Ingredients:

• 1 large pork chop
• 2 Jerusalem artichokes, peeled and chopped
• 1 green apple, peeled, cored, and sliced
• 5–6 sage leaves
• 50g butter
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 100ml chicken stock
• salt & pepper to taste

Method:

1. Preheat the oven to 200°c .
2. Rub the pork chop with olive oil, salt, and pepper. Heat a pan over medium-high heat and sear the pork 2–3 minutes per side until golden. Remove and set aside.
3. In the same pan, add butter and a drizzle of olive oil. Toss in the artichokes and sage. Sauté until lightly golden. Add the apple slices and cook briefly until just softened.
4. Place pork, artichokes, apple, and sage in an ovenproof dish. drizzle honey and lemon juice over the top, pour in chicken stock, and roast for 12–15 minutes, or until the pork reaches desired doneness.
5. Rest the pork 5 minutes before slicing. Serve alongside roasted artichokes and apples, spooning pan juices over the top.

 

Notes

• The honey and lemon create a subtle glaze that balances the earthy sweetness of the artichokes.
• Green apple keeps a slight bite and acidity, lifting the richness of the pork.
• Sage is best added mid-sauté to release aroma without burning.

 

We are proud to introduce our selection of regeneratively farmed beef in partnership with Farm Wilder, a not-for-profit group who want to bring regenerative farming to the forefront. They have a group of innovative farmers who are reviving the endangered British wildlife in harmony with livestock farming. Here is a recipe using the Farm Wilder fortified beef mince, which is enhanced with organ meat including, heart, liver and kidney for added nutrients and tastes just as good as regular mince, by our food writer Matt Burgess. For more of Matt's content search for @matblak on Instagram.

Ingredients

For the filling

1kg minced fortified regenerative beef by Farm Wilder

1 tbsp quality olive oil

3 garlic cloves, crushed

1 large onion, finely chopped

3 carrots, finely diced

3 celery sticks, finely diced

1 jar (660g) passata with herbs

1 bunch fresh basil, leaves picked, stalks chopped

pinch caster sugar

salt & pepper to taste

300g dried cannelloni tubes

For the topping

50g plain flour

50g butter

600ml whole milk

140g parmesan, grated

 

Method

Heat the olive oil in a large pan. Add the onion, carrot, and celery and sweat them gently until softened and sweet, about 10 minutes. Stir through garlic and cook for another minute.

Add the fortified minced beef and brown it well, breaking it up as you go. Season generously.

Pour in the passata, chopped basil stalks, a pinch of sugar, and half the basil leaves. Simmer low and slow for 30–40 minutes, stirring occasionally, until rich and thickened.

In a separate saucepan, melt the butter. Stir in flour and cook for 2 minutes, then gradually whisk in the milk until smooth. Let it bubble gently for 5–6 minutes until thickened. Season with salt, pepper, and half the parmesan.

Preheat the oven to 180°c (fan).

Spoon the beef mixture into the cannelloni tubes (use a piping bag or teaspoon — messy is fine, it’s part of it). Arrange in a large baking dish in a single snug layer.

Any mince left over spoon over the prepared cannelloni 

Pour the béchamel over the filled tubes. Scatter with the remaining parmesan

Bake for 40 minutes until golden, bubbling, and the pasta is tender.

Drizzle with a little olive oil. Serve with a crisp salad or just a hunk of bread to mop up the sauce.

 

Top tips

This dish feeds a crowd. The longer the beef ragù cooks, the deeper the flavour, you can even make it a day ahead.

Swap beef for pork and veal mince for a more traditional Italian-style filling.

Let it rest 10 minutes after baking, the flavours settle, and it slices more cleanly.

We are proud to introduce our selection of regeneratively farmed beef in partnership with Farm Wilder, a not-for-profit group who want to bring regenerative farming to the forefront. They have a group of innovative farmers who are reviving the endangered British wildlife in harmony with livestock farming. Here is a recipe using the Farm Wilder sirloin steak by our food writer Matt Burgess. For more of Matt's content search for @matblak on Instagram.

This recipe is for one steak but the sauce could be used for two steaks.

Ingredients

• 350–400g Farm Wilder Regenerative sirloin steak 
• 100g butter
• 1 tbsp Aleppo chilli flakes
• 2 tbsp maple syrup
• 1 tbsp chopped fresh coriander
• 1 banana shallot, finely chopped
• 1 garlic clove, finely chopped
• sea salt & cracked black pepper

Method

Take the steak out of the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper.

