Serves: 8
Preparation time: 30 mins (plus minimum 12 hours to marinate)
Cooking time:  10 mins

Some say Indonesian, others say Malaysian. Some even Thai. Wherever its true origin, one thing that can be said for sure is that satay is as delicious cooked expertly by a street vendor meticulously fanning his charcoal as it is done on your home BBQ set up. This versatile recipe is done here with beef and lamb, but works equally well with chicken thighs. 
The peanut sauce accompaniment is a must. If you are not keen on braving the BBQ do try this inside on a griddle pan.

You'll need to slice your meat into strips that are about 0.5cm thick and 10cm long. If you don't feel confident doing this, ask you butcher to do it for you.


1kg beef – denver cut works well
1kg boned lamb shoulder
32 bamboo skewers
Coriander sprigs and rice or noodles, to serve
For the satay marinade
12 shallots, roughly chopped
2 large red chillies, roughly chopped
4 lime leaves, finely sliced
4 lemongrass stalks, finely chopped
A thumb-sized piece of fresh ginger, peeled and finely sliced
6 garlic cloves, roughly chopped
30g fresh coriander, leaves and stalks, roughly chopped
8 tbsp kecap manis (Indonesian sweet soy sauce)
2 tbsp fish sauce
1 tbsp freshly ground black pepper
4 tsp coriander powder
1 tbsp turmeric powder
2 tsp chili powder
8 tbsp groundnut or vegetable oil
100ml water, approx

For the dipping sauce
100g unsalted peanuts
150ml kecap manis
100ml lime juice
100ml fish sauce
3 tbsp crispy fried shallots
15g fresh coriander, finely chopped
2 spring onions, finely sliced
1 red chilli, finely chopped


1.      Place all the satay marinade ingredients except the water in a food processor and begin to blend. After 2 minutes, begin to add the water slowly until the mixture comes together in a rough puree.

2.      Slice the meat into strips, about 0.5cm thick x 10cm long. Keep the beef and lamb separate, in different bowls

3.      Combine the marinade evenly between the bowls of beef and lamb and mix well to coat evenly. Thread the meat onto the skewers. (Note: It's OK to fold the meat back onto itself as this will create little pockets to hold the marinade.) Place the beef and lamb skewers into separate ziplock bags – double them up in case of leakage. Place the skewers into the fridge to marinate for at least 12 hours, or up to 3 days. 

4.      An hour before you plan to serve, light the charcoal on your BBQ. Meanwhile prepare the dipping sauce. In a dry frying pan, toast the peanuts until golden. Allow to cool slightly, then finely chop or blend for 20–30 seconds in a food processor. Combine all the dipping sauce ingredients in a bowl, reserving some of the coriander, spring onion and chilli for garnish. 

5.      Once the fire has died down and coals are white and ready, grill the satay skewers for 8–10 mins, turning regularly to colour evenly all over. (You may need to do them in batches.) Some charred black bits here and there are great for extra caramelised flavour and texture! (Note: these can be cooked indoors under a hot grill, or on a griddle pan, for the same amount of time).

6.      Once done, allow the satay skewers rest for a couple of minutes. Garnish with some sprigs of coriander. Serve with the dipping sauce alongside your choice of rice or noodles.

Recipe and photos by Mike Heywood, South London resident, regular customer, pork devotee, home chef and Instagrammer extraordinaire. 
To see more stay tuned to this blog or follow Mike on Instagram @4TELIER
White Park beef farmed by John Lean, Tiverton; Dorset Down lamb farmed by Robert Hyde, Dorset. Meat dry-aged by The Butchery Ltd.

In the interest of reducing waste, we’ve been considering a change in our plastic bag policy for a while. We think the new laws for the big retailers are brilliant and, as the issue is in the public mind, we’ve decided that now is the time to make our change. 

We encourage our customers to bring their own bags when they shop with us. 

For the whole of October, our strong and sexy as as a butcher, jute carriers bags will be reduced too £2.50.

We will, for now, still offer our reusable, biodegradable biothene carrier bags, but we will charge 10p for each bag.  

