Loin Steaks in Honey Sauce


4 Boneless Loin Chops

10ml Olive oil

Salt, Pepper, & Garlic Salt to season

15g Butter

65ml Honey

65ml Stock

15ml Apple Cider Vinegar

Prep Time:  5mins

Cook Time: 15mins


  • Season the chops then sear, using the olive oil, in an ovenproof pan until just cooked through then set aside,
  • Add butter, honey, apple cider vinegar to the pan to deglaze. Allow to thicken.
  • Once thickened, return the chops and baste them in the sauce.
  • Put the pan under a hot grill to caramelise the edges of the chops.
  • Serve with a drizzling of sauce, creamy mash and tender stem  broccoli.

Pork Mince Lasagne


500g Pork Mince

15ml Olive Oil

2 Large Carrots (grated)

2 Stems of Celery (grated)

Punet of Mushrooms (optional)

1 Carton of Passata

100ml of Red Wine (optional)

1 Tbsp of Honey

1 tsp Garlic Salt

Dried Oregano, Salt and Pepper to taste.

Dried Lasagne Sheets

28g Flour 

28g Butter

500ml Warm Milk

100g grated cheddar cheese plus some to sprinkle on top.


  • Gently heat the oil in a pan. Add the grated carrots and celery and allow to sweat  unil soft.
  • Turn up the heat, add the mince and brown off. 
  • Pour in the passata, red wine, and add the honey.  
  • Next add the chopped mushrooms. Season to taste with the oregano, salt and pepper.
  • Turn down the heat to low and simmer gently for at least one hour to allow the sauce to thicken and  all the delicious flavours to develop.

When the filling is ready, make the cheese sauce.

  • Melt the butter in a saucepan then add the flour. Keep the ‘roux’ moving in the pan for about 1 min.
  • Add the warmed milk a little at a time, whisking continuously.  It will look awful at first but be patient.
  • Once all the milk is added, season with salt and pepper and keep whisking to remove all the lumps. Allow the sauce to thicken. 
  • Then add the cheese and stir it in as it melts.
  • To make up the lasagne, first put a spoonful or two of the cheese sauce on the bottom of your ovenproof dish. 
  • Layer a single layer of lasagne sheets on top of the sauce. DO NOT overlap the sheets. 
  • Add a half of the meat mixture, add another single layer of lasagne sheets.
  • The remaining mixture goes in next. Followed by another layer of lasagne sheets. 
  • Pour on the remaining sauce and top with a sprinkling of grated cheese.
  • Put in the oven for 40 mins 180 C fan. 
  • Serve with a side salad and garlic bread.