Recipes

Crispy Tripe Bread

Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings.

Creamy Crumble Dressing

This creamy crumble dressing has a nice combination of crunch and creaminess to it, and is great to add healthy fats to accompany your meat dishes. The texture is also really good and is easily spreadable.

Tripe Bread

This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it.

Egg Yolk Sauce - Pasteurised

Out of the various methods out there to pasteurise egg yolks, I have found the one by America's Test Kitchen on the www.splendidtable.org site to be one of the best in producing a nice thick egg yolk sauce. The longer the eggs are cooked (beyond 6 minutes required to achieve pasteurisation at 144 degrees Fahrenheit/62.2 degrees Celsius) the thicker the texture of the sauce.
The egg yolks retain a very vibrant colour and are perfect for many PKD recipes. The possibilities are endless!

Creamy Egg and Marrow Ice Cream

Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life.

Oven Roasted Bone Marrow

Bone marrow is the soft, fatty tissue found inside a bone which is loaded with nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. Its stem cells produce red and white blood cells and so it helps your immune system to work properly.

Refreshing Bone Broth and Liver Smoothie

If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it.

Whipped Bacon Fat

This whipped bacon fat from Eskimo Kitchen's Mangalica Kolozsvari bacon has a lovely silky texture to it and tastes amazing with its nice smoky undertones.

Beef Crackling Crumbs

Beef crackling crumbs are so versatile when you simply need an ingredient for coating meat, for incorporating into main meals or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture.

Cool Soup

When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day.

Beef And Lamb Soup

This soup makes for a nice hearty dish on a cold winter’s day, or just about any day actually! I find that the lamb kidney has a similar texture, look and mouthfeel to mushrooms when cooked, but with much more to offer!

Oxtail Fat Jelly Treats

Oxtail Fat Jelly Treats are an attractive looking savoury dessert with just a hint of sweetness from the cherries. They are easy to prepare and set wonderfully in the fridge.

Cured Egg Yolks

Cured Egg Yolks add great umami flavour to any dish and have a lovely vibrant colour. Just grate it over your favourite dishes to add an extra note of flavour. When grated, they taste a little like finely grated Parmesan cheese.

Breakfast Soup

I whipped this soup together for breakfast this week, hence the original name! It was deliciously tasty and very filling with lots of nutrient dense ingredients.

It's incredibly easy to make and wonderful to enjoy at any time of the year. The nutrient boost this soup provides, will ensure the day starts off well whatever you have planned.

Crunchy Parma Ham Mini Galettes

These Crunchy Parma Ham Mini Galettes have a delicious crust to them and are perfect for coating with your favourite mayonnaise or pâté along with beef or pork crackling crumbs.

Pork Jelly 'Rice'

This rice substitute is a good option to provide some healthy protein in your meals. It's a nice bright white colour and has no particular flavour profile, so it's also quite neutral tasting like rice, but without all the issues of the traditional ingredient.