All money collected will be donated quarterly to the Rare Breed Survival Trust – a UK charity dear to our business, hearts and tummies.

We will happily replace ‘new for old’, free of charge, on our biothene bags and jute carriers if they’re getting too battered to use safely and effectively. (We have a family who has been using the same biothene carrier weekly since Christmas 2013, see if you can beat their record!)


We know the big retailers are only charging 5p for each bag, but our bags are far superior and cost us 9.89p each. Any arguments, please take it up with the future.
Serves: 4

Preparation time: 10 mins

Cooking time: 10 mins

As delicious as chicken liver pâté can be, you might be wondering what else to do with these inexpensive, vitamin and nutrient packed tasty little morsels. This super-speedy stir-fry recipe has big, bold and spicy Asian flavours, but fear not – the livers hold their own alongside them. The key to their cooking is to sear them quickly, caramelising their exterior while keeping them lovely and pink inside so they don't lose their moisture and natural sweetness.

Serves: 6
Preparation time: 10 mins (plus overnight marinade)
Cooking time:  about 2 hrs

This recipe takes the flavours from a simple sweet and spicy marinade and combines them with the subtle complexity of wood smoking. 
If you’ve not tried low-temperature BBQ cooking, or even smoking, this recipe is a good place to start. The preparation is quick and easy, and the cut of meat relatively forgiving to the flexibility of timing and temperatures.

Serves: 6

Preparation time: 20 mins (plus overnight marinade, 2 nights better!)

Cooking time:  20 mins

Summer has landed! Time to dust off those BBQs and get the coals fired up! Normally, shortribs are an economical cut that require low and slow, winter-style TLC to achieve perfection – like these braised and glazed ribs for example. However this alternative Korean technique will allow you to enjoy them all year round with equally delicious results, and minimal effort.  ‘Cross-cut’ means that the shortribs are cut across the bone rather than along. Ask your butcher for the shortribs to be cut as thinly as possible. This is for two reasons. Firstly, it allows the robust Asian marinade to penetrate thoroughly and work its tenderizing magic. Second, it means the ribs can be grilled high and fast over a glowing charcoal BBQ. 

Serves: 6, plus leftovers
Preparation time: 1 hour (or cheat and pre order one all done from The Bucthery Ltd) best started the day before.
Cooking time: 8 hours

A traditional Italian Porchetta involves boning a whole pig, loading with aromats before rolling up, tying and slow roasting in a wood fire oven until the skin is crackly and the meat is melting. You can also find trucks at markets dispensing this divine porcine goodness, the best in rolls with a sweet and spicy red pepper jelly or mostarda. This recipe aims to replicate this grand affair in the comfort of your own home, and with standard domestic kitchen apparatus. Though if you have the capacity to roast a whole pig, we envy you, and expect an immediate invitation! It takes a somewhat more modest portion – a boned loin of pork with the belly still attached – that is still perfect for rolling and slow roasting. 8 hours may seem a lot; but really, once you’ve got the joint prepped it simply goes into a very low oven and is forgotten about, so you can get on with your day. Though be warned – the amazing smells that will permeate your house will be a constant reminder of the delights to come! Finally, this recipe should be enjoyed at least twice – hot from the oven with your favourite roast trimmings (obvs); but then it should be allowed to cool to room temperature so that it can be sliced thinly over warm crusty bread for incredible roast pork sandwiches.

Serves: 6

Preparation time: 1 hour (starting the day before)

Cooking time: 6 hours

A classic French-style red wine slow braise takes this economical cut of beef and transforms it into the ultimate comfort food. For best results, this recipe is done in two stages. Firstly, the beef is gently braised alongside its aromatic braising companions before cooling down for an overnight marinade. The following day, the shortribs are removed from their flavoursome bath, which is then reduced down to a sticky, umami-rich glaze to anoint the ribs with their own concentrated essence. A final blast in the oven caramelises the ribs for added depth of flavour

Just around the corner is very long weekend to gather family and friends around you for a feast. Whilst it is becoming the standard to have “spring” lamb, just as expectations are for Turkey at Christmas, the reality of what or where spring lamb comes from at this time of year are not so appetising, after all Spring did only start a few weeks ago, many sheep farming areas are currently experiencing severe frosts, if not snow. Personally we recommend Hogget, the reasons why are eloquently explained HERE, but if its good enough for Jamie and Hugh!

