A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

The Blacklock Sunday Roast piles up a heady mix of Beef, Lamb and Pork Roasts with all of the trimmings. The star of the show was undoubtedly the succulent meats, cooked to perfection.

Whole joints are roasted over open coals and English oak the traditional way. Served with

Yorkshire pudding, duck fat-roast potatoes, a selection of seasonal vegetables and an

unsparing amount of Blacklock Gravy. From the tender lamb to flavourful beef, every bite was

a delight. The quality of the food was exceptional, and we appreciated the generous portions

that especially kept our growing teenage boy happy!

One of the standout aspects of Blacklock was the relaxed atmosphere that

permeated the entire dining area, so we didn’t have to worry about the kids getting restless

or getting overexcited.

Blacklock’s is nestled in a cosy basement in the corner of a Grade ll listed warehouse,

formerly home to a textile merchant rich with Mancunian history, with a warm and inviting

decor, adding to the overall ambiance of the meal.

The service at Blacklock was top-notch. Our server was attentive, friendly, and efficient, ensuring that our glasses were always full and our plates were never empty. They were also happy to accommodate our requests and made sure we had everything we needed throughout the meal, making sure everyone felt at ease—especially Peter, who served us throughout and even got a hug from our youngest, Hartley (a thank you for all the extra gravy!).

🍽️ Book a Table Direct

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Greek Salad & Lamb Pittas:

Greece is one of our favourite holiday destinations and I must admit- a large part of the reason for this is the food! Grilled meats, pitta, feta, olives… all of the Greek foods we know and love feature heavily in our home recipes when back in the UK.

So I wanted to share one of our favourite recipes with you. It’s pretty much a weekly
go-to because it’s fast, simple, super healthy and super tasty! Very nutritionally dense – full of protein, good fats, prebiotics and immuneboosting garlic!
Parental units- from our family to yours it’s our Greek Lamb Pitta Salad!

Love Auntie Cath x

Insta: @auntiecath17

Greek Salad & Lamb Pittas

Ingredients:

• 2 lamb steaks
• Block of feta cheese
• 1 small yellow onion, roughly chopped
• 5 cloves garlic, 3 minced, 2 left whole
• Mixed Olives
• 1 pt. grape or cherry tomatoes, halved
• 1 tsp. fresh oregano leaves or 2 tsp. dried oregano
• 2 cups whole milk plain Greek yogurt
• 1 cucumber, grated on a box grater
• 2 tbsp. chopped dill or mint
• Freshly ground black pepper
• Flatbreads or pittas, warmed, for serving
• Chopped romaine lettuce, for serving
• Thinly sliced red or yellow onion, for serving

The Method

The Greek Salad
Simply chop the lettuce, tomatoes, feta cheese, olives and onion. Then combine to make your Greek Salad.

Olive Oil Dressing:
Finely chop 2 whole garlic cloves, oregano, 1 tablespoon of salt, and 1⁄2 teaspoon of pepper in the bowl with a generous pouring of Olive Oil.

Tzatziki Sauce:
In a medium bowl, stir together the yogurt, cucumber, remaining 3 cloves of minced garlic, dill, and 1 teaspoon of salt. Refrigerate until ready to use.

Lamb Flatbread:
Dress your lamb steak in the olive oil dressing and pan fry for 2-3 minutes each side. Then let it rest for 3-4 minutes. Slice thinly.
Assemble the sandwiches by placing a few strips of meat on a flatbread or pita and topping with tzatziki sauce, lettuce, sliced tomato, and sliced onion.

The Method

The Greek Salad
Simply chop the lettuce, tomatoes, feta cheese, olives and onion. Then combine to make your Greek Salad.

Olive Oil Dressing:
Finely chop 2 whole garlic cloves, oregano, 1 tablespoon of salt, and 1⁄2 teaspoon of pepper in the bowl with a generous pouring of Olive Oil.

Tzatziki Sauce:
In a medium bowl, stir together the yogurt, cucumber, remaining 3 cloves of minced garlic, dill, and 1 teaspoon of salt. Refrigerate until ready to use.

