Short ribs and mash
Brown the short ribs, sweat carrots and leeks, add a dollop of Keir's fermented tomato sauce, deglaze with a generous glug of red wine and top up with stock before adding the meat back and sticking in the oven.
Low n' slow - the longer, the better.
Serve with buttery mash. Comfort food at its best.
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Organic carrots
Bugs Bunny would certainly approve... Without tops. More about Richard.
Pasture fed organic beef short ribs
Unctuous meat ribboned with fat. Perfect for smoking and/or braising, the connective tissue breaks down with low n’ slow cooking and delivers a mea...
View full detailsWild seaweed salt
A beautiful blend of naturally harvested Cornish sea salt and flakes of hand-harvested wild Cornish seaweed. Just a pinch adds instant depth to all...
View full detailsOrganic fermented tomato ketchup
Live, fermented, organic, tomato ketchup. Rich and deep, but delicately spiced. Slightly sweetened with dates. Millions of bacteria per serving. Sp...
View full detailsOrganic seaweed pepper
Organic black pepper mixed with sustainably hand-harvested Cornish seaweeds. May contain traces of FISH, SHELLFISH or MOLLUSCS. More about Tim.