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  • Haggis with Neeps & Tatties Rostï, Fried Egg & Piccalilli by Barry Horne

    Haggis Recipe

    Serves 2



    2 large Maris Piper potatoes
    1 turnip
    1 shallot
    4 slices of haggis shop
    2 eggs shop
    2 dollaps of Drivers Piccalilli shop
    Haggis Recips
    Peel and grate all the vegetables with a course gratedr into a bowl. Season well with salt and pepper and leave to sit for 5 mins.
    Once ready, place all the grated vegetable in a tea towel and squeeze out as much moisture as you can.
    Then divide the mixture into four portions and form into rough circles. Pan-fry them in a small amount of oil on a medium heat. Turn the heat down slowly and then add a small knob of butter to the pan to give a nice golden colour.
    Take them out and drain on kitchen paper and keep in a warm place.
    Pan fry the haggis on the same pan for around two minutes each side, at the same time fry the eggs to your liking.
    To serve have the rosti on the plate first, then the  all together with a good dollop of piccalilli.
  • The Aussie Lamb Burger with Vegemite Butter by Barry Horne

    Aussie Lamb Burger
    To celebrate Australia Day we are selling Chris' Aussie Lamb burger patties for a limited time - Friday22nd Jan - Tues 26th Jan both online and in-store. They are made with spring onion, feta and basil and are an Aussie beauty! Here is a recipe for this little ripper of a burger.
    Serves 2
    2 Aussie lamb burger patties
    1 avocado 
    10g vegemite 
    50g butter softened
    2 lettuce leaves 
    1 tomato 
    2 brioche buns 
    Start by making the vegemite butter; mix the butter with the vegemite. Top tip: this is great for your toast or crumpets in the morning. 
    Slice the avocado, tomato and lettuce ready to build the burger.
    Slice the buns in half and brush them with the vegemite butter. Place them on a hot non stick pan on the stove for around 1 minute only to toast and cook the vegemite into the bun.
    Grill the burger patties on a med-high heat for around 3 mins each side.
    Build the burger with lettuce, then tomato, then then the burger patty and avocado on top and tie your kangaroo down sport!
  • Eggs Royale with Homemade Hollandaise

    Eggs Royale with homemade Hollandaise recipe
    By Barry Horne
    (serves 2-4)
    4 English Muffins or Crumpets
    4 Eggs (as fresh as possible)
    10ml White Wine Vinegar
    200g Smoked Salmon (or use Ham instead for Eggs Benedict)
    2 Egg Yolks
    80ml Vinegar (White Wine or Cider)
    50ml Water
    1/2 Shallot (finely diced)
    4 Black Peppercorns
    1 Bay Leaf
    200g Unsalted Butter (clarified)
    Lemon Juice to taste
    Salt & Cayenne Pepper
    To clarify the butter, place it in a saucepan on a medium heat. The butter will separate and the solids will go to the bottom and the clarified butter will be on top. Pour into a jug, leaving the fat solids at the bottom of the pan. Keep the clarified butter in a warm place.
    Start your hollandaise reduction by placing the shallot, peppercorns, bay leaf, vinegar and water in a pot. Bring to the boil and reduce by half. Strain and keep to one side.
    Fill a medium pot with water and put on a high heat, add the white wine vinegar (this helps the white of the egg coagulate). When the water's at boiling point, turn the heat down a little, you don't need a vigorous boil when doing poached eggs. Give the water a gentle whisk to get it moving in a circular motion, this will give your eggs the proper tear drop shape.
    Add the eggs two or three at a time and cook for 2-3 minutes depending on the size of the egg (2 mins for medium and 3 for large).
    Tip: once cooked, you can put them straight into iced water until it's time to serve. Just pop back into boiling water for 30 seconds.
    To finish the hollandaise sauce, take a bowl over a Bain Marie and add the egg yolks and a teaspoon of the reduction, start whisking over a low heat to cook your eggs to 'sabayon' stage, which means it should have doubled in size and you can form a loose figure of 8. Take off the heat and slowly start to incorporate the clarified butter, when the sauce has become thick, season with salt, cayenne pepper and lemon juice.
    Toast the muffins and place the salmon (or ham) first, then the eggs and cover with hollandaise.
  • Chicken Bone Broth - Boil your Bones!

    Bone Broth recipe by Provenance Village Butcher
    By Barry Horne
    (makes 4 litres)
    Leftover Chicken carcass, including bones and wings.
    3 Celery Sticks
    3 Carrots
    3 Onions
    5 Black Peppercorns
    2 Bay Leaves
    Water to cover
    1 Large Pot
    Chop the vegetables, keep the pieces large as they will be cooking for some time.
    Add all the ingredients into a large pot and cover with cold water. Bring to the boil, then turn down to a simmer and cook for four hours on a low heat.
    Once cooked, strain the stock and throw away the vegetables and carcass.
    Put the strained stock back into a saucepan and place on a high heat and reduce by a third to concentrate the flavour.
    Once it has reduced, then you can start to season with salt and pepper. Don't do this too early as the broth can become too salty.
    Use this broth as a drink or for the base of a soup or a ramen.
  • Mexican Maverick Burger

    Mexican Burger Provenance

    By Barry Horne

    (Serves 2)

    2 Maverick Burgers
    1 Avocado
    1 Lime
    2 Fresh tortillas (10cm)
    2tbsp Original Recipe cheese and jalapeno sauce (only available online)
    2 x Brioche buns
    100ml Vegetable oil

    Heat the vegetable oil in a saucepan and fry the fresh tortillas on a medium heat for around a minute either side until crispy. Drain the tortillas on kitchen paper and put to the side.
    To make the guacamole, mash the avocado, season with salt and pepper and squeeze lime to taste.
    Cook the Maverick Burgers in a frying pan for 2-3 mins either side.
    To assemble toast the brioche bun, put the guacamole on the bottom layer, next the Maverick burger then place your tostada (crispy tortilla) on top of the burger, add as much of the cheese sauce as you like and place the lid on top.