Wonderfully flavoursome veal shin used to produce a delicious meal that will make the chef look very good!
Take one very well reared, free-range meat cut from the local English countryside and flavour with the authentic cooking styles and fresh, spicy ingredients of South America for something different and delicious.
We have to start with well-hung British Beef. We always hang our beef to develop flavour and begin the natural tenderising process. Properly hung meat may not look as pretty as freshly slaughtered meat, but there is good reason for that and it's what you should be looking for, not avoiding.
It’s that time of year when our attentions turn towards social occasions with family and friends. The seasonal salads have wilted away and we’re craving more substantial delights.
A guide to help you plan your Slow Cook and the benefits that this cooking style delivers.
Possibly one of the finest cuts of meat for a slow cook........and this is VERY slow, but VERY worthwhile. Start the cook, go for a walk, play golf, watch a film..........then enjoy.
You can't beat the offering of a Butcher's counter for conjuring up a hearty satisfying meal when the weather turns cold and dark.
The quintessence of French family cuisine and the most celebrated dish in France, considered a national dish.
A winter warmer if ever there was one. This recipe will keep you occupied when the weather is telling you to "stay home"!