West African Curry, courtesy of Amanda Richardson

Thank you to Amanda Richardson for providing us with this great recipe, West African Curry made using The Buckingham Butchers  Braising Steak.


1 x large onion,chopped
1 x level teaspoon chilli powder
1 x level teaspoon curry powder
1 x level teaspoon turmeric
1 x heaped teaspoon ground coriander
1 x level teaspoon cumin
1 x heaped teaspoon garam masala
1 x beef stock cube, crumbled
1 x level tablespoon tomato puree
1 x garlic clove, crushed
1 x 397g/14oz can chopped tomatoes
454g/1lb The Buckingham Butchers braising steak, cubed
salt and ground black pepper
1. Dry fry the onion over a low heat. While it is cooking, mix the chilli powder, curry powder, turmeric, coriander, cumin, garam masala and the crumbled stock cube together in a bowl. Add the tomato puree.
2. When the onions are brown, add the garlic and cook gently over a low heat for 2 minutes.
3. Add the spice mixture and fry for a few minutes, stirring continuously. Stir in the tomatoes and cook for a further few minutes, still stirring.
4. Finally, add the cubed beef/steak. Stir well and season lightly with salt and pepper. Turn the heat down very low, cover the pan and simmer gently for about 1 - 1.25 hours, adding small amounts of water as required, until the meat is tender

Peppered fillet steak with parsley potatoes- Great meal for Valentines

This supper is for two, so push the boat out on a prime cut of beef- great for a special valentines meal


·         3 large red-skinned pototoes,, peeled and cut into large cubes

·         2 tbsp olive oil, plus a drizzle extra

·         1 garlic clove, minced

·         small bunch flat-leaf parsley, finely chopped

·         2 beef fillet steaks (each about 140g/5oz)

·         1 tsp cracked black pepper

·         small knob of butter

·         watercress

 salad, to serve



1.    Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.

2.    Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.



Curry Goat

Why not try something different for dinner this week, courtesy of one of our lovely customers, Natalie Busby has provided us with this recipe.  You will find diced goat meat in our freezer section at only £5 per kg.

Serves 4


  • 1kg lean goat meat
  • juice of 1/2 Lime
  • 2 tbsp mild curry powder
  • 2 tbsp all-purpose seasoning
  • 6 tbsp sunflower or groundnut oil
  • 425ml vegetable stock
  • 1 onion, roughly chopped
  • 2cm piece of root ginger, finely chopped
  • 1 hot red chilli, seeds left in, chopped
  • 2 garlic cloves, finely chopped
  • 10 allspice berries
  • 1/2 red pepper, deseeded & cubed
  • 1/2 green pepper, deseeded & cubed
  • 2 spring onions, green part only, roughly chopped
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped fresh coriander
  • salt & pepper
  • 2 waxy potatoes, cut into chunks, boiled rice to serve
  1. Wash the meat and pat dry- its fine if there are some small bones in it as this adds to the flavour.  Cut it into chunks, then put it in a large bowl with the lime juice, curry powder and all-purpose seasoning.  turn it over with your hands to ensure the meat is well coated.  Leave to marinate for 4 hours in the fridge.
  2. Heat a large non stick casserole or heavy-based saucepan until it is very hot, then add the oil.  When the oil is very hot put the goat in and turn the chunks over with a wooden spoon to coat the meat with the oil. Cover with a lid, turn the heat right down very low and leave to simmer for 45 minutes.  The goat will sweat in its own gravy, locking in all the juices.  Keep checking the pot to make sure the meat isn't getting scorched on the bottom.
  3. After 45 minutes, add 150ml of the stock, bring to the boil, turn the heat right down, cover and leave again to just simmer.  After another 45 minutes, repeat this with another 150ml of stock and cook for another 45 minutes.
  4. Add the onion, ginger, chilli, garlic and allspice and sir gently.  Add the rest of the ingredients, including the rest of the stock - except the potato and rice, and bring to the boil.  Turn the heat down again, cover and cook for another 2 hours, stirring from time to time.  Keep an eye on it and add more stock if it seams dry.  Twenty minutes before the end of cooking time add the potatoes and gently stir them in.  Once the potatoes are soft, check the curry seasoning and serve with boiled rice.

