Our Latest Recipes
Braised Goosnargh Duck Legs with Cabbage, Shallot and Asparagus
Goosnargh duck legs are slowly braised in stock then served with shredded savoy cabbage & shallots.
Goosnargh Duck Breast with Mushroom Risotto
Pan fried Goosnargh duck breasts with a side of cheesy, rich and creamy mushroom risotto
Goosnargh Duck Liver Parfait
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!
Mumrez Kahn’s Chicken & Spinach Karahi
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.
Jim Drohman’s Pork Belly Confit
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
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.
Latest Cooking Guides & Tips
Sous Vide Pork Chops
When you’re buying good quality, slow grown, native breed pork it makes sense to do it justice by cooking it in a way that will keep it juicy and tender. A great way to do this without worrying about overcooking is to cook it sous vide.
How to Make Confit
Confit is a great way to preserve food, keep it in the fridge and have it ready to eat in moments.
How to Render Pork Lard
Making your own lard is not only satisfying but will also give you the confidence of knowing that you have a healthy starting point for your recipes and have used up, what otherwise might have been, a waste product.
Safe Temperatures for Meat After Resting
For the best results, it’s always better to measure the internal temperature of meat rather than relying on cooking times.