Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I used a Majorcan recipe, cooking the liver in small chunks with sliced fennel, leeks, red peppers, chopped potato and garlic on the hob with olive oil and plenty of sea salt and black pepper. It was delicious and lovely flavour. I served it pink and it was such a treat. Lovely texture to the liver too, firm but tender.”
