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  • Thai Beef Salad by Barry Horne

    Ingredients: (serves 4)

    750g  onlglet steak

    2 heads of little gem lettuce

    100g bean sprouts

    ½  a cucumber

    Small bunch of coriander (leaves loosely torn)

    Small bunch of mint (leaves loosely torn)

    50g peanuts (lightly crushed)



    2 limes

    3tbsp fish sauce

    3tbsp palm sugar

    1-2 birds eye chilies – finely diced (depending on how hot you like it)



    Make the dressing by adding all ingredients into a bowl and give a good mix until the sugar has dissolved.

    Season the onglet well and sear on a medium high heat in a pan or on a BBQ for 2-3 mins either side or until internal temperature reaches 50 degrees C, take off and leave to rest for 5-10 mins.

    Meanwhile, slice the little gem leaves roughly and add to a bowl. Peel strips the cucumber with a potato peeler and add also. Put the rest of the ingredients in; bean sprouts, peanuts, coriander and mint.

    When your onglet is rested, slice into bite size pieces and add to the bowl, dress generously, toss and serve. 

  • Steak Tartare by Barry Horne



    Ingredients: (serves 2)

    300g Beef Fillet (get your butcher to finely dice this)

    10g Cornichons 

    5g Capers 

    1 Shallot

    2g Chives 

    2g Parsley 

    1/4 tsp Dijon mustard 

    1/2tsp Barnfathers Hot sauce 

    2 Egg yolks


    To serve:



    Sourdough bread (toasted)



    Make the shallots crispy by finely slicing ½ of the shallot into half moons. Heat some vegetable oil in a pan until very hot, add the shallots and keep an eye on them until they start to go golden, then remove and drain on some kitchen paper and season with salt. Tip: store these in an airtight container and they will keep, I would recommend doing a big batch of these as they are good on everything.

    For the tartare, finely dice the cornichons, capers, shallot, chives and parsley.

    Put all of your chopped ingredients including the beef fillet into a bowl and season with salt and pepper. Add the Dijon and barnfather sauce (as much as you like to taste), give it a good mix. When it's to your liking place the mixture in two portions onto two plates in a circle with an egg yolk on top of each. Garnish with the crispy shallots.

    Serve with a rocket and parmesan salad and some toasted sourdough.
  • Leftover Duck Pad Thai by Barry Horne

    Duck pad Thai Provenance

    Ingredients: (serves 4)
    500g Leftover duck or chicken (or cook the Duck Confit available online)
    300g 2-3mm Flat rice noodles
    60ml Fish sauce
    60ml Tamarind water
    (30g paste let down with 30ml water)
    60g Palm sugar
    Juice of 2 limes
    4 Eggs
    4 Cloves of garlic
    (finely chopped)
    Large pinch of chilli flakes
    A ‘bunch’ of coriander.
    100g Salted peanuts
    (roughly chopped)
    200g Bean sprouts

    To make the Pad Thai seasoning, mix the fish sauce, tamarind
    and palm sugar together. Warm the mixture either in a pot
    or in a bowl in the microwave just to melt the sugar.
    Place your noodles in a large pot or tub and pour boiling water
    over them to cover and leave to one side. Take all the meat
    from your duck or goose carcass and keep to one side.
    To make the omelette, whisk the eggs in a bowl and
    season with 1 tablespoon of Pad Thai seasoning.
    Put a large based frying pan on a medium heat and add a small amount
    of sunflower oil. Add the garlic and chilli flakes and cook for 2–3
    minutes. Add your whisked eggs and make an omelette. Take it out of
    the pan and leave to one side. When it’s cool chop it up to use later.
    To assemble the Pad Thai, put the pan back on a medium high
    heat and add the duck or goose. Fry for 2–3 minutes to warm
    through, add the drained noodles and stir fry for a minute.
    Add a couple of tablespoons of the pad Thai seasoning and mix
    together. Keep frying and add the beansprouts, the chopped
    omelette, lime juice and chopped coriander. Check the seasoning
    and add a little more of the seasoning mix if necessary.
    Plate up and add the crushed peanuts to garnish.