The following is some suggestions of what is tasting lovely at the moment and great for either reviving an old tradition or starting a new one for your Easter of sharing delicious and ethical meats with loved ones.

A glazed ham is a fabulous Easter tradition to revive, you can get really fancy with decorating and trendy with glazes, like Coke, Ginger Beer & Chilli Honey or keep it classic, loads of recipes are available online and you can steam bake or poach (read boil lightly) and bake, depending on the equipment you have and your preference, we suggest a read of Felicity Cloake’s always delightful “How to cook the Perfect” series on the subject  (yes we know it’s focused on Christmas but the principles are the same). Then run with whichever sounds too your taste. 

If you think there is enough sticky sweetness in your house from the Easter egg bonanza, try a favourite of ours from Delicous Magazine - Crackling Ham......

There isn't enough time to pickle your own pork, but we have been busy and there is plenty of gammons in stock for you to make your hams.

Chicken - simple, great value, crowd pleaser hard to go wrong really, our Fosse Meadows chickens are big, tasty, happy and juicy.

Rib of Beef - an impressive centrepiece for any feast table, a selection of native breed dry aged ribs in stock

French Trimmed Rack of Pork - economical crowd pleaser that looks a lot fancier than you're everyday roast, try our recipe from earlier in the year

If your heart or stomach is still set on something sheepy,  maybe try this recipe for a cracking surprise at the table. Or talk to the folks in the shop about ordering a loin of Hogget or one of our stuffed easy carve legs. We suggest cooking Hogget exactly as you would cook lamb.

We are now taking orders, pop into the shop, or call us and don't forget your extras like, eggs, stock, pate, Luchito smoky Chipotle Chilli Honey, World of Zing Flavoured Salts, Spice Mixes & Chillies, Hartland Pork Pies, Vadasz Deli Pickles, Rosemary or Mint Jelly & Mustards.

Forest Hill Shop Open - Good Friday and Easter Saturday from 9:30am til 4pm, closed Easter Sunday Ph 0208 291 4219

Bermondsey Arch open Saturday 8am til 2pm Ph 02082914219 for orders

Brockley Market 10am til 2pm Ph 02082914219 for orders

"A lamb only has 2 legs and a gammon can become a ham but ham cannot become a gammon….." 
 - anonymous butcher,Easter, every year. 

Serves: 6, plus leftovers

Preparation time: 30mins

Cooking time: 1 hour 30mins

Completely encasing a leg of lamb in a herby salty crust locks in the natural juices of the meat, which steam within as it bakes, to keep the meat lovely and tender. This steam dissolves some of the salt and essential oils from the herbs, which then permeate back into the meat to delicately enrich its flavour. A punchy green sauce of parsley, garlic, anchovy and sundried tomato then makes for a delicious accompaniment. So if you fanciy an alternative to the traditional roast, why not give this a go!

Serves: 4-6
Preparation time: 5mins
Cooking time: 1 hour
This dish is quick and easy to prepare, and delivers on maximum flavour. Using the most succulent and flavoursome part of the chicken, the thighs (whole legs, thigh & drum would work too)are gently braised in an umami-rich bath of soy and bold Asian aromats. Finally they are paired with green beans which add a fresh crunch at the end. Best served alongside simply steamed jasmine rice to let the flavours really stand out.

8 free range chicken thighs or 4 legs

2 medium onions, chopped
Cloves from 1 bulb of garlic, peeled (this sounds like a lot, but rest assured the soy braising process will mellow and sweeten the garlic)
1 thumb size piece of ginger, peeled and thinly sliced
1 tbsp freshly ground black pepper
2 tsp Sichuan peppercorns
3 birds eye chillies, seeded and chopped (this can be omitted if you prefer not to have it spicy)
3 bay leaves
100ml dark soy sauce
200ml light soy sauce
200ml water

200g green beans, topped and tailed, sliced into 3 pieces (about 1 inch)