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  • Winter Salad with Leftover Chicken, Squash and Feta by Barry Horne

    Winter salad

    Ingredients: (serves 2)

    300g Leftover roast chicken

    1 Small butternut squash

    100g Feta

    100g Blanched broad beans

    100g Lambs lettuce (or any leaves you like)

    5g Flat leaf parsley (roughly chopped)

    1 tbsp Fennel seed

    1 tsp Chilli flakes

    2 tbsp Olive oil Salt and pepper

    50ml of salad dressing



    Start by peeling the squash and dicing into small cubes, place in a large baking tray and add the fennel seed, olive oil, chilli flakes and a good amount of salt and pepper. Roast in an oven at 180˚C for 20-25 minutes or until soft. Take out and leave to cool. When the squash is at room temperature, begin to assemble the salad. On a large platter add the salad leaves and parsley, give them a little dressing (I used a classic French dressing) on the plate, then add the roast squash. Scatter over the blanched broad beans, and dress again with the dressing. Add the sliced up turkey and then crumble the feta all over.

  • Leftover Chicken Ramen by Barry Horne


     This is a great way to re-use your chicken carcass and meat. Delicious and full of nutrients, this ramen is a winner, winner, chicken dinner.

    (serves 4)


    1 Leftover chicken carcass

    400g Leftover chicken meat (or any meat)

    1 Cinnamon stick

    1 Star anise

    4 Black cardamom pods

    50g Garlic

    50g Ginger

    1 Bunch of spring onions

    Ramen noodles or any good noodle

    4 Good quality eggs

    100ml Soy sauce

    2 tbsp Miso

    1 tbsp Gochujang

    1 tbsp Mirin

    2 Sheets of Nori seaweed to garnish

    Chilli oil (optional)


    Method: Start by putting the chicken carcass in a pot, break this up a bit to make sure it’s going to release all of that goodness from the bones. Add in the cinnamon, star anise, cardamom, roughly chopped garlic and ginger and the roughly torn spring onion, (chop off the green tops to reserve for the garnish).

    Cover with cold water and place on a high heat, bring to the boil. As soon as it starts to bubble, reduce the heat to a medium low. Leave this to simmer away for at least 2 hours.

    In the meantime you can prepare everything for the ramen. Make a Tare (pronounced tah-reh), this is where the majority of the ramen flavour comes from. To make the tare, add the soy, miso, gochujang and mirin into a bowl. Keep this to one side and we will come back to it later.

    Pre-cook the noodles and run them under cold water to stop the cooking process. Get good quality eggs and soft boil all four of them, usually 6 minutes and 30 seconds for the perfect soft boil. Place these in a mixture of soy sauce, sugar and water to make soy cured eggs, if you prefer.

    After the stock has simmered for 2 hours, strain it into a clean pot, discard the carcass and the vegetables (it’s done it’s job).

    To serve the ramen; prepare four large bowls and add a tablespoon of the tare into each bowl. Then add a ladle or two of the broth, the cooked noodles and the leftover meat (reheat the meat in a pan if you wish). Garnish with the reserved chopped spring onion, and the soft boiled egg (cut in half), and finally the nori. Drizzle with chilli oil if you wish. Get stuck in and enjoy

  • Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus

    Rib of Beef with Celeriac & Potato Gratin
    Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus.
    Recipe by Barry Horne
    Serves: 8 people
    - 2.4kg rolled rib of beef
    - 8 echalion shallots
    - 500g coarse salt
    - 1 lemon (juice and zest)
    - 1 bunch of thyme
    - Olive oil
    For the Dauphinoise:
    - 1 large celeriac
    - 3 medium potatoes
    - 250ml milk
    - 250ml double cream
    - 3 cloves of garlic (crushed)
    - 1 bay leaf
    - 1 bunch of thyme
    - 100g butter
    For the sauce:
    - 1 pack of veal jus (we recommend TrueFoods)
    - 250ml red wine
    - 50g unsalted butter
    For the beef: remove the meat from the fridge at least 2 hours before prep and cooking. Heat the oven to 180 degrees C and season the beef generously with salt and pepper. Heat oil on a large pan, on a high heat and sear the beef all over until it has good colour. Place the beef in the oven and roast, depending on preference; 1 hour 20 mins (for medium) or 1 hour 5 mins (for medium rare). Then leave to rest for 30 mins before carving.
    For the shallots: pour the salt into a bowl and combine with the lemon zest, 2 tablespoons of lemon juice and the thyme. Add enough oil to give the mixture the consistency of wet sand (approx 2 tablespoons). Place the shallots on top of an even layer of half the salt mix in a baking tray, then cover with the rest of the mixture. Bake the shallots until very soft to touch - about 50 mins.
    For the dauphinoise: in a saucepan, place the milk, cream butter, bay leaf, thyme and garlic and a generous amount of seasoning. Bring to the boil and simmer for 10 mins. Slice the potatoes and celeriac 2-3mm thick and layer in a greased baking dish. Then, strain and pour over the vegetables. Place a layer of greaseproof paper over the top and cover dish in tin foil, then bake in the oven @ 180 degrees C for 1 hour 30 mins. Remove the cover for the last 30 mins to give some colour and crunchy bits on top.
    For the sauce: take a small saucepan and put on a medium-high heat. Add the red wine, and simmer until it has reduced by half. Add the veal jus and reduce a little further, season with salt & pepper and, just before serving, whisk in a little butter to thicken and enrich the flavour of the sauce.
    Serve and enjoy with something delicious to drink!
  • Roast Turkey - Stuffing Tips

    Turkey Stuffing Tips from Provenance Village Butcher

    Stuffing, whether for Thanksgiving or Christmas, or indeed any time of year, is for many a highlight, so you want to do it right.

    We asked Barry, our in-house chef, for some tips...

    - When filling the cavity, make sure not to add too much stuffing, you want to put a flat layer on the bottom of the cavity so you can allow hot air to flow through the bird while cooking.

    - If making a stuffing, you want it to be full of flavour! I use lots of onions, usually softened down with (a lot of!) butter, plenty of herbs such as sage, thyme, rosemary and marjoram. And, I like to use the zest of an orange.

    - Chestnuts are also a great addition to stuffings as they have a beautiful sweet and savoury flavour.

    - If doing a meat stuffing, I like to make it in advance, roll into balls and then freeze them. Defrost them the morning before the big day in the fridge, then they are ready to go strain in the oven.

  • Gammon with Honey & Mustard Glaze

    Gammon with Honey & Mustard Glaze
    Gammon with Honey & Mustard Glaze
    Recipe by Barry Horne
    - 1 gammon (5kg)
    - 2 onions
    - 2 celery sticks
    - 2 carrots
    - 500ml honey
    - 250g dijon mustard
    - 250g wholegrain mustard
    - 300g brown sugar
    Place the gammon in a large pot and cover with water, bring to the boil and as soon as it reaches boiling point, empty out the water. This will get rid of any excess salt.
    Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kg. Once cooked, take out the gammon to cool.
    When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly.
    Pre-heat the oven to 180 degrees C.
    To make the glaze, combine the honey, both mustards and sugar together in a bowl and cover the gammon with it.
    Place the glazed ham in the oven and roast for 30-40 mins, baste every 10 mins to ensure it's nicely glazed and coloured.