Recipes

The best way to cook shoulder of lamb is slowly, allowing the meat to become tender & succulent. The addition of tomatoes, garlic and...

A classic French sauce for a steak, commonly referred to as a 'Steak au Poivre'. It has a punchy little hit to the palate, without...

A beautifully rich and robust sauce to serve with fillet steak for those wanting to take their sauce making skills to the next level and...

The best, natural gravy to complement your Christmas dinner, using pure stock combined with the juices & flavours from your roasting...

Similar to a Lancashire Hotpot, which is traditionally made with mutton, this lamb hotpot is a great example of how cheaper cuts of lamb...

A lovely slow-cooked venison recipe full of flavour with a Middle Eastern edge.

Credit to Harry Gray, one of our customers, who was so pleased with the result has kindly allowed us to share this fantastic recipe using...

This a naturally delicate sauce, fun to make and one that complements all flat and white fish. Ingredients: 500ml Pure Fish Stock 250ml...

Make a simple Porcini Mushroom sauce using dried porcini mushrooms and natural gluten free and additive free pure chicken stock. This...

A lovely versatile autumnal soup that can be dressed up or down according to your taste or the occasion. This recipe shows you the basic...

A nice easy way to replicate a tasty paella when you don't want to go the whole hog. The smoked paprika, chorizo and green pepper deliver...