Buttercup Meadow’s Mixes are great for creating fantastic tasting meat, seafood and vegetarian dishes.

From stuffing, burgers, sausages, meatballs and meatloaf to dim sum and wontons the fun you can have in your kitchen with the Buttercup Meadow range really is endless.

Why not try the simple recipes below to make family favourites.

If you have any questions, queries or suggestions please email us at and we will be delighted to help.

Sage & Onion Mix


Sage and Onion Mix


Sage & Onion Meat Stuffing

Sage & Onion Meat StuffingINGREDIENTS:
Sage & Onion Stuffing Mix - 110g
Boiling Water - 275g
Pork Mince (15% Fat) - 315g


  • Empty the stuffing mix into a large heatproof bowl.
  • Add the of boiling water and mix with a fork to ensure no clumps of dry stuffing remain, then add the pork mince and mix. After mixing allow to stand for 5 minutes.
  • Transfer the mixture to an ovenproof dish, lightly greased with butter.
  • Place in the centre of the pre-heated oven for 25 minutes or until crisp and golden on top.
  • Alternatively form into balls and bake on a lightly greased baking sheet for 25 minutes or use to stuff into meat joints and the neck end of poultry.

Crispy Sage Pork Wonton

Crispy Sage Pork WontonINGREDIENTS:
Pork tenderloin - 1005g
Finely chopped ginger - 40g
Lime juice - 13.5g
Sesame oil - 13.5g
GF Light Soy Sauce - 28g
Whole egg, beaten - 55g
Sage and Onion Stuffing Mix - 110g
GF Square Wonton Wrappers - 2 packs
Water - 83g; Vegetable oil - for frying
Egg white

Combine the pork, ginger, lime juice, Sesame oil, light soy sauce, whole egg, sage & and water in a food processor. Pulse until pork is minced to the consistency of ground beef. Hand mix in the sage & onion stuffing mix until mixture is firm. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the centre of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white. Pour the vegetable oil into a large pot and preheat to 180 degrees C. Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain. All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Stuffed Portobello Mushrooms

Portobello MushroomsINGREDIENTS:
Sage and Onion Stuffing Mix - 110g
Portobello Mushrooms - 5
Spring Onion (Chopped) - 150g
Goat's Cheese - 15 slices (approx. 20g / slice)
Freshly Grated Parmesan Cheese 1-1/2 cups

Preheat oven to 190°C (Fan). Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with vegetable oil and set aside. Empty the stuffing mix into a large heatproof bowl. Add the of boiling water and mix with a fork to ensure no clumps of dry stuffing remain, then allow to stand for 5 minutes. Divide the mixture evenly into the 5 mushroom caps. On a serving plate, put 3 slices of goat cheese on the place; sprinkle 30g of spring onion on top of goat cheese, place a stuffed mushroom on the spring onion and top each mushroom with some parmesan cheese. Repeat with the remaining 4 mushroom. Cook mushrooms in the centre of a pre-heated oven for 20-22 minutes. Serve immediately.