Eat like a Wasp

Eat like a Wasp

Eat like a Wasp

Sausage, black pudding and potato hash (Serves 4)


  • 4 pork sausages, cooked and sliced 1/2 niche thickness

  • 4 flat mushrooms, sliced

  • 4eggs

  • 400g new potatoes, quartered

  • 200g black pudding

  • 2tbsp oil


1. Cook the potatoes in salted boiling water for 10 minutes or until tender, then drain and leave on the side.

2. Heat some oil in a non-stick frying pan, add the potatoes, mushroom and cooked sausages till golden brown.

3. Roughly chop the black pudding and add to the pan, stir continuously and cook for 4-5 minutes until the mixture is piping hot and crispy.

4. Serve with a sunny-side-up fried egg and a crusty roll

Shredded Venison (Serves 8)


• 2kg venison shoulder, boneless

• Water


• 100ml ketchup
• 2tbsp honey
• 1tbsp English mustard
• 1tbsp dark soy sauce
• 1tsp pepper
• 1tsp Worcestershire sauce • 2tsp garlic granule 
• 1/2 tsp ground nutmeg
• 2tsp ground cumin



1. Combine all marinade ingredients in mixing bowl and mix well.

2. Pour over venison, rub all around the joint cover and leave in fridge for 24 hours.

3. Turn slow cooker on low setting, transfer meat
to slow cooker and add water to cover a third of meat. Lid on and cook for 8-10 hours, turning once halfway.

4. Turn off the slow cooker and let the meat rest for a few minutes, shred using a fork.

5. Serve on warm wholemeal tortilla, boiled rice, or bap.



Per portion

KCal 318

Protein 61g

Carbohydrates 4g

Fats 3.6g



  • 1kg braising steak
  • 3 onions, chopped
  • 300ml red wine
  • 500ml stock
  • 2 tbsp oil
  • 2 tbsp plain flour
  • 3 tbsp cranberry sauce
  • 2 sprigs of rosemary
  • Salt and pepper


1. Cut the meat into large chunks. In a bowl add flour with some salt and pepper then add the beef. Mix well to coat the pieces.

2. Heat 2tbsp oil in a large braising pan. Add the beef and fry on all sides until evenly browned. Remove on a plate.

3. Add the onions and fry for 5 minutes until lightly brown. Return the beef to pan, add the wine and stock. Bring to the boil. Sprinkle with salt and pepper.

4. Reduce the heat, cover tightly with a lid and simmer for 2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if needed. Simmer for a further 5 minutes and serve with mash or rice.