Swaledale Butchers native breed meat box makes BBQ prep easy Having grown up in South Africa where the art of the barbecue – or braai as we call it – is close to a religion, I have learned a thing or two about perfect preparation over the years. All the more so, because as a […]
Pork Tenderloin Medallions in Mushroom Sauce
Autumnal comfort in a flash with pork tenderloin medallions pimped up with a posh mushroom sauce. It’s that time of year when the word ‘comfort’ seems to fit perfectly with any dish I fancy eating. Comfort food should be satisfying and simple to make, something that has all the familiarity of an old blanket and […]
Pressure Cooker Bolognese
How to Batch Cook Bolognese Sauce in a Pressure Cooker How are you dealing with the cost of living squeeze? I’m planning to make much more use of my electric pressure cooker this year to batch cook recipes like this bolognese for the freezer. While I intend to eat less meat, I’m not planning to […]
Classic Lamb Hotpot recipe – Lancashire Hotpot
Simple, Traditional British Lamb Hotpot made with Herdwick Lamb Herdwick lamb from the Lake District is such special meat. While Lancashire is the region directly south of the Cumbrian Lake District, I have no doubt this is the meat that led to a lamb hotpot recipe so simple and yet so delicious that my six […]
Herb Crusted Rack of Lamb from the Lakes
Herdwick Lamb from Roast Mutton – a Lake District Butcher What’s your favourite cut of lamb? For me it’s a tie between a slow-cooked leg of lamb like the one Madeleine has been showcasing and a dainty rack of lamb. The rack is formed from the ribs of lamb or mutton and a single rack […]
Roast Mutton is big on flavour
From fell to fork: Bespoke butchery delivered to your door Visitors to the Lake District will undoubtedly see a lot of sheep. I certainly did when I holidayed in Grasmere but at that time I had no knowledge of the special breed that forages on those steep hills. I learned more from Lakeland butcher, Rob […]
Festive Pork Loin Roast – Anything but the Turkey
Celebrating Christmas without the Turkey – Festive Pork Loin and trimmings. Go straight to the I’m rather bemused that the day I started to write up my Festive Pork Loin – one I’d prepared earlier that week, I spotted a feature in The Observer with Claudia Roden’s Roast Belly of Pork with chestnut puree and […]
Pork Tenderloin with Sauce Verte
Perfect Spring Pork Tenderloin from Parson’s Nose Butcher. Tenderloin is one of my favourite cuts of pork. It’s the ‘fillet’ from a pig – the equivalent to porcine fillet mignon. Tender, lean, and sweet, it’s a cut with very little fat and as such it’s easy to overcook it and make it dry. The idea […]
Italian Wild Boar Ragù – From Tuscany to Abruzzo
Wild Boar Ragù with Montepulciano d’Abruzzo Although we tend to associate Italian wild boar recipes with Tuscany, hunting and eating cinghiale is common in many rural parts of the country. Abruzzo, with it’s massive and famous national park, in the centre of the Apennines, is well-populated with wild boar. They breed prolifically and, like deer, can […]
Coniglio Alla Stimpirata – Sweet and Sour Rabbit from Sicily
The Taste of Sicily – Coniglio Alla Stimpirata One of the first Sicilian dishes I tried was caponata. A sweet-sour vegetable dish that is like a more exotic ratatouille and is sometimes served with pine nuts and raisins, I was smitten at the first spoonful. It’s a recipe to make in late summer here in […]