DukesHill Launch Finest Grade Japanese A5 Wagyu Beef

Premium meat and artisanal fine foods supplier, DukesHill, is justifiably proud to announce the launch of their Japanese A5 grade wagyu sirloin and ribeye beef; representing the highest quality grade beef available worldwide.

While DukesHill is already famous for its artisanal approach to ham production, the introduction of Japanese A5 Grade wagyu underscores its outstanding commitment to sourcing and producing the finest foods and drinks. 

DukesHill's CEO Mark Gallagher said “We're absolutely thrilled to announce the launch of Japanese A5 grade wagyu beef here at DukesHill. 

Famed all over the world for being in a league of its very own, wagyu beef represents the epitome of the highest quality beef. 

With ist exceptional marbling, rich and creamy flavour and melt in the mouth tenderness, wagyu beef is a sought after delicacy, loved by food enthusiasts and chefs worldwide.”

Japanese wagyu cows have been bred and selected for their predisposition to marbling, the distribution of intramuscular fat that creates its signature tenderness and rich buttery flavours. Beyond good genetics, Japanese wagyu cattle are reared to avoid any stress to the animals, to avoid overworking muscles. 

DukesHill's decision to offer A5 grade wagyu reflects its dedication to offering the finest examples of produce across its fine food range. 

In Japan, beef is graded by its marbling, shape, fat colour and meat colour, before being scored 1 for poor quality and 5 representing excellent quality. The higher yield of quality meat (72% or higher) results in an A grade.

As a proud royal warrant holder, DukesHill takes pride in sourcing welfare-assured meat from producers that uphold the highest standards of craftsmanship and authenticity. Consumers are assured by transparency and traceability in every bite.

DukesHill's Japanese A5 Wagyu Sirloin Steak (300g) £59 and Ribeye Steak (300g) £59 will be available from 10th April at www.dukeshill.co.uk. 

Spoil Dad with Fine Foodie Gifts from DukesHill and cook up some Ginger Beer Glazed Ham, recipe included

Father's Day is not that long away now, and what better way to show appreciation for the father/s figure in your life than with a thoughtfully curated artisan food and drink hamper? 

DukesHill offers a range of delicious gifts for the dad who has it all. And who wouldn't love a luxury hamper to arrive at their door?

Whisky Cask Cider Savoury Hamper - 10 items in a 14” wicker hamper - £69

This savoury hamper includes DukesHill Whisky Cask Cider, been matured for six very important months in single malt Scotch whisky casks, imparting warming notes of vanilla, oak and honey. 

There's a variety of charcuterie including Sliced Lomo, Sliced Bresaola, Sliced Porchetta, and Sliced Pastrami. The Isle of Mull Cheddar is known for its exceptional quality and flavour, to be enjoyed with Fig Chutney and Multi Seed Crackers.  

Contains: Whisky Cask Cider (3 x 330ml), Sliced Lomo (80g), Sliced Bresaola (80g), Sliced Porchetta (175g), Sliced Pastrami (175g), Isle of Mull Cheddar (200g), Multi Seed Crackers (100g), Fig Chutney (198g)

Weekend Breakfast Box with Coffee £44.50

Set dad up with the perfect start to his special day with the makings of the hearty breakfast. He'll be delighted to receive the finest sausages, bacon and black pudding, along with lemon & poppy seed pancakes and spreads. Comes complete with a bag of ground coffee. Just add a newspaper for a gloriously delicious morning. Or make sure his iPad's charged up!

Contains: Traditional Pork Sausages (400g), Smoked Dry Cured Streaky Bacon (350g), Black Pudding (500g), Ampersand Butter (210g), Wholegrain Pancakes (240g), Lemon & Poppy Seed Pancakes (240g), Seville Orange Marmalade (227g), Strawberry Jam (227g), DukesHill Medium Roast Coffee (250g)

Whisky cask cider and chocolate indulgence - 3 items - £45

This luxurious gift box contains two bottles of DukesHill whisky cask matured cider - an exquisite, smooth cider infused with rich vanilla undertones and subtle oak notes. There's a box of velvety Dark Chocolate, Roasted Almonds and Ginger Mendiants and to complete the gift - Chocolate Covered Orange Slices - a true treat for the senses.

