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Recipes

  • Soy Braised Pork by Barry Horne

    Soy Braised Pork by Barry Horne

    (serves 4)  

    Ingredients:
    1kg pork shoulder (no skin) belly also works well
    3 cloves of garlic (lightly crushed)
    one thumb size piece of ginger (sliced)
    200ml soy sauce
    500ml chicken stock
    2 star anise
    1 cinnamon stick
    3 spring onions
    5g chives
    1/4 tsp chilli flakes
    2 onions (sliced)
    2 tbsp cornflour 

    Method:
    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.
    Pour the sauce back over the meat and serve it with rice or noodles or some steamed buns. 

  • Chilli Beef Nachos by Barry Horne

    Chilli Beef Nachos by Barry Horne

    Serves 4  

    Ingredients:
    800g beef mince
    2 onions
    2 celery sticks
    2 small carrots
    4 cloves garlic (finely diced)
    500ml passata
    250ml True Food Veal Jus
    2 tsp cumin
    1tsp smoked paprika
    1/2 tsp dried chilli flakes
    salt & pepper
    2tsp chipotle paste or salsa
    200mml sour cream
    150-200g grated cheese x 150-200g
    50g jalapenos (or as much as you like)
    400g tortilla chips  (about half a bag per person as a main course)

    Method:
    Finely dice the onions, celery and carrots. Put a large pan on a medium heat and add a small amount of oil. Put the vegetable and garlic in the pan and cook for 10 mins stirring occasionally to soften. Once softened add the mince and turn the heat up to colour it, stirring all the time.
    When the mince is browned add the spices and salt and pepper and cook for another minute. Add the veal jus and cook down for 1-2 mins. Add the passata and turn the heat down to a simmer and let it cook for 20 mins until it's reduced and full of flavour.
    In a small bowl mix the cream and chipotle and a pinch of salt and keep to one side.
    To assemble, place your tortilla chips in a large baking tray and cover with a generous amount of the chilli beef, drizzle the sour cream over the meat and add jalapenos. Cover with the grated cheese. Pop into a hot oven or grill for 3-4 mins to melt the cheese and serve. 

  • Buffalo Wings with Blue Cheese Dip by Barry Horne

    Buffalo Wings with Blue Cheese Dip by Barry Horne

    Serves 2-3  

    Ingredients:
    1kg chicken wings
    1 bottle of Sauce Shop Buffalo Sauce
    50g cornflour or potato starch
    50g Blue cheese (or Roquefort)
    100ml sour cream
    1tdp red wine vinegar
    1ltr vegetable oil 

     Method: 
    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.
    Heat the oil back up to 190 degrees and cook the wings again for another 2 mins at the higher heat to make them nice and golden.
    Transfer the wings to a bow,l and while still hot, add the buffalo sauce (as much or as little as you like).
    In a small bowl add the cheese, sour cream and vinegar and whisk together until smooth.
    Serve alongside your wings.

  • BBQ Pork Baby Back Ribs by Barry Horne

    BBQ Pork Baby Back Ribs by Barry Horne

    Ingredients:
    2-3 racks of baby back pork ribs (membrane removed)
    1 pack of Prairie Fire Spice Rub
    1 bottle of Prairie Fire BBQ Sauce

    Method:
    Heat the oven to 140 degrees C.
    Keep the racks whole and season well with the spice rub, lay the ribs out on a large amount of foil on a tray and and add a small amount of the BBQ sauce over each rack.
    Wrap tightly in the foil and place in the oven and cook for 2 ½ to 3 hours until super soft and tender.
    Take the ribs out of the oven and turn the heat up to 200 degrees C. Coat the ribs with more of the BBQ sauce and place back on a tray (uncovered) and bake for another 5-10 mins until the sauce is carmelised.
    Chop into individual ribs and enjoy!

     

  • Haggis with Neeps & Tatties Rostï, Fried Egg & Piccalilli by Barry Horne

    Haggis with Neeps & Tatties Rostï, Fried Egg & Piccalilli by Barry Horne

    Serves 2

    Ingredients:
    2 large Maris Piper potatoes
    1 turnip
    1 shallot
    4 slices of haggis shop
    2 eggs shop
    2 dollaps of Drivers Piccalilli shop

    Haggis Recips
    Method:
    Peel and grate all the vegetables with a course grater into a bowl. Season well with salt and pepper and leave to sit for 5 mins.
    Once ready, place all the grated vegetable in a tea towel and squeeze out as much moisture as you can.
    Then divide the mixture into four portions and form into rough circles. Pan-fry them in a small amount of oil on a medium heat. Turn the heat down slowly and then add a small knob of butter to the pan to give a nice golden colour.
    Take them out and drain on kitchen paper and keep in a warm place.
    Pan fry the haggis on the same pan for around two minutes each side, at the same time fry the eggs to your liking.
    To serve have the rosti on the plate first, then the  all together with a good dollop of piccalilli.