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  • Bearnaise Sauce by Barry Horne

    Bearnaise Sauce by Barry Horne

     Having a night in? Make Friday night that much more special with this home made Bearnaise sauce smeared over your favourite Provenance grass-fed steak.

    2 egg yolks
    80ml vinegar
    50ml water
    1/2 shallot (finely diced)
    fresh tarragon
    black pepper
    200g unsalted butter

    Make the reduction with the shallot, vinegar, water, 2 chopped tarragon stalks and a pinch of pepper. Put all ingredients in a small saucepan and bring to the boil. Reduce by half.
    Clarify the butter by heating it in another small saucepan until it separates (approx 4-5 mins).
    Strain the fat from the solids, keep the fat and put aside.
    Put your egg yolks in a bowl (metal or glass), and place over a simmering pot of water. Add 1tsp of the reduction and a pinch of salt, start whisking over the heat until it has doubled in size and has gone slightly pale and frothy.
    When it is at ribbon stage (or the consistency allows you to draw a figure 8), take off the heat and slowly start adding your clarified butter, like you would making a fresh mayonnaise.
    When all butter has been incorporated, season with salt, pepper, chopped tarragon and more of the reduction if desired.
    Cook the steak to your liking.
    Rest and serve with lashings of Bearnaise!


  • Chipotle & Maple Chicken Wings

    Chipotle & Maple Chicken Wings

    Ingredients: (Serves 4)
    1 kg Free Range Chicken Wings

    Seasoning mix:
    1tsp Smoked Paprika
    ½ tsp Chilli 1tsp Fennel seed
    1tsp Cumin seed
    ½ tsp Sugar
    1tsp Salt
    1tsp Pepper
    2 tbsp Chipotle Ketchup (Use ‘Gran Luchito’ available at Provenance)
    2 tbsp Maple Syrup
    1 tbsp Cider Vinegar


    Turn the oven up to 180ºC. Blitz the seasoning mix in a food processor or in a pestle and mortar. Season the wings generously with the seasoning mix and bake in the oven for 45 minutes. Meanwhile, mix together the ketchup, syrup, vinegar and 1 teaspoon of seasoning salt. When the wings are cooked, take them out of the oven and turn it up to 200ºC. Toss the wings in the ketchup mixture. Return the wings to the oven at 200ºC for 15 minutes until the sauce has reduced and the wings are sticky. Put them on a serving plate and get stuck in, hands only!

  • Crackly Roast Pork by Shaunn Griffiths

    Crackly Roast Pork by Shaunn Griffiths

    We asked our followers and customers to send us their recipes using Provenance products to win 'Recipe of the Month' This month Shaunn Griffiths won with this mouth-watering Roast Pork Loin. This fail-proof recipe will quickly become be your go-to when entertaining. 

    Visit Shaunn's Instagram account to see more of his inspirational recipes @instatiableeater

    2kg Boned and rolled loin of free range pork
    2 tbsp Fennel seeds
    1 tbsp Salt 
    2 Fennel bulbs
    2 Onions
    2 Carrots
    1 Bay leaf

    This method goes against every pork roasting instinct you might have but results in the juiciest meat and crispiest crackling. Ask your butcher to score the skin of the loin, this scoring makes it easier to carve the pork once it is cooked). Put the pork in a deep tray in the fridge uncovered overnight. The aim is to dry the skin as much as possible which makes crackling it easier.
    Next day take the pork out of the fridge 2 hours before you want to cook it.
    In a mortar and pestle, bash together the fennel seeds and salt to a coarse texture and rub this into the pork skin, getting into each of the skin incisions.

    Preheat the oven to 120C, conventional. It is best to use a thermometer placed in the oven to check the temp rather than rely on your oven dial. This is important as  we are cooking more by internal temperature than timing.

    Slice the fennel bulbs, onions and carrots into an even thickness of about 1cm and place in a roasting tray. Toss them in a little olive oil.  The vegetables act as a trivet for the pork but also the base of any gravy you can make with the cooking juices. Place the pork, skin side up, on top of the vegetables, and pop in the preheated oven. Cook until a thermometer inserted into the middle of the loin reaches 55-60C. This should take approx 2-2.5hrs hours. Check at 1hr 45mins.

    Remove pork and vegetables and rest, lightly covered with foil for 45mins -1hr which should give you time to make your favourite side dishes.

