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Spiced Loin of Venison, Celeriac Purée, Crispy Kale and Fig & Red Wine Jus

Recipe of the Month: Pan Roasted Duck Breasts with a Roasted Pumpkin Purée, Creamy Mash & a Port & Plum Jus

Tip: To get a deliciously crunchy and crispy skin on your duck breasts, cook...

Recipe of the Month – Grilled Flat Iron with Chimichurri

Tip: When cooking steak always let it rest for half the cooking time. When you...

Recipe of the Month – Spatchcock Chicken with Caribbean Glaze & Charred Pineapple

Tip: Marinade overnight for added deliciousness!!

Recipe of the Month – Slow Cooked Beef Brisket

Tip: Use good quality ingredients – have a chat with your local butcher to find...

Recipe of the Month: Summer Salad

Tip: Always use fresh ingredients – in your summer salad add nice crisp lettuce...

Recipe of the Month: Lamb Tagine

Tip: Marinate the lamb with the all the spices and a pinch of salt and pepper...

Recipe of the Month: Beef Stew with Spring Onion Mash

Tip: Allow the beef to enough time to cook slowly in your oven so it can become...

Recipe of the Month – Lamb Stew with a Pearl Barley Risotto

Tip: When you’re picking out your ingredients find a food supplier that carries...

Recipe of the Month – Clay Pot Chicken Rice

Tip: When cooking this type of rice stir only once. Over stirring can break the...
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