Recipes

Flat Bottom Lamb Muffins

These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up!

Beef Flake Cakes

I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered!

'La Religeuse' Revisited

My inspiration for this recipe was simply to create a PKD dessert 'of sorts' for Christmas!

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.

Crackling and Heart Filling

Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio.

Beef Tripe & Parma Ham Mini Loaf

A perfect base to serve pâté or other toppings on, or simply delicious in its own right!

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!

Basic Heart Sponge Base

So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too!

Beef Cheek Frittata

This is a quick and easy meal idea that makes good use of succulent beef cheek leftovers. It's quick and easy to prepare and is also very tasty and nutrient dense. You can choose to have your frittata with a slightly runny egg yolk centre. This creates a delightful contrast between the creamy center and the slightly crispy edges. It’s like a savoury custard with a golden top.

Liver, Heart & Sausage Mini Muffins

This recipe is a spin-off from my basic liver muffin recipe, to further enhance the flavours and nutrient density of these little mini muffins. The result was a tasty mixture of subtle flavours in these moist little muffins, with a nice variety of colourful toppings.

Tasty Pork Crackling Burger Patties

These pork crackling burger patties are deliciously juicy and tasty, with a slight chewiness thanks to the pork crackling. They are perfect as they are, and also taste wonderful on flat bottom pork muffins too.

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.

Custard

This version of custard is simply amazing and offers a good consistency, such that it can be used as a crème pâtissière. It's thick, creamy and makes the perfect filling for a large variety of dishes and pastries.

Beef Joint - Oven Roasted

Roasting a joint of beef in the oven is a delightful culinary adventure. Within moments, you’ll be greeted with succulent, moist beef infused with flavorful cooking juices.

Beef Sheets With Liver

These nutrient rich beef sheets with liver are so versatile and can be used for making things like rolls, wraps or even samosas. They can also be turned into flakes, to make other amazing dessert and savoury dishes. They are super quick to whip up and taste great.

Hearty Beef Burger

If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying!