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Recipes

  • Duck breast with red wine & blackberry sauce & salt baked beetroot by Barry Horne

    Duck breast with red wine & blackberry sauce & salt baked beetroot by Barry Horne

    serves 2


    Ingredients: 

    2 duck breast 

    3-4 beetroot

    10g Marjoram

    30ml olive oil 

    1 lemon 

    ½ punnet blackberries halved

    175ml red wine 

    1 shallot

    2g thyme 

    1 clove garlic 

    1 pouch beef stock 

    1 tsp sherry vinegar 

    80g unsalted butter

    ½ tsp mace 

    Salt & pepper to taste 


    Method:

    Start by roasting the beetroots as they will take the longest. Preheat the oven to 180deg C. Take a large piece of tin foil and place the beetroots along with some olive oil and about 2 tablespoons of salt in the foil. Wrap up and bake in the oven for 1.5 hours or until a knife goes through easily. Leave to cool.

    Take the duck out of the fridge and score the fat with a knife only slightly, you don’t want to go as far down as the flesh, this is to help render out some of the fat as it cooks. Leave this out for around 10 mins to come up to room temp before cooking.

    Season with salt and a small pinch of mace, place in a cold dry pan skin side down. Turn the heat to medium and cook almost entirely on the skin side for 12-15 mins.

    Then for the last two minutes flip onto the flesh side to cook to a blushing medium cuisson. Remove the duck from the pan and allow to rest. In the same pan, remove most of the fat from the pan and add the diced shallot, garlic and thyme, cook until soft and then deglaze with the red wine. Reduce this down until it is almost gone and then add the beef stock and reduce by half. Once reduced to a nice glossy sauce add the halved blackberries, salt and pepper and then add one or two small knobs of butter to enrich and thicken the sauce.  

    While the beetroot is still warm, remove the skin and dice into wedges. Mix the marjoram with the juice of the lemon, olive oil and salt and pepper and dress the warm beetroot with this.

    To plate add a portion of the dressed beetroot to the plate, slice the duck breast and add to the plate. Lastly spoon over the sauce.

  • Asian Style Wagyu Bavette Salad by Antonina Parker

    Asian Style Wagyu Bavette Salad by Antonina Parker

    I will go as far to say that this is one of the yummiest salads, I have ever made!  You have got to try this!  It is very flavourful and I recommend always marinating this cut of meat because it takes up to a completely different level and it softens after marinating.  It is versatile and can be paired with many flavour combinations.  Peanut Salsa loves a salad and with all these crunchy leaves and herbs, you are left with something unreal!  This is perfect for a special dinner for 2 or even can stretch for a dinner party.  Bavette is a cheaper cut and this would still be great without using wagyu.

     

    Serves 2 generously

    Ingredients:

    2 tbsp groundnut oil

    X2 handfuls lamb’s lettuce

    1 butter lettuce

    1 medium carrot, peeled + cut into thin sticks

    X2 handful bean sprouts

    2 radishes, thinly sliced

    2 spring onions, thinly sliced

    2 handfuls fresh mint

    2 handful coriander leaves

    1/4 cucumber, peeled + cut into thin sticks

     

    For the marinade:

    300g bavette

    5 tbsp tamari soya sauce

    Zest of 1 lime + juice of half

    1 tbsp maple syrup

    2 garlic cloves, crushed

    Pepper

     

    For the dressing:

    2 tbsp soya sauce

    2 tbsp rice vinegar

    Juice 1/2 lime

    2 tsp maple syrup

    2 tsp Peanut Salsa

     

    I prefer marinating this overnight because you get the full impact of how great this meat becomes but you could do 4 hours if time poor.  Add bavette to a bowl along with the rest of the ingredients for the marinade.  Cover and place in the fridge overnight.

    Remove from marinade and place onto a plate bringing to room temperature.  Dab away excess liquid with a paper towel. 

    Set a large frying pan to a medium to high heat.  Add groundnut oil and carefully place steak into the pan.  Fry for 1min and then bring down for another 50 secs before turning over.  Fry on other side for 4.5mins and it should be nicely charred for medium rare.  Leave to rest on a plate covered in tin foil for 8mins. 

