A warming beefy, unctuous concoction served in a crispy Yorkshire Pudding... what's not to like!

Goosnargh duck legs are slowly braised in stock then served with shredded savoy cabbage & shallots.

Pan fried Goosnargh duck breasts with a side of cheesy, rich and creamy mushroom risotto

We love to make the most of every bird and animal with the minimum of waste. This is a great use of some fantastic duck livers and really easy to make!

Being from the north of England, and not that far from the town itself, I appreciate a good Bradford curry. It's still a good cheap meal, if you know the right places to go. The Karachi, in the centre of Bradford has been serving the same dishes since the 1960's.

Confit is a great way to preserve food, keep it in the fridge and have it ready to eat in moments. The process of preparing a confit involves salting the meat, slowly cooking it in fat and then covering it in fat to prevent the growth of harmful bacteria.

Beef short ribs are a fantastic cut to cook on a BBQ or smoker, but they work equally well when slow cooked in the oven. Here's my method for combining the two and getting the best of both worlds.

Ribeyes are best when cooked for a little longer than other steaks to make the most of breaking down the fat and infusing the flavour into the meat.

The flat iron steak is cut from a relatively tender muscle at the top of the shoulder, known as the chuck. The best way to cook it is either rare or medium as it has a tendency to become tough if overcooked.

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It’s very rewarding to make every part of a recipe and it’s not very difficult to make your own lard for use in pastries and cooking. It’s also a great way of using the whole animal and reducing waste.