Sloane’s Haggis, Neeps and Tatties
Burns Night As we’re gearing up for Burns Night, we’re sharing an old classic: Haggis, Neeps and Tatties. Burns Night is a celebration of the life and poetry of the poet Robert Burns, also known as Rabbie Burns, who penned more than 550 poems and songs before his death in 1796. Burns Night suppers are […]
How to Glaze a Ham
How to glaze a ham A freshly cooked ham is amazing, but the preparation can take a long time, so here at Sloane’s we offer a few cooking options for your glazed ham. The slow way If you’d like to cook from scratch, it’s best to buy one of our whole Gammons. Place the gammon […]
Sloane’s Beef and Onion Toad in the Hole
Need some dinner inspiration? Make this delicious Sloane’s Beef and Onion Toad in the Hole that you can make at home by using our Sloane’s Beef and Onion Sausage. Sloane’s Beef and Onion Toad in the Hole Serves 2–4 2 tbsp Sloane’s Beef Tallow 1 pack Sloane’s Beef & Onion Sausage 4 Shallots, peeled […]
Sloane’s Cheese Burger
The humble burger has had a comeback in recent years. From gourmet versions with foie gras and lobster to downright dirty, the bun and meat combo is all the rage. We’ll leave the crazier variations (ramen burger, anyone?) to other people and instead give you our take our Sloane’s Cheese Burger recipe. Sloane’s Cheese […]
Braised Short Rib with Polenta and Gremolata
In case you need some dinner inspiration for the upcoming long weekend, we present to you this beautiful Braised Short Rib with Polenta and Gremolata. It’s a classic Italian style braised dish best slow cooked in a Dutch oven. Paired with a rich cheesy polenta and freshened up with the aromatic gremolata. Ingredients […]
Baked Chorizo & Egg
Baked Chorizo & Egg Our Baked Chorizo dish is a quick and easy dish using our sausages and a few easy to find ingredients. 1x Sloane’s Chorizo Fresco A splash of good olive oil 1 small onion, sliced thinly 2 cloves of garlic, sliced thinly 200 ml of Italian tomato sauce base (Marinera) 1 tsp […]
How to cook a Sloane’s Porchetta
How to Cook your Porchetta We recommend allowing 300 – 400g per person of raw Porchetta anything left at the end will make some amazing sandwiches the next day. Depending on the size of the Porchetta, allow about three hours to cook and then another 30 minutes to rest. We recommend to have […]
How to cook a Sausage
There are numerous ways to cook sausages, but the general rule is to cook them long and slow until they are just cooked. Too long and, like any piece of meat, they can be dry and tough; too fast and the natural sausage casings can burst. Pan/ Griddle Pan Frying Pan frying is one […]
Cheese Scone
Our Cheese Scone Recipe There are two important things to remember when making a cheese scone. Never overwork the dough and to use a good strong cheese. A strong Vintage Cheddar is perfect. 500g plain flour 6 tsp baking powder 1 tsp salt 1 tbsp English mustard powder 100g cold butter 200g strong Vintage cheddar […]
How to cook a Sloane’s Beef Wellington.
How to cook Sloane’s Beef Wellington The Sloane’s beef wellington will feed 2 hungry diners, or more if part of a 3 or 4 course meal. The hard work has been done by us, so cooking is simple. We have already sousvide the beef inside so all you’re really doing is cooking the pastry and […]
How to cook a Loin Roasting Joint
How to cook a Loin Roasting joint We recommend allowing 300 – 350g per person of raw pork, anything left at the end will make some amazing sandwiches the next day. Depending on the size of the pork rack, allow about 2 hours to cook and then another 20 minutes to rest. A pork joint […]
Sloane’s Full English Breakfast
The Sloane’s Full English Breakfast Sloane’s Cumberland / English Breakfast sausage Sloane’s Back bacon Sloane’s Hot Smoked Bacon Sloane’s Black Pudding Hash Browns (homemade is best, recipe follows) Portobello Mushroom Tomato (good quality, ripe only) Free-Range Organic eggs (we prefer Sirin Farm eggs) Baked Beans (homemade or Heinz) Inner Pickles HP Sauce or Ketchup A […]