A Terrine For All Seasons
Recipes By Richard H Turner
Slow Roast Topside with Bone Marrow and Wild Garlic Butter
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Meat Myth Busting - Part 1
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Dumplings: A Brief History
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Richard H. Turner's Lamb Ribs with Molasses Mop and Onion Salad
Recipes By Richard H Turner
Pinchos morunos with Cabrito goat meat
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Pig’s Head Choucroute by Andrew Clarke
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Cow Meets Lobster In a Galician Love Affair With A Sticky Ending
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Revealed: The Art Of Creating The Great British Sunday Roast
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Turner & George Dry Aged Beef Vol 1
A few weeks ago, Tom sent over this shot of some Wagyu Angus X Porterhouse from Wildfell Farm that had been dry-aging over at EC1. Obviously, we see a lot of meat but there was something about this image that fairly took our breath away. With all that light, shade and texture, there was a touch of the 'Old Masters' about it and after... -
Meat Myth Busting - Part 1
Below is a piece that one of our former butchers, Tom Cripps, wrote for us last year - as part of a project to challenge certain perceptions about meat and to formulate a T&G Nutrition Box for our customers. Having begun new partnerships with the likes of Monday Muscle and seeing a strong drive in sales for our high... -
Don't Spare The Horseradish (And Other Suggested Condiments For Beef)
Last week, we ran a poll on social media for research purposes and to gauge customers opinions on the things that really matter. It's something that we often carry out, as observing trends, exploring surveys and tapping into the latest zeitgeist around meat is important to us. It is, after all, what we do. On this occasion, the basis of the... -
Dumplings: A Brief History
On this blog, it is very rare that we'll let anything else other than meat be presented as the main star on the plate. We are butchers after all, are we not? But there are some exceptions and sometimes, just sometimes, we will push forward and elevate a delectable morsel that is not animal in origin. In this case... -
Richard H. Turner's Spag Bol
Two things separate my spag bol from the thousands of versions out there. For one, I don't use spaghetti! Flat pasta is much better suited to meat sauces, so it's flat pasta that I use. Second, I toss my cooked pasta in a Parmesan and butter emulsion, creating a separate sauce around it, before topping withe the meat sauce. ... -
Try something slightly different for your Sunday roast
We don't really do whimsy at Turner & George but now that the sun is beginning to dip a little earlier in the day - spreading long shadows and casting a deep, amber glow across slate rooftops and over newly ploughed fields - we can't help but feel a warm, fuzzy glow in our tummies. For that means autumn is... -
Richard H. Turner's Maxwell Street Pork Chop Sandwiches
Right, this is a tried and tested one (well of course it would be) but for simplicity, flavour and bang for your buck, this recipe from Richard H. Turner's HOG is a stonker - for want of a better expression. Pork chop can sometimes be a nefarious cut to grill and err towards drying out if you take your... -
UK BBQ Week 2020 - Interview with Marcus Bawdon
If you didn't already know, this week is UK BBQ Week, which has been organised by a dedicated team aiming to encourage everyone from the young to the old, male and female to pick up the tongs and cook up some amazing BBQ food, for their families and friends. We caught up with Marcus Bawdon, as he is one of the... -
Try a Mixed Grill for Strength, Stamina and Endurance
The cornerstone that is the mixed grill has remained in place up and down the land for some time now, and for very good reason. It is, in essence, a rather versatile dish after all and whether ordered in a pub, restaurant or cooked at home, you can always expect a sense of variety and adventure to appear on your... -
Turner & George's Cut of the Month - Ox Cheek
When it comes to questions of what to eat and seasonality around February, you will often find it accompanied with the phrase - 'Well, it's a funny time of year really.' Because it is. However, given recent events, news and changes to our constitution (and without getting overly political here), it does feel like this particular saying has gone... -
Six Burgers For Six Nations Rugby 2020
Given that the dust seems to have barely settled from the Rugby World Cup in Japan last year - in which a certain team in white were cruelly robbed - the great thing about the Six Nations Championship, is that it always arrives just in time to save us from the doldrums of a pious January. If you are going... -
Richard H. Turner's Pot Roast Pork with Fennel, Olives, Oranges & Oregano
That's it. We're calling it. It is now truly time to start battering down the hatches, dust off the rain macs and wellies and switch over to a different style of cooking when it comes to meat. Now's the time to praise the braise but if you are still hankering after some summer flavours and vibes, this recipe by Richard...