Our Latest Recipes
Tie the parsley, thyme, rosemary and bay leaf into a bouquet. Tie the leeks into a bundle. Put the meat and marrow bones into a large pan. Cover with water and bring to a boil. Skim the surface of the liquid in the pan and add the bouquet garni, leeks, …
This recipes uses a hot and fast method for cooking pork spare ribs, rather than the usual lo’ ‘n’ slow approach!
This is a great dish to do either as a side for a BBQ party or just as a treat on its own. The ribs are boiled first to reduce the cooking time and then finished in a hot oven or on the BBQ
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.
Latest Cooking Guides & Tips
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.
Confit is a great way to preserve food, keep it in the fridge and have it ready to eat in moments.
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.
For the best results, it’s always better to measure the internal temperature of meat rather than relying on cooking times.