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  • Oxtail Ragu with Gnocchi and Horseradish Gremolata

    Oxtail Ragu recipe
    Recipe by Barry Horne.
    Serves 4
    1.5kg Oxtail
    2 Carrots
    2 Onions
    3 Celery Sticks
    2 Bay Leaves
    10g Thyme
    250ml Red Wine
    600g Gnocchi 
    2 Tinned Tomatoes
    250ml Veal Jus
    25g Parsley
    1 Lemon (zest only)
    20g Fresh Horseradish
    Salt & Pepper
    Get your butcher to chop your oxtail into pieces, season well and sear in a pan on a medium high heat to get some colour (do this in batches to enable all of them to get some colour).
    Chop all the vegetables into small, similar sized, pieces and once all the oxtail is coloured, add the veg to the same pan and cook for 3-4 mins.
    After 4 mins, add the herbs and wine.
    Place everything into a decent sized roasting dish and add the veal jus and tinned tomatoes, cover with foil and cook in an oven at 140 degrees C for 4-5 hours.
    After 4-5 hours, the meat should fall off the bone.
    Take all the meat out of the sauce and leave to cool for a few minutes before attempting to pull the meat off the bones.
    Once cool enough, take off the meat and discard the bones, add the meat back to the sauce, season with salt and pepper and keep warm.
    For the gremolata, just finely chop the parsley, grate the lemon zest and horseradish and mix together.
    Get a pot of boiling salted water on and cook the gnocchi as per the instructions - fresh gnocchi will only take 1-2 minutes.
    Once cooked, drain the gnocchi and mix together the ragu. 
    Place into a bowl and add some of the gremolata on top and enjoy with a nice glass of red wine!
  • Six Nations Burger with Homemade Potato Rolls

    Six Nations Burger by Provenance Village Butcher
    Recipe by Barry Horne
    Inspired by the Six Nations rugby, this burger recipe, with homemade potato rolls, will tackle your appetite!
    Makes 4 Burgers
    4 Beef Burgers
    2 tbsp Leek Chutney (recipe below)
    50g 'Nduja
    1 jar of Sauce Shop Mayo
    Potato Rolls (recipe below)
    4 slices of Black Pudding
    100g Roquefort Cheese
    Make the leek chutney and potato rolls according to the recipes below.
    Place a frying pan on a medium heat and add the 'nduja; cook down for 2-3 mins, just to cook the pork through, it will be an oily paste. Take out and leave to cool in a bowl. When cool, whisk in your jar of mayo.
    Clean your pan and place back on the heat, in a dry pan, place your buns down to toast.
    Once toasted, use the same pan to cook your burgers and black pudding. The pudding is already cooked, so it should only take 1-2 mins either side to warm through. Your burger will take around 3-4 mins per side to cook.
    When your burger has one minute left, place your Roquefort cheese on top and place a lid over the pan to melt the cheese.
    To assemble, place a generous spoon of the leek chutney on the bottom half of the bun, then place the burger on top and then the black pudding. On the top half of the bun, add a generous spoon of the 'nduja mayo.
    Get stuck in and enjoy!
    Potato Roll Recipe
    Ingredients (makes 6):
    500g Strong Flour
    100g Mashed Potatoes
    150ml Milk
    1 Egg
    100ml Water
    20g Fresh Yeast (or 10g dried)
    10g Sugar
    75g Butter
    7g Salt
    In a small bowl, add 100ml lukewarm water and the yeast and sugar and whisk together to incorporate. Leave to one side for around 10 mins for the yeast to activate.
    After 10 mins, add in the mashed potato, egg and warm milk and whisk everything together.
    Add the salt to the flour and then start to incorporate your wet mix to the dry mix to form a nice dough.
    When the dough is coming together, gradually add the butter and knead together for around 10 mins. Leave to prove in a warm place, covered, for 45 mins - 1 hour or until doubled in size.
    Once doubled, divide into 6 similar size pieces and place on a greased baking tray and leave to prove again for a second time for around 30-45 mins or again until doubled in size.
    Have your oven set to 190 degrees C and when the rolls are nice and proved, brush them with a little milk and pop into the oven.
    They will take around 10-12 mins to cook and should be a nice golden brown colour.
    Leek Chutney Recipe
    Ingredients (makes around 500g):
    2 Leeks (sliced)
    4 cloves of Garlic
    150g Brown Sugar
    150ml Cider Vinegar
    1 tbsp Butter
    1 stalk of Tarragon
    Salt & Pepper
    Place the butter in a saucepan on a medium heat and add the leeks, garlic and tarragon and cook for 10-15 mins until very soft.
    Then, add the sugar and vinegar and turn up the heat and cook for a further 4-5 mins.
    Take off the heat and leave to cool. 
    As well as being great with burgers, it's also really good with cheese.
  • Breakfast Yorkies by the Munch Brunch Kids

