Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
Perfect for a traditional English Sunday lunch or a festive meal. Rolled sirloin with Yorkshire puddings and red wine gravy is a classic combination. You can’t go wrong with…
You’ll be nibbling these lemon grass and coconut braised beef ribs right down to the bone. These sticky delights are full of fresh, tangy flavours that work beautifully…
You can’t get more elegant and flavourful than cured beef with goats’ cheese dressing. Bresaola is a Lombardia speciality from the Valtellina valley. It is raw beef fillet…
What barbecue would be complete without sweet and spicy spare ribs? These sticky, tender cuts are bursting with flavour and always a hit.