But we promised you a recipe to enable you to cook up a special DukesHill feast, so here it is:-

Ginger beer cooked ham

Treat your dad to a Father's Day lunch starring a sticky, succulent ham with a delicious, tingly gingery kick. Cooking it in the best quality fiery ginger beer infuses maximum flavour into the ham. 

Serves: 25 | Cooking time: 4hr 30 minutes | Prep time: 30 minutes

DukesHill 5.5kg whole boneless uncooked Wiltshire ham

4 litres ginger beer - we suggested Luscombe's Hot Ginger Beer as being perfect for the job

1 onion, peeled and quartered

2 carrots, peeled and roughly sliced

1 tbsp allspice berries

1sp cloves

1 tsp black peppercorns

For the glaze

550ml hot ginger beer

200g light brown sugar

1sp English mustard

1 tsp ground cloves

Method

Put the ham in a large stock pot and add the onions, carrots and spices. Pour over the ginger beer and top it up with enough water, if required, to cover the ham. Bring it to the boil and allow to simmer until the ham reaches a core temperature of 75c when probed with a meat thermometer, for a 5.5kg ham it will take about four hours. Skim the scum off the surface every-so-often. When the ham's cooked and cool enough to handle, slice the skin off the top of the ham and score a diamond pattern into the fat. Allow to cool before glazing.

Preheat the oven to 190c. 

In a small saucepan, whisk together the glaze ingredients and bring to the boil. Allow the glaze to simmer until it has reduced down by two thirds, stirring occasionally. It should become a sticky syrup consistency. Use a basting brush to coat the glaze generously over the ham, before placing on a baking tray. Roast for 25 minutes but remember to baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.

Tanner's (of Shrewsbury) wine pairing: Mâcon-Vergisson Les Rochers. They say, “Fiery ginger beer is softened out by cooking but it still adds a punchy backdrop to the cured, succulent meat. A light red such as Pinot Noir would be great here, but we have opted for a crisp white. This Macon is almost in a Chablis style, with a crisp acidity that offsets the richness of the meat and the ginger spice.”

For more information, visit dukeshill.co.uk  

To learn more about Tanners visit https://www.tanners-wines.co.uk

Heritage Brand DukesHill Commemorates St George's Day With a Specially Crafted Ham

DukesHill St George's ham is available in half boneless, midi boneless, whole boneless and whole bone-in ham. Prices start from £77 from www.dukeshill.co.uk

Royal Warrant holder and ham producer, DukesHill proudly presents a special ham carefully crafted for St George's Day, known as the feast day of St George, England's patron saint who is celebrated on 23rd April. 

St George's ham has a Great Taste Award star and is a tribute to England's rich cultural heritage. 

Each leg of outdoor-bred English pork is immersed for a week in DukesHill's own Wiltshire brine which gives it a moist texture. Unlike other brining processes, a touch of unrefined brown sugar is added, imparting a subtly sweet flavour through the ham. After being steam cooked for 12 hours, the hams are inspected, hand-skinned and trimmed by an expert quality manager. 

They are then baked in a glaze of spiced oranges, cinnamon, mace and cloves. These spices were introduced during the medieval spice trade and have been integral to English cooking for centuries, shaping the flavours of classic British cuisine. The careful curation of bold ingredients and traditional methods culminate in a ham that embodies the true spirit of St George's Day.

Named after the patron saint of England, the day honours St George's legendary role in slaying the dragon and symbolises bravery and chivalry. St. George's Day remains an opportunity for people to celebrate England's rich history and heritage and take pride in English identity, culture and values.

Luxury heritage brand DukesHill has always embraced its British roots with an unwavering commitment towards provenance and traditional craftsmanship. A DukesHill ham is a celebration of good farming techniques, which is good news for British farming and industry, as they use only the finest quality outdoor-bred English pork and the most traditional curing methods which can take up to six months to produce. 

Good quality ham has to start with best practice farming and is always RSPCA assured. Pig farmer Andrew Tomson plays a crucial role in helping meet the demand. Andrew says, “As a pig farmer of 45 years, our commitment is to ensure the wellbeing of every pig under our care. I firmly believe that raising healthy pigs on straw is about providing them with a life of comfort and respect in an environment where they thrive. This produces the best quality pork and we know these animals have lived the best life possible.”