  • Breakfast Crumble by the Munch Brunch Kids

    Brunch Crumble
    Brunch Crumble 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 Brunch Crumble - perfect for when you need a non-meaty treat. Enjoy it with The Estate Dairy Yoghurt which we stock and deliver.
    Serves 6
    600g of fresh berries - blackberries, strawberries, blueberries and raspberries all work well.
    If you need a little extra sweetness - 2 tbsp coconut sugar.
    75g jumbo oats
    25g puffed quinoa
    40g flaked almonds
    1 tsp cinnamon
    20ml coconut oil
    20ml honey
    Mix together oats, quinoa and almonds.
    Melt coconut oil and honey over a low heat and mix well till combined.
    Pour over the dry ingredients, adding a pinch of salt and cinnamon.
    Put berries in an oven proof dish and sprinkle with the crumble topping.
    Bake in the oven for 20 minutes at 180 degrees C until the top is golden and the fruit has softened.
    Serve with The Estate Dairy Greek Yoghurt.
  • Blame Butter x Provenance: Pizza Pie

    Pizza Pie by Blame Butter
    Blame Butter x Provenance: Pizza Pie
    We've teamed up with fellow Notting Hill business, Blame Butter, who create the most amazing pies to make a Pizza Pie!
    And, if you want to know more about Blame Butter, please follow them on Insta @blamebutter or head over to their website here.
    Recipe makes 2 pies.
    Pie Crust
    300g flour
    200g very cold butter*
    2g salt
    140g ice cold water
    1 egg (whisked, to egg wash your pie at the end)
    *Butter is the most important ingredient, so use the best quality available. Blame Butter uses cultured butter from Ampersand Dairy.
    Pizza Filling
    20g parmesan, grated
    200g Provenance hot Italian sausage, taken out of casing, torn into bitesize pieces, and cook in a pan
    125g pizza sauce (recipe below)
    120g fresh mozzarella, ripped into small pieces
    60g shredded mozzarella
    Pizza Sauce
    400g tin of chopped tomatoes, pureed
    150g smoked streaky bacon (rind removed), chopped into bitesize pieces
    65g onion, chopped very small
    2 garlic cloves, grated or minced very small
    1 teaspoon dried oregano
    Pinch of chilli flakes
    Maldon salt for topping (optional)
    Crust Method
    Get a large bowl and mix flour and salt together. Cube your very cold butter and add it to the flour. Using your fingertips, smoosh the butter into the flour until you have almond and walnut sized pieces (these will be quite large.
    Once your butter is smooshed, make a well in the centre, and pour 140g of water in. Using your hands, gently toss the water with the flour to mix them together. You want the dough to hold together but not be wet.
    Cut into 4 equal pieces and form into discs. Wrap each disc well in clingfilm and let sit in the fridge for at least an hour. It will last 3 days in the fridge. You want the dough to be cold and firm.
    Sauce Method
    In a saucepan, heat bacon over a medium heat until rendered and crispy. Add onion, garlic, oregano and chilli flakes for a few minutes until the onion is softened, stirring regularly. Add pureed tomatoes and let cook on low heat for 30 minutes, stirring occasionally. 
    Cool to room temperature, or make in advance and keep in the fridge.
    Pizza Pie Assembly
    Pre-heat oven to 200 degrees C.
    Before you start pie making, make sure you have a clean flat surface to roll your dough on. Take your first slab out, lightly flour your surface, and get rolling.
    Roll the dough until it is 3cm wider than the pie dish. Transfer the dough to the pie dish and repeat with another disc.
    Now begin layering your filling. Each pie starts with 10g of parmesan cheese, followed by 100g hot Italian sausage. Next, spoon 125g of tomato sauce on the sausage and top the sauce with 65g fresh mozzarella. Finish it off with 30g of shredded mozzarella. Put the pies in the fridge while you roll out the top crusts.
    Take a dough disc and roll it out like before. Transfer the top crust to the pie and pinch the top and bottom crusts together all around the edges to help seal it. Using scissors, trim away the excess dough (you want about 1cm extra dough all the way around the pie dish). Tuck the excess dough under itself so the edge of the crust lines up with the rim of the pie dish and press lightly.
    Next, crimp the edges by making a V using your thumb and forefinger and put them at the edge of the pie crust. Take the index finger of your other hand, and push the dough toward the v-shape, creating a crimp, and repeat all the way around the pie.
    Using a small sharp knife, cut an air vent in the top of your pie (any design you like) and paint the top with egg wash. Sprinkle with flakey Maldon salt, place both pies on a baking sheet lined with parchment and bake in the centre of the oven for 40-55 minutes. Remove the pie from the oven and let it cool for 15-20 mins before enjoying!