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)

Serves: 6-8
Preparation time: 15mins
Cooking time: 1 hour
There are sausage rolls, and then there are these. Spiked with Stilton – the King of English cheese, and sweet caramelised onion, the smell alone wafting through the house as they bake is impossible to resist.
The recipe suggests using shop bought ready rolled puff pastry for speed and convenience. But you could of course make your own if you fancied a challenge!

450g native breed pork mince
100g lardons

2 large onions, chopped
5g bunch (approx) fresh thyme sprigs, tied with string
3 bay leaves
knob of butter
100g Stilton, crumbled
75g caramelised onion chutney
25g breadcrumbs
1 tbsp freshly ground black pepper
30g flat leaf parsley, finely chopped
1 x 350g (approx) sheet all butter ready rolled puff pastry
1 egg, beaten
15g (approx) pumpkin seeds

There was such enthusiastic feedback from January's Pannage Pork, that after a trip to the New Forest we were able to secure a few more pigs, for everyone's munching enjoyment.

This time, Old Spots which have been grown on a little longer, fed in the New Forest on acorns & chestnuts, then as it was a poor year for acorns supplemented with peanuts, as tried and tested by TV chef and pig farmer Phil Vickery on his own drift and apple mush, the byproduct of cider production.

Serves: 6, plus leftovers

Preparation time: 40mins

Cooking time: 3 hours
It's cold out. You want – need – something warming and comforting. It’s time… for pie. This recipe takes an economical cut, the humble shin of beef, and cooks it slowly to break down the connective fibres and release its gelatinous goodness into a deeply rich, unctuous gravy enriched with bone marrow. London porter is used as the base for the gravy – a dark beer with roasted, smoky and subtly sweet chocolate notes. Served with a punchy green sauce for a contrasting hit of freshness and zing, this dish intends to keep you both warm and comfortable. 

The recipe uses suet crust pastry to encase the pie. However, should you wish to save some time and opt for shop bought pastry, an all butter shortcrust will also work well.

Finally this recipe can be used to make one big pie, two medium size pies (as shown in the photos) or individual size pies – depending on what size pie dishes you have. You’ll just need to adjust the number of marrow bones – one per pie is perfect.

Before Christmas we took delivery of a few lovely Pannage Pigs from Richard in the New Forest. They have been hanging for 2 weeks which we like to do with all our pork (intensifies flavour and great crackling results).

In short Pannage Pork is England's answer to Spain's Iberico pork, allowed to forage on acorns in the New Forest. Now very limited supplies of these porcine treats are available.

The Pannage Pork will be available on a first come first serve basis in our counters at Forest Hill from about midday and Bermondsey and Brockley from tomorrow.

For more info on Pannage Pork, read this recent article from The Guardian 

Serves: 4, plus leftovers
Preparation time: 5mins
Cooking time: 2 hours
Arguably the national dish of the Philippines, this deeply earthy, tangy dish is steeped in history, and born out of a necessity for food preservation. Consisting of only 6 base ingredients, this simple and delicious staple continues to be a favourite in every Filipino household. Extremely versatile, it can be prepared with almost any protein - this recipe uses pork belly which is slowly braised to produce a soft, melt in the mouth texture. It can be enjoyed on the day, better still the day after, and any leftovers can be transformed into the most amazing pork sandwiches. Joy.

Serves: 6, plus leftovers

Preparation time: 20 mins

Cooking time: Up to 5 hrs for low and slow, or 1 hr 30mins for high and fast

There are few things that beat great British roast beef. Fore rib is the perfect cut for the ultimate roast, and makes a fabulous Christmas centrepiece. This recipe can be done ‘low and slow’ if you’ve got the time to pop it in the oven and forget about it for a few hours. Alternatively you can do a more traditional ‘high and fast’ in a fraction of the time – either way, you can achieve great results with minimal faff!