Free Delivery on orders £100 and above for London Local area and £150 and above elsewhere Free Delivery on orders £100 and above for London Local area and £150 and above elsewhere
Click here to find out more about our nationwide next day delivery service.


  • Winter Risotto with Italian Sausage & Squash by Barry Horne

    Winter Risotto with Italian Sausage & Squash by Barry Horne

    (serves 4-6)


    400g Carnaroli or Arborio rice

    1.2ltr True Foods Chicken stock

    1 large butternut squash (diced)

    2 Italian sausage 

    2 Hot Italian sausage

    20g fresh sage 

    1 tsp fennel seed

    ½ tsp chilli flakes 

    1 medium onion (finely diced)

    2 sticks of celery (finely diced)

    75ml white wine 

    100g cold unsalted butter (diced)     

    50g grated parmesan cheese

    Olive oil

    Salt and pepper


    Preheat oven to 180 degC. Start by dicing the squash into medium size cubes and drizzle with olive oil, season with salt and pepper and add the chilli flakes and fennel seeds.

    Place into the oven for 20-25 mins. Once cooked, mash or blend half of the squash to make a puree and keep the rest to top the risotto at the end.

    To make the crispy sage, heat a good amount of oil in a pan and when hot add the sage leaves in small batches (careful as it might spit a bit). Cook for approx 10 seconds and then remove and drain on some kitchen paper, keep these to one side until it’s time to serve.

    Remove the skins from the sausage and either fry or bake the sausage meat, taking out every few minutes to break up, once cooked remove and keep in a warm place.

    To start the risotto, place the chicken stock in a saucepan and put on a low heat.

    Get a larger based pan on a medium heat and add a small glug of olive oil, add the diced onion and celery and a pinch of salt and cook for 8-10 mins or until the veg is softened, then add the rice and cook for 2-3 mins or until the grains start to look a bit translucent, after this time add the white wine and cook off completely, now it’s time to start gradually adding the stock, ladle by ladle. 

    Keep doing this until the rice is cooked to your liking. I like to keep a little bite to it but if you like it more cooked just add more stock and cook out.

    When the rice is to your liking add the squash puree, butter and parmesan and stir vigorously, season to taste, it should have a loose consistency so you can always get the correct consistency by adding a small amount of stock.

    Now it’s time to plate up, add a nice ladle of risotto onto a plate and level out, sprinkle over the cooked sausage meat, add some cubes of cooked squash, top with crispy sage and then finish with a nice fresh grating of parmesan and a glug of good olive oil and serve.

  • Calves Liver, Red Onion, Sage & Bacon on Sourdough by Barry Horne

    Calves Liver, Red Onion, Sage & Bacon on Sourdough by Barry Horne

    Serves 2


    4 slices of calves liver (cut to the thickness of a pound coin)

    4 slices of smoked streaky bacon

    10g fresh sage

    2 red onions (finely sliced)

    25ml good Balsamic vinegar

    2 slices of Sourdough (toasted)

    Flour to dust 

    Salt and pepper

    20g butter



    Season the calves liver with salt and pepper and dust with flour, get a large pan on a medium high heat and add the bacon until it's crispy and has released some of its fat, remove from the pan and add half of the leaves of sage and cook until crispy in the fat, also remove keep to one side to use at the end. 

    In the now empty pan add the red onions and cook on a medium high heat stirring constantly, add the rest of the sage (chopped) and cook for 4-5 mins, add the balsamic vinegar and cook for a further 1-2 mins and then remove and place in a bowl.

    Now it’s time to cook the liver, add a bit more oil into the pan and the butter and add the slices of liver, don’t overcrowd the pan or else you wont get a nice colour on the liver. Cook for 2 mins on each side and thats it !

    On a plate add the toasted sourdough, place a nice spoon of the cooked onions on the toast, add the liver, top with crispy sage and bacon and drizzle a small amount of extra balsamic to finish.

  • Thanksgiving Sweet Potato & Maple Mash by Barry Horne

    Thanksgiving Sweet Potato & Maple Mash by Barry Horne

    serves 4-6



    1.5kg sweet potatoes

    75g unsalted butter (softened)

    50ml maple syrup (the best you can get)

    10g salt

    3G white pepper


    Prick the sweet potatoes with a fork and bake in a 190 degrees C oven for 45mins to an hour depending on the size of the potatoes. When cooked, scoop out the flesh into a bowl and and mash. Add the butter, maple, salt and pepper and mix well.

