RECIPES

PIGEON, STILTON & WALUT SALAD

HOW TO COOK SQUAB PIGEON

INGREDIENTS:  1 Pigeon Sea salt 1 -2 Tablespoons of Light Olive Oil ( not Extra Virgin) or Vegetable Oil 25g Unsalted Butter 1 Sprig of Thyme (optional) 1 Clove of Garlic, Skin on, Lightly Bruis...

TOULOUSE SAUSAGE & DUCK CASSOULET WITH NDUJA CRUMB

A traditional southern French cassoulet is essentially a slow cooked rustic dish containing a variation of pork, duck or goose confit, Toulouse sausage, haricot or cannellini beans. All the ingredi...

TOULOUSE SAUSAGE & PROVENCE TOMATO SALAD

This truly delicious recipe makes for a perfect laid back summer lunch to be enjoyed over a bottle of red wine. We have used Toulouse sausages in this recipe, however other good quality sausages wi...

ROAST RACK OF LAMB WITH ANCHOVIES & SEASONAL VEGETABLES

This recipe features beautiful Lumina Lamb, raised at altitude in New Zealand, the lambs graze on chicory pastures for their last thirty days. This gives an incredible marbling, sublime tenderness ...

HOW TO COOK WAGYU & KOBE STEAKS

Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual...

JAPANESE WAGYU SUKIYAKI

This delicious and authentic Wagyu beef Sukiyaki recipe requires some time to prepare but is well worth the effort once mastered. Servings: 2 Prep Time:  1 Hour 30 Mins Cook Time: 10 Mins ...

JAPANESE WAGYU - THE ART OF BEEF

Characteristics of Genuine Japanese Wagyu Beef Japanese Black purebred Wagyu has been refined for over 100 years. ‘Wagyu’ denotes the purebred Japanese cattle that started this respectful heritage....

HOW TO SLICE A WHOLE JAMÔN

The black Iberian pig has a diet of mainly grass and acorns. The acorns contain a high level of monounsaturated fatty acids that influence the rate of blood cholesterol. These help to reduce 'bad c...