As a boy, I made pork pies in my dad’s butcher’s shop and I can be taken straight back there by the lardy smell of a hot pork pie straight out of the oven.
This classic dish features our Yorkshire native breed beef fillet and our Outlaw Gin cured bresaola. Allow plenty of time to prepare, so that everything can be well chilled and set when you assemble the Wellington and head for the oven. You can use either centre-cut fillet for this recipe, or Chateaubriand. A centre-cut has […]
This is a really simple but tasty dish made with our Yorkshire bratwurst sausages.