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Recipes / recipe

  • Korean Bavette Bibimbap

    Korean Bavette Bibimbap recipe from Provenance Butcher
    Korean Bavette Bibimbap, recipe by Barry Horne
    Serves 4
    - Sticky rice (or any rice you like) x300g
    - Korean marinated bavette (click here to order) x750g
    - Kim Kong kimchi (click here to order) x100g
    - Egg yolks x4
    - Soy sauce x50ml
    Rice wine vinegar x50ml
    - Brown sugar x10g
    - Mixed greens to serve (Barry likes green beans, chicory leaf and spring onions)
    Start with curing your egg yolks as these take some time, mix together the soy, vinegar and sugar and whisk until the sugar is dissolved. Pour into a container and add your egg yolks gently, taking care not to break them. Let your egg yolks cure for 2-3 hours, after that time, they will firm up a lot.
    Cook your rice by using the absorption method; wash your rice first until the water runs clear, add your rice to a saucepan and cover with double the amount of water. Place on a high heat and bring to the boil, as soon as it is boiling, drop the heat down to a simmer and cover loosely with a lid and cook until most of the water has evaporated. Cover fully with the lid, turn the heat off and leave to steam for 5-10 mins. It's very important to never stir the rice at any point, until you're going to serve it.
    Cook your Korean marinated bavette, either on a BBQ, or in a pan, cook for 3-4 mins either side, or to your liking - the best way is to use a digital thermometer and cook to 50 degrees C, then leave to rest for at least 5 mins and it should come up by another 5 degrees C.
    To serve, place a portion of rice in a bowl and arrange your sliced bavette on the outside of the bowl and, going clockwise, add all your other elements; your kimchi, greens and spring onions. Place the egg yolk in the centre, along with a spoon of Kim Kong kimchi and serve.
  • Pork Belly Tacos by Barry Horne

    serves 4

    Pickled red onions
    1 large red onion
    50ml red wine vinegar
    1/2 tsp sugar
    1/4 tsp salt
    Pork Belly Mix
    750g pork belly (diced small)
    1 red onion 
    2 garlic cloves
    1 pinch chilli flakes 
    1/2 tsp smoked paprika 
    salt & pepper
    Green Salsa
    1 bunch coriander 
    2 cloves garlic 
    2 limes   
    Chipotle Sour Cream
    chipotle salsa 
    sour cream

    Prepare the pickled onion an hour ahead. Finley slice the onion and mix all the ingredients together in a bowl. You can double the batch and keep the onion you don't use in the fridge to go with  all your other meals, it's delicious!
    Put a frying pan on a medium high heat, add the pork belly (no need for oil, there is enough fat in the belly), and cook for 7-8 mins to render all the fat from the belly and it starts to crisp up. When it’s golden add the garlic and red onion and keep cooking until the veg is soft. Season well with salt and pepper, add the chilli flakes, smoked paprika and a couple of dashes of the chipotle salsa and cook for another 2-3 minutes. Keep in a warm place until you are ready to serve.
    To make the green salsa, put all the ingredients in a blender with a pinch of salt and blend until smooth.
    For the chipotle sour cream just stir a small amount of the chipotle salsa into the sour cream and add a pinch of salt .
    Warm your tacos and assemble at the table.
  • Peppercorn sauce by Barry Horne

    Peppercorn sauce by Barry Horne


    There is nothing more simple yet satisfying, at the end of a busy week, than opening a bottle of wine and treating yourself to your favourite steak.

    Cooked to perfection with a simple side dish, this peppercorn steak sauce recipe can elevate your meal to another level. It's simple, fast and completely delicious!

    (Serves 4)


    1tsp butter

    1 shallot

    1 clove of garlic

    1 pack veal jus

    1 shot brandy

    250ml double cream

    1tsp coarse black pepper



    Finely dice your garlic and shallot, add to a medium saucepan with the butter and a pinch of salt and cook on a medium heat to soften.

    After 3-4 mins, when it has softened, add the black pepper and cook for 30 seconds to 1 minute. Pour in the brandy and flame it to cook out the alcohol.
    Once that is done add the veal jus and reduce by half. When reduced add the cream, bring to the boil and lower the heat.
    Cook for another two minutes, season to your liking and pour over your cooked steak


    For this recipe use any steak of your preference, speak to one of our expert butchers to help guide you to your perfect steak. The steak featured in the image above is a grass-fed bone-in rib eye.

  • Curried Lamb Cutlets Crumbed in Papadums by Barry Horne

    Curried Lamb Cutlets Crumbed in Papadums by Barry Horne

    To celebrate Love Lamb Week we have this tasty cutlet recipe, fun for the whole family, dip your tender cutlet into the warm curry sauce and coat with crunchy papadums crumbs.

    (Serves 4)


    16 Free Range Lamb Cutlets

    2 tbsp Nonya’s Chilli Sambal Paste (available at Provenance)

    400ml Coconut Milk (available at Provenance)

    6 Papadums (ready cooked)

    Salt & Pepper


    In a saucepan, heat your curry paste for 1-2 minutes and add the coconut milk, reduce until you have a thick sauce.

    Remove the papadums from the packet and crush into small crumbs with your hands. Season the cutlets with salt and pepper and grill or pan-fry for 2 minutes each side or until cooked to your liking and rest.

    Present the cutlets, curry sauce and crushed papadums on a serving platter so that your guests can dip the cutlet into the curry then the papadums.

    Serve as part of a BBQ or with some fragrant basmati rice for an easy mid week dinner

  • Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

    Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney


    Ingredients per burger:

    1 Provenance Grass-Fed Beef Patty

    1 Brioche bun

    3 pcs Provenance Free-Range Smoked Streaky Bacon

    2 Thin slices of Gruyère cheese (or your preference)

    2 tbsp Sauce Shop Sriracha Mayo (available at Provenance)

    1tbsp All You Need Red Onion Chutney (available at Provenance)



    Turn oven up to 75ºC to act as a warmer. On a medium heat, pan-fry the streaky bacon until golden and crispy. While that cooks, cut the buns in half. Take the cooked bacon off the pan and put on a tray in the oven to keep warm. Add the buns to the pan to toast in the bacon fat. Take the buns off the pan and put aside. Put the pan back on a medium heat and add the patties or grill on the BBQ. For medium rare cook for 3 minutes each side for medium to well cook for 4 minutes each. While they cook, turn your oven grill on. Take the patties off the pan and put them on an oven tray and top each patty with the two slices of cheese and place under the grill for two minutes or until melted. While they grill put a generous portion of sriracha mayo on both the top and bottom bun. Spoon some red onion chutney on the bottom bun and put the patty on top. Place the three pieces of bacon on the patty and finish with the top of the bun. Juicy, flavoursome and cheesy... it doesn’t get any better!