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  • Christmas Gammon and Three Glazes

    Provenance Christmas Gammon
    Gammon with Honey Mustard Glaze
    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 a 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 kilogram. Once cooked, take out the gammon to cool. 
    Tip: keep the cooking liquid and use as the base of a good pea and ham soup or just cook your Christmas green vegetables in the same water, as it has plenty of flavour in it.
    When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly. 
    Preheat 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.
    Tip: it is better to do this when the gammon has cooled to stop the glaze running off it.

    Place the glazed ham in the oven and roast for 30-40 minutes, baste every 10 minutes to ensure it’s nicely glazed and coloured. 

    How about trying our Old Fashioned and Maple Miso Glaze Recipes?

    Provenance Christmas Ham Glaze

    Old Fashioned Ham Glaze

    Ingredients: (makes enough for a large ham)
    1⁄2 Jar good quality marmalade
    100ml Whiskey
    100g Brown Demerara sugar

    Maple & Miso Ham Glaze

    Ingredients: (makes enough for a large ham)
    100g Red miso paste
    200ml Maple syrup
    100g Brown sugar
    1 Star anise

    Method (use same method for both glazes):
    Put all ingredients in a saucepan and warm to melt the sugar and allow all the flavours to marry.
    Once your ham is cooked, allow it to cool then take the skin off and score the flesh lightly.
    Glaze the ham and put it back in the oven basting every 10 minutes for 30–40
    minutes or until the glaze has set in and there is a good colour.



  • Roast Rolled Sirloin with Red Wine Gravy

    Rolled Sirloin Roast
    By Barry Horne
    Serves 4
    2 large onions sliced
    1 bulb of garlic halved
    1 small bunch of thyme
    375ml red wine
    Salt & Pepper
    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.
    Put the beef to one side in a warm place uncovered to rest for 20-30 mins. Meanwhile, add the veal jus to your roasting tray, bring to a boil and strain off to leave you with a beautiful rich red wine sauce.
    Slice and serve!
  • Beef Fillet Tail, with Mimi’s Creamy Mushroom Sauce

    By Miriam Cooper

    Beef Fillet Tail

    "This recipe heroes a beautiful Provenance Village Butcher beef tail fillet, which is cut into strips, then sealed in a hot pan and lightly simmered in an instant sauce. Most of the recipe is in the prep, thanks to a “cheat” cream sauce using sour cream, flavoured with grain mustard. It is a recipe to cook now, with seasonal mushrooms and beef; Autumn comfort food at its best." Miriam Cooper


    Recipe serves 4-6 people, depending on appetite!


    1 Provenance Village Butcher Beef Tail Fillet (350-400g)

    2 tablespoons olive oil

    1 organic onion, peeled, halved and sliced

    1 garlic clove, peeled and crushed

    100g sliced mushrooms (2 large flat mushrooms), peeled and sliced lengthways

    1 teaspoon paprika

    1 tub sour cream (300ml)

    1 heaped tablespoon grain mustard

    Black pepper, to season


    To serve

    Cooked egg noodles, with a knob of butter

    25g flat leaf parsley, finely chopped



    Prepare the Village Butcher Beef Tail Fillet, cut across into 2 pieces. Then take each halve and slice into strips of 1cm approx. Place in a bowl and set aside, at room temperature.

    In a large deep frying pan, add 1 tablespoon olive oil and the sliced onion. Sauté gently for 10 minutes, until soft and just golden. Add the crushed garlic and sliced mushrooms a pinch of sea salt and sauté for 4-5 minutes until everything is combined and cooked through. Take off the heat and place the cooked onion and mushrooms on a plate, set aside.

    Place the empty frying pan back on the heat, add 1 tablespoon olive oil and when hot add the beef slices. Sauté on a high heat 3-4 mins, to seal the beef, then return the mushrooms and onions back to the pan. Add the paprika and combine, then pour the sour cream into the pan. Cook for 3-4 mins to warm the sour cream sauce through. As it warms through, stir in 1 heaped tablespoon grain mustard and season with black pepper. Remove from the heat and serve immediately (this recipe won’t keep).

    To serve ~ take warm bowls and add a nest of cooked egg noodles. Cover with the beautiful beef and mushrooms and a spoonful of creamy sauce.

  • Bone Marrow with Caramelised Onion, Parsley & Shallot Salad with Toast

    By Barry Horne

    (Serves 4 as a starter or light lunch)

    4 split marrow bones
    2 large onions
    100g butter
    Small bunch of parsley
    1 x large echalion shallot
    4 x slices of toasted sourdough to serve
    1tbsp of cider vinegar
    Salt & pepper

    Prepare the onions first ahead of time. Slice both onions, They don't have to be cut super fine as they will be cooked down. Put a saucepan on a low heat and add the sliced onions along with the butter and a good pinch of salt and give a stir. Put the lid on and leave on a low heat stirring every few minutes. Cook until very soft and slightly coloured this can take between 30-40 mins.  Preheat the oven to 200 degrees C.
    Put the bone marrow on an oven tray and season with salt and pepper. Place in the oven and roast for 8-10 mins.
    While they are roasting, finely slice your shallots and pick your parsley into whole leaves and combine in a small bowl, season with salt and pepper and add the vinegar. Toast the slices of sourdough in the oven or a toaster.
    Once everything is ready bring the dish together . Place the bone marrow on a serving plate and top with the caramelised onions. Garnish with the shallot and parsley salad and toasted sourdough on the side.
  • Roast Free Range Bronze Turkey with Homemade Gravy

    Provenance christmas turkey
    For cooking instructions, recipes for Christmas and leftover ideas click here.
    By Barry Horne
    1 free range bronze Turkey (with giblets)
    4 carrots
    3 onions
    4 sticks of celery
    500ml true foods chicken stock
    2 bay leaves
    1 bunch of thyme
    1/2 bottle of white wine
    2tbsp plain flour
    Salt and pepper

    Take the turkey out of the fridge an hour before cooking to get it to room temperature, this will ensure more even cooking throughout the bird. Preheat the oven to 180 degrees C.
    Roughly chop the carrots, onions and celery and place in a large roasting tray along with the herbs, season well and add the wine.
    In the turkey box you will find the giblets, add them to your roasting tray with the vegetables and place the turkey on top. Season the turkey with salt and pepper.
    Place the turkey in the oven and cook for 40 mins per kilo for the first 4kg and 45 mins for every kilo over that weight.
    Once cooked, remove the turkey from the tray and place on a large dish and leave to rest.
    To make the gravy take the tray with the cooked vegetables and juices and place over a medium heat on the stove. Add the flour (if gluten free skip this step and thicken at the end with cornflour instead), cook the flour out for 2-3 mins and then add the chicken stock. Mash all the veg and stir together well. take a fine strainer and pass the gravy through into a clean pot and season to taste.