I love and respect animals, so it was an easy decision of mine to sell free range produce only. Some people think that’s strange – a butcher who cares about animal welfare – but I don’t get that. It’s the way it should be. I believe that ethically farmed meat is the only honest and fair option. Meat should be savoured and appreciated. Animals should be be treated with compassion and respect.
Coq au Vin is a marvellously simple dish that can earn you serious Cordon Bleu points without breaking the bank or having to make a million sauces. We’re using Chicken chops – which have everything you need for stewing chicken; a bit of bone, dark thigh meat, a little bit of fat and skin for flavour.
There are some new additions to the Cannings cooked-meal hall of fame. In collaboration with chef Hayden Kennedy from Cocoa Patisserie in Kew we’ve developed a couple of pies that will undoubtedly satisfy that winter-time craving.
Slow cooked Beef Brisket is a mainstay of the barbecue repertoire, but in this cold and rainy weather we don’t really feel compelled to crack out the Weber. The solution? Oven cook it. By turning up the paprika in this recipe, you can still get a deliciously smokey barbecue flavour without the actual coals.