Ingredients:

3 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

300g veal mince

salt & pepper to taste

1/2 cup white wine

500g chicken stock

3 tablespoons tomato paste

1 teaspoon dried oregano

2 tablespoons salted capers, rinsed well

3 cups orecchiette pasta

To serve:

1/4 cup finely chopped fresh parsley

1/2 cup grated pecorino romano cheese

Method:
Bring a large pot of salted water to the boil for the pasta.

Heat olive oil in a wide pan over medium heat.

Add onion and garlic, cook gently until softened and fragrant. Increase the heat, add veal mince, season with salt and pepper, and cook until browned, breaking it up as it cooks.

Deglaze with white wine, scraping the base of the pan, and let it reduce by half. Stir in tomato paste, oregano, capers, and chicken stock. Lower the heat and let it simmer until the sauce thickens and the flavours round out, about 20 minutes.

Meanwhile, cook the orecchiette until al dente, reserving a cup of the pasta water. Toss the pasta directly into the sauce, loosening with splashes of pasta water until it clings to the shells.

Finish with parsley, a drizzle of olive oil, and a heavy snowfall of pecorino romano. serve immediately — it should taste bright, savoury, and just a little briny from the capers.

This pie uses the lamb from 4-5 shanks that have been slow-cooked in advance which gives a tender and soft texture with plenty of flavour. Cooking the lamb shanks slow in advance (red wine, stock, herbs) gives the richest flavour—perfect for next-day pies (see this recipe for cooking timings for lamb shanks).

If you don't have time to slow cook the shanks you can use any type of left over lamb or flash fry a loin or even use mince.

Ingredients:

• 1 sheet puff pastry
• 1 egg yolk, beaten (for glaze)
• 2 tbsp sunflower or rapeseed oil
• 4–5 lamb shanks, slow-cooked, meat picked from the bone 
• 2 onions, finely chopped
• 2 rosemary sprigs, leaves finely chopped
• 2 thyme sprigs
• 300ml white wine
• 1.5l chicken stock
• 25g butter
• 3 tbsp plain flour
• 250g frozen peas
• 5 spring onions, finely sliced
• small handful of fresh mint, roughly chopped

Method:

1. In a wide pan, warm the oil and gently sweat the onions with rosemary and thyme until soft and fragrant.
2. Stir in the butter and flour, cooking for 1–2 minutes to make a light roux.
3. Deglaze with the wine, scraping the pan, then slowly whisk in the stock. Simmer for 20–25 minutes until slightly thickened and glossy.
4. Fold through the lamb meat, peas, spring onions, and mint and season well. Let the filling cool completely.
5. Preheat oven to 200°c. Spoon the cooled lamb mixture into a deep pie dish. drape the puff pastry over, trimming edges neatly, and brush with egg yolk.
6. Bake 25–30 minutes until golden, puffed, and bubbling at the edges.
7. Serve with mash or minted new potatoes for a proper feast.

Ingredients

• 1kg pork belly, skin scored (ask the team to do this for you)
• 4 tbsp sea salt
• 3 tbsp olive oil

For the slaw

• 1 raw beetroot, peeled & grated
• ¾ red cabbage, thinly sliced
• 2 spring onions, sliced
• 1 red onion, thinly sliced
• 2 tbsp white miso paste
• 1 tbsp rice wine vinegar
• 2 tbsp maple syrup
• 1 tsp soy sauce
• 2 cloves garlic, grated
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds
• 3 tbsp olive oil

Method

Preheat the oven to 200°c. Pat the pork belly dry, rub with salt and olive oil, and place skin-side up on a tray. Roast 30 minutes, then reduce to 160°c and cook 1½–2 hours until tender. Finish with 15 minutes at 220°c to crisp the crackling. Rest 10 minutes before carving.

For the slaw: whisk together miso, vinegar, maple, soy, garlic, ginger and olive oil to form a dressing. Toss cabbage, beetroot, red onion and spring onions in the dressing until coated. sprinkle with sesame seeds.

Slice the pork belly into thick slabs and serve alongside a mound of fresh, tangy miso slaw.

Notes:

The slaw should stay crunchy, so dress it just before serving.

Add a little chilli or yuzu juice for extra brightness.

This works beautifully as a bao bun filling too.

People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way. You can do 1 fillet tail between 2. The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat. Make this for a special weekend treat! You won’t regret it!

Makes 4 tacos
Ingredients:
250g fillet tail, at room temperature, cut into 2.5cm slices
4 tortillas
1 large ripe avocado
1 tbsp extra virgin olive oil
2 tbsp ground nut oil
4 radishes, thinly sliced
2 lime
2 tbsp Saucy by Nina Chilli Sambal (stocked in Provenance shops, speak to the staff for availability)
2 large handfuls coriander leaves
Salt and pepper
For the pickle:
1/3 red onion, thinly sliced with a mandoline
1 tsp caster sugar
60-70ml white wine vinegar

Method:
Add the pickle ingredients into a small bowl and mix. Leave for 10mins.
Add the avocado, one spoon of olive oil, squeeze of lime to a bowl and mash together to make a guacamole.
Set a large frying pan to a high heat. Dry fillets with paper towel and season well with salt and pepper. Add the groundnut oil to the pan and let it heat for 20 secs. You might need to fry in 2 batches. Place fillets in pan and bring down the heat a little. Fry for 1.5mins on one side before turning over for another 1.5mins for medium rare. Use tongs to place on a plate, cover with tin foil and leave to rest for 8mins.
While the fillets rest, warm the tacos in a pan. Serve with guacamole on top of tacos, then slices of meat and topswith herbs, radishes, pickles, squeeze a lime and a good drizzle of Chilli Sambal.
Eat straight away!

Ingredients:

1 store bought puff pastry 

4 eggs

250ml double cream

2 x leeks, sliced and washed 

3 sprigs thyme leaves removed 

1 finger thick slice of butter

1 tbsn olive oil

200g smoked streaky bacon

100g applewood cheddar

150g baby spinach   

1tsp salt

pinch pepper

Method:

Preheat the oven to 170deg C.

Line a 20cm cake tin with puff pastry, trim the edges. Blind bake at 180°c for 15 minutes until lightly golden.

Meanwhile, heat a pan with butter and olive oil. Add the leeks, thyme, and a pinch of salt and cook gently until soft and sweet. Fold in the spinach, let it wilt, then set aside to cool.

In the same pan, fry the bacon until crisp, then roughly chop.

Whisk the eggs, cream, a little salt, and pepper. Fill the pastry case with the leek–spinach mix, scatter the bacon, then pour over the custard. Grate cheddar across the top.

Bake in the oven for 25–30 minutes until the centre just sets with a slight wobble. Rest for 10 minutes before slicing — flavours need that pause to come together.

Notes:
this is a foundation quiche — once you’ve got the custard right, the fillings are yours to play with. swap smoked bacon for smoked fish, or cheddar for blue cheese if you want more punch. try mushrooms and gruyere, or slow-roasted tomatoes with basil. think in pairings: leek and goat’s cheese, spinach and nutmeg, salmon and dill. each twist tells a slightly different story.

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.