The Christmas preorder shop is now closed.

Our range of organic, award-winning Pork, Beef and Lamb – including Gammon, Perfectly Pink Beef, Chorizo and Christmas Essentials – is available to order from our main shop, while stocks last.

Build your own basket, choose a bundle or select a Monthly Meat Box for one-off order or regular delivery.

Try a taste of España with this delicious recipe; it will help bring back fond memories of a summer holiday in Spain, even on a cold Winter’s night. It makes an appetizing combination of hake and spicy chorizo that is perfect for dinner guests. Mmm delicious!


  • 50ml/2fl oz olive oil
  • 2 onions (sliced thinly)
  • 6 garlic cloves, sliced
  • 2 tsp paprika
  • 70g/3oz organic cooking chorizo from Helen Browning’s (cut into cubes)
  • 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
  • 900g/2lb floury potatoes (scraped and halved lengthways)
  • 85ml/3fl oz dry white wine
  • 300ml/10fl oz water
  • 8 x 100g/4oz or 4 x 225g/8oz hake steaks
  • salt and freshly ground black pepper


  1. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole
  2. Add the onions and garlic and cook gently until soft.
  3. Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
  4. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender, and the liquid has reduced a little.
  5. Season the hake steaks well on both sides. Put them on top of the potatoes, cover, and simmer for 8-10 minutes, until the hake is cooked through.