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Best of British - Easter Lamb

March 31, 2019

With the long Easter weekend coming up why not cook up a roast lamb for your dearest and dearest. Try a delicious recipe our chef has put together… 

Herb Crusted English New Season Lamb with Jersey Royal Potatoes, Asparagus & Marinated Anchovies 

Makes up to 5 portions 


1x Rack of English Lamb (5 bone) 

If you’re getting the lamb from the butchers; request to have it French trimmed - they will clean the bone for a better presentation

1kg Jersey Royal potatoes 

Best cooked lightly roasted with a sprig of rosemary

500g  English Asparagus

500g Spring Greens 

100g  Marinated Anchovies

50g Butter 

50ml Dijon mustard 

30g Breadcrumbs

20g Grated Parmesan







If you have the time, its best to marinate the lamb the night before with a couple of smashed garlic cloves & a few sprigs of rosemary

1. Ensure the lamb is at room temperature before cooking

2. Preheat the oven to conventional 220°C/ fan 200°C /gas 7. Season the lamb generously with salt & pepper

3. Heat a large, heavy frying pan over a moderately high heat & sear the rack well on the meaty sides for about 1-2 minutes, then turn & brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared

4. Combine the breadcrumbs, herbs & parmesan ready for the crust

5. Put the rack in a roasting tin; roast for about 8-10 minutes for meat to be pink. When you bring the rack out brush the skin side with the mustard, & layer & press the herb crust

6. Cover the lamb & let it rest for 10 minutes

7. Lightly roast the Jersey Royal potatoes in the oven at 200°C for around 15 minutes until soft & golden 

8. Remove the woody part of the asparagus & blanch in boiling salted water

9. Slice the spring greens, place in a sauce pan with a knob of butter & some water; cook gently until tender

10. Cut the cooked asparagus in half & toss with the spring greens & fresh mint

11. On the plate, arrange the roast potatoes around with the marinated anchovies

12. Slice the lamb rack into 5 cutlets & serve on top of the greens; pour over the lamb resting juices before serving, enjoy!

Best of British - Salmon

March 01, 2019

Salmon is this month’s best of British topic and fittingly so, as it is also Britain’s favourite fish.

Unfortunately, many of us don’t meet our recommended intake of 1 portion of oily fish a week. So, to give you an incentive to eat more of your favourite fish, we have gathered some great reasons why salmon is tasty and nutritious fish to add to your weekly menu.

The omega 3 in salmon helps to keep our hearts healthy and support the function of our brains. It is also a source of protein as well as vitamin b 12, which is important for our immune system and can help reduce tiredness. 

Importantly, salmon is one of the few foods which contains vitamin D. Our only other main source of vitamin D is from the sun, as our bodies make it when exposed to UVB rays from sunlight. However, between October and March, the sunlight doesn’t contain enough UVB rays to make vitamin D (even if it is sunny outside), so our only sources are through food or supplementation.


You may not know that there are two types of salmon available at the supermarket: farmed and wild. Farmed salmon is bred by humans and is available all year round, whereas wild salmon is caught from the wild and is only in season between March and September. Their nutritional value differs because they consume different diets; wild salmon tends to have less fat overall but a higher percentage of omega 3, whereas farmed salmon tends to be fattier and has a higher percentage of the less essential omega 6.

We asked one of our nutritionists, Emily, for some inspiration on cooking salmon: “Like the rest of Britain, salmon is also my favourite fish. I enjoy it weekly, usually baked in a tin foil parcel with pesto, tomatoes, asparagus and potatoes for a fuss free dinner, or as part of a Mediterranean fish stew. However, the absolutely best way to cook salmon is grilled on the BBQ with fresh lemons!”

Salt Awareness Week

January 01, 2020

Did you know most of us are still consuming over 30% more salt than the daily recommended amount for adults? 

As part of our commitment to healthy eating, our nutritionists have collected some tips on how to reduce your salt intake, just in time for Salt Awareness Week!






International Womens Day

March 08, 2019

This year for International Women’s Day, we caught up with one of our chef’s, Danielle, to ask her about her career and share some thoughts on her journey in the hospitality industry.

