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Journal

Journal2019-10-31T16:41:13+00:00

September 2019

‘Two tails’ Monkfish and Oxtail

This hearty monkfish recipe by Will Holland is filled with autumnal flavours and would make a fantastic alternative to a Sunday roast, with meaty monkfish paired with salty pancetta, parsnips and a heady red wine sauce. The cooking time for the oxtail might seem a little long, but the sous vide technique will result draw out the meat's natural flavour resulting in meltingly tender flesh.

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