A cheeseburger, plain and simple. Everyone has their preferences when it comes to cooking and building a burger, and there are almost endless iterations.
A cheeseburger, plain and simple. Everyone has their preferences when it comes to cooking and building a burger, and there are almost endless iterations.
A stone cold classic. Whoever decided to wrap an egg is sausage meat, crumb it and deep fry it was a total hero. Cheers to them!
A gorgeous shoulder of Yorkshire lamb, slow roasted to perfection with big dollops of salsa verde to cut through that fatty goodness.
The balti pie celebrates the multiculturalism of the North of England, this recipe offers up a mutton version that pops with flavour.
A bright, vibrant ensemble making use of one of the UK’s very best vegetables; the humble beetroot – a perfect pairing with onglet steaks.
Outside skirt steak is a thin, well marbled and open textured steak that sits in the flank of the carcass. Learn how to cook it here.
Whole chickens, reared in a natural way, are a quite wonderful thing. Learn how to cook them perfectly here.
Lamb leg steaks, with the bone in in the style of the cut used for the famous Italian dish ossobuco. Learn how to cook it here.
A beautiful pork shoulder chop to share, paired with one of the French bistro scenes classic dishes; an endive gratin.
One of the all time classics of British cuisine, this time featuring truly delicious venison sausage nestled in a blanket of Yorkshire pudding batter.