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Using the farm veg boxes, I used their onions, carrots and potato, with fresh tomato, tomato paste, parsley out of my garden, Worcester sauce and a bit of gravy to thicken, slow cooked for 7 hours and served with rice

Roast beef and Yorkshire pudding

Ingredients 2 pounds (1 kilogram) beef tripe, preferably honeycomb 4 ounces (60 milliliters) white vinegar 2 medium yellow or white onions 1 bulb garlic 1 medium calf or pig foot, halved 4 to 6 cups water 2 large bay leaves 6 to 10 black peppercorns 8 ounces (225 grams) Spanish chorizo sausage 6 ounces (150 grams) serrano ham 3 tablespoons olive oil 1 tablespoon Spanish paprika 8 ounces (225 grams) Spanish morcilla (blood) sausage 1 (16-ounce) can garbanzo beans Steps to Make It Gather the ingredients. Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly. Cut the tripe into pieces approximately 3-inches square. Set aside. Coarsely chop 1 onion. Set aside. Remove and peel each clove from the bulb of garlic. Set aside. In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot. Cover with water and bring to a boil. Allow to boil for 1 minute. Drain into a colander and rinse the froth from the meat. Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in​ the pot. Bring to a boil, then reduce heat. Simmer for 3 hours. Finely chop the remaining onion and 3 cloves of garlic. Slice the chorizo sausage into rounds. Cut the serrano ham into small squares. In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the pot with the tripe. Cut the morcilla into rounds and place in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes. The traditional way to serve callos is in earthenware bowls. Enjoy.

Place the goatmeat in a pot, add spices such as chopped onions, chopped garlic, chopped ginger, blended dry or fresh chilli 🌶, salt, lamb or beef knorr cubes, dry coriander or chopped fresh coriander, mixed herbs, and other spice of one's choice. Then add water (1 -2 litres) or as desired to cook the goatmeat and leftover for the soup- enough to make consistency of one's choice

In a pan seared the loin with butter and sea salt. Steamed veg and then added the peppers to the pan with the venison to cook in the juices.

Potatoes peas faggotts love them

INGREDIENTS • 4 veal shanks • 60g flour for coating • 15g olive oil • 1 tablespoon butter • 100g guanciale diced • 1 medium onion, finely diced • 1 carrot , diced • 1 celery rib , diced • 2 cloves garlic , minced • 120ml dry white wine • 400ml chicken stock (veal stock if you have access to it). • 20g tomato paste • 1 bay leaf • 2g dried thyme leaves • 2 pinches of salt • 10 twists of freshly ground black pepper • Chopped parsley to decorate INSTRUCTIONS Pat the shanks dry with a paper towel and lightly coat in flour, shaking off the excess.  Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.  Set aside.

 Add the guanciale and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.  Add the wine and boil until reduced by half. Add the stock, seasonings, and tomato paste.

 Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender.  Add salt and pepper to taste.  Remove and discard the bay leaf. 
 Serve with Milanese risotto and sprinkle with parsley.

Pan/ Roasted (with Sage!) the veal does the rest🤤❤️👌🍷🍽️🍾🥂🥳👀❤️👏👏👏👏👏