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Recipes

  • Veal Escalopes with Mushrooms, Potatoes & Marsala

    Veal Escalope recipe from Provenance Village Butcher
    Veal Escalopes with Mushrooms, Potatoes & Marsala Sauce by Barry Horne.
    Serves 4.
    Ingredients:
    - 8 veal escalopes
    - 100g button mushrooms
    - 1 shallot (finely diced)
    - 2 garlic cloves (finely diced)
    - 20g flat leaf parsley (chopped)
    - 100g butter
    - 50g flour, or gluten free flour
    - 1kg potatoes
    - 75ml Marsala wine
    - 150ml beef stock
    - 25ml cream
    - Salt & pepper
    - 1 tbsp olive oil
    Method: 
    Peel and dice your potatoes and parboil for 4-5 mins in salted water, drain and put to one side until later.
    Lightly dust and season all of the escalopes, get a large pan on a medium high heat. Add some oil and the escalopes and brown them (do this is batches as too many in the pan will make it harder to colour).
    When they have a nice colour, remove them from the pan and then add the mushrooms along with 1/4 of your butter and cook on a high heat, when they have a little colour, add the shallots and half the garlic and season with salt & pepper.
    Cook for 2 mins and then add the Marsala and reduce by half, then add the beef stock and leave to reduce by half again and then add the cream.
    Season the sauce and add back in the escalopes and half of your parsley and leave on a low heat to stay warm.
    Meanwhile, in another pan, add a small amount of oil and add your diced potatoes, cook on a medium high heat for a minute, then add a good amount of butter and cook on a high heat, stirring often, until golden brown. 
    Season well with salt & pepper and then take off the heat and add the rest of your garlic and parsley and mix well.
    Enjoy!
  • The Munch Brunch Kids' Fancy Bacon Sandwich

    The Munch Brunch Kids' Fancy Bacon Sandwich
    Our favourite Brunch blogger, @themunchbrunchkids has created a fancy bacon sandwich for us - featuring a harissa fried egg and our bacon.
    Don't forget, as well as meat, we sell eggs, harissa, buns and loads more stocks, sauces and condiments in our online pantry here.
    Serves 1
    Ingredients: 
    - Sourdough roll
    - Provenance bacon
    - Avocado
    - Lime
    - Chilli flakes
    - Coriander
    - Harissa
    - Fenton Farm egg
    Method:
    -Fry the bacon in a splash of olive oil until crispy.
    Mash the avocado with a fork, adding a squeeze of lime and sprinkling of chilli flakes.
    Add a teaspoon of harissa to the pan you used to fry the bacon - when bubbling, crack in your egg and fry until cooked to your liking.
    Cut the roll in half and spread smashed avocado on the base, then add your crispy bacon and top with the harissa fried egg and a sprinkling of chilli flakes and coriander.
  • Huevos Rancheros by Poppy Woodcock (Munch Brunch Kids)

    Huevos Rancheros Poppy Woodcock

    (Serves 1)

    Ingredients
    • 2 Corn Tortillas
    • Chorizo
    • Puréed black beans 
    • Avocado
    • Lime
    • Red Onion
    • Red Wine Vinegar
    • Bay Leaves
    • Plum Tomatoes
    • Fresh Green or Red Chilli

    1. Dry fry the corn tortillas until they’re warm through and start the bubble, then place them in a low oven.
    2. Finely slice a red onion and place in a shallow bowl covered with red wine vinegar and a couple of bay leaves to pickle.
    3. Smash an avocado with a fork, adding a squeeze of fresh lime juice.
    4. Finely chop the cherry tomatoes with some coriander and fresh chilli to make a salsa.
    4. Dice and pan fry the chorizo, when cooked transfer to a plate and use the excess oil to fry an egg.
    5. To assemble - cover the tortillas with the black beans, add the avocado and salsa. Sprinkle with the cooked chorizo and finally add the egg, some pickled pink onions, chilli flakes and fresh coriander. Enjoy!

     

    Follow @MunchBrunchKids on Instagram for more amazing breakfast and brunch inspo!