Duck Breast with a Honey,Orange & Thyme Glaze

Why not try our succulent duck breasts at just £5-99 for two or £10 for four.  Its a great recipe for entertaining.  This recipes was courtesy of Chef Vernon Blackmore from Gressingham.  For more delicious recipes to enhance your duck cooking skills visit www.gressinghamduck.co.uk

This recipes serves 2,

Prep 10 Minutes, Cook Time 25 Minutes, Ready in 35 minutes


  • 2 Duck Breasts
  • 2 Large Oranges
  • 10 New Potatoes, boiled in salted water and then cut in half
  • 2 cloves Garlic
  • 1 Bunch of Thyme
  • 120g Honey


1. Peel and segment one of the oranges and zest the other orange and squeeze out the juice.  Set both aside.

2. Score the duck breasts and then place skin-side down in a pan on a low to medium heat   (no oil) and cook for about 6 minutes or until the skin is golden ans crisp. Turn the breast over quickly seal.

3. After pouring off any excess fat put the duck in a roasting try skin-side down and place in the pre-heated oven.  Cook in a preheated oven (220°C, Fan assisted 200°C, Gas Mark 7) for 10-20 minutes depending on how you like your duck, from rare to well done.  Then remove from oven and leave to rest for 5-10 minutes (this is really important as it make the duck more succulent).

4. While the duck is in the oven place the pan back on the heat and add the honey,orange juice and zest, garlic and half the thyme. Reduce the sauce by half.  Add the potatoes and the orange segments and continue to simmer until loosely sticky.  Set aside.

5. Halfway through cooking the duck remove the duck from the oven and glaze the skin generously with some of the pan mixture. Return to the oven for the required time and when cooked take out and allow to rest.

6. When you are ready to eat, bring the pan up to heat, divide the sauce and potatoes onto two plates.  Carve the duck breast into 5-6 pieces and place on top.  Serve with your favorite greens. Use  the other half of the thyme for the final garnish.


Trevor, The Buckingham Butcher






Win a deluxe BBQ and meat for Father's Day with The Buckingham Butcher and Mix 96 FM

We’ve teamed up with Mix 96 FM to give Dad the chance to win a brand new, deluxe gas BBQ worth £200 and some of our finest meat to cook on it this Father’s Day.

How to enter:-

To be in with a chance of winning, all Dad has to do is upload a picture of himself with his old, dirty barbecue to the Mix 96 FM website. For full details and how to submit your pictures- click here.

The competition is open for submissions until 9am on June 19th 2015 - so what are you waiting for?!

At the end of the competition Mix 96 FM will pick out the dad most deserving of a new BBQ and the  beautiful meat hamper from The Buckingham Butcher!

And to whet your appetites, why not check out our latest hints & tips  and barbecue recipes?

Remember, just click here to submit a picture of dad with his old, worn out BBQ.

Best of luck to everyone!

Trevor, The Buckingham Butcher

Slow-cooked leg or shoulder of lamb

We’re now stocking fantastic local lamb, courtesy of Buckingham’s Farmer George, so here’s a great recipe to make the most of that gorgeous meat.

And it’s a doddle to make! No one wants to be slaving over a hot oven during the summer; this recipe allows you to just bung it in the oven and go and have fun for a few hours.

The recipe is courtesy of Janet Street-Porter, would you believe? As well as being a pioneering media personality, who doesn’t mince her words, she’s also apparently pretty handy in the kitchen. We still wouldn’t want to get on the wrong side of her, mind you…

You Will Need:-
A Leg or Shoulder of Lamb
2 Onions
2 Leeks
3 Carrots
2 Celery Stalks
Thyme or Rosemary
2 Cloves Garlic, chopped
Half Bottle of White Wine

What To Do:-

  • Preheat your oven to 150 degrees C.
  • Heat a slug of olive oil in a roasting tray large enough to hold the lamb and brown the shoulder all over. Place to one side.
  • Whizz up all the vegetables, aside from the garlic, in a blender until finely chopped.
  • Add to the tray and brown them, adding more oil if you need to.
  • Add the thyme or rosemary, plus the garlic.
  • Place the meat on top, season with salt and pepper and pour over the wine.
  • Cover with two layers of foil and leave it in the oven for at least four hours. The meat will fall off the bone.

