Tag: Recipe Video

In our latest recipe video, I’m preparing and cooking a beautiful “Jacob’s Ladder” short rib of beef from Meat & Co. Jacob’s Ladder is the crème de la crème of beef ribs, cut from the front ribs of the chuck and plate of the beast to give a neat cross section of shortened ribs with plenty of meat attached. Click play and I’ll show you how to slowly braise it with spices (in this case a Middle Eastern mix, but you could also do a classic barbecue blend or a Chinese style spice mix) and red wine beef stock in the oven, before smoking it on the barbecue, creating ribs that are the best of both worlds. I find that if you smoke a joint like this on the barbecue the whole time it can get a bit tough, whereas by braising the ribs low and slow in the oven for 3-4 hours first before finishing it on the barbecue with some oak smoke, it retains a lot of moisture and the end result is much better.


It is said that cheese and fish don’t go together, but I’d say there are a couple of exceptions: fish pie, and this recipe. This dish is a cross between a kedgeree and a classic rarebit. It’s simple, full of flavour, and amazing for brunch or a light lunch.

You will need:

  • 2 fillets Smoked haddock (or other smoked fish)
  • 25g Butter
  • 200ml Milk
  • Cheese – lots! (I used parmesan and gruyère, but you could use a good cheddar)
  • 1tbsp Crème fraîche
  • 1tsp Mustard
  • 1tsp Worcestershire sauce
  • 1tbsp Flour
  • Lemon – zested and half juiced
  • Nutmeg – to grate
  • Chives to garnish
  • 2 thick slices of Bread
smoked haddock rarebit

You can find more of our recipe videos over on our YouTube channel.

Comforting Italian beans and sirloin steak, topped with a green salsa. I cooked this outside in the farm yard on the BBQ because it was such a beautiful autumn day, but it’s just as easy on the hob.

You will need:

  • Sirloin steak (any steak will do)
  • Tin of cannellini beans
  • Celery (half stick)
  • Carrot (half)
  • Shallot (half)
  • Garlic
  • Rosemary
  • Parsley
  • Red wine vinegar
  • Chicken stock or water
  • Dijon mustard (optional)
  • Cornichons or gherkins
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