Venison is a meat which is bang in season at the moment, and these meatballs are a great way to do something a little different with this lean, flavour-packed ingredient. The meatballs are seasoned with warm, aromatic spices which will complement rather than overpower, and they are cooked in a red wine based sauce which[Read More]
Wild Mushroom Stroganoff
This delicious treat takes full advantage of the wild mushrooms in season now, making a luxurious dish which will grace any dinner party. Stroganoff is of course an old school classic, created by the French chefs who cooked for the Russian court in the 19th century. Their version would have used the best quality fillet[Read More]
Stifado
Every Greek holiday will feature at least one helping of one of the country’s national dishes, the aromatic, gently spiced beef stew known as Stifado. Its presence is a given on any taverna menu, alongside moussaka and souvlaki, and when made well is a surefire winner. The stew is cooked slowly, and features a triumvirate[Read More]
Bolognese
Before we start, a disclaimer – someone somewhere (probably an Italian) will dispute that this ragu is actually a true Bolognese, and I dare say they’d be correct, technically. Oh mamma mia, mushrooms??? Whatever, but this is the way I learned it from my Mama (who was from Newcastle rather than Napoli) and it’s worked[Read More]
Apple & Blackberry Crumble/Custard
An Autumn Sunday, a walk in the woods (or the park) and a lovely crumble waiting to be enjoyed when you get home, smothered in creamy custard to take the chill out of your bones. Apple and blackberry are bang in season at this time of year, and though of course there is merit in[Read More]
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