Balsamic-Glazed Pork Chops with Plum-Apple Chutney

Download PDF

When cooked down into a thick reduction, balsamic vinegar becomes a tangy syrup that makes an unrivalled coating for succulent pork chops.

To boil it down (no pun intended!): Our Plum-Apple Chutney, a simple fruit compote of apples, plums, sugar, and spices, is as versatile a condiment as it gets. It’s the perfect accompaniment to our Balsamic Pork Chops and just about any meat or poultry you cook in the autumn months. Read more

Puff Pastry Tart With Smoked Waterall Bacon, Onion & Potato

Download PDF

A simply tart layered with sliced potato and onion, served with dollops of crème fraîche. To make this vegetarian just leave out the bacon. Put some sautéed mushrooms on top, or slices of a melting cheese, such as taleggio. Read more

Spaghetti bolognese: Italian chefs show world the correct way

Download PDF

While the dish has been a staple for millions of diners around the world for decades, Italians claimed the original reciope has become so corrupted it is in urgent need of culinary rescue. Here is an authentic recipe, approved by Italian chefs, for traditional spaghetti bolognese. Read more

Brussels Sprouts with Bacon

Download PDF

Brussels sprouts and bacon is one of our favourite combinations— a perfect marriage of textures and flavours. Brussels sprouts are robust enough to stand up to salty, chewy bacon, and in turn, the smokiness of the bacon highlights the sprouts’ earthy notes. We like to blanch my Brussels sprouts before roasting; we think that the resulting soft, cooked inside and crispy outside make for an unbeatable texture and taste. Blanching, followed by roasting, also brings out the sweetness and keeps the vegetables moist. While it seems like an unnecessary step, skipping blanching often results in dry and often undercooked-tasting vegetables. Read more

Quality Pork Butchers in Sheffield

To contact us please use the details below or fill in the form and we'll get straight back to you.