Recipe: Braised feather blade of beef

Ingredients

2 kg featherblade of beef
3 carrots
2 sticks celery
1 onion
Beef stock
4 potatoes
1 courgette
4 small carrots
6 pieces tenderstem
4 2" marrow bones

Method

Cut the celery, onion, 3 carrots and saute until tender, add the stock and boil.
Slice the blade of beef in half lengh ways and roll in cling film to create perfect tubes of beef.
Place the beef in the hot stock and cover with a lid, braise the beef for 4 hours at 160c
Once the beef is cooked, remove from the stock and chill over night, reduce the stock and make a gravy.
The following day slice the beef in to healthy portions
With the potatoes, make chunky chips
Slice the carrots, courgette, tenderstem, put to one side
Bake the bones in a hot oven until the marrow is cooked, reheat the beef in its own juices, pan fry the vegetable garnish, reheat the chips.
To serve, place the vegetable garnish on the plate, place the beef on top, spoon over gravy, put the chips in a basket and season with Rosemary salt, place a spoon in the morrow bone and put on the plate.

Recipe: Pigs Head Terrine

If you have a good butcher he will supply you with a whole or half pigs head at a very good price.
For this terrine i used a full pigs head.

Ingredients
One pigs head
One head of celery chopped
Three carrots chopped
One leek chopped
Two onions chopped
Water
1 Pint of cider

Method
Place the pigs head in a pan with all of the other ingredients, boil then simmer
Cook the pig for 5 hours or until the meat begins to flake
Remove the pig from the pan and allow to cool slightly
Pick through the meat thats on the head, remove the meat and place into a bowl
Shred the meat by hand and add 150g chopped capers, 1 small handful of chopped parlsey and two diced and cooked apples.
Place the mix into a terrine mould and pour over 1 ladle of the cooking stock
Chill until set
Once cold and set, this will be best left over night, slice and serve
Discard the left overs of the head.