Recipes — Meat and fish

Ham Hock, Pear and Parsley Terrine

Ham Hock, Pear and Parsley Terrine

Our classic Ham Hock Terrine – one of our favourites and great as part of a buffet. It’s most successful when the hock is cooked long and slow, to break down the meat and release the flavour.

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Coronation chicken

Coronation chicken

When Queen Elizabeth came to the throne in 1953 she was given this dish at her banquet. It was created by Constance Spry and Rosemary Hume, both principals of the Cordon Bleu school at the time. We have used it in salads over crisp Baby Gem leaves and finely chopped peppers and also in sandwiches between two slices of nutty multigrain bread.

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Ploughman's picnic loaf

Ploughman's picnic loaf

The perfect 'please everyone' sandwich for a summer picnic or equally delicious a a easy supper.

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Juniper and gin-cured salmon

Juniper and gin-cured salmon

A really decadent and versatile recipe. It’s very simple, but you have to plan for it a day ahead. Thinly slice it diagonally towards the skin, so you can enjoy the flavours and textures of the different layers that the spiced salt has permeated. You don’t need to cure a whole side; you can start with half a side and halve the cure.

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