Preparation time: 10 mins, plus overnight marinade
Cooking time: 3-4 hrs
Miso from Japan and gochujang from Korea are similar culinary pastes made from a fermentation of rice, soybeans and salt, with the Korean version also including a warm-to-very-hot heat from red chilli powder. The flavour profile of these pastes tends to be a balance of salty, sweet, earthy, spicy, fruity and savoury, with different varieties having more dominant profiles in any of these six areas. When combined with the sweetness of mirin and the savoury notes - but principally the alcohol - of rice wine, they produce a marinade that works exceptionally well with protein. Adding a complex depth of flavour or umami and the ability to tenderise tougher muscle groups when left to marinate overnight, these pastes are perfect for cuts like beef short ribs, brisket, or pork ribs.
For more tender cuts or chicken, limit the marination time to a maximum of 4-6 hours.
Note: this recipe works well for both traditionally cut and cross-cut short ribs.
Preparation time: 20 mins
Cooking time: approx. 4.5 hrs
A take on French pork confit crossed with American pulled pork using Mexican flavours... Need we say more?!
We love sheep, at all ages – love lamb, love hogget, love mutton. We would even go far as to say that traditionally raised lamb is the ideal year-round British meat: it is hardy for farmers, often grazes on land not suitable for anything else, always popular in our counter, and versatile for home cooks.
Yet, the idea of spring lamb is a tricky one for us, as butchers who specialise in traditional and native breeds from small farmers with high ethical values.
It is traditional in this country – and many others – to eat lamb at Easter. And, because Easter falls in the spring, people often talk of eating "spring lamb" at this time. But spring lamb can be a confusing term – thanks to marketing from supermarkets. It actually means lambs that have been raised on spring pastures.
Preparation time: 20 mins, plus 2 hr minimum marinade time
Cooking time: approx. 1.5 hrs
An Asian twist on the classic roast chicken, served alongside a vegetable salad with a punchy thai dressing.
You will need to begin this recipe at least 2 hours ahead of when you want it, to allow for marinating time.
1 whole free range chicken, as large as you need to feed your crowd
An exciting week in the news for good meat and things we stock
On Sunday (19th February), the Observer Food Monthly published their 5th annual "OFM 50" - the 50 things they love most in the world of food right now. (here)
It's a great list of delicious things to eat, and interesting/ethical producers.
Very excitingly, John Lean's White Park beef was on the cover.
For porky perfection (with crackling!),
get yourself a pair of native breed chops,
cut about an inch thick each, and follow these steps...
Got the jitters about your Christmas roast?
Have a read of these tips from some turkey roasting veterans.
Easiest Roast Turkey
We get our turkeys from Nick & Jacob at Fosse Meadows. As well as raising the best poultry in the land, they are dab hands in the kitchen and have a range of recipes on their site for making the most of their tasty birds.
To roast a turkey, they recommend the following method:
Preheat oven to 230C/Gas Mark 8. Remove turkey giblets and reserve. Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil. Place the turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour. Remove the foil for the last half hour, then rest for half an hour after cooking.
See the full method on their site, here
Preparation time: 15 mins
Cooking time: about 2.5 hours minimum, or up to 7 hours if desired
Traditionally made with goat meat, this preparation works equally well with lamb or mutton. Lots of slow cooked onions add a sweet savouriness, and the toasted spices give a warming and smokey background to the dish. The use of saffron, although a little unconventional, brings a deep richness, which alongside the fatty marrow, makes this a pretty perfect winter warmer.
Preparation time: 15 mins, plus overnight stage
Cooking time: about 2 hours total
A Thai inspired preparation that balances sour, salty and sweet flavours to complement the fatty richness of top quality pork. Let this unassuming combination of ingredients bring freshness and zing to those cool autumnal evenings.
You do need to start the recipe the night before.
An Australian butcher Nathan Mills and his partner Ruth Siwinski in London, passionate about real meat from great farmers, butchered with respect and eaten with relish. Remember not all meat is created equal.