Pork & Wild Garlic Sausages dry-cured Wondrousness is my chicken tagine

Wondrousness is my chicken tagine recipe with preserved lemon and green olives

Well-marbled and easy-to-cook it is in fact just as good for braising as searing

Beef Dandy Ribs benefit tremendously from the flavour transformation all our ribs of beef* undergo when dry-aged in our Himalayan salt ageing chamber

or a worthwhile upgrade for your own weekend cooking

480g Toulouse Sausages

Pork & Wild Garlic Sausages dry-cured Wondrousness is my chicken tagineA Celebration of Wild Garlic & Springtime Flavour Nothing signals the arrival of British spring quite like the first sight of tender wild garlic leaves sprouting through the woodland floor a fragrant symbol of renewal and natures gentle awakening. In just a few short weeks, the ancient woodlands of the Yorkshire Dales are transformed into lush, green carpets, bursting with the unmistakable aroma of wild garlic. When nature offers such fleeting