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Recipes / recipes

  • Sausage Carbonara by Barry Horne

    Sausage Carbonara by Barry Horne
    (Serves 4)
    Ingredients
    1 red onion (sliced)
    2 cloves garlic (sliced)
    2 x Italian sausage from Provenance
    2 x Hot Italian sausage from Provenance
    350g linguine or spaghetti (available at Provenance)
    2 x egg yolks (Fenton eggs available at Provenance)
    100g Parmesan cheese
    Salt 
    Cracked black pepper 
    Olive oil
     
    Method:
    Squeeze 2cm sections of the sausages out of the casing into mini meatballs (or ask your butcher to do it!)
    Put a pan on a medium heat and pan-fry the meatballs to get some colour on them. When they are coloured all over, transfer the meatballs onto a plate. In the same pan add a glug of olive oil and turn the heat down low, slowly cook the onions and garlic until they soften not colour. When soft add your meatballs back to the pan to finish cooking. Put the heat on a very low setting to keep the onions and meatballs warm.
    Put a large saucepan with water on a high heat and bring to the boil. When it comes to a rolling boil add a handful of salt and the pasta, give one stir and let it cook for 8-10 mins depending on your preference. 
    Add the egg yolks and grated Parmesan cheese to a bowl ready for when the pasta is cooked as you will need to have it available straight away. Drain the pasta but make sure you keep a couple of cups of the cooking water as you will need it to make the sauce.
    Add the pasta to the pan of meatballs, onions and garlic and mix together. Add the egg yolks and parmesan, a good pinch of black pepper and some of your cooking water. Mix it all together (off the heat), the warmth of the pasta and the water will be enough to cook the eggs. Mix thoroughly adding more water if needed to give a silky sauce. Plate up and add another generous helping of Parmesan cheese and pepper. 
  • 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)


    Ingredients:

    1tsp butter

    1 shallot

    1 clove of garlic

    1 pack veal jus

    1 shot brandy

    250ml double cream

    1tsp coarse black pepper

    salt


    Method:

    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)

    Ingredients:

    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

    Method:

    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)

     

    Method

    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!

  • Peri Peri Chicken, Flatbread and Couscous

    Peri Peri Chicken, Flatbread and Couscous

    Ingredients:

    1 x Provenance free range whole boneless peri-peri chicken

    Flatbreads:
    400g plain flour
    Salt
    Pepper
    Warm water

    Cous cous :
    200g cous cous
    1 red onion
    1 red chili
    10g parsley
    5g mint
    5g tarragon
    1 lemon
    200ml chicken or vegetable stock
    Salt and pepper

    Tzatziki:
    200ml Greek yoghurt
    1 lemon
    1/4 cucumber
    5g mint
    Salt and pepper

    Method:
    Preheat the oven to 180 deg. Place the chicken skin side up in a tray and roast for 25-30 minutes.


    For the flatbread, place flour in a bowl and season with salt and pepper. Slowly add warm water until you get a “not too wet dough” leave to rest in a covered bowl for 20 mins.

    When rested divide the dough into either four large or eight small balls and roll them out flat with a rolling pin. Place a frying pan on a medium high heat and cook the dough in the dry pan for around two mins either side. If they burn a little that’s even better for the flavour! Keep in a warm oven around 75 deg until serving.

    Place the cous cous in a heatproof bowl and season with salt and pepper. Pour over the 200ml of boiling chicken stock, cover with cling film and leave for 5 mins. Meanwhile finely chop your onion, chilli and herbs. When cous cous is ready fluff it up with a fork.

    Add the chopped onion, chilli, herbs and the zest and juice of the lemon, mix and season.

    Place yoghurt in a medium bowl  Grate the cucumber and add to the yoghurt. Add the chopped mint and the zest and juice of a lemon. Season well with salt and pepper.

    Assemble your flatbreads to your preference with the couscous on the side. This dish is full of fresh flavour and zing and an easy lunch solution for a group.