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Ingredients 4 veal osso buco Seasoned flour 1 bag beef stock (M&S good) Added flavouring - carrot, celery, onion,garlic 75g risotto rice per person (riso carnaroli is best) Olive oil. 11/2 water 2 veg stock cubes 2 sachets saffron powder or 10 strands I small bottle white wine 1 large banana shallot 2 large gloves garlic Parmesan Gremolata: garlic Parmesan Parsley garlic lemon rind Osso Buco 1 Add roughly chopped carrot, celery, onion and garlic to beef stock and gently simmer for 20 mins 2. Coat veal in seasoned flour. 3. Brown coated veal on each side in olive oil. 4. Add beef stock so veal is almost covered. 5. Gently cook on hob with lid on for 2 hours. 6. If necessary at any time add more stock. Risotto 1. Add stock cubes and saffron to water and boil. 2. Finely chop onions and crush garlic. 3. Add oil to pan (and butter if you like) and gently sauté onion. 4. Add rice and stir to cost rice with oil. 5. Add wine and increase heat and stir until wine has reduced completely. Add garlic. 6. Add a ladle of stock at a time, stir until all stock has evaporated then add more. 7. Cook for 20- 25 mins. (Depends on the make of rice). 8. When rice is cooked add grated Parmesan and stir to get a creamy texture. 9. Leave to sit for 2 minutes with lid on. Gremolata 1. Finely chop parsley and garlic. 2. Grate lemon rind and mix with above.. Serve 1. Put risotto in a bowl 2. Place osso buco on top. 3. Add meat stock. 4. Sprinkle gremolata on top of meat. Enjoy.

Asher- Art of Natural Cheesemaking (Gouda)

Marinate the breasts in herb infused rapeseeed (or add your own herbs!) with a sprig of fresh thyme, overnight if possible. On the day, take out of marinade and fry very quickly over high heat until golden brown on the outside. Place in oven at 180 celsius (fan) for five minutes. Rest for five minutes before serving. Pickled blackberries: Add 100g caster sugar and 150ml red wine vinegar with a bay leaf and half tablespoon whole peppercorns (pink or black) to a saucepan and dissolve sugar. Let cool. Pop 200g blackberries in and leave for at least an hour before using. For the roasted potatoes, slice to desired thickness with skin on and toss in olive oil with sea salt and white pepper. Roast in oven until desired level of crispiness. For the celeriac, peel and cube, boil until soft, then blitz with a little double cream until smooth. to serve the breasts, you can use as much of the pickling juice as you wish to join the pickled blackberries or serve it on the side for people to choose how much they want with the blackberries.

Take one Kimber's Farm Tomahawk Steak, pat dry and leave to reach room temperature. Rub with olive oil and season liberally with salt and pepper. Place on a super hot griddle pan and sear on all sides and transfer to a preheated oven about 200°c. Cook until internal temp is 55-60°c for a post resting temp of 60-65°c for medium rare. On removing from the oven, top with a generous know of butter and cover loosely with foil. Allow to rest for 5-10mins before slicing. Fir the peppercorn sauce - Gently heat some course ground peppercorns in a little butter, as much or as little to your taste. Add a slosh of brandy, again to your personal preference and allow the alcohol to cook off a little. Add some good quality beef stock and reduce a little to intensify. Turn down heat and whisk in some double cream. Amount dependingon how creamy you like your sauce! (I can recommend Polish sour cream as an alternative to double cream!) Serve and enjoy!

Ossobuco alla Milanese

Marinate overnight in soy sauce, Mirin and water (I added honey and garlic too), then cook at 130 for 3 hours (rind down, in the marinade), before flipping and cooking for 1 additional hour. Before serving, slice and grill at 200 for 5 minutes or so. Also had to trim off the spare ribs, which made excellent slow cooked barbecue ribs!

Keep the trotters at a rolling boil for 12hrs until the broth becomes milky/creamy, season to taste, then add noodles, spring onion, egg, and slow cooked pork belly (or any other toppings you might like!)