Serves 4

 

Ingredients:

600g Ancho bavette

 

Corn tortillas:

300g masa harina

5g sea salt

450ml warm water

Or use pre-made tortillas

 

Pickled red onion

1 red onion, finely sliced

100ml red wine vinegar

50ml water

20g sugar

5g sea salt

 

Charred spring onion salsa verde

1 bunch spring onions

30g parsley

20g coriander

1 garlic clove

20g capers

1 tsp dijon mustard

juice of 1 lemon

100ml olive oil

salt

black pepper

 

To finish

50g feta

fresh coriander

2 limes

 

 

Method:

 

Mix masa harina, salt, and water to form a dough. Let it rest for 20 minutes. Divide the dough into 40g balls and press them into tortillas. Grill the tortillas on a hot grill plate until lightly charred.

 

 

To pickle the onions heat vinegar, water, sugar, and salt, and pour it over the onions. Char the spring onions over the grill and blend them with the remaining salsa ingredients.

 

Cook the bavette over direct heat until it reaches medium-rare doneness. Let it rest for 10 minutes before slicing it thinly against the grain.

 

Fill the tortillas with the steak, salsa verde, pickled onion, feta cheese, and coriander. Finish with a squeeze of lime juice.

 

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.

 

Serves 4–6

Time 5.2 hours

 

Ingredients:

1 whole lamb shoulder (bone-in, 2–2.5 kg)

Sea salt & freshly ground black pepper

1 kg banana shallots, peeled and halved

30g fresh garlic, smashed

150 ml white wine

200 ml lamb or chicken stock

2–3 sprigs rosemary, leaves finely chopped

A splash of fig leaf vinegar

6–8 cloves black garlic, chopped

2 tbsp extra virgin olive oil

4 tbsp capers, rinsed

Fresh dill, chopped

2 tbsp toasted pine nuts

 

Method:

Preheat your oven to 160°C.

Generously season the lamb shoulder with sea salt and black pepper. Rub with olive oil and rosemary.

In a large roasting pan, scatter the halved banana shallots and smashed garlic. Place the seasoned lamb shoulder on top. 

Pour in the white wine and stock around (not over) the lamb to maintain the crust.

Cover tightly with foil and roast for 3.5–4 hours until the meat is tender and pulls apart effortlessly.

Remove foil, baste the lamb, and roast uncovered at 200°C for 20 minutes to achieve a crispy, caramelised exterior.

Rest the lamb for 20 minutes, reserving the shallots and pan juices.

In a bowl, mix chopped black garlic, capers, fresh dill, a splash of fig leaf vinegar, and toasted pine nuts with a drizzle of olive oil. Season to taste.

 

Plate the lamb with the caramelised shallots, spoon the black garlic-caper relish generously over the top, and drizzle with reserved pan juices.

 

Chef's Notes:

Roast the shallots underneath the lamb to soak up flavourful juices, turning them into sweet, umami-packed gems.

De-glaze the pan after roasting with a splash of fig leaf vinegar to create an intense, tangy sauce.

Swap fig leaf vinegar with pomegranate molasses for a sweet-tart note.

serve with some Turkish flat breads and a yogurt-dill sauce.

 

Serves 3–4

Time 45 mins

Ingredients:

1 beef flank steak (900 g–1 kg), butterflied if needed 

olive oil

sea salt & freshly ground black pepper

200g wild mushrooms (chestnut, shiitake, oyster), finely chopped

2 large onions, thinly sliced 

2 garlic cloves, finely chopped

150g spinach 

small knob of butter (optional)

a few rosemary sprigs

 

Method:

Pre-heat the oven to 200deg C (400def F).

Lay the butterflied flank steak flat, drizzle with olive oil, and season both sides generously with sea salt and cracked black pepper.

In a hot pan with a splash of olive oil, sauté onions until caramelised. Add the garlic and cook briefly, then stir in the chopped mushrooms. Season and cook until moisture evaporates. Toss in spinach until wilted. Optionally, add a knob of butter for richness. 

Spread the mushroom-spinach mixture evenly over the steak. Roll tightly from one end and secure with kitchen twine. 

Sear the rolled steak on all sides in a hot pan with olive oil and rosemary sprigs to infuse the flavour. Then, roast in the oven at 200°c (400°f) for 20–25 minutes for medium-rare.

Let it rest for 10 minutes before slicing into thick, juicy rounds.

 

Chef notes

• Add a smear of dijon mustard on the steak before adding the filling for depth.
• Try 'dry brining' the steak with salt a few hours before cooking; it intensifies flavour and softens texture. 
• Swap spinach for kale for texture.
• Add crumbled blue cheese to the filling for a spicy bite.
• Finish with a drizzle of balsamic reduction for a sweet-tangy contrast.