Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Osso bocco n Rissoto Milanase
brazed veal in white wine and tomatoes
Sanchocado ( south American soup)
The cuts in this box are perfect for this soup and many others in south american cuisines.
Saltimbocca
Saltimbocca with dry fried pots and steamed stem broccoli
Breakfast
Bacon egg and toms
Phoebe
Breakfast box for 2-4!
Amazing quality and lovely food!
Game Pie
Delicious game mix made a superb pie
My way
Pigeon brace Sous vide at 60degrees for 35 minutes, with oil, maldon salt, rosemary, thyme, pepper.
Sauce with carrots, onion, celery, the rest of bones of the pigeon, and red wine.
Orecchiette with Duck Ragu
Great
From PASTA by Theo Randall
Yummm and simply the best!
Best of British Breakfast
Egg, bacon, sausages, mushrooms, beans, tomato, hash browns, black pudding, toast washed down with juice and followed by delicious coffee!
Hellim cheese
This is famous hellim cheese from North Cyprus my mum use to make when i was kid.
To make the cheese i used 10 ml of vegeterian rennet for 8lt of raw milk. I heated the milk at 35 degree using food thermometer, poured it to another container and added 10 ml of rennet, cover it with lid and wrapped it to keep the tempreature and let it set for one hour. When it formed in to jelly type condensity i sliced it to cubes and use my hand to crumble it in to small pieces then i drained it with cheese cloth to drain the water out. Put the cheese water on the hob add half litre of milk and half lemon juice and let it to boil there will be more cheese to form, get the Nor cheese out into cheeae cloth and let excess water out, add some salt snd eat it within 3 days. With the boiling cheese water add some salt, cut hellim cheese in to square shape and put it in the boiling cheese water for for 5 minutes until the cheese comes up to surface. Get the hellim out, put some rock salt fresh mint in the middle and fold in. Once it is cooled it is ready to eat, put it in the container with lid and consume at breakfast. Total amoun i had 940 gr hellim cheese out of 8 lt raw Kimbers milk.
Pan fried on a skillett - Kim Harding
Simple with jacket , grilled tomatoes, onion rings, salad and peppercorn and brandy sauce.
Two minutes each side and rest
Vitello Tonnato
Veal with a tuna sauce, a dish enjoyed in Piedmont, Northern Italy
Roast topside of veal, cold and thinly sliced with a sauce of tuna, capers, anchovies, eggs and lemon juice - Bellissimo!
