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Recipes

  • Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

    Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

    Ingredients per burger:
    1 Provenance Grass-Fed Beef Patty
    1 Brioche bun
    3 pcs Provenance Free-Range Smoked Streaky Bacon
    2 Thin slices of Gruyère cheese (or your preference)
    2 tbsp Sauce Shop Sriracha Mayo (available at Provenance)
    1tbsp All You Need Red Onion Chutney (available at Provenance)

     Method

    Turn oven up to 75ºC to act as a warmer. On a medium heat, pan-fry the streaky bacon until golden and crispy. While that cooks, cut the buns in half. Take the cooked bacon off the pan and put on a tray in the oven to keep warm. Add the buns to the pan to toast in the bacon fat. Take the buns off the pan and put aside. Put the pan back on a medium heat and add the patties or grill on the BBQ. For medium rare cook for 3 minutes each side for medium to well cook for 4 minutes each. While they cook, turn your oven grill on. Take the patties off the pan and put them on an oven tray and top each patty with the two slices of cheese and place under the grill for two minutes or until melted. While they grill put a generous portion of sriracha mayo on both the top and bottom bun. Spoon some red onion chutney on the bottom bun and put the patty on top. Place the three pieces of bacon on the patty and finish with the top of the bun. Juicy, flavoursome and cheesy... it doesn’t get any better!

  • Peri Peri Chicken, Flatbread and Couscous

    Peri Peri Chicken, Flatbread and Couscous

    Ingredients:
    1 x Provenance free range whole boneless peri-peri chicken

    Flatbreads:
    400g plain flour
    Salt
    Pepper
    Warm water

    Cous cous :
    200g cous cous
    1 red onion
    1 red chili
    10g parsley
    5g mint
    5g tarragon
    1 lemon
    200ml chicken or vegetable stock
    Salt and pepper

    Tzatziki:
    200ml Greek yoghurt
    1 lemon
    1/4 cucumber
    5g mint
    Salt and pepper

    Method:
    Preheat the oven to 180 deg. Place the chicken skin side up in a tray and roast for 25-30 minutes.
    For the flatbread, place flour in a bowl and season with salt and pepper. Slowly add warm water until you get a “not too wet dough” leave to rest in a covered bowl for 20 mins.
    When rested divide the dough into either four large or eight small balls and roll them out flat with a rolling pin. Place a frying pan on a medium high heat and cook the dough in the dry pan for around two mins either side. If they burn a little that’s even better for the flavour! Keep in a warm oven around 75 deg until serving.
    Place the cous cous in a heatproof bowl and season with salt and pepper. Pour over the 200ml of boiling chicken stock, cover with cling film and leave for 5 mins. Meanwhile finely chop your onion, chilli and herbs. When cous cous is ready fluff it up with a fork.
    Add the chopped onion, chilli, herbs and the zest and juice of the lemon, mix and season.
    Place yoghurt in a medium bowl  Grate the cucumber and add to the yoghurt. Add the chopped mint and the zest and juice of a lemon. Season well with salt and pepper.
    Assemble your flatbreads to your preference with the couscous on the side. This dish is full of fresh flavour and zing and an easy lunch solution for a group.

  • Bearnaise Sauce by Barry Horne

    Bearnaise Sauce by Barry Horne

     Having a night in? Make Friday night that much more special with this home made Bearnaise sauce smeared over your favourite Provenance grass-fed steak.

    Ingredients:
    2 egg yolks
    80ml vinegar
    50ml water
    1/2 shallot (finely diced)
    fresh tarragon
    black pepper
    200g unsalted butter
    salt

    Method:
    Make the reduction with the shallot, vinegar, water, 2 chopped tarragon stalks and a pinch of pepper. Put all ingredients in a small saucepan and bring to the boil. Reduce by half.
    Clarify the butter by heating it in another small saucepan until it separates (approx 4-5 mins).
    Strain the fat from the solids, keep the fat and put aside.
    Put your egg yolks in a bowl (metal or glass), and place over a simmering pot of water. Add 1tsp of the reduction and a pinch of salt, start whisking over the heat until it has doubled in size and has gone slightly pale and frothy.
    When it is at ribbon stage (or the consistency allows you to draw a figure 8), take off the heat and slowly start adding your clarified butter, like you would making a fresh mayonnaise.
    When all butter has been incorporated, season with salt, pepper, chopped tarragon and more of the reduction if desired.
    Cook the steak to your liking.
    Rest and serve with lashings of Bearnaise!

