Sirloin | Fillet | Rump |Topside | Thick Flank | Silverside | Fore Rib | Brisket or Top Rib (these muscles are not big enough for everybody to have both) | Thick Rib (not always available) | Braising steak (we cut this in slices about 1" thick) | Diced beef | Minced beef

These are all made with the most delicious Quails' eggs. 2 x LEON (mouth watering combination of Free-range pork with fresh tarragon and plenty of garlic!), 1 x SMOKIE JOE (a subtle combination of pork and deliciously smoked bacon, one is all you’ll need but you’ll want more..), 1 x CEILIDH (based on a traditional Irish White Pudding recipe made with free-range SADDLEBACK pork, bacon, barley, oatmeal, leeks and spices), 2 x CHILLI (A spicy recipe with pork, paprika, red pepper and chilli, the Scotch Egg with the thoroughly modern outlook), 1 x VALENTINO (Free-range saddleback pork with wensleydale cheese and cranberries), 2 x SCRUMPY (pork, apple & sage - a timeless combination, we dare you to resist!), 1 x BLACK WATCH (rich creamy black pudding mixed with deliciously seasoned pork creating not only a sensational flavour but also when cut open a stunning look), 2 x MAC (a classic pork recipe with a light blend of spices and seasoning, it’s anything but standard)

Made from freshly picked organic elderflowers grown at Belvoir and fresh organic lemons, it is delicately scented and wonderfully refreshing. Dilute with still or sparkling water for delicious natural soft drinks with the hazy taste of summer. A few drops enlivens a gin or vodka and tonic and makes sensational spritzers with white wine. In cooking elderflower is extraordinarily versatile making wonderful sorbets and it can be used to add its distinctive taste to fools, mousses and pies made with rhubarb, apricots or gooseberries. Elderflower has been known for centuries as a herbal remedy for colds, hay fever and flu.

Potatoes Carrots Onions Yellow Lettuce Beetroot Fennel Bulb Pepper Courgette (500g) Cabbage Tomatoes (Red Cherry) 200g Parsley French Beans Raspberries Salad onions