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Recipes

  • T-Bone, Roast Potatoes, Hispi Cabbage and Roast Garlic Aioli by Barry Horne

    T-Bone, Roast Potatoes, Hispi Cabbage and Roast Garlic Aioli by Barry Horne

    Serves 2


    Ingredients: 

    650g-750g dry-aged T-bone steak

    1 hispi cabbage 

    400g new potatoes

    1 bulb of garlic 

    500ml peanut or plain based oil

    2 egg yolks

    ½ tsp Dijon mustard

    ½ tsp cider vinegar 

    50g butter

    1 small bottle Plain Chicken Spring Bone Broth

    Salt and pepper  


    Method:

    Pre heat the oven to 180 deg C and take the T-bone out of the fridge an hour before cooking.

    Roast the garlic bulb in advance. Place it in some tin foil and drizzle a small amount of oil and some salt and wrap it tightly. Roast  at 180 degrees C for 35-40 mins or until the garlic is very soft. Squeeze the garlic out and mash with a fork to make a paste.

    Par boil the potatoes in well seasoned water until a knife goes through them easily. When your potatoes are soft, place on a baking tray and get a pot with a heavy bottom and squash them lightly. Drizzle over some oil and season with salt and pepper and place in an oven for 20-25 mins until golden and crispy.

    Make the aioli by adding the egg yolks, mustard and vinegar to a large bowl or small food processor and gradually add the oil while mixing to make an emulsion. When it’s thick add the roast garlic paste and season with salt and pepper and a little more vinegar if needed. If it’s too thick you can add a splash of water. 

    To cook the Hispi get a pan on a medium heat and add the butter and a small amount of oil and sear the cabbage to get some good colour on both edges. When nicely browned add the bone broth and season. Cook this on a medium heat for 4-5 mins or until the root is tender.

    To cook the t-bone, season it well before cooking on a griddle, cast iron or bbq to your liking. I usually take it out of the fridge an hour before cooking to get to room temp then in a medium hot pan sear it on one side for 2-3 mins (just leave the steak and don't touch it). Then turn it onto the other side and cook for a further 2-3 mins. I like to sear it on the fat side and then I take it off the heat and leave it to rest sitting up on the bone. For a perfect medium rare take ot off the heat when the internal temp reaches 52 degrees.

    Serve your t-bone sliced with your hispi cabbage and some potatoes and a good dollop of roast garlic aioli.





  • Short rib of beef, kimchi paste, gochugaru, mint by Matt Burgess

    Short rib of beef, kimchi paste, gochugaru, mint by Matt Burgess

    Ingredients

    4 bone short rib

    2 tbsn olive oil

    The rub

    4 tbsn kimchi spice paste

    2 handfuls mint

    2 tbsn gochugaru (Korean chilli flakes)

    Method 

    Evenly pour over the olive oil onto both sides of the rib, massaging thoroughly into the meat.

    Sprinkle the rub liberally over both sides of the ribs.

     

    Set up the Big green egg for indirect cooking opening both dampers.

    The when temperature gauge reaches 150-160C place your ribs on the BBQ

    Place onto the coals a couple of your favourite fruit wood chunks.

    Close the lid and keep an eye on the temperature, regulate the temp between 140-160C. Cook for 3/4 hours

    Remove rib from BBQ leave to rest 20 minutes, slice the beef following the bone of the rib, pour over the sauce, serve with a big handful of mint and sprinkled chilli flakes.    

    For the rub 

    1 ½ tbsn gochugaru (Korean chilli flakes)

    1 tbsn Onion powder

    1 tbsn cracked black pepper 

    1 tbsn Salt 

    2 tbsn Soft brown sugar 

     

    Method 

    Mix the chilli, onion, salt and soft brown sugar well.

     

    Kimchi spice paste 

    2 heaped tbsn gochugaru (Korean chilli flakes)

    1 Thumb sized ginger peeled 

    2 tbsn soy sauce 

    2 handfuls of coriander 

    2 cloves garlic

    3 tbsn rice vinegar

    5 tbsn soft brown sugar

     

    Method

    Blend everything together until a smooth paste (around 3-5 minutes)

     

    Matt Burgess is the Head Chef at the Caravan restaurant group and 

     

     

     

  • Chicken Satay skewers with stir fried noodles and Broccoli by Barry Horne

    Chicken Satay skewers with stir fried noodles and Broccoli by Barry Horne

    (serves 4)

     

    Ingredients: 

    8 Chicken Satay Skewers (1-2 per person)

    300g medium thickness egg noodles  

    200g sprouting broccoli

    2-3 spring onions

    3 cloves garlic (sliced)

     

    For the sauce:

    4tbsp soy sauce

    2tbsp oyster sauce

    1tbsp sesame oil

    1tbsp honey

    1tsp rice wine vinegar

    ¼ tsp cracked black pepper

    2tbsp water 


    Method:

    Pre heat oven to 180 deg C.

