Glorious Leftovers
Sometimes it’s the second and the third meals from a roast dinner leftovers that are the most satisfying. This was made using up roast goose, but works equally as well with chicken and turkey. I have it on toast with sliced pickled onions for midweek lunch. Potted Goose 250g Goose Meat Pickings 100ml Gravy 50g […]
Roasting meat to perfection
There are so many ways of roasting and here I am adding just another piece of advice. It’s the question we behind the butcher’s counter get asked the most, ‘how long should I cook this?’ The standard reply from my apprentice days by George, my now long departed boss was, ‘give it 20 minutes per […]
The Joys of Spring Lamb
When I first came to butchery on leaving school in the early 80’s, the first Spring Lamb was a long awaited delicacy which didn’t show itself until the Easter period. Last year’s lamb had all but dried up around Christmas time, and what was left, the hogget as it would now be called, was considered […]
Sage and Lemon Veal Chops
We don’t always stock veal chops, but when we do, I always snaffle a couple, purely for quality control. They’re simple and quick to cook, and I really enjoy them with a little citrusy finish. Try this recipe. Sage and lemon veal chops Lots of garlicky butter, lemon juice and sage are delicious with a […]
Veal Recipe: Saltimbocca alla Romana
Veal Recipe: Saltimbocca alla Romana Saltimbocca is a classic Roman veal dish. The literal translation of saltimbocca is jump in the mouth – and that’s precisely what this taste combination of veal, prosciutto, sage and white wine will do. It’s quick to make, and great to serve when you want to impress. Plate it over […]
Simple Apple and Apricot Stuffing
INGREDIENTS Liver from the bird you are cooking 2 eating apples 500g butchers pork sausage meat 1 large onion 120g fresh breadcrumbs 2 tsp dried sage 1 tsp dried thyme 8 dried apricots 1tsp salt (approx) Freshly ground pepper (approx 20 grinds) METHOD 1. Place all the ingredients into a food processor and chop finely. […]
Braised Pigs’ Cheeks in a Creamy Cider Sauce
This is a great recipe that I have been given by one of the customers in the shop, who serves it at her B&B (Beck House Farm, Addingham). Pigs’ cheeks are a fantastic cut of meat, hugely fashionable in restaurants, but only 60p each when you buy them from your friendly local butcher! Braising them […]
Spring Lamb for Easter
This week, just in time for Easter, we have the first of the season’s new Spring Lamb in the Shop. These lambs are very sweet and tender, having been mainly milk fed. These lambs, born early this year have come from Anne Robinson’s Farm over in Boston Spa-we have been selling her Spring Lamb for […]
