City Larder Cook’s Series Free-Range Pork Belly is slow-cooked sous-vide for 24 hours to ensure succulence every single time. That means crisp, toothsome crackling giving way to meltingly tender meat can be yours in just 20 minutes. This recipe pairs one of our Cook’s Series classics with a newcomer to the City Larder family, Gutsy Ferments Organic Smoked Garlic Kraut.

Pop on a beret and your favourite striped t-shirt because Bastille Day is just around the corner - July 14 to be exact - and what better way to honour the French national holiday (Fête Nationale) than by making Robbie’s express take on this French classic. In this version of the hearty winter dish, Robbie has given you a few short cuts, including canned beans and our very own Cook's Series Slow-Roast Duck Leg and Free Range Pork Belly.

Pickling your vegetables can help you use that half a bunch of radishes that didn’t make it into the salad, though it’s worth keeping in mind that any vegetable that you wouldn’t eat fresh won’t make for a prized pickle.
While mixing up the flavour additions is a great way to create your own individual customized pickles, don’t be tempted to mess with the vinegar/water ratio as this is the foundation of the whole pickle situation. 

Sure, you could buy mum a box of chocolates and a bunch of flowers for Mother’s Day but if you really want to nab that spot as favourite child, you need to make her Eggs Benedict with Pork Rillettes. We’ll coach you through poaching eggs and the rest is basically just assembly. You got this!

You too can create these succulent parcels of meat wrapped in a tender chewy skin from only three ingredients, we promise. Follow Robbie's step-by-step guide and your dumpling journey will be well underway.

City Larder Cook's Series Free-Range Pork Belly is slow-cooked sous-vide for 24 hours to ensure succulence every single time. That means crisp, toothsome crackling giving way to meltingly tender meat can be yours in just 20 minutes. Some judicious saucing, a few well-chosen sides and you’ll have friends & family applauding in no time.

Let’s face it, we all love a kitchen shortcut. Enter Cook’s Series Slow-Roast Duck Leg, prepared by our team of professional chefs using high-quality ingredients. Peking Duck Pancakes, Duck Leg with Beans & Watercress Salad, and Pappardelle with Duck Ragu are now within easy reach.

These delicious meatballs are made from free range pork and fennel cooked in a rich tomato sauce base. They come precooked which means they are ready for you to heat and eat in just 20 minutes. Serve with pasta and top with lashings of parmesan, top some creamy soft polenta and shower with herbs, make an Italian sub or Mexican burrito – your imagination is the only limit.

The Bloody Mary cocktail is said to have been invented in 1920s Paris before migrating to New York not long after. It has since become synonymous as a hangover remedy, the vegetable juice to settle the stomach, the salt to replenish lost electrolytes, and just enough alcohol to ameliorate any headache. You'll need plenty of ice, a tall glass and a well-practiced balance of flavours that is guaranteed to make your mouth sing.