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Recipes

  • Braised Ox Cheek with Cheesy Polenta by Barry Horne

    Braised Ox Cheek with Cheesy Polenta by Barry Horne

    Serves 4


    Ingredients: 

    4 ox cheeks 

    2 carrot 

    2 onion

    3 sticks of celery 

    2 bay leaves

    3 cloves garlic (lightly crushed)

    5g thyme 

    5g parsley 

    1 tbsp tomato puree 

    1 tin of tomatoes 

    500ml beef stock

    250ml red wine 

    salt & pepper to taste


    For the Polenta:

    250g polenta 

    1 litre milk 

    500ml chicken stock 

    100g parmesan 

    100g butter

    salt & pepper to taste


    Method:

    Preheat the oven to 140 deg C.

    Season the beef cheeks with salt and pepper. Placing a large pan on a medium high heat and add a small amount of oil. Sear the cheeks all over to get them brown all over.

    Remove the cheeks from the pan and add the chopped carrot, onion, celery, garlic, and herbs to the same pan, cook them for 4-6 mins. Once they have a little colour, add the tomato puree and cook for a further 1 minute. Add the red wine, scrape the bottom of the pan with a wooden spoon to remove the goodness from the base of the pan. 

    Reduce the wine until almost gone and add the beef stock and the tin of tomatoes.

    Transfer all the sauce and the cheeks to an ovenproof dish and cover with greaseproof paper and tin foil and place in the oven for 3-4 hours or until the cheeks can be broken apart with a spoon.

    Now for the polenta. While the cheeks are cooking, put a large saucepan on a medium heat and add the milk and chicken stock, season with a good pinch of salt and bring to the boil, when boiling. Add the polenta in a slow steady stream and reduce the heat down to low. Take care here because if the heat is too high the polenta will begin to bubble and spit like a volcano.

    Cook on a low heat for 25-30 mins or until the taste is less grainy. If it gets too dry while cooking you can add some more water, aim for an oozy consistency.

    Once cooked add the butter and parmesan cheese to the polenta and stir together well. Check for seasoning and when to your liking cover the pan with some foil and keep warm.

    Once the cheeks are ready I like to remove them from the sauce, strain all the sauce through a sieve into a pan, making sure to squeeze out as much goodness out of the veg as possible. Reduce the leftover liquid on a medium heat until it's nice and glossy. Add the cheeks back in and lower the heat. Spoon the sauce all over the cheeks so they are covered all over.

    To serve, add a nice ladle full of the polenta to a bowl and top with the beef cheeks. I like to garnish with some chopped parsley and some freshly grated lemon zest.

  • Hainanese Chicken Rice by Barry Horne

    Hainanese Chicken Rice by Barry Horne

    Method:

    Start by cooking the chicken.

    Take a large enough pot to hold the chicken and fill it ¾ of the way with cold water. Bring to a boil.

    When boiling add the chicken, roughly chopped ginger, garlic and spring onion and salt and bring back to the boil. Reduce to a simmer and cook for 45-55 mins depending on the size of your chicken. Cook to an internal temperature of 73 degrees and then remove to cool and rest. 

  • Wagyu Burger with Tonkatsu mayo & shredded cabbage by Barry Horne

    Wagyu Burger with Tonkatsu mayo & shredded cabbage by Barry Horne

    Ingredients: 

    Provenance wagyu burgers

    brioche buns 

    300g white cabbage 

    200g mayonnaise  

    2 tbsp ketchup 

    2 tbsp Gochujang 

    2 tbsp Oyster sauce 

    1 tbsp Worcestershire sauce 

    1 tbsp brown sugar 

  • 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

    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.

  • Asian Style Bavette Salad by Antonina Parker

    Asian Style 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 great value for money.
  • Piri Piri Chicken leg Traybake

    Piri Piri Chicken leg Traybake

    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.