Shellfish Broth

This stunning yet simple summer recipe, perfect for a lunchtime treat for two. Using fresh locally sourced shellfish and a 500ml pouch of Pure Shellfish Stock. Letting the natural flavours speak for themselves.

Squash Soup

A nourishing warming soup - so easy to make and yet so full of flavour and healthy high notes thanks to the Veggie Stock. Can also be made with Chicken Stock if you want a more pungent flavour.

Pea, Courgette & Mint Risotto

This springtime risotto can be adapted to your liking using other seasonal vegetables including broad beans, asparagus or spinach. It can be totally vegetarian if you prefer by simply using vegetable stock instead of white chicken stock. So easy to do just requires a little time, but the result is well worth it!

Rib-eye Steak with Green Peppercorn Sauce

If you like a sauce with your steak then this is the perfect choice. Green peppercorns aren't as harsh as black ones and therefore do not overpower the flavour of the meat which you want to be able to taste. Pan frying the steak and basting in butter keeps the juices intact and caramelises the outside...a mouthwatering dish!

Moules Mariniere

Impress your loved one this Valentine's with this amazing, yet simple mussel dish. Seven magical ingredients and seven minutes to cook are all you need. 

Pure Gravy

Truly delicious Christmas gravy to compliment a tasty turkey. Easily adaptable to any choice of roast, simply use red wine and beef stock for red meat.

Shin of Beef Stew with Mushrooms

This is such a simple and easy to follow recipe. Shin of beef would be my choice cut for this tasty beef dish. Simmered gently in pure beef stock to give it an amazing depth of flavour.

Sea Bass with a White Wine & Chive Sauce

If you want a fish dish to impress this will do the trick. Very simple but extremely tasty using fresh ingredients. The pure stock gives the sauce a depth of flavour that will complement the sea bass.

Simple Cider Sauce

This cider sauce is so easy to make and goes perfectly with pork - chops, medallions or tenderloin. Use the same pan you sear the pork in for added flavour.