Our latest NEWS and recipes

While the weather Lasts!!! Everything from Excellent Gluten Free Burgers - Sausages and Chicken to Steaks.

Rib Eye Open Steak Sandwich Ingredients Serves 4 4 x 125 Gr Rib-eye steaks Olive Oil 2 x 20 Cm Ciabatta Loaves split lengthwise 1 Red Onion – finely sliced into rings 1 Bunch watercress Salt Pepper With the Butter 250 Gr Butter room temperature 1 Tablespoon Balsamic vinegar 1 Tablespoon Finely Chopped parsley 1 Tablespoon Finely Chopped tarragon 1 Teaspoon of: Garlic Powder Paprika Cayenne Pepper For the butter Mix all the ingredients into the butter Thoroughly mix Place the butter in a line on parchment paper Fold the paper over the butter to seal the butter in Shape into a large rolling pin and twist the ends to secure. Place the butter in the fridge for at least an hour to chill Retain any excess for future use The Steak Place a ridged grill pan on the heat Season the steaks with salt and pepper and brush with olive oil Grill to your liking 3- 5 minutes on each side. Remove from griddle pan and allow to rest Place the ciabatta halves onto the pan to soak up the juices from the steaks. Allow to lightly colour Dress the steaks onto the ciabatta halves, slice the well chilled butter into 5mm thick slices and place on top of each steak, finish with the watercress and finely sliced red onions. Serve on individual plates or a wooden board.

Walton Meats is proud to launch its new website after much work and discussion of ideas. The website has been built by websitesorted.com using the latest quick responsive methods to make ease of use by the customer the foremost important factor. You will see it is very clear and simple to use. Buy–on-line is also another innovation that Walton Meats are pleased to announce meaning it is easier than ever to “access the best quality meats for the best prices” said Gerry Wensley on announcing the launch of the website.

Chicken and Bacon Pie Ingredients Serves 4 8 Free range Chicken Thighs 220 Gr (8 Slices) Streaky Bacon 2 Hard Boiled Eggs (finely chopped) 1 Raw Egg 30 Gr Parsley (Finely Chopped) 1 Litre Chicken Stock Puff Pastry Salt Pepper 1. Take the chicken thighs, season with salt and pepper and wrap each one individually in a slice of bacon. 2. Place the thighs in a steep sided pie dish. 3. Sprinkle the thighs with the finely chopped hard-boiled egg and parsley 4. Cover the chicken thighs with the cold chicken stock. 5. Brush the edge of the pie dish with well beaten egg wash. 6. Cover with the thinly rolled puff pastry. Trim off excess pastry. 7. Brush the puff pastry with the egg wash. 8. Place in a hot oven oven 180 degrees and reduce heat to 170 degrees after 10 minutes, cook for a further 40 – 50 minutes. 9. Note if the pastry tends to colour too quickly loosely cover with tinfoil allowing the air to circulate. 10. When cooked remove from oven and serve.

With Easter just around the corner there is considered to be a plentiful supply of. Lamb, albeit that the price of meat not only in the UK but across the world is generally increasing in price. Despite this the quality of lamb has never been better and Walton Meats will always remain at the forefront of local butchers for competitive pricing as well as of course maintaining its quality reputation.