You can serve this as a traditional roast dinner – mash up a bit of the veg in a blender and stir back into the sauce to thicken it.

But at this time of the year, it’s nice to serve in soft white baps or pitta bread with some salad and hummus. And enjoy it alfresco!


Trevor, The Buckingham Butcher

Top burger recipes for the barbecue from The Buckingham Butcher

Whatever the weather may do this weekend, make time for some alfresco cooking as it’s National Barbecue Week.

We’ve got great ready-to-go options, including our gourmet, gluten free burgers, marinated chicken and pork and, of course, no less than 12 varieties of our famous sausages.

But if you’re like Mrs Buckingham Butcher, you may want to create your own burgers – and here are two cracking recipes to try this weekend.


You Will Need:-
500g Beef Mince
4 Shallots, finely chopped
2 Tsp English Mustard
1 Large Egg Yolk
25g Breadcrumbs

What To Do:-
Mix together all the ingredients in a large bowl. Divide into four equal portions and shape into burger patties. Cover and chill for at least 30 minutes before cooking on a griddle or on the BBQ.


You Will Need:-
4 Chicken Thighs, skin and bone removed
2 Chicken Breasts, skin removed
3 Cloves Garlic, roughly chopped
4 Spring Onions, roughly chopped
Thumbsize Piece of Ginger, roughly chopped
½ Small Bunch Coriander, chopped
2-3 Tbsp Fish Sauce

What To Do:-
Put the garlic, spring onions and ginger in a food processor and pulse until finely chopped. Add the chicken, coriander and fish sauce and pulse again until well combined. Use wet hands to shape into four patties, cover and chill for at least 30 minutes.

Alternatively, you can shape into 12 patties and shallow fry, serving with noodles, stir fry veg and sweet chilli sauce.

And in case you missed them, check out our hot barbecue tips and spicy barbecue recipes too!


Trevor, The Buckingham Butcher

Spice up your barbecue with The Buckingham Butcher!

Chicken and steak cooked on the barbecue taste great as they are, but if you’re looking to ring the changes, we’ve got some ideas to spice them up a little! These work well too...

Simple All Purpose Rub (for steak, chicken and pork)

You Will Need:-
1 tablespoon fennel seeds
2 teaspoons smoked paprika
zest of 1 orange
1 teaspoon dried thyme
1 tablespoon brown sugar
1⁄2 teaspoon salt
1⁄2 teaspoon pepper 
2 garlic cloves, peeled and finely chopped

What To Do:-
Using a pestle and mortar, first bash the fennel seeds well, then add all the ingredients. Bash this well together until you have a red paste. Rub on meats before grilling them.

Steak Rub

You Will Need:-
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon dill seeds
1 garlic clove, minced
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
salt and black pepper

What To Do:-
In a small bowl, combine the paprika, coriander, dill, garlic, mustard, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Just before cooking, press the rub gently into the steak.

BBQ Chicken Rub and Sauce

What You’ll Need:-

2 heaped teaspoons fennel seeds
1 heaped teaspoon smoked paprika
1 heaped teaspoon golden caster sugar
1 level teaspoon cumin seeds
1 teaspoon sea salt
1 pinch freshly ground black pepper

For the BBQ sauce
200 g light soft brown sugar
200 g tomato ketchup
200 ml fresh unsweetened apple juice
100 ml bourbon whisky
4 tablespoons Worcestershire sauce
4 tablespoons balsamic vinegar
2 heaped teaspoons English mustard
Juice of 2 oranges
A few splashes of chipotle Tabasco
1 pinch of sea salt

Bash up the rub ingredients and rub over the chicken. To make the BBQ sauce, simply mix the ingredients together and warm in a saucepan before drizzling over the cooked chicken.

Hope you enjoy!

Trevor, The Buckingham Butcher