1. Richard H. Turner's Pot Roast Pork with Fennel, Olives, Oranges & Oregano

    Richard H. Turner's Pot Roast Pork with Fennel, Olives, Oranges & Oregano

    General Recipes By Richard H Turner Recipes
    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...
  2. Richard H. Turner's Pork Rillettes

    Richard H. Turner's Pork Rillettes

    Recipes By Richard H Turner Recipes
    If you have been to the shop lately,  you will have noticed that we are currently stocking a fine selection of wines from St John. Namely Picpoul, Rosé, Macon, Claret and Bien Autre. All fantastic drops and all expertly blended by Victoria Sharples, who is Head of Wine Operations at St John. To celebrate their arrival, we recently held a small wine...
  3. Grilled Ox Heart with Pickled Walnuts

    Grilled Ox Heart with Pickled Walnuts

    Recipes By Richard H Turner Recipes
    A couple of weeks ago, we posted a picture of a pig's head on Instagram, as a statement to show our commitment to nose to tail eating. Out of respect for the animal and the environment, at T&G, we believe that nothing should go to waste. We've even got a recipe on this very blog, thanks to Andrew Clarke. The...
  4. Richard H. Turner's UK Ex-Dairy Sirloin with Bone Marrow and Horseradish

    Richard H. Turner's UK Ex-Dairy Sirloin with Bone Marrow and Horseradish

    New Products Recipes By Richard H Turner
    When you have a cut or joint of decent meat, apart from applying some unadulterated seasoning, should you really worry about anything else? It's a good question but from our point of view, the easy answer is no. Let the meat do the talking for itself. Especially when it is sourced from UK ex-dairy cattle. In terms of...
  5. Richard H. Turner's Carolina Cue or Pulled Pork Butt

    Richard H. Turner's Carolina Cue or Pulled Pork Butt

    Recipes By Richard H Turner All Recipes
    In the butcher's lexicon, there is - it has to be said - a whole host of slang, names and terminology that ordinarily would swoop over most of our heads. Largely because they make no sense. Cuts such as the popes-eye, coulotte and the London Broil often get whispered with quiet aplomb behind the counter. And a mention of...
  6. Richard H. Turner's Braised Lamb Shoulder with Wet Polenta, Wild Garlic and Asparagus

    Richard H. Turner's Braised Lamb Shoulder with Wet Polenta, Wild Garlic and Asparagus

    General Recipes By Richard H Turner Recipes
    Easter is just around the corner now and many of you are no doubt plotting and scheming activities for the extended break. Be it hopping up to the coast for the day or say, nipping off to the countryside for some camping. Before scurrying immediately back home because the heavens have decided to open up and someone forgot to pack the...
  7. Richard H. Turner's Dirty Roasted Steak

    Richard H. Turner's Dirty Roasted Steak

    Recipes By Richard H Turner All Recipes
    Placing a huge hunk of beef, straight down on some glowing white coals, flickering with flame, does sound counter-intuitive, doesn't it? After all, if you've gone all that way to sourcing something that is proper and ethical, and full of flavour - and costing a pretty penny too - why on earth should you try to burn the bejaysus out of...
  8. Richard H. Turner's Francesinha

    Richard H. Turner's Francesinha

    General Recipes By Richard H Turner All
    A couple of weeks ago, knowing that British Sandwich Week was looming, we reached out to food writer, BBQ doyenne and all-round sandwich expert, Helen Graves, for her hot take on a ridiculously meaty sandwich suggestion. A huge OTT affair, that we could possibly feature on our blog. Her response, in typical Peckhamese, was this: 'Yo! Heard of the Francesinha...
  9. Richard H. Turners Beef Wellington

    Richard H. Turners Beef Wellington

    Recipes By Richard H Turner Recipes
    Probably nothing to do with the Duke of Wellington, as this is very much a 20th-century creation, this is a splendid thing to serve for Sunday lunch if you are feeling ambitious. Most recipes call for a layer of foie gras, which is authentic, if a little grand – so it’s optional here. METHOD First make the...
  10. Cow Meets Lobster In a Galician Love Affair With A Sticky Ending

    Cow Meets Lobster In a Galician Love Affair With A Sticky Ending

    General Recipes By Richard H Turner All Recipes
    As we head out of the doldrums of a quiet and staid January, no doubt many of you are looking forward to spicing things up a bit, to warm the ol' cockles and bring a bit of luuurve to proceedings. Especially with Valentines Day on the horizon. Cynical hearts will, of course, rubbish the notion of doing something romantic on...
  11. Ultimate Comfort Foods - #4 Richard H. Turner's Braised Pigs Cheeks Picante

    Ultimate Comfort Foods - #4 Richard H. Turner's Braised Pigs Cheeks Picante

    General Recipes By Richard H Turner All Recipes
    Over the years, many cuts of meat have come through via restaurants or to the kitchen table, having previously spent a long time in the wilderness, only to be thrust suddenly into the limelight. The classic example is the lamb shank. Shunned for years, it laboured on with the stigma of being a relatively poor piece of meat, both in quality...
  12. Richard H. Turner's Potted Meats and Cowboy Cassoulet

    Richard H. Turner's Potted Meats and Cowboy Cassoulet

    General Recipes By Richard H Turner All Recipes
    It's 'Betwixtmas' folks! That odd, no-mans land period between Christmas Day and New Years Eve. Where a large proportion of us will be staggering back to work. Or ruminating indoors, in dressing gown and slippers. Or getting things totally mixed up and doing both. Yes, Betwixtmas is a time of confusion and if you have no clue as to what...
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