Oxtail is an underrated cut of meat – and a far cry from the soups of our childhoods. One of the cheapest cuts, if not the cheapest, of beef, oxtail is full of flavour and benefits from slow cooking. This recipe easily feeds a family of four, with leftovers for another day. INGREDIENTS1 oxtail, jointedYare Valley rapeseed oil2 red onions, quartered3 or 4 bay leaves2 celery stalks, chopped2 large carrots, slicedWhite and pink peppercornsHalf a swede, dicedDried parsley & dried oregano1 beef stock pot1 bottle Broadside beerTomato pureeAround 5g porcini mushroomsCornflour Add a splash of Yare Valley rapeseed oil to…
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Continue ReadingOld Hall Farm sausages are packed full of meat and therefore, are full of flavour. This simple recipe will feed a family of four and it is so easy to do. You can even cook in a slow cooker on low, meaning that you can get on with your day while the pot does its thing! INGREDIENTS8 Old Hall Farm beef sausagesYare Valley rapeseed oil2 small shallots, sliced2 celery sticks, sliced2 bay leaves2 large carrots, sliced2 parsnips, quartered and sliced4 medium potatoes, cut into piecesDried parsleyA beef stock potSalt & pepperA good handful of mushrooms, slicedCornflour You need a large…
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Continue ReadingI am delighted and honoured to have a recipe in a new book, Bake for Bacon, which launched on 15 October. All the proceeds from the book go to raising money for Priscilla Bacon Hospice, aiming to raise £12.5 million to build a new 24 bed specialist care hospice for the people of Norfolk and Waveney. My original recipe was too similar to another in the book so, fresh out of hospital, I opted for a simple walnut and fig soda bread. So good – especially with raw butter from Old Hall Farm and local cheeses! Order your copy today…