Bone-In Sirloin Roast x collab browned cheese (Gouda or grated

browned cheese (Gouda or grated Mozzarella are perfect) in a larger corn tortilla and is then generously daubed with a charred green tomato salsa and a dark ancho salsa

Or try a salad of watercress

Cut from the shoulder of lambs that roam the farms of the Yorkshire Dales

diced chicken breast is ideal for flavourful midweek meals where good ingredients and simple cooking do the work

if the porcini have just been picked

Bone-In Sirloin Roast x collab browned cheese (Gouda or gratedA Proper Roasting Joint with the Bone Left In for Flavour Cut from the wing rib end of the sirloin, next to the fore rib, this bone in sirloin roast is left on the bone for good reason: it helps protect the meat during cooking and adds extra flavour to the finished joint. The result is a roast with real depth, excellent succulence and all the qualities you want from a proper piece of roast beef. Sourced from slow grown cattle reared on pasture and