Heat a heavy pan until smoking. Sear the steak hard 2–3 minutes per side, basting the steak with its fat until caramelised. Reduce heat and cook to preferred doneness (medium-rare works beautifully). 

Rest for 10 minutes.

Meanwhile, in a saucepan, melt the butter until foaming. Add the shallot and garlic, cooking gently until soft and fragrant. Stir in the aleppo chilli, then whisk through the maple syrup. Remove from heat and fold in chopped coriander.

Slice the rested steak thickly and spoon over the aleppo chilli brown butter. serve immediately.

Note:

Regenerative beef shines here — the richness of the loin loves sweet heat.

Aleppo chilli gives warmth without harshness if using a different chilli, use mild chilli flakes.

Try drizzling the butter over roasted potatoes or charred greens alongside the steak.

 

Baby back ribs come from the top part of the ribs, near the spine and are called "baby' because they are leaner and smaller amounts of meat on the bone. They are a little more work to get the meat off the bone than other cuts but it's worth it, these ribs are tender, packed full of flavour and so sweet and juicy.

Great on the grill in summer or in the oven during the colder months on a slow and low setting for tender, melt-in-your mouth goodness. 

We have plain ribs or a variety of pre-marinated ribs in multiple flavours, or you can go for Iberico for luxe ribs.

Here are our top tips for cooking the best baby back ribs.

Take ribs out of the fridge before cooking 

Pre heat the oven to 180 deg C.

Put the ribs in an oven tray, squeeze all the remaining juices and marinade from the packet over the ribs. You can add a little water or sauce for extra moisture.

Tightly cover the tray with foil before roasting in the oven for 1 hour.

Make sure the ribs aren't sticking to the tray throughout this period.

After 1 hour take the tray out, remove the foil and turn the ribs over.

Turn the oven up to 210deg C.

Put the tray back in the oven for another hour with a little more liquid.

Take the ribs out and glaze with the juices or with a wet BBQ sauce.

Turn the oven down to 180deg C.

Put the ribs in for another 5 minutes.

Let them rest and cut into sections so you can start pulling the meat off the bone.

Serves: 2

Time to prep: 35 minutes

 

Ingredients: 

4 chicken thighs, boneless (ask the team to bone them out or order these boneless, skinless thighs)

1 x cucumber, large 

2 tbs tahini

2 tbs maple syrup

1 tbs soy

1 tbs coriander roughly chopped

1 tsp black and white toasted sesame seeds

2 tbs chilli oil ( lao gan ma brand)   

 

Method:

Preheat your bbq to medium-high heat.

Ensure the grates are clean and lightly oiled to prevent sticking.

Season the chicken thighs with a pinch of salt and pepper. Place them on the hot grill an

Cook for 5-6 minutes per side, or until the internal temperature reaches 75°c.

Remove from the grill and let them rest for 5 minutes, then chop into bite-sized pieces.

While the chicken is grilling, cut the cucumber into 5-inch segments, halve them lengthwise, and gently smash with the back of a metal spoon to create textured pieces - set aside.

In a bowl, whisk together tahini, maple syrup, and soy sauce. Adjust the consistency with a splash of water if needed.

Mix the smashed cucumber with the chopped grilled chicken stir through salt and chilli oil. Place into a serving bowl, drizzle the spicy tahini sauce over the chicken and cucumber. Sprinkle with roughly chopped coriander and toasted black and white sesame seeds.

Serves: 3

Time to prep: 50 minutes

 

Ingredients:

3 frankfurters, small incisions along length of frankfurter 

1 red onion peeled and sliced 

1 white onion peeled and sliced

1 tbsn vegetable oil

2 tsp marmite

4 tbsn grated Gruyere cheese 

3 tbsn crushed cheese and kettle onion chips

3 brioche hot-dog rolls

 

Method:

 

To make the caramelised onions with marmite, toss the sliced red and white onions with vegetable oil.

Place them in a bbq-safe pan cook over medium heat, stirring occasionally until they begin to soften.

Add marmite, stirring well to coat the onions, and continue cooking until caramelised.

Place the frankfurters, with small incisions along their length, directly on the bbq grill.

Cook for 5-7 minutes, turning occasionally until evenly browned and heated through.

Lightly toast the brioche hot-dog rolls on the bbq for about 1-2 minutes until golden and slightly crisp.

Place a grilled frankfurter in each toasted roll.

Top generously with the caramelised marmite onions.

Sprinkle grated gruyere cheese and crushed cheese and kettle onion chips over the top.

Place dogs back into bbq to slightly melt the cheese then serve immediately while warm and enjoy with tomato ketchup and some sweet American mustard.