Lamb Flatbread:
Dress your lamb steak in the olive oil dressing and pan fry for 2-3 minutes each side. Then let it rest for 3-4 minutes. Slice thinly.
Assemble the sandwiches by placing a few strips of meat on a flatbread or pita and topping with tzatziki sauce, lettuce, sliced tomato, and sliced onion.

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Kate’s Perfect Healthy Pancakes

The ‘Perfect’ Healthy Pancakes

Here’s an easy, fun and healthy pancake recipe (or even a morning breakfast recipe) to try with your kids…

I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

Maybe you can share with your kids, what all the different foods they are helping you prepare, can do for our bodies?

Happy cooking!

Makes 8 pancakes

 Ingredients:

•  2 ripe bananas, peeled – Bananas are rich in potassium which is essential for maintaining healthy blood pressure and helps strengthen bones – they are natural antacids, and contains slow release sugars to help maintain a balanced blood glucose level
• 100g quinoa flakes – Quinoa is highly regarded as nature’s most complete plant food as it contains amino acids, enzymes, vitamins and minerals, fibre, anti-oxidants and phytonutrients – it is also high in protein and naturally gluten free
• 180ml of nut milk – Almond/coconut etc or milk of your choice – rich in beneficial fats
• 1 organic egg – contains protein, omega-3 fats, high in vitamins, zinc, magnesium, calcium and dietary cholesterol (good cholesterol)
• 1 tsp vanilla extract – Vanilla extract is a powerful anti-oxidant, has antibacterial and anti-inflammatory properties and helps improve mental health
• 2 tsp ground cinnamon – Cinnamon is a digestive aid that helps reduce the risk of heart disease and diabetes – it is also a first-class antiseptic that can help fight bacteria, viruses and fungal infections – it is rich in anti-oxidants, which gives it a mild analgesic and anti-inflammatory effect
• 1.5 tsp baking powder – while baking powder contains few vitamins and minerals, it still plays a role in maintaining healthy teeth, bones and nails
• Small pinch of Pink Himalayan salt – contains more than 80 minerals including potassium, iron and calcium which aid the bodies natural detoxification process and promote the removal of bacteria
• 2 tsps organic maple syrup – sweeter than sugar so a little goes a long way – it is nutrient rich and full of minerals
• 1.5-2 tbsp coconut oil – high in healthy fats – medium chain triglycerides (MCTs) – which can help lower risk of heart disease and help with weight management by reducing appetite, boosting metabolism, and increasing activity of fat burning cells

Topping options:

• 100g mixed berries/spoonful of Greek yoghurt/coconut yoghurt/crushed pistachios/drizzle of maple syrup
• 2 apples, grated/sprinkling of ground cinnamon/spoonful of toasted flaked almonds

Method:

• Place all ingredients for the pancakes (except oil) in a blender and whizz for around 30 seconds – alternatively, mash bananas with a fork and mix in a jug with remaining ingredients
• Melt the oil in a large frying pan on a high heat
• Spoon about 3 tbsp of the batter into the pan and circle about 1cm thick and 8cm wide. Repeat to make more pancakes, depending on the size of the pan
• Reduce the heat to medium and leave the pancakes to set for round 1 min. When they start to bubble, flip each one over and cook for 1 min on the other side
• Remove from the pan and repeat with the rest of the batter. Use a little more oil each time until you’ve made 8 pancakes (you do not have to eat them all, they can be kept in the fridge for 2 days, or frozen – pop them in the oven or fry in a pan to reheat)
• Serve as is, add toppings recommended above or toppings of your choice.

