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
Air Fryer Za'atar Canapes
Zaatar Salami, Fig & Honey Canapés A show-stopping canapé that’s as simple as it is elegant. Herby warmth of our Zaatar Salami with creamy cheese, sweet figs and a drizzle of golden honey. Gently warmed in the air fryer for just 30 seconds, the salami crisps at the edges while the cheese softens. Ingredients (makes 8–10 canapés)8–10 slices of Zaatar Salami (1 pack)50g soft cheese (goat’s cheese, ricotta or burrata all work beautifully)2–3 fresh figs, sliced into thin wedgesA drizzle of runny honey or fig jamFresh thyme leaves or micro herbs, to garnishFresh washed vine leaves to serve (optional)MethodLay out the base:Place slices of Zaatar Salami flat in your air fryer basket or on a parchment-lined tray.Add the topping:Spoon a small amount of soft cheese into the centre of each slice, then top with a fig wedge.Air fry:Cook at 180°C (350°F) for about 30 seconds to 1 minute — just until the salami edges start to crisp and the cheese softens.Finish & serve:Transfer to a serving board and onto fresh vine leaves (optional), drizzle with honey or a dab of fig jam and finish with a sprig of thyme or micro herbs. Serve immediately while warm.Serving TipThese canapés make a beautiful addition to a charcuterie platter, wedding grazing table, or festive appetiser spread.Recipe & photo compliments of Charlie Wiskin at Charlie Loves To Bake
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Cucina Povera Tagliatelle
Rustic Tagliatelle with Ham, Olives & Cherry TomatoesTranslated kitchen of the poor. A traditional Italian cooking style dish that uses simple yet affordable ingredients made using our air dried ham.Ingredients (Serves 2)2 tbsp olive oil1 clove garlic, crushed50g pack of air dried ham30g cherry tomatoes, halved30g pitted olives (mixed green & black)200g tagliatelle20g parmigiano reggiano, gratedExtra virgin olive oil (to finish)MethodPrepare the ingredients:Slice the ham into squares around one inch long. Halve the cherry tomatoes. Set aside.Boil the pasta:Bring a large pot of salted water to a boil. Cook the tagliatelle according to the packet instructions until al dente. Reserve a little pasta water before draining.Start the base:While the pasta cooks, heat 2 tablespoons of olive oil in a wide pan over medium heat. Add the crushed garlic and cook for 30 seconds until fragrant.Cook the ham:Add the ham pieces to the pan. Fry for about 2-3 minutes, or until golden and crispy. Stir occasionally.Add tomatoes & olives:Toss in the halved cherry tomatoes and the pitted olives. Cook for another 2–3 minutes, allowing the tomatoes to soften and release some juice.Combine with pasta:Add the drained tagliatelle directly into the pan with the sauce. Toss everything together, adding a splash of reserved pasta water to help the ingredients coat evenly.Finish the dish:Remove from heat. Add grated Parmigiano Reggiano and toss gently. Plate up and drizzle generously with extra virgin olive oil.To serve:Top with an extra sprinkle of Parmigiano and a grind of black pepper if desired. Serve immediately while hot.Recipe & photo compliments of Jonathan Henry aka The Plastic Italian
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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
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