  • Chipotle Chicken Fajitas by Barry Horne

    Chipotle Chicken Fajitas by Barry Horne
    Chipotle Chicken Fajitas by Barry Horne
    Serves 4
    Ingredients:
    4 chipotle & honey chicken thighs
    1 large red onion
    1 red pepper
    1 yellow pepper
    1 garlic clove (finely chopped)
    5g coriander (chopped)
    1 lime
    4 tortillas
    Salt & pepper
    Method:
    Debone and skin the chicken thighs (or ask us to do it for you) and grill, BBQ or roast until cooked, they generally take around 8-10 mins @ 180 degrees C in an oven or 6-7 mins grilled/on the BBQ.
    Get a pan on a medium high heat, slice your peppers and onion into medium sized slices. Add a tbsp of oil to the pan and add the veg, stir fry on a high until they start to caramelise. When they have a nice colour and are slightly softened, take off the heat and add the garlic, coriander, a generous squeeze of lime juice and salt & pepper.
    Warm your tortillas and build your fajitas, slice your chicken and add the veg and then the chicken. Serve with lime wedges and your favourite accompaniments, like guacamole and refried beans.
    Chicken Fajita recipe by Provenance Village Butcher
  • Barbecue Spiced Lamb by Melissa Thompson

    Barbecue Spiced Lamb by Melissa Thompson
    Barbecue Spiced Lamb by Melissa Thompson
    Melissa, aka @fowlmouthsfood is one of the country's most exciting food writers and she knows how to barbecue! We're absolutely thrilled that she has put together this barbecue spiced lamb recipe for Provenance Village Butcher. For more inspo, follow her on Instagram or check out her website, fowlmouths.co.uk
    Serves: 4-6 people, depending on hunger, greed and how much other food is available! Warning, this recipe is best started at least one day ahead of when you want to eat it, ideally two.
    It'll be delicious marinated for less time but to bring out the best of the union between meat and flavour, it's best left to sit in the marinade for as long as possible.
    This recipe is for a rotisserie on a barbecue spit where the reaction of flame and smoke, plus the steady rotation of the meat leads to the most flavoursome meat, slowly cooked, with caramelised edges, sticky sides and smoky depths. It's really good.
    If you don't have a rotisserie, you can use this as a marinade for a whole lamb shoulder that you then cook over indirect heat on the barbecue or failing that, in the oven, low and slow for 3 hours @ 130 degrees C before turning things up to 200 degrees C for the final 20 minutes to give it some colour. If cooking in the oven, substitute sweet paprika for smoked.
    Ingredients:
    1 lamb shoulder (approx 1kg boneless weight)
    3-4 lamb necks, approx 600g
    2 banana shallots or 1 red onion
    1/2 tbsp coriander seed
    1/2 tbsp cumin seed
    1/2 tbsp white pepper (use black if you don't have it)
    1 tbsp sweet paprika
    1 tbsp aleppo chilli flakes
    4 garlic cloves
    Peel of 1/2 a lemon
    Peel of 1/2 an orange
    2 tbsp pomegranate molasses
    3 tbsp olive oil
    1 tbsp salt
    Method:
    If the lamb shoulder is particularly fatty, remove some of the fat but this is according to taste - it's important to leave a fair bit of fat to help lubricate the lamb and keep it moist. I leave almost all of it. Trim the necks of any silverskin and sinew.
    Slice the lamb against the grain into strips no thicker than 1cm and ideally 8cm long, so they fit on the rotisserie. Slice the necks lengthways into 3 or 4 strips by placing on a board, pressing down with your non-dominant hand and gently bringing the knife from one end to the other. Set aside.
    To prepare the marinade, take coriander, cumin, white pepper, paprika, chilli and salt and grind to a powder. Add onion, garlic and lemon & orange zest, pomegranate molasses and olive oil and grind into a paste. You can use the food processor, or a pestle & mortar.
    Add lamb to a large bowl and pour over the marinade. Massage the marinade into the meat, ensuring every nook and cranny is covered. Leave for 2 days in the fridge, one day if you don't have 2 days or for at least 4 hours if you've messed up and haven't prepped properly. But know, that as you're eating it, it could have been even better!
    Take your spit, set up one side and start loading it up. Try and alternate fattier pieces with those that are less, so to spread out the flavour. Once all the lamb is used up, close the end of the rotisserie and secure. Leave to rest whilst you set up the barbecue.
    Light a full chimney's worth of coals. Once white, pour out to one side of the barbecue. Set up a water tray next to them, underneath where the spit will go. Place the lamb spit over the barbecue and start it up. Close the lid. Aim for a temperature of 180 degrees C - adjust the bottom vents to control the temp.
    Check the temperature regularly, adjusting the vents and cook for around 1.5 hours. Once the outside is nice and toasty and caramelised, you can start to shave off the edges with a knife, holding a tray underneath. Turn the rotisserie off when doing this, and once one side is shaved, turn it back on until an uncut side is nearest to you.
    Once the first layer of cooked lamb is shaved off, turn the rotisserie back on and check back after another 20-30 mins. Keep shaving off the shaved edges, serving as you go, so you/your guests have a steady supply of meat.
    Serve with flatbreads, leaves and sauces - I recommend a garlic yoghurt and a tomato salsa.
    Enjoy!
    Spiced Lamb Flatbread