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      Recipes — Slow Cooked

      Slow Roast Pork Shank

      Slow Roast Pork Shank

       Recipe by Rachael Sommerville

      Slow Roast Pork Shank

      A truly underrated cut! Pork shanks need a bit of time but very minimal attention – slow roasting them results in succulent juicy meat. It's an Oktoberfest classic, and we like to serve it with roast potatoes, pickled cabbage or slaw and apple jelly!

      Best washed down with Pilot's Vienna Pale or an off-dry German Riesling.

      Serves 2




      1. Preheat oven to 180˚c

      2. Heat olive oil in a pan over a medium/high heat, and then add each pork shank to the pan in turn, sealing all sides until lightly browned. 

      2. Add the chopped vegetables, whole garlic cloves, herbs and a generous sprinkle of salt to an ovenproof pan or roasting tin.

      3. Place the pork shanks on top of the vegetables and then add 1-2 cups of water. 

      4. Cover with foil and roast in the oven for around 4 hours, checking every hour and topping up the water if it dries out.

      5. Remove the foil for a final half hour and allow the outside of the meat to crisp up. 

      6. Discard the vegetables and herbs, allow the meat to rest for a few minutes and then serve.

      Tip: Use beer or stock instead of water for a fuller flavour!

      The Ultimate Bolognese

      The Ultimate Bolognese

       Recipe by Rachael Sommerville

      The Ultimate Bolognese

      We've long been on the quest for the perfect bolognese, and after plenty of experimentation, here's our ultimate recipe! Replace wine with half a tomato tin's worth of water if you prefer.

      Serves 4-6, easily doubled for more and freezes well.




      1. Melt the butter in a large cast iron pot over a low-medium heat, and add the bacon. When the bacon fat starts to melt, add the onion, garlic and rosemary, season with salt and cook for a few minutes until the onions are soft and translucent.

      2. Add the carrot and cook for another few minutes, then add the celery and continue cooking for 2 more minutes.

      3. Mix the beef mince through, breaking it up thoroughly with a wooden spoon. Stir and cook until the beef is all lightly browned.

       4. Pour in the milk, mix and allow to simmer until most of the liquid has evaporated. This could take 30 mins. Meanwhile, preheat the oven to 120c.

      5. Now, add the wine and tinned tomatoes and mix through.

      5. Pop a lid on the pot and cook in the oven for at least 2 hours, 3 is best. 

      6. When it's ready, cook your pasta as per the packet instructions and serve topped with plenty of parmesan!

      Slow Cooked Spiced Beef Ribs

      Slow Cooked Spiced Beef Ribs


      Beef Rib Meat (cured & smoked) - 1kg

      Ground Cumin - 1 tsp

      Ground Coriander Seed - ½ tsp

      Ground Allspice - ¼ tsp

      Tomato Ketchup - 4 tbsp

      Cider Vinegar - 4 tbsp

      Muscovado Sugar - 2 tbsp

      Rapeseed Oil - 2 tbsp

      Salt - pinch



      1. Mix all the ingredients, with the exception of the rib meat, together in a bowl.

      2. Rub this mixture into the rib meat and allow it to marinate for at least 2 hours.

      3. Preheat your oven to 160C.

      4. Take the ribs out of the marinade (keeping the leftover marinade aside) and put them into a roasting tray. Tightly seal with foil and put them in the oven for 1 hour.

      5. After 1 hour, turn the oven up to 210C and remove the roasting tray. Remove the foil and then pour the remaining marinade over the top of the ribs and place them back in the oven uncovered.

      6. Cook for a further 10 minutes to make allow the glaze to caramelise.

      7. Remove from the oven and serve.

      Serving Suggestions - Fresh coleslaw and cold beer

       Leftover Tip - Use the cold leftovers in a sandwich or flake the meat through a pasta dish.