Premote

03/06/2026

Fresh and Flavourful Venison Tacos

You have to try these Venison steaks from ! Marinaded, seared and basted, served with a jalapeño & cream cheese yoghurt and a radish, spring onion & cucumber salsa!

The perfect addition to a Mexican inspired feast!

Marinade - Salt, Pepper, Oregano, Paprika, Cayenne, Cumin, Red Wine Vinegar, Garlic, Oil

Yoghurt - Cream Cheese, Yoghurt, Jalapeños, Garlic, Salt, Lime, Cucumber

Salsa - Radishes, Spring Onions, Cucumber, Oil, Salt, Pepper, Lime, Chilli Flakes

08/05/2026

May - What is in season?

Oh it’s exciting, very exciting… from early peas, broad beans and strawberries to the spring favourites of asparagus, new potatoes and crab. May is one of my favourite months for seasonal produce!

Here’s the full list of homegrown produce that is available throughout May. Some of the fruit & veg has been stored to maintain freshness.

Fruit:

Apples, Rhubarb & Strawberries.

Veg:

Asparagus, Beetroot, Broad Beans, Cabbages, Carrots, Cauliflower, Cavolo Nero, Celeriac, Chicory, Courgettes, Cucumber, Kale, Leeks, Lettuces, Mushrooms, New Potatoes, Onions, Pak Choi, Parsnips, Peas, Potatoes, Purple Sprouting Broccoli, Radishes, Rocket, Samphire, Shallots, Sorrel, Spinach, Spring Greens, Spring Onions, Watercress & Wild Garlic.

Seafood:

Brill, Clams, Cockles, Cod, Crab, Dabs, Gurnard, Hake, Halibut, Langoustines, Mackerel, Monkfish, Oysters, Plaice, Razor Clams, Salmon (Farmed), Scallops, Sole (Various), Trout (Farmed).

I hope you enjoy!!

27/04/2026

24/04/2026

Chilli Venison Noodles - Quick, easy and packed with flavour!

Serve with whichever toppings and extras you wish. Here, we’ve gone for some pak choi, lightly pickled carrots, fresh new season radishes and finely chopped spring onions.

Subscribe to email list for the full recipe!

01/04/2026

April - What is in season?

April is always an exciting month as we really start to see the beginning of an abundance of fresh produce that will be available through until Autumn as well as some fantastic ingredients that are only available for a short period of time!

My picks for April are definitely Asparagus, Radishes & Wild Garlic.

Here’s the full list of homegrown produce that is available throughout April, some of the fruit & veg has bee stored to maintain freshness.

Fruit:

Apples & Rhubarb

Veg:

Asparagus, Beetroot, Cabbages, Carrots, Cauliflower, Cavolo Nero, Celeriac, Chicory, Cucumber, Kale, Leeks, Lettuce, Mushrooms, Nettles, New Potatoes, Onions, Pal Choi, Parsnips, Potatoes, Purple Sprouting Broccoli, Radishes, Rocket, Shallots, Sorrel, Spinach, Spring Greens, Spring Onions, Swede, Watercress & Wild Garlic.

Seafood:

Brill, Clams, Cockles, Cod, Crab, Dabs, Gurnard, Hake, Halibut, Langoustines, Mackerel, Monkfish, Oysters, Razor Clams, Salmon (Farmed), Scallops, Sole (Various) & Trout (Farmed).

I hope you enjoy!

26/03/2026

A homemade curry has never been so simple and tasty thanks to butter chicken paste, poppadoms and chutney!

Make it a proper curry night with a cold beer from !

You can still enjoy 10% off all of these business as part of the EAT Yorkshire campaign, just use code “EATYORKSHIRE” at checkout and you will also be entered into an incredible prize draw!

For more information about the campaign and the participating brands, check out the EAT Yorkshire page on ’s website!

25/03/2026

Crispy Chilli Halloumi, Chilli Chutney and an ice cold Gin & Tonic.

You can still enjoy 10% off all of these business as part of the EAT Yorkshire campaign, just use code “EATYORKSHIRE” at checkout and you will also be entered into an incredible prize draw!

For more information about the campaign and the participating brands, check out the EAT Yorkshire page on ’s website!

03/03/2026

Oxtail Ragu

I couldn’t do an Italian series without making a rich, slow cooked ragu. One of my favourite butchers () regularly has oxtail on offer and it is such is a great choice of meat for a ragu. Not only do you get beautifully tender meat, but because it has high amounts of bone marrow it naturally intensifies the flavour of the sauce as you cook it. Mix in some Tortiglioni and top with plenty of Fresco and you are in for a treat.

The full recipe is on my website!

24/02/2026

Pork Fillet – Rosemary Potatoes – Cavolo Nero – Goats Cheese

To me, Italian food at its best is simple, seasonal and local. Although this dish isn’t an obviously authentic Italian recipe, it does use the principles of Italian home cooking to create something that is very tasty, not because of any hugely expensive ingredients or complicated techniques, but because of great local, seasonal produce.

Serves 2


Ingredients:

500g Pork Fillet -

Rosemary & Sea Salt Oil -

Goats Cheese -

2 Garlic Cloves

Fennel Seeds

4 Medium Potatoes

Cavolo Nero

Salt


Method:

Peel and slice the potatoes into small chunks. Add to a saucepan of cold water with a good pinch of salt and bring to a boil. Once simmering, cook for 4 minutes. Drain.

While the potatoes boil, add a good splash of oil to a baking tray with the unpeeled garlic. Place in the oven at 180˚C Fan.

Toast 1 tsp fennel seeds in a frying pan over a medium heat for 2 minutes. Add the fennel seeds to a pestle and mortar with a good pinch of salt. Grind until fine before drizzling in some oil. Rub this over the pork.

Add the potatoes to the now hot oil. Roast in the oven for 45 minutes. Increase the heat towards the end if necessary.

After 15 minutes, bring the same frying pan from before to a high heat. Sear the pork in the pan on all sides until nicely coloured all over. Place the pork in the oven for 20 minutes. If you prefer your pork slightly pink, cook for 16-18 minutes. Rest the pork for 10 minutes. The firmer the pork is to touch, the more well done it is.

As the pork rests, add 2 handfuls of cavolo nero to the potatoes, mix well and add back to the oven for 5-10 minutes.

Add the potatoes and cavolo nero to a serving plate before grating over a generous amount of cheese. Slice the pork and serve over the top of the potatoes.

If you wish, make a pan sauce with the juices from the frying pan.

06/02/2026