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Journal & Recipes

Discover delicious ways to enjoy our Farm Shop produce

Roast pork belly on a teal marble board with apple sauce and teal carving utensils. Serving suggestion.

The Sunday Roast, Sorted

A whole roast turkey beside a sliced boneless turkey crown. Illustrative serving or preparation suggestion.

Turkey crown or whole turkey: which should you choose?

Carved roast turkey breast, showing slices and a serving portion. Illustrative serving or preparation suggestion.

What size boneless turkey crown do you need?

Roast boneless turkey crown in an ivory dish with a teal napkin. Illustrative serving or preparation suggestion.

How to cook a boneless turkey crown without drying it out

A covered raw turkey defrosting on the bottom shelf of a refrigerator. Illustrative serving or preparation suggestion.

How to defrost a frozen Christmas turkey safely

A roast whole turkey served with traditional accompaniments. Illustrative serving or preparation suggestion.

What makes a KellyBronze turkey different?

Three generations sharing Christmas dinner around a table. Illustrative serving or preparation suggestion.

Christmas meat hamper buying guide: choosing your family’s feast

A family passing vegetables around the Christmas dinner table. Illustrative serving or preparation suggestion.

Christmas dinner preparation: what can you cook ahead?

Pigs in blankets from the current Malpas Farm Shop catalogue.

How to cook pigs in blankets in the oven or air fryer

Sausage meat illustration from the current Malpas Farm Shop catalogue.

Sausage meat stuffing with apple, sage and onion

Pure Goose Fat – 180g — catalogue illustration; presentation may vary.

Goose fat or beef dripping: which makes better roast potatoes?

Cheshire Oak Gammon Joint – Approx. 1.5kg — catalogue illustration; presentation may vary.

How to cook a gammon joint in the slow cooker

Honey and mustard glazed gammon with jars of honey and mustard. Illustrative serving or preparation suggestion.

Honey and mustard glazed gammon: a step-by-step recipe

Raw cured gammon beside slices of cooked ham on a marble surface. Illustrative serving or preparation suggestion.

Gammon and ham: what is the difference?

35oz Shortbone Tomahawk Steak — catalogue illustration; presentation may vary.

How to cook a tomahawk steak in the oven and finish it in a pan

35oz British Ribeye Steak – Approx. 992g — catalogue illustration; presentation may vary.

Reverse-seared thick steak: when and how to use the method

British Flat Iron Steak – Min. 500g — catalogue illustration; presentation may vary.

What is flat iron steak, and how should you cook it?

Sliced steak with caramelised onions and rosemary in a cast-iron skillet, on white marble beside a deep teal napkin. Illustrative serving suggestion.

Why is my steak tough? A butcher’s troubleshooting guide

British Ribeye Steaks – 8 × 12oz — catalogue illustration; presentation may vary.

Steak marbling explained: what the fat tells you

UK Boneless Beef Brisket Joint — Minimum 800g — catalogue illustration; presentation may vary.

Slow cooker beef brisket with rich onion gravy

1kg Boneless Shin of Beef — catalogue illustration; presentation may vary.

Why is my casserole beef still tough?

Boneless shin of beef braised with carrots, onions and red wine. Illustrative serving or preparation suggestion.

Slow-braised shin of beef with red wine and herbs

Bone in Rib of Beef 2 - 5kg — catalogue illustration; presentation may vary.

How to roast bone-in rib of beef

British Plain Pork Ribs – Approx. 1kg — catalogue illustration; presentation may vary.

Sticky oven-baked pork ribs without a barbecue

2 x Pork Tenderloin (750g) — catalogue illustration; presentation may vary.

How to cook pork tenderloin so it stays juicy

800g BUTCHER'S BEST SAUSAGES — catalogue illustration; presentation may vary.

Sausage casserole with onions and mustard

Two slow-cooked lamb shanks served over mash with rosemary gravy. Illustrative serving or preparation suggestion.

Slow-cooked lamb shanks with rosemary gravy

2 x Gressingham Duck Breasts — catalogue illustration; presentation may vary.

How to cook duck breast with crisp skin

Whole Dressed Local UK Pheasant — catalogue illustration; presentation may vary.

How to roast pheasant without drying it out

Mixed game casserole with mushrooms and vegetables in an ivory dish. Illustrative serving or preparation suggestion.

Mixed game casserole: a guide to rich winter flavour

Traditional South African-Style Boerewors – 500g — catalogue illustration; presentation may vary.

What is boerewors, and how do you cook it?

Five steak cuts from rare to well done with Celsius temperature labels, on white marble with teal accessories.

How to Cook the Perfect Steak—Just the Way You Like It

Roast leg of lamb on a teal platter with glazed carrots, roasted red onions and parsnips on white marble.

How to cook a whole leg of lamb with colourful roast vegetables

Shredded brisket and a slow-cooked joint in two bowls with rustic glazed carrots, teal accessories and white marble.

Slow-cooked beef brisket with rustic glazed carrots

Herb-crusted rack of lamb with carved cutlets on a mottled teal plate, with herbs and salt on white marble.

How to cook the perfect herb-crusted rack of lamb

Hand-drawn Malpas Farm Shop butcher scene for the Malpas Rewards programme.

Make your Christmas shop go further with Malpas Rewards

British pork shoulder from the Malpas Farm Shop range.

Slow-roast pork shoulder: the secret to proper crackling

Four illustrated steps showing how to lift and remove silverskin from a whole beef fillet.

How to prepare and perfectly cook a whole fillet of beef

Boneless British pork loin ready for roasting. Serving suggestion.

Mediterranean Roast Pork Loin with Stewed Apples

Half-lamb cuts from the Malpas catalogue, arranged on white marble.

Half lamb cuts: what to cook first

Roast lamb with onions and rosemary in a cream roasting dish. Serving suggestion.

Lamb leg or shoulder: choose your Sunday roast

Skin-on pork loin with crisp crackling and apple sauce. Serving suggestion adapted from the Malpas catalogue image.

Pork crackling: give your roast a proper crunch

Roast beef and pork loin serving suggestion, adapted from the Malpas catalogue image.

Roasting beef: choose the method before the gravy

Two ribeye steaks in a cast-iron pan with herb butter. Serving suggestion adapted from the Malpas catalogue image.

Pan-frying ribeye: make a good evening of it

Separate sealed containers of mince, chicken and sausages ready for labelling. Meat storage illustration.

Freezing meat in portions: do future you a favour

Tagliatelle with beef-mince tomato sauce and grated cheese. Serving suggestion.

Beef mince ideas for ordinary, hungry evenings

Chicken breast traybake with peppers, onions and potatoes. Serving suggestion.

Chicken traybakes: less juggling, more supper

Grilled steak with sliced pink centre and a fresh salad on an ivory plate, with white marble and a deep teal napkin. Illustrative serving suggestion.

BBQ preparation: before the first guest arrives

Roast beef and its original carved slices, adapted from the Malpas catalogue photograph.

Meat portions for guests: plan a generous table

Chateaubriand serving suggestion, adapted from the Malpas catalogue image.

Cooking Chateaubriand: a calmer Sunday centrepiece

Ribeye steak serving suggestion, adapted from the Malpas catalogue image.

Choosing a steak for the meal you have in mind

Family Box serving ideas, adapted from the Malpas catalogue image. Accompaniments and whole-chicken multibuy offer are not standard box contents.

One family bundle, a week with a plan

T Bone Steak & Devilled Butter

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