Next Thursday, on 12th October, Turner & George will be kicking off a brand-new collaboration at our butcher’s shop, with our next-door neighbours, Made In Little France; who are an independent outlet, specialising in importing fine wines from across the channel. Not forgetting to mention numerous varieties of Gallic beer, spirits and bottles of champagne. To signal the start of...

A rustic Italian vegetable dish stuffed with a large portion of pork sausage meat, as all vegetables should be. Serve these with any pork roast instead of stuffing on the side. The sauce makes an excellent gravy. METHOD Preheat the oven to 180°C/gas mark 4. Peel the onions, taking off the outside dark skins, plus one layer of soft...

When it comes to the fine tradition that is the Great British Sunday Roast, everyone has their own idea of how things should be done. Their own sure-fire methods, best codes of practise and of course, their very own flights of fancy. Habits that may well have been passed down from generation to generation. The majority of us for instance...

In its second year, Goatober will be soon upon us, providing yet another perfect excuse for feasting throughout the cold month of October. Not that we ever need an excuse. For the uninitiated, Goatober is the UK’s month-long celebration of the dairy billy goat meat industry and was brought into life by none other than ethical meat champion, James...

Choosing a personal top five is fraught business at the best of times. Headache inducing in fact and whenever anyone asks me to fulfill that brief, it really can be quite agonising. Sometimes, the only route is to simply lock yourself into a room, pull the curtains shut and to get your head down; hoping to emerge with your marbles...

Now that autumn is slowly creeping in, a lot of people out there will take this as a signal to quietly cover their barbecues up and consign to their grills and smokers to the shed, or garage, for a well-earned rest. However, there are also plenty of folk who will have other ideas and will crack on straight through. Come...

The best things in life are often the simplest and this recipe for slow cooking a hunk of lamb is a perfect, fuss-free approach. A dish that can be left well alone in the oven, whilst you go out for a long walk (perhaps down to the pub) and when you return, the smells flooding throughout your house will no-doubt...

Steamed pork buns, or char siu bao, are a popular dim sum in Chinese restaurants, and these light and fluffy buns are also grab-and-go street food in China. They are sometimes baked and glazed for a crispy result. Method 1. Mix together the pork, hoisin sauce, shallot, pork broth, soy sauce and sesame oil. Chill in the refrigerator for several...

Picture this; the rolling Salisbury hills, short stems of yellow straw jutting from the ground and ginormous stacks of the bales that they made dotted around the fields. They stand out against the landscape, under crisp and luscious blue skies scattered with cloud. There isn’t a soul around, except for me, Danny and Caroline Wheatley Hubbard, the wonderful lady who...

Mat Kemp is one of the three Directors at Turner & George alongside Richard and James, but as some of you will know, they are the same trio behind London food festival Meatopia. Here we catch Mat at the T&G HQ kitchen table to talk through what's going to be big at Meatopia 2017. So Mat, in just under a few...

Method Pre-heat your oven to 160°C. Take your kid goat leg out of the fridge to bring up to room temperature and then prepare the rub. Place both the fennel seed and cumin seed into a frying pan and lightly toast over a high heat on the hob for a minute or so. Leave to cool a touch and...

This is old-school French cookery at its best. if you can find grass-fed butter, then use it - evidence is mounting that grass-fed butter is healthier than intensively farmed butter, and it's certainly better for you than margarine or oil.