Try some of our products with these fantastic recipes that are sure to tickle your taste buds.


Sage & Garlic Pork Tenderloin


  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 1KG pork tenderloin
  • 4oz butter, sliced into 5 pieces
  • 2 tbsp diced garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp dried sage


  • Preheat oven to 350degrees
  • Line baking sheet with aluminium foil
  • Mix through garlic, basil oregano, thyme, parsley and sage in a bowl
  • Generously season tenderloin with salt and cracked black pepper
  • Heat oil in a large pan
  • Add tenderloin to hot pan and cook on all sides until dark golden brown
  • Add tenderloin to lined baking sheet
  • Generously coat tenderloin with the mixed herbs
  • Place pats of butter on top of the tenderloin
  • Wrap in foil, bake until pork is 150degrees (25 minutes)
  • When pork is cooked to temperature, remove and let rest for at least 5 minutes to lock in juices
  • Slice against the grain and serve immediately

Source :


Beef wellington


  • 1.2KG beef fillet steak
  • 6 tbsp softened butter
  • 1 chopped onion
  • 50g sliced mushrooms
  • 50g pork liver pate
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 375g packet frozen puff pastry, thawed
  • 1 beaten egg yolk
  • 300ml beef stock
  • 2 tbsp red wine


  • Preheat oven to 220 degrees
  • Place beef in roasting dish and spread with 2 tbsp of softened butter
  • Bake for 13 minutes until browned
  • Remove from dish and allow to cool completely (reserve pan juices)
  • Melt 2 tbsp of butter in a frying pan and sauté onions and mushrooms in the butter for 5 minutes. Remove from heat and let cool.
  • Mix together pate and 2 tbsp softened butter and season with salt and pepper. Spread pate over beef and top with onion and mushroom mixture.
  • Roll out the puff pastry dough and place the beef in the centre. Foldup and seal the edges -making sure the seams are not too thick. Place beef in baking dish and cut a few slits in the top of the dough and brush with egg yolk.
  • Bake at 230 degrees C for 10 minutes then reduce heat to 220degrees C for 10-15 minutes until pastry is rich, golden brown. Set aside and keep warm
  • Place all reserved juices in a small saucepan over a high heat. Stir in beef stock and red wine; boil for 10-15 minutes or until slightly reduced. Strain and serve with beef.



Thai Red Chicken Curry


  • 1 tbsp vegetable oil
  • 1 tbsp ginger & garlic paste
  • 5-6 tbsp red curry paste
  • 800ml coconut milk
  • 8 skinless, boneless chicken thighs, cut into large chunks
  • Kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ small pack Thai basil
  • Basil or coriander plus extra to serve
  • 1 red chilli, sliced diagonally
  • Thumb-sized piece ginger, cut into match sticks
  • Cooked jasmine rice (to serve)


  • Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few seconds, then pour in 800ml coconut milk
  • Bring to the boil then reduce to a simmer. Stir a little and wait for the oil to rise the surface
  • Add 8 skinless, boneless chicken thighs cut into chunks. Add kaffir lime leaves and simmer for 12 minutes until the chicken is cooked through
  • Add 1 tbsp of the fish sauce and a pinch of brown sugar
  • Bring to the boil, take off the heat and add ½ small pack of Thai basil
  • Spoon the curry into four bowls and top with 1 red chilli, a thumb sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.


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