Etherington’s Low and Slow Beef Shin Stew Recipe
For a classic beef stew, we recommend skipping the lean, pricier cuts of meat and choosing the less expensive, tougher cuts, such as chuck and neck. If you’ve got the […]
Butcher’s guide to barbecuing birds.
Cooking a whole chicken outside can be a daunting idea – however – the butchers at Etherington’s Farm Shop near Scorrier say that all worries of burnt skins and raw middles can be extinguished by simply removing the bird’s backbone, a butchery skill known as spatchcocking. This enables the chicken to lay flat, with even exposure to the heat, which all but guarantees crisp, juicy results every time.
Getting the best from your burger
Meat, cheese and bread. With core ingredients such as these, it’s no wonder the burger is beloved. A juicy patty that’s just cooked enough in the middle, barbecue-grilled and served […]
Masala Rann Roast Lamb
The butchers at Etherington’s believe the best thing about roast dinners are the endless possibilites for variation. Allowing us to take influence from fantastic food cultures across the globe and transfer them into our weekend traditions.
