Recipes

  • Slow Roast Lamb Shoulder with Vignole

    Slow Roast Lamb Shoulder with Vignole
    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.
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  • Herb Crusted Rack of Lamb

    Herb Crusted Rack of Lamb
    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.
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  • Six Nations Burger with Homemade Potato Rolls

    Six Nations Burger with Homemade Potato Rolls
    Make the leek chutney and potato rolls according to the recipes below.
    Place a frying pan on a medium heat and add the 'nduja; cook down for 2-3 mins, just to cook the pork through, it will be an oily paste. Take out and leave to cool in a bowl. When cool, whisk in your jar of mayo.
    Clean your pan and place back on the heat, in a dry pan, place your buns down to toast.
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  • Soy Braised Pork by Barry Horne

    Soy Braised Pork by Barry Horne
    Pre heat the oven to 140 deg c.
    In a hot pan sear the pork shoulder for one to two minutes either side to get some colour.
    Place in a deep roasting tray and add the rest of the ingredients except the cornflour. Top it up with water to cover the pork.
    Place into the oven for 1 ½ to 2 hours.
    When the shoulder is soft remove it from the oven and place all the liquid into a pot and bring to the boil. Dilute the cornflour with a little water. When the pork stock is at boiling point add the cornflour and cook out for 1-2 mins.
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  • Buffalo Wings with Blue Cheese Dip by Barry Horne

    Buffalo Wings with Blue Cheese Dip by Barry Horne
    Ask one of our butchers to split the wings into two pieces (the drum and the flat).
    Place into a bowl and season well with salt and pepper and coat in the cornflour.
    Heat the vegetable oil in a deep pan to 170 degrees C and  cook the wings in two batches to not overcrowd the pan. Cook at this heat for 4-5 mins and then place all the wings on a wire rack.
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  • Roast Rolled Sirloin with Red Wine Gravy

    Roast Rolled Sirloin with Red Wine Gravy
    Preheat the oven to 190 degrees C.
    Put a large pan on a medium high heat and place the sirloin fat side down and sear for 2 mins. Then sear all over the sirloin until it is evenly coloured.
    Put the sliced onion, garlic and thyme into a roasting tray, add the beef and pour in the red wine. Cook for 40 mins per kilo for medium rare or 45 mins per kilo for medium. Alternatively you can check for an internal temperature of 55 degrees for medium rare.
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