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PREPARATION TIME: 15 MINUTES COOKING TIME: 20 MINUTES SERVES: 2   6 (about 300g) Pork Fillet Medallions 6 Rashers of Smoked Streaky Bacon Salt and Pepper 1 tbsp Oil 1 Large Apple, peeled, cored and sliced into wedges 50ml Cider 50ml Chicken or Vegetable Stock 50ml Double Cream 1 tsp Wholegrain Mustard   METHOD: Wrap a rasher of Bacon around each Medallion and season with Salt and Pepper. Heat the oil in a pan over a medium to high heat. Add the Medallions and cook for 3 to 4 minutes on each side ensuring the bacon crisps up nicely around...

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PREPARATION TIME: 12 MINUTES SERVES: 2 400g English Farm Ribeye Steak (Substitute with Fillet for an extra special treat if you'd rather) 6 Small Capers 2-3 Cornichons ½ Large Shallot Few Leaves of Fresh Parsley, without Stalks Pinch of Sea Salt Crushed Black Peppercorns Dash of Tabasco Sauce, to taste Dash of Worcestershire Sauce, to taste 2 Fresh, Organic, Free Range Egg Yolks 2-4 Slices of Organic Sourdough METHOD: For obvious reasons as the ingredients are raw, freshness and food hygiene are critical. Ask your Butcher for freshly cut ribeye. Tell your Butcher that you plan to eat it raw and only use...

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PREPARATION TIME: 20 MINUTES  COOKING TIME: 2 HOURS SERVES: 6 650g Rose Veal Chuck Roast Olive Oil 1 Red Onion, Diced 1 tbsp Plain Flour 1 tbsp Tomato Purée 3 Carrots, Roughly Chopped 1 Parsnip, Roughly Chopped 1 Leek, Chopped into 2.5cm Rounds 5 Cloves of Garlic, Sliced Into Quarters 600ml Homemade Chicken Stock 250ml White Wine METHOD: Preheat your oven to 180°C.   Heat a splash of Olive Oil in a large ovenproof pan, then place the Veal into the Oil and let it brown on all sides. Set the meat aside while you add the diced onion to...

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