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I cooked one of your tomahawk steaks yesterday on the bbq and would like to share how I did it as it turned out great. Fraser Campbell It seems our Tomahawk’s are indeed a popular choice for the barbecue. We’ve got our second Tomahawk Barbecue tip, this time from Fraser Campbell, who’s went above and […]
As expected, and cautiously welcomed, we’re making further changes to our schedules and opening our doors for normal trade a little more. We’ve placed our opening/ordering guidelines on the front page of the website and on the checkout page. Our schedule guidelines, highlighted within the coloured box, updates daily at midnight and will inform you
As a result of the ever-changing situation we have decided to now open our shop in Stenhousemuir to the public for normal trade for two days of the week, Mondays from 10:30am to 2:00pm, and Saturdays from 10:30am to 1pm. As always, you are most welcome to visit our shop in Stenhousemuir and we look
Thanks to Julie Barr for our next addition to our community Cooking Tips & Recipes collection. Julie has really stepped up to the plate with her Store Cupboard Beef Stroganoff, which looks ‘awfy tasty‘. Julie must surely get extra thumbs-up for presentation, fantastic effort, Julie.Give it a go yourself, have a hunt in the cupboards
Thanks so much to Tom Brennan for our first contribution to our community Cooking Tips & Recipes collection. Tom has put a slight twist on the Tomahawk cooking instructions by bring the barbecue into the equation. Give it a go yourself, or even submit a recipe for the collection yourself. Simply email it, with a
Important Shop Announcement Deliveries From this Monday (11th May), our delivery days will be as follows: Tuesdays to Saturdays. There will be no deliveries made on Sundays or Mondays, including the 27th. All orders placed from 7:00AM on a Saturday, to 7:00AM the following Monday, will be delivered on the Tuesday.Furthermore, any order placed from
Ingredients 300g of Spaghetti pasta 1lb Lean Steak Mince Half Beef Stock Cube 1 Carrot Half Medium-Sized White Onion 3/4 Stick of Celery 1 Tablespoon of Olive Oil 2 Tablespoons of Tomato Puree 2 Tins of Chopped Tomatoes 1/2 Red Pepper (optional) Basil (optional) Parmesan Cheese (optional) Method 1. Cube the red pepper and carrot, gently fry in
Ingredients Six Champion Pork Links Two Medium White Onion, Diced Three Carrots (Cut however you like, sliced, diced, whatever) 1lb Baby Potatoes or Larger potatoes, halved or quartered One Tablespoon of Oil Thickener for Gravy (see below) Water Method Heat oil at a medium heat. When fairly hot, add sausage and turn frequently until lightly browned. Remove sausages