Roast Goose is such a wonderfully rich and tasty meat, when cooked well, it’s such a treat! Follow our easy guide on how to cook your Christmas Goose to golden and crisp perfection. Serves 8 1 large Goose (4-5kg) a generous pinch of salt and black pepper olive oil method Leave…
Read MoreFOLLOW THIS HANDY GUIDE TO COOKING YOUR TURKEY TO ACHIEVE PERFECT RESULTS THIS CHRISTMAS! PRE-OVEN TO 200 OC/400 F/GAS MARK6 PUT THE TURKEY IN THE OVEN AND COOK FOR 15 MINUTES THEN TURN DOWN TO 180 OC/350F/ GAS MARK 4 AND COOK FOR A FURTHER: 4KG (8.8LB) –…
Read MoreRoast Duck is a quintessential Christmas classic and a fab alternative to Turkey! This recipe is a little different from your usual roast duck, We’ve used a boned whole duck and stuffed it with some wonderful, punchy ingredients that are just bursting with festive flavour! Ingredients 1 Duck (Have your butcher bone the Duck, from…
Read MoreThis recipe is one of our family favourites! It’s a delicious winter warmer but with a little bit of a luxurious edge with the addition of half a bottle of good quality merlot (what you do with the rest is up to you but we can highly recommend indulging in a glass while you’re whipping…
Read MoreOur Chicken Liver Patè is one of our most loved products and is a recipe that’s been handed down the generations in our family and now you can have a go at making it yourself! This little delight is perfect all year round but it’s extra special during the festive period, packed full of seasonal…
Read MoreLamb Henry is a lovely mini shoulder joint that is just perfect for slow cooking on wintry evenings to warm you up nicely! They are super simple to cook and really delicious just follow our cooking guide below. Ingredients serves 2 2 Minted Lamb Henry’s 200ml water 1 stock cube (use whatever you prefer) 1tbsp…
Read MoreRack of Honeywell’s Lamb with Cumberland sauce, this is a dinner party classic that would be perfect for a festive soirée or a New Year’s Eve show stopping dinner! It’s super simple to make, the Cumberland sauce works perfectly with the richness of the lamb and is wonderfully festive with its rich crimson colour! Here’s…
Read MoreThis recipe is a real classic and delightfully seasonal, making the most of the game season by using rich and tasty pheasants to create this wonderful wintry dish. Ingredients 2 Medium sized Pheasants, Jointed and central carcase removed. 40gm Butter. 1 Onion peeled and Chopped. 250ml Whisky. 150ml Good Stock. Salt. Ground Black Pepper….
Read MoreRib of beef on the bone is probably our family favourite for a special Sunday roast! The bone adds such wonderful flavour to the meat and to the gravy you make from the delicious juices and the fabulous covering of fat and marbling throughout the meat ensure a tasty and tender result! Cooking times…
Read MoreFlat Iron The Flat Iron otherwise known as blade steak (supposedly named this because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape and comes from the shoulder area of the animal. Traditionally it’s always been a cut that has been trimmed up for stewing steak or…
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