    Breakfast Yorkies recipe by the Munch Brunch Kids
    The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.
    And, we're delighted that they're sharing their delicious recipe for Breakfast Yorkies. Perfect for kids and big kids!
    Makes 12
    24 Provenance Village Butcher Kids Sausages
    Drizzle of Olive Oil
    150g Plain Flour
    150ml The Estate Dairy Milk
    3 Fenton Farm Eggs
    1tsp Wholegrain Mustard (optional)
    2 sprigs of Thyme
    12 Cherry Tomatoes 
    Pre-heat over to 200 degrees C.
    Place two sausages in each hole of a 12 hole muffin tin and drizzle with olive oil.
    Bake in the oven for 15 mins until starting to brown.
    Meanwhile, make your batter by whisking together the flour, eggs, milk and mustard (if using).
    Cut cherry tomatoes in half.
    Remove muffin tray from the oven and fill each hole with the batter quickly - put two tomato halves on each and place back in the oven for another 15 minutes until they are puffed up and golden.
    Leave to cool on a wire rack and scatter with fresh thyme before eating.
  • American Diner style Pancakes by Barry Horne

    American diner style pancake recipe by Provenance Village Butcher
    American Diner style Pancakes with Sausage, Bacon, Egg and Maple Syrup. 
    Serves 4.
    500g Plain Flour
    135g Sugar
    20g Baking Powder
    500ml Milk
    150g Melted Butter
    4 Eggs
    3g Salt
    The rest
    12 slices of Smoked Bacon (streaky or back)
    4 Sausages (skins removed and formed into patties - use your favourite sausage, Barry used Italian Hot)
    4 Eggs
    80ml Maple Syrup
    In a large bowl, add your dry ingredients (flour, salt, sugar and baking powder).
    Whisk your eggs and milk together in a separate bowl and add into your flour mix.
    Then, whisk in your melted butter. Set this to one side and get a non-stick pan on a medium heat and when hot, add around 3 ladles of pancake mix to form three separate circles.
    Cook these for around 3-4 mins, when you see bubbles forming on top, it means the pancakes are ready to be flipped. Cook for a further 2 mins on the other side and transfer to a warm place (over set at 70 degrees C is good).
    When all your pancakes are done, cook your bacon and sausage patties in the same pan, the patties will take around 3-4 mins each side and cook your bacon to your liking (about 6-7 mins for crispy).
    Remove and then fry your eggs in the same pan.
    Assemble 3 pancakes on each plate, top it with an egg and add your bacon and sausage on the side. 
    Drizzle with maple syrup and enjoy!
  • Soy Braised Pork by Barry Horne

    Soy braised pork

    (serves 4)  


    1kg pork shoulder (no skin) belly also works well

    3 cloves of garlic (lightly crushed)

    one thumb size piece of ginger (sliced)

    200ml soy sauce 

    500ml chicken stock

    2 star anise 

    1 cinnamon stick

    3 spring onions

    5g chives

    1/4 tsp chilli flakes

    2 onions (sliced)

    2 tbsp cornflour 


    Pre heat the oven to 140 deg c.

    In a hot pan sear the pork shoulder for one to two minutes either side to get some colour.

    Place in a deep roasting tray and add the rest of the ingredients except the cornflour. Top it up with water to cover the pork.

    Place into the oven for 1 ½ to 2 hours.

    When the shoulder is soft remove it from the oven and place all the liquid into a pot and bring to the boil. Dilute the cornflour with a little water. When the pork stock is at boiling point add the cornflour and cook out for 1-2 mins.

    Pour the sauce back over the meat and serve it with rice or noodles or some steamed buns.