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Recipes

  • Breakfast Crumble by the Munch Brunch Kids

    Breakfast Crumble by the Munch Brunch Kids
    Brunch Crumble by The Munch Brunch Kids
    The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.
    And, we're delighted that they're sharing their delicious recipe for Brunch Crumble - perfect for when you need a non-meaty treat. Enjoy it with The Estate
    Dairy Yoghurt which we stock and deliver.
    Serves 6
    Filling:
    600g of fresh berries - blackberries, strawberries, blueberries and raspberries all work well.
    If you need a little extra sweetness - 2 tbsp coconut sugar.
    Crumble:
    75g jumbo oats
    25g puffed quinoa
    40g flaked almonds
    1 tsp cinnamon
    20ml coconut oil
    20ml honey
    Method:
    Mix together oats, quinoa and almonds.
    Melt coconut oil and honey over a low heat and mix well till combined.
    Pour over the dry ingredients, adding a pinch of salt and cinnamon.
    Put berries in an oven proof dish and sprinkle with the crumble topping.
    Bake in the oven for 20 minutes at 180 degrees C until the top is golden and the fruit has softened.
    Serve with The Estate Dairy Greek Yoghurt.
  • Blame Butter x Provenance: Pizza Pie

    Blame Butter x Provenance: Pizza Pie
    Blame Butter x Provenance: Pizza Pie
    We've teamed up with fellow Notting Hill business, Blame Butter, who create the most amazing pies to make a Pizza Pie!
    And, if you want to know more about Blame Butter, please follow them on Insta @blamebutter or head over to their website here.
    Recipe makes 2 pies.
    Pie Crust
    300g flour
    200g very cold butter*
    2g salt
    140g ice cold water
    1 egg (whisked, to egg wash your pie at the end)
    *Butter is the most important ingredient, so use the best quality available. Blame
    Butter uses cultured butter from Ampersand Dairy.
    Pizza Filling
    20g parmesan, grated
    200g Provenance hot Italian sausage, taken out of casing, torn into bitesize pieces, and cook in a pan
    125g pizza sauce (recipe below)
    120g fresh mozzarella, ripped into small pieces
    60g shredded mozzarella
    Pizza Sauce
    400g tin of chopped tomatoes, pureed
    150g smoked streaky bacon (rind removed), chopped into bitesize pieces
    65g onion, chopped very small
    2 garlic cloves, grated or minced very small
    1 teaspoon dried oregano
    Pinch of chilli flakes
    Maldon salt for topping (optional)
    Crust Method
    Get a large bowl and mix flour and salt together. Cube your very cold butter and add it to the flour. Using your fingertips, smoosh the butter into the flour until you have almond and walnut sized pieces (these will be quite large.
    Once your butter is smooshed, make a well in the centre, and pour 140g of water in. Using your hands, gently toss the water with the flour to mix them together. You want the dough to hold together but not be wet.
    Cut into 4 equal pieces and form into discs. Wrap each disc well in clingfilm and let sit in the fridge for at least an hour. It will last 3 days in the fridge. You want the dough to be cold and firm.
    Sauce Method
    In a saucepan, heat bacon over a medium heat until rendered and crispy. Add onion, garlic, oregano and chilli flakes for a few minutes until the onion is softened, stirring regularly. Add pureed tomatoes and let cook on low heat for 30 minutes, stirring occasionally.
    Cool to room temperature, or make in advance and keep in the fridge.
    Pizza Pie Assembly
    Pre-heat oven to 200 degrees C.
    Before you start pie making, make sure you have a clean flat surface to roll your dough on. Take your first slab out, lightly flour your surface, and get rolling.
    Roll the dough until it is 3cm wider than the pie dish. Transfer the dough to the pie dish and repeat with another disc.
    Now begin layering your filling. Each pie starts with 10g of parmesan cheese, followed by 100g hot Italian sausage. Next, spoon 125g of tomato sauce on the sausage and top the sauce with 65g fresh mozzarella. Finish it off with 30g of shredded mozzarella. Put the pies in the fridge while you roll out the top crusts.
    Take a dough disc and roll it out like before. Transfer the top crust to the pie and pinch the top and bottom crusts together all around the edges to help seal it. Using scissors, trim away the excess dough (you want about 1cm extra dough all the way around the pie dish). Tuck the excess dough under itself so the edge of the crust lines up with the rim of the pie dish and press lightly.
    Next, crimp the edges by making a V using your thumb and forefinger and put them at the edge of the pie crust. Take the index finger of your other hand, and push the dough toward the v-shape, creating a crimp, and repeat all the way around the pie.
    Using a small sharp knife, cut an air vent in the top of your pie (any design you like) and paint the top with egg wash. Sprinkle with flakey Maldon salt, place both pies on a baking sheet lined with parchment and bake in the centre of the oven for 40-55 minutes. Remove the pie from the oven and let it cool for 15-20 mins before enjoying!
  • Roast Leg of Lamb with Roast Potatoes, Balsamic Onions, Carrot & Swede Mash and Broccoli