     

  • Chipotle & Maple Chicken Wings

    Chipotle & Maple Chicken Wings

    Ingredients: (Serves 4)
    1 kg Free Range Chicken Wings

    Seasoning mix:
    1tsp Smoked Paprika
    ½ tsp Chilli 1tsp Fennel seed
    1tsp Cumin seed
    ½ tsp Sugar
    1tsp Salt
    1tsp Pepper
    2 tbsp Chipotle Ketchup (Use ‘Gran Luchito’ available at Provenance)
    2 tbsp Maple Syrup
    1 tbsp Cider Vinegar

     Method:

    Turn the oven up to 180ºC. Blitz the seasoning mix in a food processor or in a pestle and mortar. Season the wings generously with the seasoning mix and bake in the oven for 45 minutes. Meanwhile, mix together the ketchup, syrup, vinegar and 1 teaspoon of seasoning salt. When the wings are cooked, take them out of the oven and turn it up to 200ºC. Toss the wings in the ketchup mixture. Return the wings to the oven at 200ºC for 15 minutes until the sauce has reduced and the wings are sticky. Put them on a serving plate and get stuck in, hands only!

  • Crackly Roast Pork by Shaunn Griffiths

    Crackly Roast Pork by Shaunn Griffiths

    We asked our followers and customers to send us their recipes using Provenance products to win 'Recipe of the Month' This month Shaunn Griffiths won with this mouth-watering Roast Pork Loin. This fail-proof recipe will quickly become be your go-to when entertaining. 

    Visit Shaunn's Instagram account to see more of his inspirational recipes @instatiableeater

    Ingredients:
    2kg Boned and rolled loin of free range pork
    2 tbsp Fennel seeds
    1 tbsp Salt 
    2 Fennel bulbs
    2 Onions
    2 Carrots
    1 Bay leaf

    Method:
    This method goes against every pork roasting instinct you might have but results in the juiciest meat and crispiest crackling. Ask your butcher to score the skin of the loin, this scoring makes it easier to carve the pork once it is cooked). Put the pork in a deep tray in the fridge uncovered overnight. The aim is to dry the skin as much as possible which makes crackling it easier.
    Next day take the pork out of the fridge 2 hours before you want to cook it.
    In a mortar and pestle, bash together the fennel seeds and salt to a coarse texture and rub this into the pork skin, getting into each of the skin incisions.

    Preheat the oven to 120C, conventional. It is best to use a thermometer placed in the oven to check the temp rather than rely on your oven dial. This is important as  we are cooking more by internal temperature than timing.

    Slice the fennel bulbs, onions and carrots into an even thickness of about 1cm and place in a roasting tray. Toss them in a little olive oil.  The vegetables act as a trivet for the pork but also the base of any gravy you can make with the cooking juices. Place the pork, skin side up, on top of the vegetables, and pop in the preheated oven. Cook until a thermometer inserted into the middle of the loin reaches 55-60C. This should take approx 2-2.5hrs hours. Check at 1hr 45mins.

    Remove pork and vegetables and rest, lightly covered with foil for 45mins -1hr which should give you time to make your favourite side dishes.

    After resting the pork, crank up the oven to the highest setting (260C). Once heated, place pork in the oven for about 20 mins, turning every 5 mins for the skin to crisp. Now is the time to keep a very close eye on it to prevent burning so adjust the timing and heat accordingly.

    Remove pork once the skin has crackled and rest again for 10 mins before carving.

    This recipe was created by Shaunn Griffiths