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.
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.
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!
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.
Slow-braised venison shoulder with chestnuts, cider & crushed celeriac. A rich, seasonal dish perfect for autumn cooking.
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.
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.
A delightful twist on the traditional Italian dish, this lamb ossobuco recipe is enhanced with anchovy, rosemary, and Kalamata olives – a braised masterpiece promising a taste sensation.
Coarsely minced pork sausages with rustic lentils and cavolo nero, a hearty, comforting dish made for winter evenings.
Enjoy this Roast Venison Saddle Recipe featuring red wine-braised lentils, caramelised radicchio, and pickled walnuts. A heritage venison dish perfect for special occasions or festive feasts.
A showstopping roast rib of beef recipe served with elegant baked Roscoff onions in Parmesan cream and a punchy watercress salad. Perfect for Sunday lunch or special occasions.
Spice up your breakfast or dinner with our lamb merguez shakshuka recipe. A rich, family-friendly twist on the classic – perfect with crusty bread.
Whilst this version strays from the traditional cassoulet – omitting confit goose or duck – it stays true to the spirit of the original.