Turn classic cuts of meat into modern meals with Mrs Crunch’s recipes

Turn classic cuts of meat into modern meals with Mrs Crunch's recipes

DISHES using classic cuts of meat never go out of fashion – but why not add your own modern twist to them?
Lamb chops, sausages and liver have been eaten and loved for generations because they are tasty, economical and versatile. Here are three recipes that meat lovers of all ages will adore.
Alamy A meal based around a classic cut of meat doesn’t have to be boring – try Mrs Crunch’s alternatives to mix up your meal times

Lamb chops with rosemary beans: £2.24 per serving
(Serves four)
Rosemary is a traditional way to season lamb – why not modernise this iconic pairing with the addition of beans and chopped tomatoes
Preparation time: ten minutes
Cooking time: 20 minutes

2 tbsp olive oil
1 onion, chopped
2 carrots, finely diced
2 cloves garlic, crushed
4 sprigs fresh rosemary, leaves only
1 tbsp tomato purée
1 400g can chopped tomatoes
8 lamb chops
1 can haricot beans, 400g

Heat the olive oil in a large frying pan and add the chopped onion and diced carrots.
Cook for four-to-five minutes over a gentle heat until softened.
Add the garlic and washed rosemary leaves and continue cooking for a further minute.
Stir in the tomato purée, chopped ­tomatoes and half a can of water and ­season to taste.
Simmer for ten-to-15 minutes until the carrots are tender and the mixture is thick.
Meanwhile, heat up a large nonstick frying pan then add the lamb chops and fry until they are cooked through.
Stir the haricot beans into the sauce and divide between serving bowls.
Top with the chops and serve straight away.
Liver and onions: £1.68 per serving
(Serves four)
Bring a pub-lunch feel to the dinner table with this delicious dish of liver and bacon
Preperation time: two hours 20 minutes.
Cooking time: 25 minutes.

900g sliced lamb’s liver
8 slices of streaky bacon
350ml milk
20g butter (to fry onions)
20g butter (to fry liver)
2 large Spanish onions, sliced into rings
250g plain flour, or as needed
300ml beef stock
2 tbsp ketchup
Salt and pepper to taste

Rinse liver under cold water, place in a bowl. Pour in enough milk to cover. Let stand for two hours. Heat grill and cook bacon until crispy, then keep warm in oven at 100C.
Melt butter in big pan over medium heat. Separate onion rings and cook in butter until soft. Remove onions and melt remaining butter in pan. Season flour with salt and pepper and put it in shallow dish or on plate. Drain milk from liver and coat slices in the flour mixture.
When butter is melted, turn heat to medium- high and place coated liver in pan. Cook until brown on bottom. Turn and cook on other side until brown. Aim for two minutes on each side – liver can be a little pink on inside.
Put liver on warm plate. Add onions to pan and reduce heat to medium. Add stock and ketchup and bubble for five minutes. Return liver to pan for a few minutes to warm.
Serve with mash, bacon and gravy.
Sausage and mash pie: £1.38 per serving
(Serves four)
Try Mrs Crunch’s twist on another pub classic – a sausage and mash pie which will be enjoyed by all the family
Preparation time: ten minutes.
Cooking time: 40 minutes.

850g potatoes
8 Morrisons The Best Thick Pork Sausages
2 tbsp onion gravy granules
3 tbsp sweet pickle
20g sunflower spread

Preheat oven to 180C/350F/Gas 4.
Peel and dice the potatoes then cook in boiling water for 12-to-15 minutes until tender. Drain well.
Grill the sausages until brown. Slice each into three.
Mix the gravy granules with 400ml boiling water, add the sausages and sweet pickle.
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Mash the potatoes with 20g sunflower spread.
Spoon the sausages into an ovenproof dish, top with the mash, fluff up and bake for 25 minutes. Enjoy.
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