A simple and deeply satisfying breakfast sandwich with traditional Yorkshire Breakfast sausage meat at its heart. The perfect start to any day!
A simple and deeply satisfying breakfast sandwich with traditional Yorkshire Breakfast sausage meat at its heart. The perfect start to any day!
Pan fried pork loin steaks and chard dressed in anchovy – a clean and satisfying combination of flavours that come together to make a great supper.
A feast of a meal, with a perfectly roasted joint of pork at its centre. It might just make a fitting alternative to a turkey on your Christmas dinner table.
A slight diversion from the classic corned beef Reuben sandwich. Needless to say, the ox tongue works a treat and is instrumental to a very fine Reuben indeed.
A simple combination of flavours, where the distinctive notes of the venison are allowed to shine.
A quick and easy, one pot wonder of a dish, with a beautiful wild pheasant at its heart. This recipe is straightforward and perfect for a light midweek supper.
The classic garnish for this most famous of game birds. It’s a classic for a reason, working on every level to deliver a stunning plate of food.
A cocido is what we might refer to as a stew. Rustic and comforting with various cuts of pork and big juicy chickpeas, it’s a true expression of Spanish food.
A classic tapas dish from the region of Asturias in Northern Spain, chorizo cooked in cider is a simple and gratifying combination. Perfect food with a drink.
These ribs, braised in rich liquor, are such a delight. Their terrific ratio of fat to dense, tense and marbled meat yields something truly unctuous.
Pork shoulder chop is served here with a classic of Catalonia, romesco sauce and roasted onions. A perfect meal for two under the spring sunshine.
The ‘glorious twelfth’ marks the beginning of the grouse season. This iconic game bird’s stunning plumage and exquisite flavour offer a true taste of the wild.