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
How to Build a Charcuterie Board
How to Build the Perfect British Charcuterie Board Building a charcuterie board is part art, part indulgence — a mix of rustic British craft and effortless entertaining. With our Signature Salami and Aged Picnic Ham as the stars, you can create a platter that’s abundant, balanced, and bursting with flavour. This guide shows you exactly how to bring together the perfect mix of cured meats, cheeses and accompaniments to impress your guests or elevate your weekend grazing. Choose Your Charcuterie Start with a variety of textures and flavours to keep your board exciting. We recommend: Signature Salami – Our bestselling salami, expertly seasoned and slowly aged for a bold, balanced flavour with a peppery finish.Aged Picnic Ham – Tender, smoky, and slightly sweet, this ham adds beautiful depth and pairs perfectly with fruit or soft cheese.Chorizo – For a hit of spice and paprika warmth.Air Dried Loin – Silky, marbled slices that melt in the mouth.Tip: Allow 25-35g of cured meat per person if serving as a starter or snack. Add the Cheeses Choose three or four styles for variety and contrast: A creamy soft cheese like Burrata, Brie, or Goat’s Cheese. A firm, aged cheese such as Cheddar, Lincolnshire Poacher, or Manchego. A bold blue like Stilton or Shropshire Blue for a savoury punch. Arrange the cheeses at intervals around the board for visual balance. The Accompaniments Round out the flavours and textures with: Fresh produce: clusters of grapes, sliced figs, or seasonal tomatoes. Pickles & olives: briny elements that balance the richness of the meats. Something sweet: a drizzle of honey or a spoonful of chutney. Herbs: fresh basil or thyme sprigs to add colour and fragrance. Don’t Forget the Crunch Add texture with: Artisan crackers or crisp bread. Sourdough slices brushed with olive oil. Toasted nuts, for extra crunch and warmth. Assemble Like a Pro Start with your meats: Fold or layer slices to create height and movement. Add the cheese: Place your cheeses evenly around the board. Fill the gaps: Add bowls of chutney, olives, or honey. Finish with colour: Tuck in grapes, herbs and edible flowers for a vibrant, abundant look. Serve at room temperature to bring out the best in your cured meats and cheeses. Pair your board with a crisp white wine, sparkling rosé, or English cider. A charcuterie board isn’t just a platter — it’s an experience. Celebrate the craft of British curing with our range of charcuterie and gather around great food, made with care.Photo compliments of Charlie Wiskin of Charlie Loves to Bake
Learn more
Chorizo White Fish Stew
Chorizo Fish Stew with a Greek TwistA hearty, flavour packed stew that's just what you need this autumn. Perfect for those chilly evenings and best enjoyed with family, friends, and plenty of crusty bread to soak up every drop.Ingredients (Serves 4)4 (200g each) firm white fish fillets 1 whole chorizo, sliced1 tbsp extra virgin olive oil1 1/2 tsp fennel seeds1 red onion, coarsely chopped2 Romano red peppers, deseeded, thickly sliced2 tsp hot smoked paprika2 tsp sweet paprika300g new potatoes, cut into 2cm slices2 large garlic cloves, minced1 long red chilli, finely chopped 125ml (1/2 cup) light red wine400g can chopped tomatoes 2 tbsp tomato pure500ml (2 cups) fish stock 400g can chickpeas, rinsed, drained2 fresh bay leaves1/2 tsp sugar1/2 cup fresh continental parsley, chopped1 lemon, rind finely grated, cut into wedgesSalad leaves, to serveCrusty bread, to serve (optional)MethodCook the chorizo:Heat oil in a heavy-based frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 minutes or until golden. Transfer to a bowl until required.Start the base:Add fennel seeds to the pan. Cook, stirring, for 30 seconds or until aromatic. Add onion and combined capsicum. Cook, stirring, for 2 minutes or until softened. Add combined paprika and potato and cook, stirring occasionally, for 4-5 minutes. Stir in the garlic and chilli for 1 minute or until aromatic. Simmer & cook:Add the wine and simmer for 2-3 minutes or until reduced slightly. Stir in the tomato, stock, chorizo, chickpeas, bay leaves, sugar and half the parsley and lemon rind. Season. Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender.Finish the dish:Add fish to pan. Gently press into vegetable mixture. Cook for 10-15 minutes or until just cooked through. To serve:Sprinkle with remaining parsley and lemon rind. Serve with lemon wedges, salad leaves and bread, if using.Recipe & photo compliments of Charlie Wiskin at Charlie Loves To Bake
Learn more
