Recipes & Cooking Inspiration

Our resident culinarian Aimee shares her favourite way to cook our Grass Fed and Finished Beef Brisket. With 35% off our beef brisket this week it's a recipe you'll want to try again and again.

This Middle Eastern inspired dish, cumin spiced beef mince and hummus pita, makes a terrific quickly prepared delicious dinner with perfect leftovers for school-lunches the next day.

Our resident burger expert and the star of our latest burger cooking series Billie shares his favourite go-to burger at home. Chuck and Brisket Burger patty with streaky bacon.

This is a deeply delicious marinade that’s a kind of riff on sweet and sour. The addition of fresh ginger and chilli adds a little mild heat. A dish that’s enjoyable both hot and cold.

A chicken Maryland is the name given to a cut that is a chicken drumstick and thigh connected. It’s a perfect portion size per adult, as a mini-roast is quick to cook, stays moist and when boned, easy to fill and introduce flavour.

This is a classic French country stew known as a Daube. It’s a wonderful example of how low, slow cooking turns tougher cuts of meat into a soft, tender and very flavourful dish. Perfect for the cooler months.

A Barnsley chop is cut from across the backbone to give a double loin chop. A tender, flavourful cut that is perfect for the barbecue or stovetop grilling pan

Lamb Neck Rosette has the bone through the centre of the cut, which greatly adds to the flavour and becomes rich and meltingly tender when slow-braised.

Slow-cooking meat on the bone always creates a richer, thicker and more flavourful result. This dish is based on the classic Italian dish of the same name as the cut itself, Osso Buco. Traditionally it’s not made with tomato, however it arguably adds a fresher, lighter taste to the broth.