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  • 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.


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

    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



    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

    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

    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

  • Kid’s British Rose Veal Meatball Burger with Sweet Potato Wedges

    Kid’s British Rose Veal Meatball Burger with Sweet Potato Wedges

    Ingredients: (Serves 4)

    4 Rose Veal Meatballs
    4 Brioche buns
    3 Large Sweet Potatoes
    Half tsp. Smoked paprika



    For the burgers, ask your butcher to form the meatballs into burgers.

    Preheat your grill and place the burgers on a baking tray and place under the grill for 4 – 5 minutes either side.

    For the sweet potato wedges, wash your potatoes and cut them into wedges and leave the skin on for more flavour ! Add to a baking tray and add a small amount of oil, season with salt, pepper and some smoked paprika (around half a teaspoon will do) and place in a preheated oven at 180ºC, roast for 25 – 30 minutes.

    To serve, lightly toast your brioche buns and add your burger along with your sauce of choice (we recommend Sauce Shop Ketchup) and serve the wedges alongside.

  • Whole Boneless Free Range Packington Chicken Caesar Salad

    Whole Boneless Free Range Packington Chicken Caesar Salad

    Ingredients: (Serves 6)

    1 Whole Boneless Free Range Garlic & Herb Chicken
    1 jar Le Mesurier's Classic Mayonnaise
    3 Free range eggs
    1 Lemon
    1 tsp Honey
    100g Parmesan cheese & extra for the garnish
    1 head Cos lettuce
    1 pack Little gem lettuce
    50g Croutons



    Preheat oven to 180ºC. Roast the chicken on a tray for 30-35 mins. Once cooked leave to one side covered with some tin-foil to rest. Boil the eggs for 5-6 mins for a nice runny yolk, longer for hard yolks.

    In a medium bowl add the jar of mayonnaise, honey, parmesan and zest and the juice of lemon. Cut the eggs in half and use to garnish, add freshly cracked black pepper and parmesan shavings as desired.