DukesHill St George's ham is available in - half boneless, midi boneless, whole boneless and whole bone-in ham. Prices start from £77 from www.dukeshill.co.uk

Three Easter Recipes from DukesHill

Gather up family and friends and celebrate Easter with DukesHill's dishes to delight. Lemon-glazed ham with seasonal wild garlic pesto, shoulder of lamb with chickpeas and peaches and finally a leg of lamb with lemon and mint. 

DukesHill is known for its unwavering dedication to producing the finest quality, British, high-welfare meat. 

Their traditionally cured hams, sausages and bacon comes from outdoor-bred British pork. Their poultry are given the freedom to roam and forage on grasses and clover. 

Lamb and beef is meticulously sourced from British farms with the highest regard for animal welfare. DukesHill's online food hall is a celebration of the best quality artisanal produce. 

Glazed lemon marmalade ham and wild garlic pesto

This tangy-glazed ham is bursting with flavour, you can make it in advance and any left-overs will be pounced upon for sensational sandwiches. Serve with this bang in season wild garlic pesto for the perfect Easter spread.

Serves 6

For the ham 

DukesHill 1.2kg midi boneless Wiltshire ham

3 tbsp lemon marmalade

1 tbsp Light brown sugar

1 tsp Dijon mustard

If the ham is uncooked:

1 onion, peeled and quartered

2 carrots, peeled and roughly sliced

1 tbsp allspice berries

1sp cloves

1 tsp black peppercorns

For the pesto

 wild garlic leaves, stems chopped

40g Parmesan, finely grated

40g pine nuts

2 tbsp olive oil

Squeeze of lemon juice

Method

If you're using a cooked ham, skip the following steps and dive straight into the glazing stage. If not, then place the ham in a large stock pot and add the onions, carrots and spices. Pour over cold water to cover the ham. Bring to the boil and allow to simmer until the ham reaches a core temperature of 75c when probed with a meat thermometer - for a 1.2kg ham it will take approximately 1 hour. Skim the scum off the surface from time to time. When it's cooked and cool enough to handle, slice the skin off the top of the ham and score a diamond pattern into the fat. Allow to cool before glazing.

Preheat the oven to 190c. 

In a small saucepan, whisk together the glaze ingredients and bring to the boil. When all the ingredients have melted together into a sticky syrup consistency, remove from the heat. Use a basting brush to coat the glaze generously over the ham, before placing on a baking tray. Roast for 30 minutes but baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.

For the pesto, place the pine nuts, Parmesan and salt in a mortar and pestle and bash until it has become a paste. Add the wild garlic and continue to pound it until it comes together into a smooth consistency, then slowly add the olive oil and lemon juice to taste. Check the seasoning before serving.

Enjoy with new potatoes and British asparagus if it's in season. 

Wine pairing from Tanners Wines (of Shrewsbury https://www.tanners-wines.co.uk)

Barolo del Comune di La Morra, Crissante 2018

“A light, bright, sophisticated red with depth and richness is the ideal accompaniment to a tasty Easter ham. The Italian leaning of this recipe, with the wild garlic pesto, leads us to think of Barolo. It is textured and rich, with a fruity depth and richness to balance and compliment the flavours of the dish.” Tanners Wines.

Slow-cooked lamb shoulder with peaches and chickpeas

Once you've tried this dish, it's bound to become your favourite way to enjoy lamb. Incredibly succulent, tender enough to pull with a spoon, full of flavour and effortless to prepare - it's a foolproof dish to impress your guests. The peaches braise down to create a jammy compote that accompanies the lamb beautifully.

Serves 6

1.6kg lamb shoulder, bone in

7 onions, halved

2 x 400g cans of chickpeas, including water

2 x 410g tinned peaches in juice

Bunch of coriander, chopped

Bunch of mint, chopped

1 tbsp Ras el hanout, plus an additional 1 tsp for the lamb

2 heads of garlic, halved horizontally

350ml chicken stock

350ml lamb stock

1 tbsp balsamic vinegar

Method

Preheat the oven to 165c.

Stir the balsamic vinegar and ras el hanout into the stock and season the mixture generously with freshly ground black pepper.

Tip the entire contents of the can of chickpeas (including the water), garlic halves, onions and peaches (along with the juice) into a deep sided roasting tray. Pour over the stock and mix well. 

Place the lamb on top and season it with salt, pepper and a teaspoon of ras el hanout. 

Cook for approximately 3.5 hours, covering with foil after about 1.5 hours to avoid it over-browning. 

