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
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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
30 minutes 10 hours on Low, 5 hours on High in your slow cooker 6 (or 4 with leftovers to make soup) INGREDIENTS 2 Kg (Approx.) Scotch Beef Pig Oxtail Chopped into Thick Rounds, Trimmed of Excess Fat 2 Tbsp Flour Mixed with Salt and Pepper 1 Medium Onion Diced 2 Sticks Celery Finely Chopped
SLOW-COOKED SCOTCH BEEF OXTAIL WITH HORSERADISH ROOT MASH Read More »