What has your journey been like with GEC?

I’ve been with GEC for four years now and I’m so glad I took the leap; the job fits around my lifestyle much better.I have more freedom to be creative in my cooking and the quality expected of me is very similar. 

What is your main achievement within your career?

Being a junior sous chef in a two-star Michelin restaurant by the age of 21. I had to completely devote myself to my job to do so, but it was an amazing achievement and was definitely a defining moment in my career. 

How do you juggle your work/life balance?

At the beginning of my career, I was working Long hours, I threw myself into my job completely – everyone did because it was what you had to do if you wanted to succeed. Two kids, a husband and two horses later, I can say it was definitely worth it because everything I did got me to where I am now.

What advice would you give to aspiring chefs?

If you really want it, you have to put 100% in. Don’t let anyone get in your way or say you aren’t good enough or can’t do it; you are and you can, you just have to keep going. Another thing – work in a good restaurant and take everything they give you; it’s tough, but it’ll be worth it.

Valentine's Day

February 14, 2019

Here at the Good Eating Company, we’re all about delicious food, so it makes sense that on the most romantic day of the year, we’ve got you covered with the perfect cake recipe to woo that special someone in your life. 

If you’re feeling the love on this romantic holiday, why not have a go at making our ‘opposites attract’ Beetroot and Chocolate Cake? We know what you’re thinking – beetroot and chocolate? Though an unlikely combination, they make things work; beetroot’s earthy flavour compliments the base notes of chocolate and helps keep moisture in the cake – some would say a perfect pairing. So, here it is; with love, from our kitchen, to yours.


Beetroot & Chocolate Cake

Beetroot will give the cake moistness, sweetness and a hint of berry.


For the cake

250g cooked beetroot, peeled

75g plain chocolate (70 % cocoa solids), broken into pieces

125g butter, softened

300g soft, light brown sugar

3 large eggs

225g self-raising flour, sifted with 1/4tsp salt

50g cocoa powder, sifted


For the icing

150g plain chocolate (70% cocoa solids), broken into small pieces

142ml soured cream

5tbsp icing sugar, sifted

3tbsp crème de cassis

Grated white chocolate, for decorating

To serve

Crème fraiche


1. Pre-heat the oven to 160ºC

2. For the cake, grate the beetroot coarsely and melt the chocolate in a bowl set over a saucepan of simmering water.

3. Add the butter, sugar and eggs in a mixer and beat until light and pale. Alternatively, you could use an electric whisk to do this. Add the melted chocolate, then fold in the flour and cocoa powder. Finally, stir in the beetroot.

4. Pour the batter into a greased 20cm cake tin and bake for 45-50 minutes. The cake is ready when a skewer inserted into the middle comes out clean.

5. Turn out the cake onto a wire rack and leave to cool.

6. For the icing, put the chocolate, soured cream and icing sugar in a bowl and set it over a saucepan of simmering water. Allow to melt, but don't let the ingredients get too hot. Stir everything together, take off the heat and add the crème de cassis. Stir vigorously so that you are left with a smooth, glossy mixture. Leave to cool and thicken.

7. Spread the icing over the cake with a palette knife, then scatter over grated white chocolate. Leave the icing to set before serving the cake with crème fraiche.

Did you know...

February 04, 2019

Stilton is one of Britain’s favourite cheeses. It’s a must-have cheeseboard companion and an essential part of a successful buffet spread. Whether you love it or hate it, this fascinating cheese has made an impression on us throughout history.


According to the Stilton Cheesemaker’s Association, the first person to market Blue Stilton was Cooper Thornhill, owner of the Bell Inn in the village of Stilton. During a visit to a small farm in rural Leicestershire, he came upon a blue veined cheese with which he soon fell in love. After making a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton, he began selling it to the hordes of travellers that passed by. From here, the popularity and fame of Stilton Rapidly spread. Nowadays, Stilton is honoured with Protected Designation of Origin Status, meaning it can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire to a specified recipe.


Whilst it certainly is the marmite of all cheeses, we impressionable Brits have been devotees of Stilton for nearly 300 years. So great is our love that in 1966, Stilton was granted legal protection via a certification trade mark, the only British cheese to have received this status. Cheddar cheese – eat your heart out!