    Roast Leg of Lamb with Roast Potatoes, Balsamic Onions, Carrot & Swede Mash and Broccoli
    By Barry Horne
    Serves 6-8
    Ingredients:
    2.5kg leg of lamb (bone-in)
    2kg maris piper potatoes
    1 jar goose fat
    4 large red onions
    1kg carrots
    1kg swede
    100g butter
    1kg white onions
    1 litre beef stock
    2 tbsp flour (gluten free flour is fine for this recipe)
    1kg tenderstem broccoli
    350ml red wine
    1 bunch rosemary
    1 bunch thyme
    3-4 tbsp balsamic vinegar
    Method:
    Pre-heat your oven to 200 degrees C.
    Slice the white onions and place in a large roasting dish, place the lamb leg on top and add the wine to the baking tray.
    Roast for 20 mins @ 200 degrees C and after that time, add 500ml of your beef stock, turn the oven down to 180 degrees C and cook for 1hr 40 mins.
    In the meantime, par boil the potatoes in well salted water for 6-8 mins or until they get a bit broken at the sides. After that time, take them out and leave them to steam for a few minutes. Transfer the potatoes to a baking tray and pour over the goose fat, season well with salt & pepper and add a few sprigs of thyme.
    Roast in the same oven as the lamb for around 1 hour, turning every 20 mins.
    For the mash, peel and dice the carrots and swede to similar size pieces and place in a suitable pot. Cover with water and add a good pinch of salt, bring to the boil, then reduce to a simmer until soft. Drain and mash together with the butter and season well with plenty of cracked black pepper.
    To make the red onions, peel and quarter the onions and place them on a roasting tray. Drizzle with some olive oil, season well with salt & pepper and some fresh thyme and then drizzle over the balsamic. Roast in the same oven as your lamb, these should only take around 25-30 mins.
    For the broccoli, bring a large pot of salted water to the boil and blanch the broccoli for 3-4 mins, or to your liking, keep warm until time to serve.
    When the lamb is cooked, remove from the tray and place in a warm dish and cover loosely with tin foil. Leave it to rest for 20-30 mins.
    For the gravy, place the roasting tray on a hob and turn to a medium heat, add 2 tbsp of flour and cook for 3-4 mins, then add the other 500ml of stock. Bring to a boil and reduce to a simmer until thick.
    Strain through a sieve or fine colander into a saucepan and season.
    Present all the trimmings on a platter and carve the lamb, serve with plenty of mint sauce and gravy!
  • Slow Roast Lamb Shoulder with Vignole

    Slow Roast Lamb Shoulder with Vignole
    Slow Roast Shoulder of Lamb with Braised Peas, Broad Beans and Artichokes (Vignole) by Barry Horne.
    Serves 6-8
    Ingredients:
    Whole bone-in lamb shoulder (around 2.5kg)
    3 white onions
    500ml white wine
    500g peas
    500g broad beans
    4-5 large artichoke globes
    500ml chicken stock
    100g prosciutto
    10g mint
    10g parsley
    1 lemon
    Salt & pepper
    Method:
    Slice 2 and half onions and add to a large roasting dish along with 300ml of white wine.
    Place your lamb shoulder on top and drizzle over some olive oil and season well with salt and pepper.
    Pre-heat your oven to 200 degrees C and roast for 30 mins, after that time, turn the oven down to 140 degrees C and cook, low and slow for 3-4 hours.
    While your lamb is cooking, get a large saucepan on and add a good glug of olive oil or butter.
    Finely dice the rest of your white onion and add to the pan.
    Cook on a low heat for 4-5 mins.
    Prep your artichokes and broad beans and peas (if using fresh).
    After the 5 mins, add the artichokes, turn the heat up and get some colour on the artichokes, when you have some colour on them, add your white wine and cook off for 3-4 mins, then add the chicken stock, turn down to a simmer and cook for 8-10 mins.
    After that time, add the peas and broad beans and cover the whole thing with slices of prosciutto.
    Cook for another 3-4 mins and then take out the prosciutto, slice it up and add it back in along with some chopped fresh parsley, mint and a squeeze of lemon and season.
    When you take your lamb shoulder out of the oven, leave in the tray and loosely cover with tin foil and leave to rest for at least 30 mins. 
    It should fall off the bone, serve alongside your vignole.
  • Herb Crusted Rack of Lamb

    Herb Crusted Rack of Lamb
    By Barry Horne
    Serve 4
    Ingredients:
    x2 Lamb rack (8 bone racks, fat cap removed)
    10g Parsley
    10g Wild garlic
    1 small Garlic clove
    Lemon zest
    150g Breadcrumbs
    2 tbsp Olive oil
    1 tbsp Dijon mustard
    Salt & pepper
    Method:
    Roughly chop the parsely, wild garlic and garlic clove.
    Place in a food processor along with the zest of one lemon, olive oil and breadcrumbs and add a good pinch of seasoning.
    Blitz until everything is incorporated, it should not be wet, but it it's too dry and not incorporated enough, add a bit more oil.
    Place pan on a medium high heat and season your lamb racks well.
    Add a small amount of oil to the pan and sear the rack to get some good colour on them.
    Then, take out and brush all over with the dijon mustard. 
    Cover with the breadcrumb mixture and bake in a preheated oven at 180 degrees C for 12-15 mins for a nice medium.