Recipes · From the counter
How we cook what we sell.
The timings, temperatures and little tricks we tell people across the counter every day, written down properly.
Beef
·
50 minutes
Reverse-seared ribeye
Low oven first, hot pan last. The most reliable way to cook a thick steak edge to edge.
Pork
·
5 hours
Slow-roast pork shoulder with crackling
Old Spot shoulder, scored and salted the night before, roasted low until it pulls apart.
Lamb
·
4 hours
Hogget shoulder with anchovy and rosemary
Hogget has more flavour than spring lamb and loves a long, slow roast.
Poultry
·
1 hour 40 minutes
Proper roast chicken
A slow-grown bird needs very little: butter, salt, lemon and time to rest.
Game
·
25 minutes
Venison haunch steaks with blackberries
Wild venison is very lean, so cook it fast and keep it pink.
Poultry
·
Overnight, then 3 hours
Christmas turkey, brined and roasted
A dry brine overnight keeps a Bronze turkey juicy. Here is our timing chart.
Pre-order · Collect from 3 pm
Cooking tonight? Ring before eleven.
Call the shop before 11 am and we’ll cut it while you get on with your day. Wrapped, labelled and waiting at the counter from 3 pm.