Best of British - Essex Quinoa

February 01, 2019

Quinoa – the trendy little grain that has taken us Brits by storm. Whether you like your quinoa in a salad or a burger, a stew or as an alternative to rice, quinoa is a versatile grain that just keeps on giving! Quinoa is a whole protein, meaning it contains all the essential amino acids. It is also high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants, making it a real superfood! 


Quinoa originates from Peru and has been a staple food of the Peruvians long before we knew how to pronounce it (it’s kin-wah, by the way!) We cook and eat quinoa like many other grains, but botanically speaking, it's a relative of spinach, beets and chard. The part we eat is actually the seed of the plant, cooked like rice, which is why quinoa is gluten-free. 


This month, our Best of British focus is on Essex Quinoa, grown by Fairking Great British Seeds. After a rise in popularity, quinoa exportation surged and its popularity in the West began to cause negative implications for South American communities. To try and solve this problem, Fairking produced a type of quinoa that is easily cultivated on British soil. Unlike Peruvian Quinoa, British Quinoa requires far less washing, scouring and polishing because it is grown without the bitter layer on the outside of the seed, known as saponin. As a result, it requires very little processing, maintaining its delicious wholegrain nutty flavour, and is a more sustainable option – great news for you quinoa enthusiasts out there!

Mighty Meat Substitutes

January 16, 2019

Since it’s Veganuary, we have asked our Nutritionists to comprise a list of meat alternatives that are nutritious and still great sources of protein, to give you all some plant-based inspiration! We’re not suggesting that you should remove meat from your diet completely, or even go vegan, instead our aim is to provide inspiration for those who are looking to try something new or increase the variety in your diet. 

1. BLACK BEANS – 8.8G PER 100G

A 100g of cooked black beans provides nearly 9g of protein. They are also rich in antioxidants, indicated by their punchy black colouring.  Used instead of flour to make fudgy brownies.

2. HEMP SEEDS – 37.2G PER 100G

Hemp seeds also contain a complete protein source. They are also a great source of omega 3, more than many other seeds and nuts. Sprinkle them over your porridge or salad.


Another substitute containing complete protein. These tasty, high fibre beans are a good source of vitamin C, iron and healthy omega 3 fats. Add to smashed avocado on toast or blend with peas and mint to make a scrummy dip.

4. TOFU – 12.6G PER 100G

Tofu is the closest match to the protein section of your meal when it comes to the way it can be used in cooking. As well as being a good source of protein it is also high in calcium, iron and B1. Simply fry in a pan for 15 minutes and serve with your chosen veggies and carbs. 

5. LENTILS – 7.6G PER 100G

Lentils are a good source of protein and iron, both of which are key nutrients we rely on meat for.

Best Of British - Scottish Oats

January 08, 2019

Once a month, we’ll be taking a look at some of the finest foods we love to eat in Britain, exploring health benefits, uses and interesting facts. This month, it’s our staple breakfast food: Scottish oats. 


Scottish oats are a great addition to any store cupboard as they are cheap, nutritious and incredibly versatile! If you’re strapped for time in the morning, you can soak oats overnight in yogurt or milk for an on-the-go breakfast option. If you’re feeling really adventurous, try a savoury bowl of porridge to switch up your morning routine. 

Whilst oats are commonly associated with breakfast, they can be used in popular evening meals as a crunchy coating for fish or chicken, or as a topping for your crumble.


Oats keep us feeling fuller for longer as they are high in fibre and are a great source of vitamin B1, which helps to release energy from food. They also keep our hearts healthy as they contain a type of carbohydrate called beta glucan, which helps to lower the level of bad cholesterol in our blood. So, whether you enjoy your oats in a traditional bowl of porridge on a winter’s morning, or blended into a breakfast smoothie, be sure to include them as part of a healthy balanced diet.

New Year New You!

January 01, 2019

At the turn of the new year, millions of us feel inspired to set goals and aspirations. The Good Eating Company team are no different.


