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Cooking Together Gastro Pub Lunch – Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: King Prawn & Chorizo Bruschetta with Basil Pesto;

Main: Lamb Steak with Crushed Koffman Baby Potatoes, Roasted Heirloom Carrots & Salsa Verdi;

Dessert: Chocolate Brownie;

King Prawn & Chorizo Bruschetta with Basil Pesto

Ingredients – Serves 2:

  • – 2 x Slices of Good Quality Bread such as Sourdough
  • – 6 x King Prawns
  • – 100g x Chorizo Sausage (soft)
  • – 1 x Red Chilli
  • – 1 x Plum Tomato, diced
  • – 2 x Garlic clove
  • – 1/2 x Lemon
  • – Olive Oil
  • – Sea Salt & Cracked Black Pepper
  • – Pea shoots to garnish
  • – 1 x handful of fresh basil
  • – 30g x Pinenuts
  • – 30g x Parmesan, grated


  1. Put the basil, pinenuts, and parmesan into a food processor with one clove of garlic.
  3. Add a splash of oil and blend. Keep adding oil until you reach a smooth consistency that you can drizzle over a plate.
  5. Season with black pepper and taste before adding salt.
  7. Heat a chargrill pan or regular frying pan on the hob.
  9. Rub a little olive oil onto the bread and press it down into the pan to toast. Flip and repeat until golden brown on both sides.
  11. Rub the garlic over the toasted bread.
  13. Slice the chorizo into disks and fry on a medium heat until coloured on both sides and a good amount of oil has come out.
  15. Add the prawns and stir to coat them in the chorizo oil. Cook for two minutes.
  17. Add the chilli and tomatoes and continue to cook until the tomatoes are broken down.
  19. Once the prawns are pink on both sides and firm to touch, season with black pepper and sea salt, add a tablespoon of basil and stir.
  21. Spoon the chorizo and prawn mixture onto your bread, dress with a squeeze of lemon and top with the pea shoots, then drizzle with more pesto.  

Lamb Steak with Crushed Koffman Baby Potatoes, Roasted Heirloom Carrots & Salsa Verdi

Ingredients – Serves 2:

  • – 2 x Lamb Leg Steaks
  • – 200g x New Potatoes
  • – 50g x Salted Butter
  • – 10 x Heirloom Carrots
  • – 2 x Handfuls of Parsley
  • – 6 x Mint Leaves
  • – 2tbsp x Capers
  • – 1tsp x Dijon Mustard
  • – 1 x Garlic Clove
  • – 1/2 x Lemon Juice


  1. Heat the oven to 200 degrees and take the lamb from the fridge.
  3. Put the potatoes into a pan of salted water and bring to the boil. Simmer for 25-30 minutes until cooked through, then drain and allow to steam dry.
  5. Add the capers, mint, mustard, garlic, lemon and half of the parsley to a food processor. Blitz to a slightly chunky sauce consistency.
  7. Return the potatoes to the pan and crush with a potato masher until smashed but still chunky.
  9. Chop half of the parsley and add to the potatoes along with the butter, salt and pepper.
  11. Transfer the potatoes to a baking tray and put into the oven.
  13. Wash the carrots, then place on a tray and season with salt & pepper. Drizzle with olive oil and roast for 20-30 minutes, depending on size.  
  14. Season the lamb on both sides with sea salt and drizzle with oil. Once the carrots have been in for 20 minutes, heat a griddle-pan, skillet or heavy bottomed frying pan over a high heat.
  16. Add the lamb to the pan and sear for two minutes without touching the meat. Then turn over and cook for another two minutes.
  18. Continue to cook and turn for another minute on each side until the meat is soft and a little springy.
  20. Remove the lamb from the pan and allow to rest for 3-5 minutes.
  22. Once the potatoes are golden and crusted, remove from the oven and transfer onto two plates.
  24. Arrange the roasted carrots on the plate and then top with the lamb. Finish the dish with spoonfuls of salsa verdi. 


Food Sorcery brownies

Ingredients: makes 18

  • – ¾ cup (180g) of unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 ½ tsp vanilla essence
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped.


  1. Preheat the oven to 180C, gas 4 

  2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  4. Line with foil leaving pieces to foil overhanging the sides.
  6. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  8. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  10. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  12. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  14. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  16. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

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