Wild garlic sausages with peppers and potatoes is a simple, hearty one-pot recipe, with roasted peppers, tender potatoes and all the rich flavour of the sausages cooking together.
Recipes 213 Recipes
Chicken Broth with Macaroni
A simple take on a classic, this version delivers spoon after spoon of silky, umami-rich goodness.
Outside Skirt Steak with Shallot Purée & Onion Rings
Try this flavour-packed outside skirt steak recipe with shallot purée and crispy onion rings. A standout way to cook this underrated heritage beef cut.
Leg of Lamb with Parsnips, Barley & Cavolo Nero
Elevate your roast lamb with this whole lamb leg recipe, pairing rich, succulent meat with roasted parsnips, barley cooked in lamb stock, and cavolo nero. A fresh twist on a classic Sunday roast, balanced with a splash of vinegar for the perfect finish.
Minced Mutton Stuffed Cabbage with Onion Gravy & Swede Mash
A rich and comforting minced mutton recipe featuring heritage breed mutton wrapped in tender cabbage leaves, baked in onion gravy, and served with crushed swede.
Roast Haunch of Venison with Bacon, Cabbage & Prunes
There is something uniquely satisfying about celeriac, bacon, and cabbage cooked in this way, with the prunes making it a perfect marriage for this lovely venison joint.
Venetian-Style Beef Liver
This Venetian-Style Beef Liver recipe, or alla Veneziana, highlights the rich flavour of ox liver. While not as creamy as calves’ liver, it’s incredibly delicious when lightly floured, fried in butter, and combined with vinegar and meltingly tender onions for a truly flavourful dish.
Steak & Kidney Pudding
A traditional steak and kidney pudding with rich beef and kidney stew encased in suet pastry. A comforting British classic, perfect for hearty suppers.
Roast Bone-In Sirloin with Jerusalem Artichokes & Shallots
I serve roast bone-in sirloin with sweet Jerusalem artichokes, shallots, cavolo nero and crispy bone marrow for a properly indulgent feast.
Val’s Pad Krapow with a British Gamey Twist
Try this Pad Krapow recipe with a British gamey twist. Venison mince adds rich, robust flavour to this Thai street food classic. Quick, delicious, and full of bold spices.
Featherblade with Anchovies & Red Wine
My Featherblade Steak Recipe showcases both a BBQ and braising method, using the same ingredients – first as a marinade to enhance flavour on the grill, then as a rich, savoury sauce to complement the slow-braised steak.
Val’s Gammon & Cockles on Toast
Chowder is the Welsh breakfast of cockles, bacon and laverbread. This interpretation uses gammon and cockles and is a match made in heaven. Served on some good toast, it delivers the same comforting joy as a mother’s open arm