    In a bowl, mix the ingredients together for the dressing and check the seasoning!

    Divide salad items between two plates.  Thinly slice bavette and top salad.  Pour over dressing and eat!

    About Nina

    Nina Parker is a London based chef and food writer. 

    She currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase!

    After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients.  She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker

    Nina works with hotel brands such as Mr & Mrs Smith and Belmond Hotels and is the food, and travel columnist for @tatlermagazine.

    She is available for dinner parties, events & wedding cakes.  Please email directly for sample menus and quotes.  She caters for all dietary requirements. 

    Ninaafoodcompany@gmail.com

  • Fillet Tail Taco with Chilli Sambal by Antonina Parker

    Fillet Tail Taco with Chilli Sambal by Antonina Parker

    Fillet Tail Taco with Chilli Sambal

     

    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

    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

     

    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!

    --------------------

    Nina Parker is a London based chef and food writer. 

    She currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase!

    After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients.  She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker

    She is available for dinner parties, events & wedding cakes.  Please email directly for sample menus and quotes.  She caters for all dietary requirements. 

    Ninaafoodcompany@gmail.com

  • Piri Piri Chicken leg Traybake

    Piri Piri Chicken leg Traybake

    Serves 4

    Ingredients: 

    4 Piri Piri chicken legs 

    2-3 sweet potatoes

    2 red onions

    2 red peppers

    5g parsley


    Method:

    Pre heat the oven to 180deg C.

    Dice the sweet potato, onion and peppers into similar size pieces ( around and inch) and place in a baking dish.

    Add the chicken legs on top and mix everything together so it’s coated in the Piri Piri marinade.

    Bring the legs back to the top of the dish, skin side up and bake in the oven for around 40-45 mins. Stirring the veg occasionally.

    Remove and add some chopped oregano and parsley.

  • Chinese style Pork Belly with the best crackling

    Chinese style Pork Belly with the best crackling

    serves 4


    Ingredients: 

    1kg pork belly 

    15g Tubby Toms Dragon Salt

    1 egg white

    100g salt 

    1tbsp vinegar


    Method:

    It's really important to pick a good piece of pork belly for the best results. Look for a piece of pork that’s skin has dried out a little, the drier the skin the better the crackling, speak to one of our butchers

    Once you have the pork, take it out of the paper and put it on a plate in the fridge so that the skin stays dry until you are ready to use it.

    Preheat the oven to 150deg C.

    Make a few deep scores on the flesh side. Season the cuts on the flesh liberally with the Dragon Salt. Make a foil parcel covering all the meat but leaving the skin exposed. 

    Prep the skin side by piercing the skin with a sharp knife or skewer to allow the fat to be rendered while cooking. Brush the skin with the vinegar. In a bowl mix the egg white with the salt to a paste and spread across the pork skin.

    Place in the oven and cook for 35-40 mins. When it's ready remove the pork from the oven and carefully take off the salt crust, it will have baked solid so it should come off easily.

    Turn the oven up to 200 degrees C and return the pork to the oven and bake for a further 45 mins. Remove from the oven and allow to rest for 20-30 mins.

    Serve with some steamed rice and soy pickled cucumbers.

  • Doggy Free-Range Chicken Meatballs by Barry Horne

    Doggy Free-Range Chicken Meatballs by Barry Horne

    To celebrate International Dog Day we have come up with this dog recipe so you can treat your pooch with Provenance produce at home.

    -

    Makes approx 35 meatballs


    Ingredients: 

    500g beef or chicken mince 

    1 egg

    1 carrot (grated)

    30g breadcrumbs


    Method:

    Pre-heat oven to 175deg C.

    Place all ingredients in a bowl and then mix well, wet your hands with a little with water and form into small meatballs.

    Place on a lined baking tray and bake for 15-20 mins until fully cooked.

    Keep refrigerated and give to dogs as treats.