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Garlic Salmon & Cream Cheese Fried Toasts

Ingredients

• 1 x Thick White Loaf
• 1 x Garlic Oil
• 400g Smoked Salmon
• 1 x Tub Garlic & Herb Cream Cheese
• 30g Double Cream
• Chives to Finish

Method

Use a round cookie cutter to cut 5cm discs out of your bread

In a large frying pan add the garlic oil and toast the bread until golden and crisp throughout

In a mixing bowl gently combine the cream cheese and double cream, add it to a piping bag if you have one

Next pipe onto the now-cooled toast and top with slivers of salmon before finishing with chopped chives

Mince Pie Brownie Bites

Ingredients

• 185g                 Unsalted Butter, Cubed
• 185g                 High-Quality Dark Chocolate, Chopped
• 85g                   Plain Flour
• 40g                   Cocoa Powder
• 3     x                 Large Free Range Eggs
• 275g                 Golden Caster Sugar
• 1 Jar Mince Pie Mix
• Icing Sugar, For Dusting

Method

Melt the butter and chocolate in a medium bowl, over a pan of simmering water and stirring occasionally.

Once melted, leave to cool.

Heat the oven to 160ºc fan

Line the base of a shallow 20cm square tin with non-stick baking paper.

Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer until thick and creamy,

This should take about 5 minutes

Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight

Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy don’t overmix it.

Spoon half of the mixture into the prepared tin, then add the mince pies filling in uniform teaspoon-sized balls Scrape over the rest of the mixture and Level the top. Put in the oven for 25 mins.

Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four.

Cheeseboard Roulette ‘Breadsticks’

Ingredients

• 350g                 Ready-Rolled Puff Pastry
• 200g                 Left Over Cheese, Grated Or Chopped Finely
• Large Free Range Egg
• 20g                   Colman’s English Mustard
• 20g                   Whole Milk
• 20g                   Black Onion Seed
• Flour, To Roll Pastry On

Method

Pre-heat oven to 220ºc

Mix the Milk, Egg and Mustard together

Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a floured surface,

roll out to until ½ a centimetre thickness.

Cut into 1cm strips, then twist the strips 3-4 times and glaze with the egg mix

Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden

Contact Simon

CHEF – PRIVATE & GUEST | KEYNOTE SPEAKER | EVENT HOST

MENU DEVELOPMENT | AUTHOR & MEDIA CONTRIBUTOR

SIMON WOOD WEBSITE

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Pumpkin Spice Wontons

Ingredients

400g                Roasted Pumpkin, smashed with a fork

70g                  Maple syrup

20g                 Brown sugar

5g                    Cinnamon

2g                    Nutmeg

1 Pack             Wonton wrappers

Icing sugar, for dusting

Oil for Deep Frying

Method

 Use a fork to mix all of the ingredients together

Place a heaped teaspoon of mixture into the centre of a wonton wrapper

Use a little water to dampen around the edges before pinching all four corners together and giving them a little twist.

Deep fry at 180ºc and allow to cool slightly before dusting with icing sugar

Honey Nut Mushrooms

Ingredients

100g                Crunchy nut cornflakes Crushed

100g                Panko Breadcrumbs

200g                Small Baby Button Mushrooms

20g                  Sesame Oil

2                      Eggs, beaten

50g                  Plain Flour

Oil for Deep Frying

Siracha mayonnaise for Dipping

Chopped Coriander to garnish

Method

 Cook the whole mushrooms in the sesame oil and drain in kitchen paper,  don’t worry about cooking them right the way through as they will be cooked again once you crumb them.

Take three bowls and fill each one with the Flour, Egg, Breadcrumb Flake Mix

Add the mushrooms to the flour and coat evenly, next add them into the egg, and then into the crumb mixture.

Deep fry at 180ºc and allow to cool slightly and serve with Siracha mayonnaise and coriander

Rosemary-Pumpkin Seed Brittle

Ingredients

 200g caster sugar

150ml water

70g pumpkin seeds, roughly chopped

2 Springs Rosemary leaf, Chopped

Method 

Place the caster sugar into a pan and add the water.

Heat gently, stirring to dissolve the sugar, then turn up the heat and cook (Do not stir with a spoon!)

Cook until the sugar turns a deep caramel colour – with care swirl the pan occasionally.

While the sugar is cooking, line a large baking sheet with baking paper.

Pour the caramel on to the prepared sheet, spreading to a thin, even layer with a spatula.

Sprinkle over the pumpkin seeds and Rosemary. Leave to set.

Break into shards with a rolling pin or toffee hammer.

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