Treat the family to this seductively tender roast leg of lamb from Ashburton Cookery School founder Stella West-Harling MBE
“This is probably one of our best sellers available from The Global Street Kitchen trailer and it’s a chicken burger like no other. The sauce packs a sweet, salty and fiery punch but is mellowed out by the creamy bed of slaw and salad.”
This recipe was provided by Chris Simon, Owner and Head Chef of The White Hart Hotel in Modbury
This recipe was provided by Luke Vandore-Mackay, Head Chef and Owner, High Grange Devon Ltd
A classic French potato dish – thinly sliced with onions and slow-cooked in Pure Chicken Stock a refreshing change from the everyday potato choice! This is an accompaniment to your main dish.
Maris Piper, King Edward or Desiree potatoes work best for this dish. Pure Chicken Stock can be replaced with Pure Veggie Stock for a vegetarian version.
Apparently, Steak & Peppercorn Sauce is one of the most popular dishes eaten on Valentine’s Day, no surprise really as it’s a silky seductive sauce that packs a punch to stimulate the senses. However, if you want to make this a dish that will win over your partner then you’ve got to get the key ingredients right. Source your steak from a good local butcher, use green peppercorns – as they have a fruitier more subtle heat and of course it has to be proper beef stock. This is a pretty straightforward sauce to make and will complement the flavour of your steak beautifully.
Phil Oram, Chef Owner of The Pure Stock Co
The benefits of a plant-based lifestyle for humans and the environment are recognised across the globe with various activities. What better month to be talking about the environmental benefits of following a plant based diet than when world leaders are meeting in Glasgow for the COP25 climate summit.
Now, we know veganism isn’t for everyone, and that’s fine! However, there is no denying an excellent plant-based dish means you’d never miss meat. Why not try Wild Thyme’s Head Chef, Leah’s, fragrant butternut squash, chickpea, apricot and date stew.
A lovely versatile autumnal soup that can be dressed up or down according to your taste or the occasion. This recipe shows you the basic method of how to make a parsnip soup with a simple garnish of crispy bacon & parsley. Blended to a smooth velvety consistency with a splash of cream it is the perfect, indulgent dinner party starter. For a vegetarian option make with vegetable stock and garnish with a sprinkle of cumin powder.
A delicious, melt in the mouth recipe for a relatively cheap cut of meat. The slow cooking breaks down the natural gelatine in the ribs to create rich & silky sauce.
The Pure Stock Co has developed this recipe in collaboration with Veysey’s Butchers in Cullompton to provide an alternative filling for your tacos, using a highly underrated and versatile cut of beef. The combination of coating the meat in a lightly spiced rub and slow cooking in pure beef stock creates an amazingly tasty beef filling. Load your taco and go!
(Serves 4 to 6)
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