An expression of summer and the joys of cooking over fire, this simple, fresh sirloin steak recipe is a pleasure to cook and a delight to eat.
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Sausage & Egg Breakfast Muffin
A simple and deeply satisfying breakfast sandwich with traditional Yorkshire Breakfast sausage meat at its heart. The perfect start to any day!
Pork Loin Steak with Chard & Anchovy
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.
Roasted Pork Leg with Quince, Braised Red Cabbage & Creamed Sprouts
Learn how to make the ultimate roasted pork leg recipe – tender, crackling-covered pork paired with quince, braised red cabbage, and creamy sprouts. A perfect festive meal or winter centrepiece alternative to turkey!
How to Make a Reuben Sandwich
A twist on the classic Reuben, using sliced ox tongue in place of corned beef, layered with Russian dressing, sauerkraut, Emmental and rye bread.
Venison Haunch Steak with Glazed Carrots & Green Peppercorn Butter
Try this venison haunch steak recipe with tender, medium-rare steaks paired with glazed carrots and a rich green peppercorn and thyme butter. A simple yet flavourful dish that highlights the natural richness of venison.
Roast Pheasant with Cabbage, Bacon & Marsala
An easy one-pot roast pheasant recipe with cabbage, smoked bacon and Marsala. Full of flavour and ideal for a midweek supper or seasonal dinner.
Roast Grouse with Bread Sauce, Game Chips & Liver Parfait Toast
Cook the ultimate roast grouse with bread sauce, fruit jelly, liver parfait on toast and game chips. A bold, seasonal game dish that celebrates rich, wild flavour.
Chorizo, Chickpea, Trotter & Ear Cocido
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.
Chorizo Cooked in Cider
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.