Recipes

Six Nations Burger with Homemade Potato Rolls

Make the leek chutney and potato rolls according to the recipes below.
Place a frying pan on a medium heat and add the 'nduja; cook down for 2-3 mins, just to cook the pork through, it will be an oily paste. Take out and leave to cool in a bowl. When cool, whisk in your jar of mayo.
Clean your pan and place back on the heat, in a dry pan, place your buns down to toast.

Soy Braised Pork by Barry Horne

Pre heat the oven to 140 deg c.
In a hot pan sear the pork shoulder for one to two minutes either side to get some colour.
Place in a deep roasting tray and add the rest of the ingredients except the cornflour. Top it up with water to cover the pork.
Place into the oven for 1 ½ to 2 hours.
When the shoulder is soft remove it from the oven and place all the liquid into a pot and bring to the boil. Dilute the cornflour with a little water. When the pork stock is at boiling point add the cornflour and cook out for 1-2 mins.

Buffalo Wings with Blue Cheese Dip by Barry Horne

Ask one of our butchers to split the wings into two pieces (the drum and the flat).
Place into a bowl and season well with salt and pepper and coat in the cornflour.
Heat the vegetable oil in a deep pan to 170 degrees C and cook the wings in two batches to not overcrowd the pan. Cook at this heat for 4-5 mins and then place all the wings on a wire rack.

Roast Rolled Sirloin with Red Wine Gravy

Preheat the oven to 190 degrees C.
Put a large pan on a medium high heat and place the sirloin fat side down and sear for 2 mins. Then sear all over the sirloin until it is evenly coloured.
Put the sliced onion, garlic and thyme into a roasting tray, add the beef and pour in the red wine. Cook for 40 mins per kilo for medium rare or 45 mins per kilo for medium. Alternatively you can check for an internal temperature of 55 degrees for medium rare.

Bang Bang Chicken Recipe by Barry Horne

Season the diced chicken breast generously with salt pepper and a little Szechuan pepper. Fill a large bowl with the buttermilk and place the seasoned chicken in it and leave in there for at least 20 mins.
Put the flour on a large plate and season it with the salt, pepper and remaining Szechuan pepper.

Sausage Carbonara by Barry Horne

Squeeze 2cm sections of the sausages out of the casing into mini meatballs (or ask your butcher to do it!)
Put a pan on a medium heat and pan-fry the meatballs to get some colour on them. When they are coloured all over, transfer the meatballs onto a plate. In the same pan add a glug of olive oil and turn the heat down low, slowly cook the onions and garlic until they soften not colour. When soft add your meatballs back to the pan to finish cooking. Put the heat on a very low setting to keep the onions and meatballs warm.