Tarragon and Lemon Roast Chicken

When you're trying to host a special occasion you want to keep everything as stress free and easy as possible. In other words you need a dish that lets the ingredients do the talking, that has elements that can be prepared in advance, and that you can simply stick in the oven for most of the cook. This dish is simply sublime. Tarragon, lemon, butter and chicken are a classical combination, and with good reason. This dish is so much more than it's constituent parts. Equally at home with roast potatoes or mash, or even buttery fondant potatoes, this is a real winner. Tarragon and Lemon Roast Chicken Super succulent, full of taste, and so easy to make large roasting tray with…

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Butchers Sausages with Braised Puy Lentils, Buttered Cabbage and Caramelised Onions

We're rightly proud of our sausages, and like any great ingredient, sometimes it's the simplest dish that really shows it off. But, as any good cook will know, the simpler the recipe, the harder the execution. There's really no where to hide with this one. But trust us, it really is worth it. The peppery lentils, with all the flavours from the vegetables and the bacon, are the perfect base note. Add to that the creamy savoy cabbage, the beautifully sweet onions, and the rich red wine sauce... it's sausage heaven! Butchers Sausages with Braised Puy Lentils, Buttered Cabbage and Caramelised Onions Deceptively simple, this dish brings together peppery lentils flavoured with garlic and bacon, our fabulously versatile sausages and creamy caramalised…

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Duck Breast with Potato Dauphinoise and a Redcurrant and Dijon Sauce

Duck breast is one of those rare items, in that it's an incredible comfort food, but at the same time it definitely feels like a little bit of luxury. This recipe pairs it with the classic French Dauphinoise, and then one of the easiest sauces you'll ever make. Duck Breast with Potato Dauphinoise and a redcurrant and Dijon Sauce Juicy duck breast, classic potato gratin, and a zingy sauce that takes everything to another level 4 large duck breasts1 kg maris piper or similar potato (peeled, thinly sliced)2 cloves garlic (peeled and finely chopped)500 ml whole milk400 ml double cream1 tsp freshly grated nutmeg100 g unsalted butter (sliced)1 sprig rosemary1 sprig thyme2 cloves garlic (peeled)200 ml white wine4 tsp redcurrant jelly2 tsp…

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