We are delighted to share this recipe by Great British Chef Shaun Hill. It has to be one of the finest examples of chocolate cake in existence!
There’s no better time of year for serving soup and this Minestrone is packed full of tasty vegetables and canned pulses.
This recipe has been taken from Wild Honey & Rye: Modern Polish Recipes. Often called Polish Gnocchi Kopytka are simple to make and incredibly comforting to eat.
Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.
Lamb Rogan Josh is an old family favourite of ours and for the longest time has been our go to dish for an easy Saturday night dinner.
This Shepherd’s Pie is a version of the traditional Irish dish except we’ve used leeks in replace of onions for a bit of a twist. One portion fits perfectly in our 10cm Mini Cast Iron Casserole.
Shin of beef is perfect for stewing, it is a reasonably cheap cut of meat with a lovely gelatinous grain running through it. When you cook it slowly in a delicious broth the ingredients transform into a rich, melt-in-the-mouth ‘wonder-dish’.
This soup, based on a recipe in the Rebar Modern Food Cookbook called the Thai Dragon Bowl, is great because it’s simple and very versatile.
This is a great one-pot option for your Sunday Roast. Pot roasting keeps the meat nice and tender and any left over gravy makes an excellent base for soup.
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