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Recipes

  • Slow-cooked Braised Ox Cheeks by Yalda Alaoui

    Slow-cooked Braised Ox Cheeks by Yalda Alaoui

    Microbiome Recipes

    A beautiful festive, nutrient-rich dish that will make your gut happy and healthy.

    Inflammation-lowering, gut-healthy, and divine to taste! It’s the ultimate comfort food that is packed with collagen and gelatin.

    Looking after your skin, hair, and nails, supporting joints, and relieving pain. It supports the gut lining and maintains its integrity, and it may boost muscle mass.

    Plus, did you know that star anise protects against colds and flu? It has potent antiviral properties.

    You deserve good food that keeps you well. Enjoy!

     

    Ingredients:

    2.5lb or 1kg ox cheeks (grass fed)

    3 carrots

    3 celery sticks

    1 onion

    4 garlic cloves

    3 cups or 700g beef bone broth

    2 cups or 500g red wine (optional)

    1 cinnamon stick

    1 star anise

    2 bay leaves

    1 sprig thyme

    1 tbsp tomato paste

    2 anchovies (optional)

    1 tbsp arrowroot powder (substitutes: corn or regular flour)

    sea salt

    black pepper

    1 tbsp olive oil

    Curly parsley to garnish

     

    Method:

    1. If you are using an oven-proof deep pan, preheat your oven to a 150 C / 300 F fan oven. If you don’t have an oven-proof pan, you can make it on your stove.

    2. Heat the olive oil on medium to high, and sear the ox cheeks on all sides. Set aside.

    3. In the same pan, add the chopped onion and crushed garlic, and soften for 3 minutes on medium heat.

    4. Add the finely chopped celery and carrot sticks. Soften for a further 5 minutes.

    5. Add tomato paste, finely chopped anchovies, salt, and pepper, and brown for another minute.

    6. Place the ox cheeks back in the pot and add the arrowroot powder and stir for a minute.

    7. Add the bone broth and the wine, as well as the cinnamon stick, star anise, thyme, and bay leaves.

    8. Bring to a boil, and cover. Place in the oven for 2.5 hours or keep it simmering on low heat for 2 hours, stirring occasionally.

    9. Let it rest for 15 to 30 minutes with the lid on before serving.

    Serving Tips

    Serve and garnish with some parsley. This dish pairs well with the sweet potato mash or quinoa stir fry. It works well with cauliflower rice too.

    Storage Tips

    It keeps in the fridge for up to 5 days and the freezer for up to 3 months.
  • Bacon (Gammon) and Cabbage Quiche by Barry Horne

    Bacon (Gammon) and Cabbage Quiche by Barry Horne

    Inspired by St Patrick's Day, our chef (who's Irish), Barry, has come up with this beautiful quiche using a popular Irish ingredient, gammon - or bacon as the Irish call it. We've got gammon, so let's do it!

  • Rose Harissa and Lemon Chicken - Mother's Day Special with Rice Pilaf - by Barry Horne

    Rose Harissa and Lemon Chicken - Mother's Day Special with Rice Pilaf - by Barry Horne
    Spoil your Mum for Mother's Day by cooking lunch with this special boneless chicken which has been marinated with our homemade rose harissa marinade. There are also rose petals to garnish the dish - all for the 'wow' factor!
  • Roast Chicken & Garlic Confit - The Anti-depressant Diet by Yalda Alaoui

    Roast Chicken & Garlic Confit - The Anti-depressant Diet by Yalda Alaoui

    The Anti-depressant Diet! If your gut microbiota is compromised, these important mood-regulating neurotransmitters will not be produced. 

    Eat Burn Sleep’s nutrient-rich recipes heal both mind and body and treat the taste buds with sensational flavours.. and this delightful dish will most definitely lift your mood!

  • Pho Bò by Barry Horne

    Pho Bò by Barry Horne

    The broth is the base for everything in this recipe and it takes some time and effort but it’s definitely worth it.

    Start by cutting the brisket into 2 large chunks and add to a large pot, get your Provenance butcher to cut the marrow bones in half to make smaller to fit in the pot and add the oxtail also into the pot. 

  • Braised Short Rib of Beef by Barry Horne

    Braised Short Rib of Beef by Barry Horne
    Put a large heavy based pot on a medium high heat and add a small amount of oil. Season the ribs with salt and pepper and sear in the pan, make sure to get a good colour all round and when browned remove from the pan.