Two plates of potato scones topped with flaked ham hock and a poached egg.

Potato Scones with Ham Hock & Poached Eggs

Perfect for a slow Sunday morning. These potato scones are a curious little thing, served with flaked ham hock, a runny poached egg, and lots of chopped chives.

Close-up of barbecued tomahawk steak sliced, chips, chimichurri, and a side salad.

Steak Recipes

Tomahawk with Chips & Chimichurri

By George Ryle

Try this Tomahawk Steak Recipe for the perfect cut to grill over coals. Paired with chimichurri sauce and crispy chips, this recipe delivers smoky, juicy steak in its purest form.

Slices of rare roast topside of beef served cold with a creamy tonnato dressing of tuna, anchovies and capers

Beef Recipes

Rare Roast Topside of Beef with Tonnato Dressing

By George Ryle

A summer sharing dish of rare roast topside with a tuna, anchovy and caper dressing. Inspired by Italian vitello tonnato, perfect served cold.

Three black bean & chorizo tostadas served with roasted tomato salsa and sour cream.

Sausage Recipes

Black Bean & Chorizo Tostada with Roasted Tomato Salsa

By Valentine Warner

Like sausage and beans on toast but infinitely better for the Mexican treatment — one of the finest cuisines in the world.

Close-up of hogget chops, plated with Greek salad.

Grilled Hogget Chops with Greek Salad

By George Ryle

Food that brings joy to the soul and an overall sense of contentment, these loin chops are the perfect candidate for a grilling over the hot coals of a bbq.

Bowl of chorizo, potato and onion tacos, served with green salsa and sour cream.

Sausage Recipes

Chorizo, Potato & Onion Tacos with Green Salsa

By Valentine Warner

This is one of my favourite tacos, the Mexican chorizo being markedly different from what you’d expect of Spain, helped by a rewarding dollop of crème fraîche.

Chicken tinga tostadas plated alongside a green tomato salsa.

Chicken Recipes, Sausage Recipes

Chicken Tinga Tostada with Green Tomato Salsa

By Valentine Warner

True to Mexican practicality, this wet stew demands your soft tortillas be doubled up so that sleeves remain unstained.

Three-bone rack of lamb on a plate served pink with vignarola.

Lamb Recipes

Rack of Lamb with Vignarola

By George Ryle

Tender rack of lamb with crisp golden fat, served alongside vignarola, the classic Roman spring vegetable stew. A seasonal dish full of fresh flavour.

Butterflied leg of lamb cooked pink, sitting on top of rice pilaf and served with a minted yoghurt dip.

Lamb Recipes

Butterflied Leg of Lamb with Rice Pilaf & Minted Garlic Yoghurt

By George Ryle

A whole leg of lamb butterflied out, then spiced and seasoned with cumin, fennel, chilli, and coriander. Roasted to a perfect pink on top of fragrant pilaf rice.

Ragu bolognese shown in two casserole pans. One with gnocchi, and one without.

Beef Recipes, Pork Recipes

Ragù alla Bolognese

By Sam Nixon

Roast ribeye of beef served pink with confit potatoes and salsa al dragoncello.

Beef Recipes

Roast Ribeye of Beef with Confit Potatoes & Salsa Dragoncello

By George Ryle

This recipe offers up two exciting variations on a theme — chips and salsa. Two great friends of a roasted piece of beef, their culinary journeys intertwined.