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.

 

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.

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.