Butchers have warned that rising costs are putting the traditional Sunday roast at risk. So if you cook with meat, are you starting to experiment with different cuts? And how can you make sure these provide tasty and nutritious dinners?

Brian McDermott's Recipes

Roast Cauliflower with Cumin & Nut Broth

Serves 4


  • 1 Cauliflower cut in florets
  • 1 tablespoon Garam masala
  • 1 Tablespoon ground cumin
  • 2 cloves garlic crushed
  • 2 tablespoons olive oil
  • 1 small onion peeled and diced
  • Fresh ginger peeled & grated
  • 400g tomato Passata
  • 40g Nut butter (cashew)
  • 60ml Fresh cream
  • Fresh ground pepper
  • Fresh parsley

Opinion also To Serve: boil rice and serve with flatbreads or Naan breads.


Pre heat oven to 200 degrees C

Add the florets to a bowl and mix in the garam massala, cumin and toss together

Add the oil and mix. Spread onto a flat baking tray and place in pre heated oven and roast for 30 minutes tossing halfway through the cooking. You should have a char colour.

While cauliflower is roasting, sweat the garlic and onion in a drizzle of oil for a few minutes then add the ginger. Season with pepper then add the tomato passata and simmer for 10 minutes.

Add the cream and nut butter and whisk together. Allow to simmer for 5 minutes then add chopped parsley at the last minute.

Serve with rice or flatbreads and top with cauliflower and some sauce.


Slow Cooking Beef



  • 1kg beef of your choice ( topside, silverside, eye of round, pot roast)
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 large parsnip, finely chopped
  • 2 Sticks if celery washed and diced
  • 2 cloves garlic crushed
  • 6 mushrooms sliced
  • Drizzle of rapeseed oil
  • Knob of butter
  • 200ml red wine
  • 50g Tomato puree
  • 500ml beef stock
  • fresh ground black pepper
  • 1 bay leaf
  • 40g plain flour
  • Few sprigs fresh time


Preheat oven to 160°C.

Heat rapeseed oil in an ovenproof pot. Brown the beef on all sides. Add the butter and season the beef with salt and pepper. Remove the beef and set aside.

In the same pot then add in the onions, garlic, bay leaf and thyme. Sweat for a few minutes then add the celery, leeks, carrots and parsnips. Sweat for 4-5 minutes stirring all the time then add the red wine and allow the wine to reduce by half.

Stir in the flour followed by the tomato puree and combine. Then add the warm stock and simmer for 10 minutes.

Add the sliced mushroom and return the beef to the pot. Transfer to the slow cooker and cook 4/5 hours or until meat falls apart.

The beef will fall apart when cooked and a rich sauce will accompany the beef.



Serves 4


  • For the meatballs
  • 250g beef minced
  • 250g pork minced
  • 1 clove garlic chopped
  • 5 fresh sage leaves chopped
  • Drizzle of rapeseed oil
  • 1 egg
  • 40g breadcrumbs
  • Ingredients
  • 500ml beef stock
  • 400g spaghetti
  • 1 onion, diced
  • 2 cloves garlic chopped
  • 1 tsp oregano
  • 400g tomatoes (tin)
  • 50g tomato puree
  • fresh ground pepper
  • drizzle of rapeseed oil
  • 80g Cheese for grating on top


To make the sauce heat a drizzle of oil in a saucepan and sweat the onions with the garlic for 3 minutes. Add the oregano and then the tomatoes and tomato puree. Add the stock and simmer for 10 minutes stirring occasionally.

For the meat balls fry the diced onion and garlic in the oil in a heated frying pan. Add these to a bowl with the minced pork and beef. Combine using your hands and then add the egg and breadcrumbs and season with nutmeg and pepper. Combine together then add the chopped sage leaves and shape into desired meatball size.

In the same frying pan brown the meatballs then transfer meatballs into the sauce and simmer both together for 12 minutes stirring gently ensuring the meatballs do not get broken.

Cook the spaghetti in boiling water for 8 minutes then drain and serve in a bowl with meatballs and sauce on top and some grated cheese.

Brian's Tip: Use this recipe for the meat balls to create a burger shape and you will have a tasty succulent burger meat


Irish Lamb Koftas

Serves 4


  • 450g lamb mince
  • 1 onion diced
  • 2 cloves garlic crushed
  • Drizzle olive oil
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • Pinch ground cinnamon
  • Pinch chilli flakes
  • 4 fresh mint leaves chopped
  • 1 tsp salt
  • Few Twists fresh ground pepper


In a frying pan add the oil and fry the onions until soft and slightly brown.

Add the garlic and sweat for 2 minutes stirring throughout.

To a bowl add the onion and garlic and allow to cool. When cool add the minced lamb and all other ingredients.

Mix together and shape onto skewers whatever size you wish. Wet your hands this will help shape onto skewers.

Place in fridge for at least 15 minutes.

To cook the koftas place under medium grill, BBQ or pan fry using a little drizzle of olive oil. Seal on all sides and ensure lamb is cooked in centre before serving.

To Serve:

I enjoy it with some simple salad of chopped lettuce, tomato and onion.

Great with Naan or flatbread.

Yoghurt dip is ideal as a side dip.


Cheesy Chicken & Broccoli Fritters

Serves 4 /6


  • 450g Minced chicken
  • 1 small onion diced
  • 1 clove garlic crushed
  • 60g Panko breadcrumbs
  • 1 Egg
  • 100g Mozzarella cheese grated
  • 100g Cheddar cheese grated
  • 200g Broccoli
  • 3 tablespoons Oil
  • 1 tsp salt
  • Fresh ground pepper
  • Pinch ground nutmeg


In a pot of boiling water cook the broccoli florets until just soft. Drain and allow to cool

Lightly fry the diced onion and garlic with a drizzle of oil in a frying pan. Place in a bowl then add the minced chicken.

Season with salt, pepper & nutmeg.

Chop the cooked broccoli and add to the bowl. Mix together then add the breadcrumb and egg. Combine both into the mix then add the cheese and give one final mix of all ingredients together.

Shape into typical meat ball sizes and using a spoon flatten out to an even shape. Place each one on a tray that has been brushed with oil. When you have all the mix shaped place tray in fridge for 15 minutes.

Pre Heat oven to 180 degree C

Brush or spray each Pattie with oil and place in middle shelf of oven and cook for 14 minutes then remove from oven and turn over each one.

Return to oven for a further 8 minutes.

To Serve:

Serve as a platter style with chopped basil and zested lemon. Also great serving 3 in a toasted bun with your favourite dip


Summer Slaw


  • 200g White Cabbage Shredded
  • 200g Red Cabbage Shredded
  • 1 Red Onion Diced
  • 2 Carrots Grated
  • 4 Tablespoons Light Mayo
  • Fresh Ground Black Pepper
  • Pinch of Chilli Flakes
  • Fresh Mint Leaves
  • Squeeze of Lime Juice


Put all the ingredients into a bowl and mix together. Cover Slaw with cling film and chill in the fridge for at least 30 minutes.

Cook the lamb chops or steaks for 3-4 minutes turning half way

Serve lamb chops with chilled Slaw to the side. Slice the Lime that you took the zest from and serve lime slice with the chops. Sprinkle with fresh chopped mint leaves.