When the lamb is cooked through and tender, remove from the oven and allow to rest for 20 minutes. Sprinkle with chopped herbs and serve.

Wine pairing from Tanners Wines

Crozes-Hermitage Coeur de Clairmont 2020

“This updated take on the classic Easter lamb, calls for a wine that is a modern take on a classic too. Crozes Hermitage is the largest of the Northern Rhône Cru's and consequently can come in many different quality levels and styles. This 100% Syrah is from a wonderful small-scale quality focussed cooperative consisting of just nine families. It is full of creamy, red cherries and damsons with a nice touch of spice, and a nice streak of freshness to balance out the richness of the meat.” Tanners Wines 

Lemon and mint leg of lamb

A classic centrepiece to enjoy over the long Easter weekend. This simple recipe infuses the lamb with a lemon mint puree and is served with sweet, caramelised roasted fennel. The cooking juices combined with the bed of onions make a delicious sauce. 

Serves 8

Ingredients

2kg DukesHill whole bone-in leg of lamb

2 onions, peeled, quartered and sliced

1 lemon, grated zest

20g fresh mint leaves

2 tbsp olive or rapeseed oil

2 fennel bulbs, each cut into 6 wedges

2 tbsp plain flour

2 tbsp Worcestershire sauce

75ml Vegetable stock

Method

Remove the leg of lamb from the fridge an hour before cooking to allow it to come up to room temperature.

Place the sliced onions in the base of the roasting tin and season. Lay the lamb on top. Slice a diamond pattern on the top of the leg of lamb, making deep slits to take the puree. 

To make the puree, place the lemon zest, mint leaves, oil, garlic and seasoning into a small food processor and whizz together. Stuff into the incisions made in the lamb. Any extra can be smeared over the sides of the meat and onto the bed of onions. Place the fennel wedges around the lamb.

Roast for 1 hour or 15 minutes longer if you prefer lamb well-done. Use a meat thermometer to check the core internal temperature - 55 - 60c will be medium, 70 for well done. 

Remove the lamb and fennel from the roasting tin and place on a warm serving dish. Cover with foil and allow to rest in a warm place for 15-20 minutes. 

Add the flour to the cooked onions, stir well and heat until the flour is browned. Add the Worcestershire sauce and vegetable stock. Bring to a boil and simmer for a couple of minutes until thickened, check for seasoning and serve in a sauce boat or warm jug. The sauce should be liquidised if preferred.

Serve the lamb with the fennel wedges, sauce and seasonal vegetables.

https://www.dukeshill.co.uk

Easter Treats from DukesHill

Discerning foodies can celebrate Easter with artisan food producer and fine foods supplier DukesHill. In addition to their renowned hams which are cured using time honoured traditional techniques, DukesHill has also handpicked a selection of the finest artisan food from independent producers to enjoy this Easter, from a whole bone-in leg of lamb to a classic Simnel cake topped with sweet and nutty marzipan.

With an uncompromising commitment to sourcing and creating the very best British produce and having the highest regard for animal welfare, Royal Warrant Holder DukesHill's Easter collection is full of delicious food and flavours.

DukesHill's Easter Food Highlights

Half Boneless Apple & Sultana Glazed Easter Ham - DukesHill, prices from £77 and available in half ham (min 2kg) and whole ham (min 4.5kg) 

A limited edition for Easter, DukesHill's famous Wiltshire ham is topped with a sweetly spiced Bramley and Braeburn apple and sultana glaze, flavours reminiscent of hot cross buns. DukesHill's legendary Wiltshire Cure involves the hams spending almost a week maturing in their own-recipe brine to which a touch of unrefined brown sugar is added, giving a deliciously mild and subtly sweet flavour. 

The ham is then air dried for a further week to mature and remove excess moisture before being steam cooked for 12 hours, allowing the fat to render and soften creating a buttery texture. Once cooked the ham is hand-skinned and trimmed then coated in DukesHill's Apple & Sultana glaze before being finished off in the glazing oven. All DukesHill hams can be enjoyed hot or cold.

Whole Bone-In Leg of Lamb - DukesHill, £49.95 (min 2 kg)

DukesHill's whole bone-in leg of lamb is produced from the finest British lamb. Naturally reared, its succulent and delicious taste makes the perfect centrepiece for an Easter celebration.

