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1 pack of sausages 2 packs of organic cannelini beans (I used the ones from Sainsbury’s) 1 can of tinned tomato 1 onion, diced 1 Tbsp tomato purée Butter for cooking Sauté the onion in a heavy skillet until soft. Add the sausages and sauté for another 10 min. Add the tomato paste, beans and canned tomato, cover and cook for another 20 min on low heat.

Genius Kitchen beef stew

From 'The Spruce Eats' - Classic French Pot au Feu recipe.

Homemade

Ribs - smoked low & slow using 3-2-1 method at 225F Pulled pork - shoulder/spare rib joint smoked low & slow at 225F until internal temp of 190F achieved

removed from fridge in morning allowed joint to warm to room temp, covered in Maille Dijon Mustard with honey, placed in very hot fan oven for 20 minutes, removed and placed in conventional oven at 180c until the internal temp was 56c then removed and covered in foil and allowed the joint to rest and get to 66c medium rare. Fantastic!!!!!!!!

Fill pan with water, add 2 x tablespoons of syrup or honey. Add white wine 1/4 bottle, 1 x orange halved and apple juice. Add 2 x star anise, 6 cloves, 4 x bay leaves , 6 x cloves of garlic. 20ml of Cointreau, one white onion 1 x apple halved but not pealed.one whole payroll, one small piece of ginger ( all fruit washed of course!) Boil ham for 20mins per pound! Let it cool. Then remove skin (not fat!) mix it together brown sugar, 2 teaspoons of English mustard, A dash of tomato sauce, small amount of hot water and heat this and make a glaze to pour over the ham score the fat first, then put cloves in. Bake in ver hot oven for 10-15 minutes georgeous

Fill pan with water, add 2 x tablespoons of syrup or honey. Add white wine 1/4 bottle, 1 x orange halved and apple juice. Add 2 x star anise, 6 cloves, 4 x bay leaves , 6 x cloves of garlic. 20ml of Cointreau, one white onion 1 x apple halved but not pealed.one whole payroll, one small piece of ginger ( all fruit washed of course!) Boil ham for 20mins per pound! Let it cool. Then remove skin (not fat!) mix it together brown sugar, 2 teaspoons of English mustard, A dash of tomato sauce, small amount of hot water and heat this and make a glaze pour over the ham put back in oven on high heat for 10-15 mins. Then remove.

1kg of veal brisket 4 carrots 1 onion 1 shallot 250g of mushroom 1l of water. For the sauce : Crème fraiche (200ml) lemon (yellow) butter flour Cook all of this during 1.30h in the water : 1kg of veal brisket 4 carrots 1 onion 1 shallot 250g of mushroom Remove all the juice but keep it! For the sauce : In a casserole or pan, melt 50g of butter and mix with 50g of flour. Put the juice (approx 300ml) from the meat in the pan and mix with it. You can add more or less juice, depend how thick you want the sauce. Add 1 lemon (yellow). You can all a "chicken cube" and 200ml of crème fraiche. Enjoy ;) Regards, Aurélien.

Brisket cured in salt ,sugar,herbs and spices.cold smoked 24 hours, rotisserie with steam bath for 8hours,then pot roasted/steamed over red wine and root veg for 3 hours. Unctuous ! Eat your heart out Kats :)

Simple! Fry a couple of onions, preferably red, in a pan, remove when almost done, place Kimbers farm liver in the same pan and fry for about two to three minutes either side, remove when done and place on plate. Return onions to the frying pan, for one minute, making sure to add a little water to the pan to deglaze, and for that special taste, why not add a small knob of butter, which also brings a nice shine to the gravy. Place the onions and gravy on top of the liver, sprinkle on some chives, season to taste and well ...... simply enjoy!