Our Latest Recipes
Pot au Feu
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, …
Peanut Butter & Jam Pork Ribs
This recipes uses a hot and fast method for cooking pork spare ribs, rather than the usual lo’ ‘n’ slow approach!
Sticky Pork Spare Ribs
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
Beef Shin, Brisket & Cheek in a Yorkshire Pudding Bowl
A warming beefy, unctuous concoction served in a crispy Yorkshire Pudding… what’s not to like!
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.
Latest Cooking Guides & Tips
Guide to Freezing Meat
In these uncertain times many of our customers are getting into the habit of freezing meat to use at a later date. This can be a great way to get enough value in the order to qualify for free delivery and also be sure of having something available when you need it. Millions of tons of food is wasted each year in the UK. As a large proportion of this is likely to be meat, anything we can do to address this problem will be helpful. Here’s our guide to freezing and defrosting meat safely at home.
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.