Dressed Side of Oak Smoked Salmon - DukesHill, £47 (min 1kg)

A whole side of salmon is gently roasted and slowly oak smoked creating a mellow, smoky flavour. Dressed with full fat soft cheese, fragrant dill and king prawns, it's a stunning choice for a show-stopping centrepiece, starter or to include in an Easter afternoon tea. 

Mini Easter Banquet - DukesHill, £109 (10 items)

The Mini Easter banquet showcases some of DukesHill's much-loved artisan classics including a delicious award-winning trimmed rack of lamb, baked baby ham and sliced oak smoked salmon. There's also the full flavoured Isle of Mull cheddar, creamy Montagnolo Affine cheese with a lightly piquant flavour, Scottish oatcakes, cracked black pepper crackers, an indulgent sticky toffee pudding, Simnel loaf cake and a bottle of Tanners Cava Brut.

Easter Feast - DukesHill, £105 (8 items)

DukesHill's Easter Feast is a tasty box of quality produce which includes the famous midi boneless Wiltshire ham, unsmoked dry cured back bacon, traditional pork chipolatas, sliced oak smoked salmon, Isle of Mull Cheddar, an extra large pork pie, chocolate tiffin and a Simnel loaf cake.

Simnel Cake - DukesHill, £26.50 (6”, Ikg)

An Easter classic that's traditionally eaten to mark the end of Lent, DukesHill's pretty Simnel cake is a deliciously light fruit cake with an almond paste baked into the middle and decorated with marzipan balls.

Sarah's Pickled Oranges - DukesHill, £12.50 (Kilner Jar), £4.50 (Standard Jar)

A real treat for your tastebuds - if you haven't tasted DukesHill's pickled spiced oranges, you've been missing out! Originally created in the farmhouse kitchen of Sarah Hollingsworth, who established the DukesHill brand with her husband Neale, these piquant pickled oranges are mixed with a sprinkling of cloves, cinnamon and mace, and pair beautifully with ham and other cold cuts of meat.

The DukesHill Easter shop will open from 26th February at: dukeshill.co.uk 

Dukeshill and Gymkhana Fine Foods Join Forces to Deliver a Michelin-Starred Taste of India in Your Home

Two fine food powerhouses have joined forces in an exciting partnership to deliver the finest-quality premium Indian dining experiences to your own home.

Artisan online butcher and Royal Warrant holder, DukesHill, has partnered with Gymkhana Fine Foods, to offer a collection of high-welfare meats, paired together with masterfully balanced sauces and marinades produced by the iconic Michelin-star Indian restaurant for home delivery.

DukesHill is known for its unwavering dedication to producing the finest quality, British, high-welfare meat. Their traditionally cured hams, sausages and bacon comes from outdoor-bred British pork. Their poultry are given the freedom to roam and forage on grasses and clover. 

Lamb and beef is meticulously sourced from British farms with the highest regard for animal welfare. DukesHill's online food hall is a celebration of the best quality artisanal produce. 

Since Gymkhana first entered the London dining scene a decade ago, it has transformed the way we view Indian dining and introduced the nation to premium Indian dining, building a loyal community of fans including London locals, celebrities, A-listers, foodies, and visitors from around the world. 

JKS Restaurants, the group behind Michelin star restaurant, Gymkhana, created Gymkhana Fine Foods to bring their innovative dining experience to the home kitchen through a new range of cook-at-home marinades and sauces.

Each DukesHill x Gymkhana Fine Foods meal kit comes elegantly packaged in a DukesHill box and contains your star ingredient perfectly paired with Gymkhana sauces and marinades, ready for you to finish at home. 

The finish at home Meal Kits include:

Tandoori Lamb Chops

DukesHill trimmed rack of lamb (500g) and Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 2, £26.55

You can now recreate Gymkhana famous Tandoori Lamb Chops with just a twist of a lid. Complete with DukesHill's award-winning rack of lamb, this is the perfect easy-to-prepare dinner party centrepiece. The prime rack of lamb is produced from naturally reared English lamb. This kit comes with Gymkhana's medium-spiced aromatic Classic Tandoori marinade. 

Butter Masala Chicken

DukesHill free-range chicken thighs (500g), Gymkhana Fine Foods Classic Tandoori marinade (200ml) and Butter Masala cooking sauce (300ml) - Serves 2, £21.55

This quintessential mildly spiced North Indian curry is a sauce made with slowly cooked tomatoes, fenugreek and Kashmiri chillies. In order to recreate Gymkhana's famous Butter Masala, just like they do at the restaurant, you must marinade your star ingredient in their Classic Tandoori Marinade first, then grill before adding to the sauce. The star ingredient, DukesHill succulent free-range chicken thighs come with the skin on for a crispy texture and to seal the juicy meat beneath.

