Côte de boeuf, thick-cut and well-marbled, is a showcase for native breed beef. Here, Henry Harris pairs it with a rich béarnaise — a classic sauce that brings out the succulence and deep flavour of this special cut.
Recipes 215 Recipes
Stout & Ginger-Lacquered Smoked Pork Cheek Bun
Valentine Warner’s stout and ginger lacquered smoked pork cheek bun is a delicious and unique way to enjoy our smoked pork cheeks.
Braised Beef Dandy Ribs
With all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made.
Val’s Cotechino Recipe with Potatoes & Tunworth Aligot
This is one of my absolute favourite winter dishes — a rich, indulgent Cotechino recipe that pairs the sausage’s gloriously gelatinous texture with a mound of Tunworth-infused mashed potatoes. It’s the kind of plate that demands a good glass of red wine and zero guilt. Deeply savoury, gloriously comforting, and utterly naughty — just how I like it.
Tandoori Partridge
Try tandoori partridge with a fragrant spice and yoghurt marinade. Skin removed for flavourful results, this game dish is tender, vibrant, and full of character.
Val’s Roasted Christmas Apples
Try this festive roasted Christmas apples recipe, stuffed with sausage meat, ginger biscuit crumble, and topped with redcurrant jelly. The perfect sweet and savoury side dish for roast turkey, pork, or beef. Ideal for your Christmas dinner table!
Val’s Rolled Sirloin with Porcini & Vermouth Sauce
Learn how to make this rolled beef sirloin recipe with porcini & vermouth sauce, combining the rich flavours of grass-fed heritage beef and earthy wild mushrooms. Perfectly roasted for tender, flavourful results.
Cumberland Sausage Cassoulet
This Cumberland sausage cassoulet is the ultimate comfort food – easy to make and, best of all, a one-pan wonder!
Duck Fat Roasted Potatoes
While a relatively simple process, making chips at home requires deep fryers and a great deal of caution. Crispy duck fat roasted potatoes are a great alternative and can sit in a warm oven while you attend to the final stages of cooking and serving your meat.
Val’s Whole Christmas Ham with Honey & Mustard
Cook Val Warner’s whole bone-in Christmas ham with a honey and mustard glaze. A festive showstopper and the perfect centrepiece for seasonal gatherings.
Chateaubriand with Triple-Cooked Chips & Béarnaise Sauce
Elevate any special occasion with this chateaubriand recipe – a renowned steak paired with an equally revered sauce and delicious triple-cooked chips. It’s a match made in heaven.
Pork Ribeye Roast with Turnip & Swede Gratin, Cabbage & Apples
A roast dinner celebrating one of the best cuts of meat. Simple, unassuming, and delicious, especially when paired with a gratin of these unique root vegetables.