Wagyu Beef Short Ribs, BMS 6-7, Frozen, +/- 1.7kgThis less expensive cut of Wagyu is full of flavour but needs long, slow cooking. We suggest you start by browning the ribs in a hot pan and straining off any excess fat. Browna mirepoix (finely diced celery, onion and carrot) until you have lots of sticky

while the texture is beautifully soft and buttery

is a rare find in the UK but a prized cut elsewhere

This bloc of goose foie gras is laced with the finest black truffles

they are actually the tuber of a species of sunflower native to North America

Salt and pepper squid is a classic dish that is loved for

and add a juicy depth to any cake or trifle

The lamb rump comes from the back-side of the animal

this cut epitomises the art of gourmet cooking

Lamb mince is perfect to use in traditional sheperds pies

These tart shells

The milk-fed Pyrenees lamb culotte is a pinnacle of culinary excellence

Small but rich in flavour these little goats domes both look great and