Serves 2

Time 20 min

Ingredients:

•    2 lamb neck fillets, about 200–250g each

•    salt & pepper

•    1 tbsp olive oil

•    2 tbsp harissa paste

•    2 tbsp pomegranate molasses

•    2 tbsn tahini

•    1 tbsp honey

•    1 garlic clove, grated

•    ¼ cup pistachios, roughly crushed

•    2 tbsp pomegranate seeds, to serve

•    fresh mint or parsley, to serve

Method:

Bring the lamb neck fillets to room temperature, pat dry, season with salt and pepper.

In a small bowl, mix the harissa, pomegranate molasses, honey and garlic to make the glaze.

Heat the olive oil in a heavy pan over medium-high heat on the stovetop.

Sear the lamb neck fillets for 3–4 minutes per side, until well browned and cooked to medium — lamb neck fillet is lean and best not overcooked.

In the last minute of cooking, brush the fillets generously with the harissa glaze, turning to coat and letting it caramelise slightly in the pan.

Remove from the pan and rest for 5 minutes.

Slice the lamb on an angle.

Spoon over any remaining glaze, scatter with crushed pistachios, pomegranate seeds, tahini and torn mint. 

Chef's notes & hacks:

1. Lamb neck fillet cooks quickly and is lean, so treat it like a steak — don't take it past medium or it can dry out.
2. Brush the glaze on right at the end of cooking, not at the start, or the honey and sugars in it will burn before the lamb is cooked through.
3. Toast the pistachios in a dry pan for a minute before crushing for extra flavour.
4. Make extra glaze and keep in the fridge for a week — it's great on roasted vegetables or brushed onto chicken too.

Serves: 2

Time: 20 min

Ingredients:

2 Iberico Secreto steaks (about 200–250g each)

Salt and pepper

1 tbsp olive oil

 ½ cup membrillo (quince paste), roughly chopped

3 tbsp sherry vinegar

2 tbsp water

1 tbsp butter

Shaved manchego, to serve

Handful of rocket, to serve 

Method:

Take the secreto from the fridge 20–30 minutes before cooking to come to room temperature. Pat dry and season generously with salt and pepper.

Heat a heavy pan (cast iron ideal) over high heat on the stovetop until smoking. Add a touch of olive oil.

Sear the secreto for 2–3 minutes per side, until well browned outside and still pink and juicy in the middle — secreto is well marbled and best cooked medium, not well done.

Remove and rest on a warm plate, loosely covered with foil, for 5 minutes.

While it rests, make the glaze in the same pan: add the membrillo, sherry vinegar and water. Cook over medium heat, stirring and breaking up the membrillo, until melted and glossy, about 3–4 minutes. stir in the butter to finish.

Slice the rested secreto against the grain.

Spoon the membrillo glaze over the sliced meat, scatter with shaved manchego and rocket if using.

Chef's notes & hacks:

Secreto is well marbled and cooks fast — treat it like a steak, not a slow-cook cut, and don't take it past medium or it'll toughen up.

Use the same pan for the glaze — all those browned bits left from searing the meat add extra flavour.

No membrillo? Apricot jam works as a substitute, just add an extra splash of sherry vinegar for sharpness.

Shave the manchego with a vegetable peeler for the thinnest, prettiest curls.

Serves 2

Time 30 min

Ingredients:

• 2 pieces beef marrow bone, split lengthways ("boats")
• ½ tsp flaky sea salt
• 50g fresh breadcrumbs (panko or torn stale bread)
• 2 tbsp 'nduja
• 1 tbsp olive oil
• 2 tbsp parsley, finely chopped
• 80ml red wine vinegar
• 2 tbsp honey
• 2 thick slices sourdough
• olive oil, for brushing

Method:

Preheat the oven to 220°c (425°f / gas mark 7)

Lay the marrow bones on a baking tray, marrow-side up, season with the salt. Roast for 15–20 minutes, until the marrow is soft and just starting to bubble at the edges.

While the bones roast, heat the olive oil in a small frying pan over medium heat. add the 'nduja and break it up with a spoon until it melts and turns the oil red, about 2 minutes.

Tip in the breadcrumbs, stir to coat, and fry, stirring often, until deeply golden and crisp, about 5 minutes. take off the heat and stir through the parsley.

In a small saucepan, combine the red wine vinegar and honey. bring to a simmer and cook until reduced by about half and syrupy, 5–6 minutes.

Brush the sourdough slices with olive oil and toast in a hot pan until charred at the edges, about 2 minutes per side.

