Author: Akros Design

This recipe is very simple due to the fact that all the flavours come from the joint of meat. Fore rib is, in my mind, the ideal roasting joint as the fat and bones help to add flavour and keep the joint juicy during cooking, a bit like self-basting. Often this joint is cut to […]

Make this dish the day before and allow the flavours to really mingle. Simply reheat on the hob until piping hot. Serve with lashings of creamy mashed potato to soak up those delicious red wine juices. Serves 41.75kg chicken, jointed into 8 pieces300ml full-bodied red wine2 garlic cloves, bruised4 fresh thyme sprigs2 fresh bay leaves150ml […]


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