    After resting the pork, crank up the oven to the highest setting (260C). Once heated, place pork in the oven for about 20 mins, turning every 5 mins for the skin to crisp. Now is the time to keep a very close eye on it to prevent burning so adjust the timing and heat accordingly.

    Remove pork once the skin has crackled and rest again for 10 mins before carving.

    This recipe was created by Shaunn Griffiths

  • Whole Boneless Free Range Packington Chicken Caesar Salad

    Whole Boneless Free Range Packington Chicken Caesar Salad

    Ingredients: (Serves 6)
    1 Whole Boneless Free Range Garlic & Herb Chicken
    1 jar Le Mesurier's Classic Mayonnaise
    3 Free range eggs
    1 Lemon
    1 tsp Honey
    100g Parmesan cheese & extra for the garnish
    1 head Cos lettuce
    1 pack Little gem lettuce
    50g Croutons

    Preheat oven to 180ºC. Roast the chicken on a tray for 30-35 mins. Once cooked leave to one side covered with some tin-foil to rest. Boil the eggs for 5-6 mins for a nice runny yolk, longer for hard yolks.
    In a medium bowl add the jar of mayonnaise, honey, parmesan and zest and the juice of lemon. Cut the eggs in half and use to garnish, add freshly cracked black pepper and parmesan shavings as desired.

  • Flat Iron Chicken Curry with Fragrant Basmati Rice

    Flat Iron Chicken Curry with Fragrant Basmati Rice

    Ingredients: (serves 4)
    4 Flat Iron Free Range Chicken 
    2 Onions
    1 Yellow pepper
    300g Basmati rice
    1 Cinnamon stick
    1 Jar Nonya Secrets Panang Curry
    400ml Coconut milk
    Coriander and sliced chilli to garnish
    A dollop of plain yoghurt
    Dice the onion and pepper into large pieces. Put a saucepan on a medium to high heat and add some oil.
    Cook the onions and pepper for 2 – 3 minutes. Add the curry paste to the pan and fry for another 2 – 3 minutes and then add the coconut milk. Turn down to a gentle simmer and season with salt and pepper if needed.
    Pre heat the oven to 180ºC and roast the Flat Iron Chicken Legs on a tray skin side up for 10-15 minutes. Once cooked dice and add to the saucepan of curry and leave to simmer for another 10 minutes.
    In another saucepan add the rice, a good pinch of salt, the cinnamon stick and 600ml of warm water. Bring to the boil then turn down to a simmer and cook on a low heat for 10 minutes, cover with a loose lid. When all the liquid is gone from the rice, turn off the heat and leave covered for 5 minutes until the rice is fluffy.
    In a bowl serve the rice, ladle the curry over and garnish with the coriander and chilli and the yoghurt if desired.

  • Roast Lamb Tacos with Pico de Gallo & Green Sauce

    Roast Lamb Tacos with Pico de Gallo & Green Sauce
    Ingredients: (Serves 4-6)
    1 Whole Bone-in Lamb Shoulder (around 2kg)
    500ml White wine
    1 Bulb of garlic
    1 Pack of tortillas or fresh corn tacos
    1 Large bunch of coriander
    2 Limes
    1 Red onion
    1 Red chilli
    300g Cherry tomatoes
    Salt and pepper
    1 tsp Cumin seed
    1 tsp Fennel seed
    0.5 tsp Szechuan peppercorns
    Preheat oven to 200ºC, put the lamb shoulder in a deep roasting tray and season well with salt and pepper. Place in the oven and cook for 10-15 mins to get some colour on the shoulder.
    Remove from the oven and add the white wine and the garlic bulb to the tray (hold back two large cloves for the green sauce), cover with foil and turn oven down to 150ºC.
    Cook the lamb for 3-4 hours until meat is falling off the bone. For the Pico de Gallo (fresh salsa) roughly chop the tomatoes, finely dice the red onion, chilli and a small amount of coriander.
    Season with salt and pepper and mix with the juice of one of the limes.
    For the green sauce place the rest of the coriander, garlic, lime juice, salt and pepper into a blender and blitz until smooth.
    In a pestle and mortar bash the cumin, fennel and szechuan pepper. Mix with one teaspoon of salt and a half teaspoon of pepper and set to one side.
    To serve shred the shoulder of lamb and season generously with the spice mixture and some of the juices from the roasting tray.
    Assemble the tacos with some of the lamb, the fresh tomato salsa and a nice dollop of the green sauce. Or lay it on the table for your guests to build their own.