Whole Tandoori Chicken

DukesHill whole free-range chicken (2kg) and two Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 3, £32.40 

Recreate Gymkhana's famous Tandoori Chicken in the comfort of your kitchen using their Classic Tandoori Marinade, made with the highest quality Kashmiri chillies, garam masala and mustard oil. This marinade is perfectly paired with DukesHill's free-range whole chicken which roam in clover covered pastures, resulting in a full-flavoured, supremely succulent bird.

Tandoori Ribeye Steak Skewers

DukesHill ribeye steaks (2 x 230g), Classic Tandoori marinade (200ml), Rogan Josh Sauce (300ml) - Serves 4, £36.45

Rogan Josh is typically served with lamb at Gymkhana, but steak works equally as well. Served straight from the grill, then dipped into the delicious pre-prepared sauce, the BBQ adds a whole new layer of intrigue to the classic experience of this curry.

The Rogan Josh sauce has a base of slow cooked caramelised onions, with roasted fennel and ground ginger and is made using the finest chillies from Kashmir for a medium spice. DukesHill's slowly matured grass-fed British ribeye steak has the right balance of marbled fat running through to bring out exceptional flavour.

Pork Belly Confit Vindaloo

DukesHill Pork Belly Confit (500g), Vindaloo Cooking Sauce (300ml) - Serves 2, £17.55

A juicy, saucy dish using pork belly confit instead of pork cheeks (Gymkhana's famous restaurant rendition). Serve the belly with Basmati Rice or Naan to mop up every bit of the spiced, tangy Vindaloo sauce. Vindaloo or vindalho is originally from Goa, and is based on the Portuguese dish carne de vinha d'alhos. Paired perfectly with DukesHill's finest pork belly confit which has been slow cooked for 14 hours to guarantee maximum flavour and tenderness. 

Discussing the new range, CEO of DukesHill, Mark Gallagher says, “Our mission has always been to help people experience the highest quality food from the comfort of their home. It is a privilege to work alongside Gymkhana - such a celebrated brand, who like us, are focussed on delivering nothing but the best at-home dining experiences. We are thrilled to bring the authentic and aromatic flavours of Gymkhana that instantly transport you to India. Our DukesHill x Gymkhana Fine Foods collaboration is the epitome of flavour, quality and convenience.”

Gulrez Arora, CEO & Co-Founder of Gymkhana Fine Foods says,  “We are very excited about partnering with DukesHill. Our new range of premium Indian pantry staples has been designed to innovate how we consume Indian flavours at home, fine-tuning the restaurant recipes of our most loved dishes to bring them to the nation's kitchen tables. Naturally, we use only the finest ingredients and ensure every product offers the same depth of flavour that guests expect at Gymkhana.” 

As with all Gymkhana Fine Foods, the range of sauces and marinades are free of any artificial colourings, flavourings and preservatives, as well as palm-oil free. They come in glass jars that can be readily recycled.

The full range of DukesHill x Gymkhana Fine Foods range is available to order from www.dukeshill.co.uk

DukesHill Launch NEW Cook-in-the Bag Gammon Range

Royal Warrant holder, DukesHill, is proudly introducing the latest addition to its product range: Their Cook-in-the-bag gammon range. This latest launch offers convenience with DukesHill's unwavering attention to detail and to quality.

DukesHill's cook-in-the-bag gammon joints are hassle-free and simple to cook. All you need do is just pop them into your oven to cook for a perfectly succulent joint with no preparation or washing up sticky trays afterwards. 

A key advantage to this cooking method is that it retains all the moisture and gives a delicious fully developed flavour and texture. 

Renowned for producing the finest quality of hams, with satisfied customers including The Ritz, Harrods and Fortnum & Mason, DukesHill has developed this new range to make cooking ham at home as straightforward as humanly possible. 

Each premium silverside ham cut is cured in DukesHill's famous Wiltshire style before it's deboned, and trimmed to ensure the right balance of fat to lean, ready to cook-in-the-bag for the most tender, succulent, melt-in-the-mouth texture ever.

