Our traditional free-range Bronze turkeys enjoy a natural diet and are grown slowly over 6 months (nearly twice as long as commercial supermarket turkeys). These birds redefine people's perception of what a turkey tastes like. With such a good natural flavour, very little needs to be added in the cooking, just a healthy amount of butter to keep the meat succulent.
A comforting one-pot gratin that will bubble away in the oven while you get on with other things. The chicken skin becomes wonderfully crispy on top with juicy, tender meat beneath the creamy sauce. This recipe works well with swede, carrot, squash, celeriac or any other root veg you've got lying around.
Never throw away the chicken carcass - all of the healing vitamins, minerals and nutrients in chicken bones are released when simmered slowly in water, making this dish the ultimate cold curer. The end result is a chicken broth so wonderfully savoury and intense, all that's needed are a few chopped herbs and a handful of noodles for a comforting midweek supper.
Here’s a recipe you can prepare over a languid Sunday afternoon and freeze or refrigerate the leftovers to whip up save-the-day dishes throughout the week. This recipe comes from Bristol-born chef Freddy Bird, who is Executive Head Chef at the city’s award-winning Lido restaurant as well as nearby sister eateries, The Glassboat and Three Brothers Burgers.
This authentic korma is worlds apart from the takeaway version you might already be familiar with. The sauce is delicately flavoured with whole spices and thickened with ground almonds for a nutty creaminess. And if you thought you'd never be able to make incredible fluffy naan breads at home, think again. These super quick breads are perfect for dunking into the rich curry sauce.
Supermarkets have a long history of crazy and excessive packaging. Now Sainsbury’s have taken things up yet another level with “touch-free” packaging for the squeamish. According to Sainsbury’s research, young people hate touching raw meat when they are cooking. The supermarket giant is tackling the phobia by trialing chicken fillets in individual pouches.
It's safe to say that we are all hooked on the new kid goat meat that we now have on the shop. It's full of flavour, beautifully tender and lean, and comparable to lamb meat. The leg cut lends itself well to an overnight marinade and long slow cooking. The aromatic spices of the shawarma work well with the flavour; serve wrapped up in a warm flatbread with garlic yoghurt, herbs, pickles and pomegranate seeds.
ender, delicate, mild and sweet, kid goat meat is not only versatile, but super sustainable too. Nutritionally, kid goat is lower in sat-fat and just as high in protein compared to beef, pork, lamb and chicken, making it a healthy, and tasty, source of red meat. Goat meat lends itself best to slow-cooking, but there are some cuts that will work well in a quick midweek meal too.
A cut of beef that is often underused, Jacobs Ladder (also known as beef short rib) calls for long slow cooking until it melts in the mouth, falling off the bone. It is best to leave the meat to cool (preferably overnight) once it has been braised, so that you can easily skim off the fat before reheating and serving. The Asian flavours in this dish work well with the richness of the meat, balanced nicely with the fresh and zingy cucumbers. Serve with fluffy white rice.