Spoon the sweet red wine vinegar over the hot marrow, scatter generously with the 'nduja pangrattato, and serve immediately with the charred sourdough alongside.

Chef's notes & top tips:

Ask one of out butchers to split the bones lengthways for you rather than trying it at home.

Once the marrow looks glossy and just starts bubbling at the edges, it's ready — leave it too long and it melts away into the tray.

Make double the pangrattato and keep the extra in the fridge for up to 3 days, it's excellent over pasta too.

Swap the 'nduja for chorizo if you want something milder.

Finish with a squeeze of lemon if you want extra brightness against the richness.

Serves 4

 

Ingredients:

800g iberico collar

salt

black pepper

 

Burnt apple glaze:

100g sherry vinegar

60g maple syrup

20g olive oil

10g salt

2 pink lady apples, blackened and chopped

 

To finish:

Watercress

 

Method:

Blacken the apples on the grill, chop them, and mix in vinegar and maple until a syrupy consistency is achieved. Whisk in the oil and set aside. 

Season the pork and grill it over medium-high heat until it caramelizes on the outside and cooked to an internal temperature of 70deg c. 

Let it rest and then slice it.

Toss the slices with the glaze and apples and serve them over fresh watercress.

 

 

 

 

Serves 3-4

Time 2 hours 

 

Ingredients

1 whole chicken (about 1.6–1.8 kg)

olive oil

sea salt

freshly ground black pepper

2 lemons 

6 sprig thyme

10 garlic cloves

4 large carrots, peeled, ribboned with peeler

100g feta, lightly crumbled

small bunch dill, roughly chopped

1 tbsp cumin seeds, lightly toasted and crushed

1 tbsn sumac

 

Method:

 

Preheat your oven to 200°c (400°f). Pat the chicken dry with paper towels. Drizzle with olive oil, season generously with sea salt and freshly ground black pepper. Stuff the cavity with 1 lemon halved, sprigs of thyme, and whole garlic cloves.

 

Place the chicken breast-side up in a roasting pan. Roast for about 1 hour 20 minutes, or until the juices run clear when pierced between the leg and thigh. Baste occasionally with pan juices.

 

Let the chicken rest for 10-15 minutes before carving. Separate the chicken by removing the legs and thighs first, then the wings, and finally slicing the breast meat.

 

 

In a large bowl, combine carrot ribbons, crumbled feta, chopped dill, toasted cumin seeds, sumac, lemon zest, and juice. Drizzle with olive oil, season with sea salt and black pepper, and toss gently.

Arrange the carved chicken pieces neatly on a serving platter. Dot the carrot slaw around the chicken for a vibrant, fresh presentation.

 

Chef’s notes:

- Allowing the chicken to rest post-roasting ensures juicy, tender meat.

- Marinate the chicken overnight with the same seasoning for deeper flavours.

- Swap thyme with rosemary or oregano for a different herbaceous note.

- Replace feta with crumbled goat cheese for a creamier texture.

Serves 2

Time 30 mins

 

Ingredients:

 2 lamb backstraps (trimmed) pre-order these with our team online@provenacenbutcher.com or speak to the team at your local store

Olive oil

sea salt

freshly ground black pepper

small radicchio, leaves separated

anchovy fillets

small garlic clove

muscatel vinegar

4 tbsp good olive oil

 

Method

Rub the lamb tenderloins with olive oil, sea salt, and freshly ground black pepper. Let them rest at room temperature for 15 minutes.

Heat a grill pan or skillet over medium-high heat. Sear the tenderloins for 4-6 minutes per side for medium. Remove from heat, cover loosely with foil, and let rest for 5 minutes.

Toss the radicchio leaves with a drizzle of olive oil and a pinch of salt. Grill or sear quickly until just wilted and slightly charred.

Finely mince the anchovy fillets and garlic. Whisk together with muscatel vinegar, 4 tbsp of good olive oil, and a pinch of black pepper until emulsified.

Slice the rested lamb thinly. Arrange over the radicchio and drizzle with the anchovy dressing. Serve immediately.

 

Chef's note

While the lamb rests, prepare the dressing to maximise efficiency.

Swap muscatel vinegar with sherry or white wine vinegar for a similar tang. if anchovies aren’t your thing, use capers for a briny punch.

For extra flavour, marinate the lamb with olive oil, garlic, and rosemary for an hour before cooking. Use pre-washed mixed greens if radicchio isn’t available to save prep time.