Food with heart, meals so good they cook themselves
The first week of January is done, routine is back – yay – the heating is cranked high, and the financial reality of the post-festive season has firmly set in. Welcome to mid-January, where we’re focusing on two key things: maximum warmth and maximum value.
Here at Lakings, we know the mid-month blues call for smart solutions. The time has come to embrace batch cooking and celebrate the power of economical cuts from the butchery counter. These are the cuts that truly reward low-effort, hands-off cooking, delivering rich, soul-warming flavours that stretch your budget further.
We’ve pulled two stunning, slow-cooked recipes from Chef Ambassador Rosie Dicker’s collection that will fight the January chill and leave you with delicious, ready-made meals for the week ahead.
The Ultimate Budget Warmer – Traditional Oxtail Stew
If you are looking for pure, deep beef flavour, Oxtail is the unsung hero of the butcher’s block. Often overlooked for roasting joints, this cut is inherently budget-friendly but yields a flavour that is absolutely unparalleled when given the time to simmer slowly.
Why it’s perfect for Batch Cooking:
Economical Cut, Rich Flavour: Oxtail requires slow cooking, which breaks down the collagen, releasing incredibly rich marrow and gelatin. This creates the most luscious, deeply satisfying sauce without needing expensive ingredients.
Zero Waste Batching: Stews are the perfect freezer food. You can easily double the recipe and store portions. Chef Rosie’s recipe is ideal for cooking ahead, chilling, and then easily skimming the natural fat for a “lighter” meal when reheating.
Pure Comfort: This is true, stick-to-your-ribs warmth. The perfect antidote to the coldest January days.
A World of Flavour for Pennies: Persian Lamb Tagine
Bored with brown stews? For batch cooking that feels exciting, turn your attention to the fragrant spices of a Tagine. Chef Rosie’s Persian Lamb Tagine is a wonderful way to use Lakings Diced Lamb Shoulder – an ideal, cost-effective cut for long, slow simmering.
Why it’s perfect for Batch Cooking:
Stretching the Meat: Lamb is diced and simmered with vegetables, pulses, and spices, meaning a small amount of quality Lakings Diced Lamb Shoulder feeds many people. It’s highly efficient.
Freeze-Friendly: Like all good stew-style dishes, the flavours in a Tagine actually deepen and mature upon freezing and reheating. Cook once, eat three times!
Exciting Comfort: This dish delivers the hearty, soul-warming comfort you crave in January, but the inclusion of apricots, cinnamon, and fresh herbs elevates it beyond a traditional British stew, fighting that mid-month meal fatigue.
January cooking shouldn’t be stressful or expensive. By embracing the power of batch cooking and celebrating the rich rewards of economical cuts like Oxtail and Diced Lamb, you can keep the freezer stocked and the kitchen tidy. Pop into Lakings today to pick up your slow-cooking essentials and start prepping for a warm and wonderful week!
