Journal
We're big fans of Adam Gray - he has been a great supporter of The Ethical Butcher since our inception. He is known for producing modern British food to an exceptional standard. Adam has very generously shared a few of...
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A rib of beef is the most traditional of beef roasting joints. The rib of beef is matured on the bone to develop flavour and tenderness and then beautifully trimmed to create a stunning cut for the table. The bone...
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We've been curating some of the most interesting festive recipes to help you navigate a testing (and intense) period of the year in the kitchen. They may not be the most straightforward but they're certainly unique! Enjoy the challenge. First-up,...
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Don't worry about cooking a bird on the big day, follow these tips and you'll be a carving hero!
What could be a better autumn/winter comfort dish! If you're unfamiliar with hogget, this recipe is a great place to start, with its rich, complex flavours - deep and satisfying. Nice and easy! Ingredients: 1kg boned shoulder of hogget or...
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