KEEPING a well-stocked cupboard is the key to cooking delicious recipes and the starting point for whipping up quick, no-fuss mid-week meals or an extra-special treat at the weekend.

Quality Standard beef and lamb has just issued a store cupboard essentials guide and it’s the perfect tool to ensure that you’re well kitted out with all the essential building blocks for delicious dishes.

With the guide is a booklet of menus using seasonal ingredients. Called Simply it puts a special twist on mealtimes – some of the recipes can be produced in two ways.

If you’re not a confident cook, or want to cut down on your time in the kitchen, try the Simple versions.

If you’re more confident in the kitchen then try the Worth the Effort recipes. Both produce fantastic results but it’s down to you to decide which you choose.

Why not cook aromatic teriyaki lamb stir fry or classic pot roast brisket, both equally delicious and satisfying. You can raid your newly refreshed store cupboard for all the basics to whip up the tasty dishes.

The Quality Standard Mark ensures great eating quality and guarantees the provenance of your meat. The mark can be found on packs in selected supermarkets or visit simplybeefandlamb.co.uk to find your nearest Quality Standard butcher.

RECIPE TERIYAKI LAMB STIR-FRY

SERVES TWO

Ingredients

375g/12oz lean lamb stir-fry strips
10ml/2tsp oil
1 x 250g pack prepared stir-fry vegetables

For the teriyaki sauce:

60ml/4tbsp teriyaki marinade
15ml/1tbsp light brown sugar
30ml/2tbsp lime juice
2.5ml/½tsp Chinese five-spice powder

To garnish:

Toasted sesame seeds

Method

1. To prepare the teriyaki sauce – in a small bowl mix all the ingredients together except the sesame seeds and set aside.

2. Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for three or four minutes.

Add the stir-fry vegetables and cook for a further one or two minutes.

3. Add the teriyaki sauce, toss gently and cook for a further two or three minutes. Season, if required.

4. Garnish with the sesame seeds and serve with noodles or rice.

● To get your free copy of Simply beef and lamb recipes for autumn 2010 either telephone 0870 6063030 or visit simplybeefandlamb.co.uk to download a copy.

RECIPE POT ROAST BRISKET

SERVES SIX

Ingredients

1 x 1.3kg/3lb lean brisket or silverside joint
Salt and freshly milled black pepper
30ml/2tbsp sunflower oil
50g/2oz chorizo sausage, chopped
2 garlic cloves, peeled and finely chopped
2 red onions, peeled and chopped
1 small pumpkin or butternut squash, peeled, deseeded and roughly chopped
200ml/7floz good, hot beef stock
1 x 400g can chopped tomatoes
2 bay leaves
30ml/2tbsp freshly chopped thyme leaves

Method

1. Place the joint on a chopping board and season with salt and pepper.

2. Heat the oil in a large non-stick frying pan and brown the joint all over with the chorizo. Transfer to a large plate.

3. In the same frying pan add the remaining ingredients and cook over a moderate heat for three to four minutes.

4. Spoon into the slow cooker and place the joint and chorizo on top.

5. Turn the slow cooker to high and cook for four to six hours or low for eight to 10 hours, or according to your manufacturers’ handbook.

6. Remove the joint from the cooker, slice and serve with the sauce and cheesy mash.

● If you don’t have a slow cooker then increase the stock to 300ml (½ pint) and follow the method up to point four, but cook in an ovenproof dish in a pre-heated oven at gas mark 3 or 170C, for two-and-a-half to three hours instead.