Recipes / recipe

  • Slow-cooked lamb shoulder with orange & pistachio couscous & minted yoghurt by Matt Burgess

    Slow-cooked lamb shoulder with orange & pistachio couscous & minted yoghurt by Matt Burgess

    Lamb shoulder

    3-4kg lamb shoulder bone-in

    3 tbs sour cherry molasses

    13g sliced garlic cloves

    4g pan-roasted cumin seeds

    1 tbs sea salt

    200g water

     

    Orange & pistachio cous cous

    200g couscous

    230ml freshly squeezed orange juice boiled

    30g roasted and crushed pistachios

    100g dry cherries chopped

    15g chopped coriander

    Good pinch salt

    Few turns freshly cracked black pepper

     

    Minted yogurt

    100g Greek yoghurt

    1 large tbs mint sauce  

    1 tsp sea salt

    1 tbs lemon juice

    2 tbs finely chopped mint

     

    For the lamb. Pre heat the oven to 180 deg C.

    Make small incisions across lamb shoulder pushing the garlic into the cavities. Drizzle the sour cherry molasses and sprinkle the cumin and salt all over the lamb.

    Place lamb onto a baking tray and pour water into the bottom and cover with foil.

    Cook the lamb for 3 hours 30 mins (for the final hour of cooking remove the foil and roast until golden and crispy).

    For the couscous. Place orange juice in a sauce pan and onto the hob, bring to boil.

    In a heat-proof bowl, add the couscous, salt, cherries, and fresh cracked pepper. Pour boiling orange juice over the couscous and cover with a up-turned plate or cling film. Leave for 10 minutes

    Remove lid and with a fork scrape and mix the couscous to fluff it up. Add coriander and serve while warm.

    For the minted yoghurt. Spoon everything into a bowl and mix well. Serve immediately

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  • Veal Escalopes with Mushrooms, Potatoes & Marsala

    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.
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  • Korean Bavette Bibimbap

    Korean Bavette Bibimbap
    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.
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  • Peri Peri Chicken, Flatbread and Couscous

    Peri Peri Chicken, Flatbread and Couscous
    Rather than getting a takeaway, treat yourself to an even tastier homemade version. Order Provenance Village Butcher Free Range Boneless Chicken with Peri Peri Marinade and follow this simple recipe to make a feast with Flatbread and Couscous. A perfect family meal for supper or lunch.
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  • Chipotle & Maple Chicken Wings

    Chipotle & Maple Chicken Wings
    Turn the oven up to 180ºC. Blitz the seasoning mix in a food processor or in a pestle and mortar. Season the wings generously with the seasoning mix and bake in the oven for 45 minutes. Meanwhile, mix together the ketchup, syrup, vinegar and 1 teaspoon of seasoning salt. When the wings are cooked, take them out of the oven and turn it up to 200ºC. Toss the wings in the ketchup mixture. Return the wings to the oven at 200ºC for 15 minutes until the sauce has reduced and the wings are sticky. Put them on a serving plate and get stuck in, hands only!
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  • Crackly Roast Pork by Shaunn Griffiths

    Crackly Roast Pork by Shaunn Griffiths
    This method goes against every pork roasting instinct you might have but results in the juiciest meat and crispiest crackling. Ask your butcher to score the skin of the loin, this scoring makes it easier to carve the pork once it is cooked). Put the pork in a deep tray in the fridge uncovered overnight. The aim is to dry the skin as much as possible which makes crackling it easier.
    Next day take the pork out of the fridge 2 hours before you want to cook it.
    In a mortar and pestle, bash together the fennel seeds and salt to a coarse texture and rub this into the pork skin, getting into each of the skin incisions.
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