    Start by blanching the noodles in boiling water for 1 min and then refresh in cold water, drain and toss in a little sesame oil to stop sticking together - keep to one side.

    Then blanch the broccoli in well seasoned water for 2-3 mins and refresh in cold water - keep to one side.

    Prep the spring onions by separating the green tops and the white bottoms - the white is used for cooking and the green for garnishing. Finely slice the white part of the spring onion lengthwise and put to one side with the sliced garlic. Finely slice the green half of the spring onion and leave to one side.

    Make the sauce by adding all the ingredients to a bowl and whisk together.

    Pan fry the chicken skewers on both sides to get colour then transfer to the preheated oven and cook for 8-10mins so they are fully cooked through.

    While the skewers are cooking, get a large pan or wok on a high heat and add a small amount of vegetable oil. Add the white spring onion and garlic to the pan and fry for 1-2 mins, add the broccoli and cook for another 2 mins. Add the noodles and then add the sauce, fry together on a medium heat for 3-4 mins until the noodles are heated through. 

    Serve the noodles first ad top with the skewers.



  • "Ribs n Rice" Spiced baby back ribs, sticky rice, soy, greens, pickle by Matt Burgess

    2 racks of baby back ribs

    The rub - all of it (see below)

    2 tbsn fried onion (store bought)

    1 cup of cooked rice  

    1 cup greens (I used rainbow chard)

    1 sweet dill pickle cut in half

    1 tsp sesame seeds

    2 tbsn sweet soy sauce (ketjap manis)

    Few sprigs of coriander 

    1 tsp crushed chilli flakes (optional)

     

    The rub

    1 tbsn brown sugar 

    1 tsp black pepper 

    1 tsp cinnamon 

    1 tsp five spice 

    2 tsp onion powder 

    1 tsp salt 

     

    Method 

    Mix well

     

     

    Method 

    Set up a smoker/ BBQ for indirect cooking.

     

    Remove the hard sinew on the back of the ribs this will make it difficult to slice when cooked.

     

    Pour a little of the soy onto the ribs this will be the binder to ensure the rub will stick. 

     

    Pour over the rub liberally to ensure and even coating.

     

    When the temperature reaches 140-150C place your ribs on the BBQ.

    Place onto the coals a couple of your favourite wood chunks of apple.

    Close the lid and keep an eye on the temperature, regulate the temp between 140-150C. Cook for 1 hour

     

    After 1 hour wrap each rack in foil, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the sweet soy sauce. Wrap the ribs carefully place back onto BBQ and continue to cook for another 2-2½ hours. 

    Remove from BBQ and take off the foil, brush or mop the sticky soy over both sides of the ribs and slice.

    Lay the rice onto a serving plate.

    In small piles place the ribs, greens, fried onion and halved pickle.

    Sprinkle over the sesame seeds and crushed chilli to finish.

     

    Matt Burgess is the talented head chef at Caravan Restaurants and an incredible content creator. Follow @MatBlak for more epic food and BBQ content. 

  • Blanco Niño' Green Pea Guacamole

    Blanco Niño' Green Pea Guacamole

    Here is a recipe from our good friend's at Blanco Niño using their sublime corn chips which are available to order here online!

    We’re quite partial to a creamy avocado but sometimes it’s not easy to find an avocado that’s just right. So why not swap it for an unassuming freezer staple? 

     

    Ingredients

    This recipe makes about 620g or a big sharing bowl of dip.

     450g or a pack of frozen peas

    2 tbsp or 30g of tahini  

    ½ cup or 15g of coriander, sliced

    ½ cup or 15g of mint, sliced

    The zest of 1 lime

    The juice of 2 limes

    ⅔ tbsp or 10g of extra virgin olive oil

    2 tbsp or 30g of finely diced brown onion

    2 whole or 40g of fresh red and green chilli, chopped

    2 tbsp or 30g of water

    Season with salt to taste

    Blanco Niño Lightly Salted corn tortilla chips

     

    Method

    1. Bring about 1 litre of water to a boil at high heat and add the peas. As soon as they are defrosted, strain them out of the water and shake them well. 
    2. In a blender or food processor, add the tahini, olive oil, lime juice and zest, water, salt and some of the coriander and mint and blend well. Taste and correct seasoning if needed
    3. Transfer to a bowl, add the onion, chilli, rest of herbs and mix
    4. Pour the dip on a serving dish or wide bowl and sprinkle the gremolata all over it.
    5. Serve with Blanco Niño corn tortilla chips on the side.