When done right, this Denver steak recipe delivers exceptional flavour, juiciness and texture. Simply pan-cooked, basted in butter, and finished with rich bone marrow.
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Pork Ribeye Steak with Broccoli & Anchovy Mayonnaise
I think you will find this steak a bit of a revelation. Paired with a punchy anchovy and caper mayonnaise, this makes for a quick and relatively easy supper.
Lamb Merguez Flatbreads with Yogurt & Herbs
Swaledale Butchers’ wonderfully spiced and complex Lamb Merguez Sausage Meat transforms this Lamb Merguez Flatbread into a beautifully airy delight.
Chicken Crown with Wild Mushrooms & Cream Sauce
Maximise flavour and texture with this roasted chicken crown recipe, enhanced by wild mushrooms, thyme, and brown butter. Served with a creamy sauce and spätzle for a fun twist.
Whole Pork Cheek with Chickpeas, Oloroso & Sweet Onions
A rustic whole pork cheek recipe inspired by Andalusian flavours – tender pork cheek and hearty chickpeas, slow-cooked with Oloroso sherry, bay leaves, and sweet onions for a comforting, flavourful dish.
Beef Shin with Soy & Ginger Noodle Broth
This simple beef shin recipe results in a wholesome, restorative soup. Beef shin is the perfect cut for this dish, as it can withstand a long, slow simmer. Get ready to slurp those noodles!
BBQ Baked Beans with Dry-Cured Smoked Pork Belly
Cooking a whole piece of bacon with the smoky and brooding beans in this way creates something a little bit naughty that will keep you coming back for more.
Braised Shoulder of Venison with Chestnuts, Cider & Crushed Celeriac
A cut worth getting to know. Rolled venison shoulder rewards a slow, gentle braise, with cider and chestnuts bringing sweetness and smoked bacon adding savoury depth. Serve with buttery crushed celeriac for an autumn supper.
Stuffed Aubergine with Minced Lamb
Stuffed Aubergine with Minced Lamb reflects my love of stuffing a vegetable — very much a Mediterranean pastime. This iteration is loosely Greek-inspired and utterly delicious.
Roast Saddle of Lamb with Pommes Boulangère & Salsa Verde
What a glorious thing to behold. A rolled saddle of lamb — the meat lean, tender and blushing pink with a sumptuous coating of fat, rendered to perfection.