If you’re struggling for some New Year’s resolution ideas (or ones that you think you can stick to), take a look at some of ours!


1.    Do one thing that challenges you every day

2.    Experience and explore a new country 

3.    Cycle London to Paris in 48 hours…

4.    Random act of kindness each day

5.    Drink more water!


The new year is the perfect time to do something you’ve always wanted to do, commit to goals you’ve previously been unable to reach and get that little step closer to the person you’ve always wanted to be! Time to get that pen and paper (or your phone will do!) and get writing!


Happy New Year from the GEC team!

Merry Mixes

December 18, 2018

Fancy a change from Prosecco? Tired of Mulled Wine? Can’t stand the sight of Baileys? It’s always the same old routine at Christmas, and it’s easy to stick with the same old drink. Why not spice it up this year with a Rosemary G&T?


With all the components of a delicious, refreshing tipple, it may just become your Christmas time staple. And since it’s a lower calorie option, you can go ahead and sneak that last mince pie!


Rosemary G&T






  • 50ml Gin

  • 25ml Freshly squeezed Lime juice 

  • 12.5ml Sugar syrup

  • 1 Rosemary Sprig

  • Topped with Tonic water 




  • 1 Sprig Rosemary 

  • 1 Lime wedge




  • 1 Rounded tumbler




  • Boston Shaker

  • Single strainer





  1. Pour 50ml Gin, 25ml freshly squeezed Lime Juice and 12.5ml Sugar Syrup into your shaker, then add a sprig of rosemary

  2. Fill your tumbler to the top with Ice Cubes

  3. Fill your cocktail shaker with ice and shake vigorously for 10 seconds

  4. Single strain your mix into your glass

  5. Top your mix with half a bottle of premium tonic

  6. Add a fresh sprig of rosemary and a lime wedge to garnish

  7. Enjoy!

Naughty But Nourishing Mince Pies

December 07, 2018

We don’t know about you, but here at the Good Eating Company, we start dreaming about mince pies as soon as the first frost hits. Considered one of the best parts about the festive season, mince pies can be traced back to the 13th century.  By now, you’d think we had perfect the recipe…and you’re not far wrong.

We’ve chosen to be a bit more nice than naughty this year with our mince pie recipe, opting for a healthier version without compromising on flavour.  We are crafting delectable mince pies using a fool-proof recipe and, since it is the season of giving, here it is – from our kitchen, to yours. 

Ingredients: (makes 24)

For the crust: 

400g of ground almonds

6 tbsp rapeseed oil

4 tbsp water

20 standard dates soaked in water and drained (400g)


For the mince: 

50g fresh cranberries

2 apples (chopped)

1 tsp vanilla essence

100g raisins

100g sultanas

100g dried cranberries

The juice of 6 clementines

1 tbsp rapeseed oil

1 tsp of cinnamon

1 tsp ginger

5g freshly grated ginger




To make the mince:

1. To make the mince, place the cranberries into a saucepan and squeeze the juice over 4 of the 6 clementines. Simmer on a medium heat until they have softened. 

2. Then add all the other mince ingredient into a pan and leave to simmer for a further 30 minutes, until the apples are soft.

To make the crust:

1. Put all the crust ingredients together in a food processor until everything has mixed together and the dates are completely broken down. 


2. Sprinkle flour over a surface and roll the pastry out so it is around half a cm thick.


3. Heat the oven to 180C.


4. Grease muffin tins with oil and then mould the pastry into the individual tins. Cut the remaining mixture into shapes e.g. stars, to put over the top of the pies. 


5. Place in the oven for 8 minutes, until they start to turn golden brown. Remove and leave to cool. 


6. Once the mince has cooked, add two heaped teaspoons of mince into each pie before placing a star over the top of the mince so that it sits on the top of the pie.


7. Bake for a further 8 minutes. Remove and leave to cool.

For a sweeter taste and more festive feel, sieve some icing sugar over the mince pies to finish.

And there you have it! The perfect healthy(ish) mince pie, baked to perfection! How you serve it is entirely up to you. If you’re feeling naughty, go for some vanilla ice cream, clotted cream or some good, old-fashioned custard. We won’t tell Santa!

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