    Adjust the seasoning and serve. 

    Also if you are a true American you can replace the maple syrup with marshmallows.

  • Sabrina's Sticky, Spiced, Apple Pork Belly Slices by Sabrina Ghayour

    Sabrina's Sticky, Spiced, Apple Pork Belly Slices by Sabrina Ghayour

    We are thrilled to have one of the recipes from Sabrina's new best-selling cookbook, Persiana Everyday to share with you.

    "Pork belly slices are readily available and require much less faff than
    a whole pork belly. This is my twist on the classic roast pork with apple
    sauce, but packing in a lot more flavour and giving every bite a sticky
    appeal that leaves you wanting more. It’s great served with rice, or in a
    bun with pickled cucumbers." Sabrina Ghayour

    SERVES 2–4

    750g pork belly slices (about 5 slices,150g each)
    For the marinade:
    4 tablespoons ready-made Bramley apple sauce
    2 tablespoons light brown soft sugar
    1 tablespoon red or white wine vinegar
    1 tablespoon light soy sauce
    1 teaspoon garlic granules
    1 teaspoon ground coriander
    1 teaspoon ground cinnamon
    1⁄2 teaspoon sweet smoked paprika (Spanish pimentón)
    Maldon sea salt flakes and freshly ground black pepper

    Preheat the oven to 180°C (160°C fan), Gas Mark 4. Line a baking tray with baking paper.
    Mix all the marinade ingredients together in a small bowl until well combined.
    Decant half the marinade into a large mixing bowl, add the pork belly slices and turn to coat in the mixture.
    Transfer the pork belly slices to the lined tray, cover with a double layer of foil and seal tightly,
    then roast for 11⁄4 hours.
    Remove from the oven and turn the oven up to 240°C (220°C fan), Gas Mark 9. Take off the foil and spread the
    remaining marinade evenly on to the pork belly slices, then roast uncovered for another 15 minutes.
    Serve immediately with steamed rice and cucumber batons.

    To Serve:
    Steamed basmati rice
    Cucumber cut into batons

  • Spiced, Crispy Pork Escalopes by Sabrina Ghayour

    Spiced, Crispy Pork Escalopes by Sabrina Ghayour

    We're thrilled to share with you one of Sabrina Ghayour's recipes from her best selling book Persiana Everyday, which brings Middle Eastern flavours to your table everyday.

    "This quick and easy take on a pork schnitzel is a great way to use an economical lean cut of pork while giving it a good injection of flavour and a lovely crunch to finish. Whether piled into a baguette or, my favourite, served with crispy french fries, lots of lemon juice squeezed over really brings out the flavours in the coating." Sabrina Ghayour

    SERVES 4

    500g pork loin fillet
    2 tablespoons plain flour
    150g panko or other dried white breadcrumbs 1 heaped tablespoon dried oregano

    1  heaped tablespoon garlic granules

    2  teaspoons paprika

    1 large egg
    Vegetable oil
    Maldon sea salt flakes and freshly ground black pepper Lemon wedges, to serve



    Cut the pork fillet into 1cm-thick slices and gently beat them flat with your fist. Dust the escalopes with the flour on both sides. Mix together the breadcrumbs, oregano, garlic granules and paprika in a bowl and season very generously with salt and pepper. Beat the egg in a separate bowl.

    Heat a frying pan over a medium heat, pour in about 2.5cm vegetable oil and bring to a gentle frying temperature (add a breadcrumb: if it bubbles without sizzling too much, the oil is hot enough). Line a plate with a double layer of kitchen paper.

    One by one, dip each escalope in the beaten egg and shake off the excess, then dip in the breadcrumb mixture to coat, patting the crumbs on to the escalope to help them stick on both sides.

    Add the escalopes to the hot oil (in batches if necessary to avoid overcrowding the pan) and gently fry for 2–3 minutes on each side until golden brown and cooked through.

    Remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain. Serve immediately with lemon wedges for squeezing over.