Coffee is generally a great ingredient to have in your kitchen. It will punch up a casserole or stew no end (bring on the winter months…!), add a cracking twist to deserts and, with a lot of other flavours to bounce around with, the loss of volatile top notes won’t be as obvious.

TOP TIP: Freeze your coffee as soon as it’s too old to drink. It will be fine to cook with for months to come.

Caffeinated Lamb Stew


  • 500g chunks of stewing lamb, neck or another good, cheap cut
  • Olive oil or butter
  • 1 stick of celery
  • 500g of turnip, carrot, swede, and potato chunks
  • 100g tomato paste
  • 1 large white onion
  • 1 bay leaf
  • A couple of sprigs of rosemary & thyme
  • 1tbsp of fine coffee grounds
  • Salt & pepper

Top tip: DON’T brown your meat in a frying pan first. It adds to the washing up and the resulting flavour (burnt caramel) will overpower the subtlety of the herbs.


  1. Roughly chop the onion & celery
  2. Crush the garlic under a chef’s knife then peel and finely chop
  3. Soften all in a medium pan with a knob of butter/splash of olive oil
  4. Season
  5. Add chopped rosemary and thyme, give it a toss
  6. Add root veg and tomato paste, stir until it’s all nicely coated
  7. Add vegetable stock until it’s all covered – bring to the boil
  8. Add lamb & coffee grounds, cover, reduce heat, leave for 90 mins, or until you’re hungry. The longer the better
  9. After 12 hours it will be a staggeringly good stew! Season to taste before serving with crusty bread

Coffee Chilli Con Carne

Top tip: For a vegetarian alternative, replace beef stock cube with vegetarian, and beef mince with chopped shitake mushrooms.


  • 1 large white onion
  • 2 cloves garlic
  • 1 bunch flat leaf parsley
  • 500ml of filter/cafetiere coffee
  • 4 large vine tomatoes (roughly chopped)
  • Red chilli – 1 minimum, 2 better, beyond that it’s your shout
  • 1tsp each of paprika, marjoram and cumin
  • 500g beef mince
  • 1 beef stock cube
  • 2tbsp dark muscovado sugar
  • 1 tin of kidney beans


  1. Finely chop the onions, garlic & celery
  2. Soften in oil and set aside
  3. Turn up the heat and brown the mince in batches, then set aside
  4. To a deep pan on a medium heat, add beef, tomatoes, onions, garlic, chilli, spices and parsley and stir
  5. Deglaze the frying pan with coffee, add to deep pan
  6. Add sugar and kidney beans
  7. Stir once, reduce heat, cover and simmer for an hour
  8. Serve with brown or basmati rice

Lamb and coffee tagine


  • 500g lamb shoulder, neck and breast
  • 2 diced sweet potatoes
  • 2 chopped red onions – 15ish dried apricots – 1 little bag of pinenuts – 3 cinnamon sticks – A fistful of mint and corriander stalks, finely chopped – 2 stock pots (if you’re feeling lazy, as I am this morning…) – 1 heaped table spoon of ground coffee


  1. Throw all the ingredients into a slow cooker for three hours
  2. 20 minutes before it’s ready, throw in a handful of basmati rice
  3. Serve!

Pact Thai BBQ Chicken


  • 2 chicken breasts

For the marinade:

  • 120ml honey
  • 3 cloves garlic
  • ½ bunch fresh coriander
  • 2tbsp dark soy sauce
  • 3tbsp fish sauce
  • 3tbsp sweet chilli sauce
  • 30ml strongly brewed coffee
  • Juice and zest of one lime

For the salad:

  • Baby spinach (or your favourite leafy green)
  • Two spring onions
  • Carrot
  • ½ bunch fresh coriander
  • Mangetout


  1. Using a handheld blender, pulse the marinade ingredients until they form a liquid sauce

  2. Thinly slice the chicken and combine with the marinade. Refrigerate in an airtight container for at least one hour (the longer the better – overnight is ideal)

  3. Heat a non-stick pan with a light oil such as peanut or canola, and fry chicken pieces until cooked through and slightly seared on the outside

  4. Remove chicken and pour remaining marinade in the pan. Gently cook for 2-5 minutes, until it forms a sticky sauce

  5. For the salad, thinly slice the spring onion, carrot and mangetout and add to a bed of spinach and coriander

  6. Top the salad with chicken and drizzle with the sauce

Top tip: Garnish however you please. We used sesame seeds and some sprigs of coriander, but chilli slices would also work well.