and Butter Beans
- Pan-fried duck breast with beetroot sauce
- Duck in Orange Sauce
- Guinea Fowl Casserole
- Chicken Fillet with Butter Spinach
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Game
- Nick Nairn's Loin of Roe Venison with Potatoe Rosti, Celeriac, Cabbage, Carrot and Game Gravy (as cooked for the Queen for her 80th birthday)
- Venison Stew
- Roast Venison Haunch with Madeira sauce
- Nick Nairn's Baked Venison Haunch with Crunchy Crushed Potatoes and Parmesan
- Wrapped Venison Medallions
- Venison steaks with gin flavoured sauce
- Jumbo Quail with Grapes
- Pheasant with Apple
- Rack of Venison with Herb Crust and Mushrooms
- Delicatessen
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Fish
- Gravadlax Bagel
- Pollack with capers and tomatoes
- Nick Nairn's Cookschool Fish and Chips with Homemade Tartare Sauce
- Whole Fish baked in Foil
- Sea Bass Fillets with Herbs
- Seared Sea Bass with Saffron Mash, Spinach, Panchetta and Beetroot and Lime Dressing
- Fish Fillet with roast Sweet Potatoes and Pak Choi and Sunblushed Tomatoe Oil
- Sea Bream with Green Peppercorn Sauce
- Nick Nairn's Baked whole Sea Bream with Spring Onions and Soy Butter
- French Salmon Casserole
- Italian style stuffed Squid
- Stevie's Fishcakes
- Smoked Haddock Risotto
- Monkfish Tail wrapped in Proscuitto
- Hake baked on a bed of Vegetables
- Red Mullet with Chives