Slow cooked short ribs are the perfect winter comfort food.

Start by dusting the short ribs with flour, pepper and sea salt and add to a skillet over a medium heat.

Slowly colour the short ribs well all around, before reserving to the side.

Sweat down diced carrots, celery and onions before adding soy sauce and then tomato paste. cook this out before adding a bottle of ale and a couple of shots of espresso. Add some good beef stock then some thyme, rosemary and bay leaves.

Add your short ribs to a deep sides roasting dish and then pour over your sauce. The top 3rd of your short ribs should be sticking out the top. Cover with a cartouche and add to a 170°C oven . Cook for 4 hours turning your ribs every hour.

Serve with mashed potatoes or polenta. Some gremolata is also delicious over the short ribs.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.