INGREDIENTS 1.5kg boned and rolled Scotch Beef silverside 1 tbsp beef dripping or butter 1 tsp salt and some freshly ground black pepper 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven) 4 heads garlic, halved horizontally A few sprigs of […]
ROAST BEEF AND YORKSHIRE PUDDINGS Read More »
THANK YOU ALL FOR YOUR ORDERS FOR THIS FESTIVE TIME… THE ORDER BOOK IS NOW CLOSED! It has been a busy few weeks and next week it will only get busier.. the shop will start to fill up. Our deli is bursting with Cheese, Pies and lots of seasonal treats. On our website, we are starting
IT’S NEARLY CHRISTMAS!!! Read More »
1 set of giblets 1 small onion 1 bayleaf 900ml cold water 2 level tbsp. plain flour Salt and pepper The giblet stock can be made the day before it is required. Rinse the giblets in cold water. Place in saucepan with the onion & bay leaf, cover with water and bring to simmering
GRANDMA’S GIBLET GRAVEY Read More »
Ingredients 100g Cubed Pancetta 750g Brussels sprout, trimmed 400ml Chicken stock 25g Butter Method Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are
BUTTERED SPROUTS WITH PANCETTA Read More »
1kg Maris Piper potato 100g goose fat fat 2 tsp flour Maldon salt, to serve Method Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the 1kg potatoes and cut each into 4 even-sized pieces if they are
THE PERFECT ROASTY Read More »
1. Pre heat the oven to 220 C/425 F/ Gas Mark 7 2. Place two large sheets of foil across the roasting tin, one lengthways and one width ways 3. Place the turkey on its breast in the centre of the foil & loosely wrap the turkey in a parcel, allowing plenty of space between
SALIX TURKEY COOKING INSTRUCTIONS Read More »
Ingredients Serves: 4 125g plain flour 1 teaspoon salt 2 large eggs, preferably free range 300ml water, milk or beer a twist of black pepper 2 tablespoons cooking oil or lard 6 to 8 sausages award-winning Trussell’s Sausages Mix the flour and salt in a large bowl. Make a hollow in the centre and add the
Well, it has been a busy few weeks. After lots of disruptions in the High Street, things are getting back to normal. We are preparing for Christmas; lots of orders being taken; presents being brought and starting to eat the Christmas Chocolate! It was lovely to be a part of the Christmas Lights switch on,
A very warm welcome to our new website! On this page you will find our latest’s news and recipe ideas. Please feel free to share and ask any questions. We want everyone to start to share recipes, so we can build up our own recipe catalogue, so you can come on here and answers that
WHAT’S FOR DINNER! Read More »
Ingredients 12 Small Venison Leg Steaks 20g Fresh Lemon-Thyme 100g Diced Onion 250ml Red Wine 100g Diced Carrot 500ml Veal Stock 100g Diced Celery 50g Chopped Garlic 100g Diced Leek Milled Salt & Pepper Method In a hot pan sear, the venison steaks Add the onion, carrot, celery, leek and garlic to the pan Add
