Welcome to our Kitchen
Where the finest cured meats meet simple, flavour packed recipes. Whether you’re looking to impress at your next dinner party or just elevate a weekday meal, our recipes show how versatile artisanal charcuterie can be.
Each dish is designed to celebrate British produce and family dining. Explore below and get inspired.
Recipes
Ham & Duck Egg Bagels
A rich and indulgent breakfast bagel topped with cooked ham, a golden fried duck egg and a finishing sprinkle of parmesan and spring onions. Simple, satisfying and perfect for a slow weekend brunch.
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Pork Belly, Fried Egg on Sourdough
Crispy Pork Belly & Fried Egg Sourdough Toast A hearty, flavour packed brunch made with our Pork Belly Thins. Golden fried eggs, creamy avocado, and a drizzle of chilli oil come together on toasted sourdough for a simple yet indulgent dish that’s as beautiful as it is satisfying. Ingredients 2 thick slices of sourdough bread1 ripe avocado, thinly sliced4–6 slices of Pork Belly Thins (1 pack)2 large eggs1 tablespoon olive oil or butter1–2 teaspoons chilli oil (to taste)Fresh parsley leaves, to garnishSea salt and black pepper, to season Instructions 1. Toast the sourdoughLightly toast the sourdough slices until golden and crisp. Brush with olive oil or a little butter while warm. 2. Cook the pork belly thinsHeat a dry frying pan over medium heat. Add the Pork Belly Thins and cook for approx. 1 minute per side, or until crispy and caramelised. Set aside on a paper towel. 3. Fry the eggsIn the same pan, lower the heat and fry the eggs to your liking — sunny side up works beautifully for this dish. Season with salt and pepper. 4. Assemble the toastLayer sliced avocado over each piece of sourdough. Top with a fried egg and the crispy Pork Belly Thins. Drizzle with chilli oil and finish with a scatter of fresh parsley. Serve immediately for the perfect brunch or quick supper — rich, spicy, and irresistibly moreish.Photo compliments of Charlie Wiskin at Charlie Loves To Bake
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