Muscovado Sugar Gammon Joint - (1kg) RRP £20

Coated in premium dark muscovado sugar and matured for 24 hours to allow the flavours to develop, this succulent joint delivers a rich and truly complex flavour driven by the natural molasses of the sugar.  

Black Pepper Gammon Joint - (1kg) RRP £19

Cured using DukesHill's popular Wiltshire style and coated in tangy coarse black pepper, this tender, succulent joint delivers a hint of black pepper and provides hassle-free cooking.   

Said Mark Gallagher, CEO of DukesHill: “Since our humble beginnings 38 years ago, the one thing that's never changed is our uncompromising attitude toward provenance, quality, and exceptional flavour.

"In collaboration with British farmers, we source the highest quality outdoor-bred British pork and apply our own traditional curing methods. We launched the cook-in-bag range to offer customers the finest home-cooked ham with maximum levels of convenience. We obviously take immense pride in ensuring our customers experience only the very best examples of food and drink. And pork is at the heart of our business.”

You'll have heard about Wiltshire ham, But what, exactly, is Wiltshire ham?

The Wiltshire curing method was developed in 1841 by Elizabeth Harris who introduced the process of immersing pork in brine as opposed to dry-salting it. 

This produces a milder flavour compared with the distinctly saltier dry-cured hams previously available. 

DukesHill's brine recipe has a modest amount of brown sugar to impart a subtle level of sweetness. Following this phase, the ham spends an additional week air-drying, allowing further maturation and the removal of excess moisture. 

Finally, they are steam-cooked for 12 hours, rendering the fat and resulting in a succulent, buttery texture and delicate sweet flavour. 

Once the cooking process is complete, the hams are meticulously inspected by a quality manager with 15 years of experience in curing and the preparation of the finest hams. This ensures both taste and appearance are in keeping with DukesHill's uncompromising standards of excellence.

DukesHill's NEW cook-in-the-bag range is available exclusively from www.dukeshill.co.uk. 

Incidentally, DukesHill is available on various affiliate programmes including Skimlinks and Awin. Please ask for further information.

Instagram: @dukeshill

DukesHill Launches Exciting New Wild British Game Collection

With the shooting season for grouse now underway, Royal Warrant holder, artisan food producer and fine food supplier DukesHill has launched a wonderful and delicious new Wild British Game Collection. 

A rich and robust tasting Venison Wellington and a Three Bird Roast of pheasant, partridge and pigeon are just some of the highlights of the new range. 

Established in 1985 in the West of England rural county of Shropshire curing ham using time-honoured traditional techniques, DukesHill's reputation and range continues to grow with the introduction of the new Wild British Game Collection.  

Naturally lean, packed full of flavour and guaranteed to be 100% British, the new wild game is responsibly sourced from approved British estates who ensure all game is handled and cared for properly.

Following popular demand, DukesHill's new collection of British game has been introduced after becoming the most requested product category from its customers.

DukesHill is renowned for championing artisan producers whose skilled use of unique and traditional methods create outstanding food and flavours. With an true uncompromising commitment to sourcing and creating delicious British produce with the highest regard for animal welfare, DukesHill's new Wild British Game Collection carries the British Game Assurance (BGA) stamp, and offers the very best in quality, provenance and taste.

Louisa Clutterbuck, CEO of British Game Assurance and Eat Wild said: “Compared with traditional farmed meats, wild game is astonishingly versatile; the flavour profiles of one type of bird are completely different to another, giving you plenty of room to experiment in your kitchen. It's also lean, high in protein, and low in fat, thus making it a healthy alternative. 

"What's more it's supremely free range and has a lower carbon footprint than many other meats. DukesHill's new Wild British Game Collection celebrates all of this, and better still, all the meat within the collection is BGA-assured, meaning it's guaranteed to be high quality and sustainably sourced. 

"At BGA, we ensure that shoots across the country follow high welfare standards with our independently-audited Assurance Scheme, allowing a reliable and reassuring route for game meat to make its way into the market and onto our plates. We seal it with a BGA stamp of approval; the game equivalent of the Red Tractor stamp.”

Wild British Game Collection

Venison Loin Fillet - £28 (min 450g)

Sourced from approved British estates supporting the British Game Assurance scheme, DukesHill's wild Venison Loin Fillet is of the highest welfare standards. A tender and succulent fillet, it's versatile with a delicate flavour and is perfect for frying or roasting.

Venison Wellington - £38 (min 700g)  

A luxury twist on a classic British dish, this Venison Wellington makes for a delicious dinner centrepiece with a rich and robust game flavour. Tender British venison fillet is wrapped in mushroom duxelles and buttery crisp puff pastry. 

Venison Rolled Haunch Joint - £15 (min 500g) 

Cut from the top of the hind leg, DukesHill's tender and flavoursome Venison Rolled Haunch Joint is simple to cook and easy to carve and makes a great Sunday roast. 

Three Bird Game Roast - £65 (min 1.3kg) 

DukesHill's magnificent Three Bird Game Roast of pheasant breast is stuffed with both partridge and pigeon breast along with a pork, sage, and onion stuffing. It's topped with smoked streaky bacon and a rosemary sprig and carries the British Game Assurance stamp to ensure the provenance of this meat is of the highest regard for animal welfare.

Stuffed Pheasant - £22 (min 600g) 

A British seasonal speciality, this delicious Stuffed Pheasant is lean and rich in flavour. 

It is pointed out that all game from the collection may contain small fragments of shot although every effort is made to ensure that it is removed.

https://www.dukeshill.co.uk

Cumbrian Curl Toad in the Hole With Caramelised Sage Butter and Firecracker Apple Chilli Sauce

The Catherine wheel Cumbrian curl is the perfect dish to present on Bonfire Night or as a playful dinner as the evenings start to draw in. 

The caramelised sage butter is not a step you should omit. Why? Because it adds an absolutely terrific layer of complexity to the dish. Serve with a firecracker apple sauce for extra crackle.

Royal Warrant holder, DukesHill is renowned for championing artisan producers whose skilled use of unique and traditional methods create outstanding food and flavours. Their traditional British pork Cumbrian Curls are absolutely bursting with flavour from the addition of herbs and black pepper.

Serves 4

Ingredients

2 DukesHill Cumbrian Curls

285ml whole milk

115g plain flour

½ tsp sea salt

3 eggs

Neutral oil - sunflower, vegetable oil

6-8 sage leaves

75g salted butter

For the apple and chilli sauce

Vegetable oil

1 onion, chopped

1 red chilli, sliced

1 tsp coriander seeds

2 cooking apples, peeled and chopped

4 tbsp cider vinegar

4 tbsp caster sugar

Salt and pepper

Method

To make the apple chilli sauce

Add a modest amount of oil to a pan over a medium heat and add the onions, coriander seeds and chilli. Allow to cook down for 7 or so minutes, before adding the apple, sugar and vinegar and seasoning to taste. Put a lid on the pan and gently cook for 30 minutes, stirring from time to time, until the apple softens. Taste and correct the seasoning and adjust the balance of sugar and vinegar if necessary.

To make the toad in the hole

In an ideal world, make your batter in advance so it has time to rest in the fridge - preferably overnight. Failing that, 20 minutes of resting time will help to create a lighter batter. To make the batter, whisk the flour, milk, eggs and salt until thoroughly combined. Place in the fridge to rest.

Preheat your oven to 180c and pop a rack in the centre.

Add a generous amount of oil to two round ovenproof serving dishes - choose a size slightly larger than your Cumberland sausages. Place in the oven until the oil is hot.

Add the sausages and return to the oven for approx 10 minutes. Now, remove the sausages while you crank the oven up to the highest setting. When it is hot, add the batter to the hot oil around your sausages and place in the centre of the oven. Be very careful as it will spit! Close the oven door and don't be tempted to open it again while the batter is cooking. Allow to cook for 20 minutes - until the batter is risen and golden brown.

In the meantime, make the sage butter by heating the butter in a pan. When melted, add the sage and continue to cook until the butter has turned golden brown. Watch it closely and remove from the heat before it gets too dark as the residual heat will continue to darken the butter. Set to one side.

When the toad in the hole comes out of the oven, brush with the sage butter liberally. Serve with apple sauce on the side. Perfect with jacket potatoes, sweet potato wedges or mashed potatoes.

Wine pairing

Experience the Richness of Gouguenheim Blue Melosa Malbec all available from DukesHill.

The rustic charm of Cumbrian Curl sausages encased in crisp batter calls for a fruity, full-bodied wine such as this Malbec. The ripe fruit notes also stand up well to the hit of heat provided by the chili sauce. 

https://www.dukeshillham.co.uk