13 Dec 2013
26 Nov 2013
We will be cooking up a storm outside the shop, so pop down and grab a sausage in a roll to keep you warm while you check out the stalls and events on offer. These will start from 4pm with the road closing at 5.30pm.
The parade itself starts at 6pm from the traffic lights at Uxbridge Road.
Street re-opens to traffic at 8pm.
Father Christmas will be there so bring the little ones and wrap up warm!
15 Oct 2013
The nights are getting cool again and the tan is fading fast. Time to blow the dust off those winter recipe books and get down to some serious cooking.
No more barbecue sauce, no more frilly little salads and marinaded chicken skewers, no more singed eyebrows and smoke teared eyes. No more!
Its time for the big flavours…..
Time for short ribs and ox cheek.
Time for venison and sticky, slow cooked lamb shanks.
Time to roast and braise and slow cook our way through the cold months.
Autumn is upon us and winter is coming.
20 Nov 2012
The last of Autumn’s leaves are turning – which means our Christmas order book is open!
Come into the store or give us a call to place your order. We have all our usual variety of meat and deli goods as well as some great Christmas additions.
Don’t forget the trimmings!
Cheese Boards and Hampers
Choose from our existing cheese range or if there is something specific that you would like we can order it in for you. Festive favourites are Colston Bassett Stilton, Black Bomber Cheddar, Vacherin Mont d’Or to name a few.
Hampers and Gift Vouchers
Our Hampers can be made up to suit any budget and taste or simply buy one of our Robson’s Gift Vouchers – a great present for a foodie or someone who loves to cook and these start from £5.
Deadline for orders: 15 December
(if you miss the deadline, we will of course try to help you, but choice does become more limited closer to the Holiday, particularly with regard to sizes).
You can also place orders for your New Years parties before Christmas.
We are a traditional butchery and use whole sides of beef, lamb and pork so that we can provide you with any cut you prefer. If you’re not sure what to cook for centrepiece or sides, need some advice, or are working to a budget, just give us a call – we’d love to help.
Seasons Greetings!
6 Nov 2012
I have recently been asked for some lamb recipes, so here are a few that we love.
Harissa Spiced Lamb Shanks
This was originally a Nigel Slater recipe that I have changed a bit. It’s very simple and perfect for cold winter nights. I normally serve it with rice or potatoes, but it is gorgeous with crusty bread to mop up the sauce if you just want a quick one pot supper.
You will need:
Pre heat your oven to 170’c or Gas 3.
Dust the shanks with flour and brown them in a large casserole dish with just enough oil to coat the bottom of the pan.
Remove the shanks and lower the temperature before adding the onions and garlic. Cook them until they are glossy and a nice golden colour. Add the tomato and Harissa pastes and the cinnamon and cook for a minute or two before adding the tinned tomatoes. Return the shanks to the pan and pour in enough water to almost cover them. You can add a bit of salt at this point – a big pinch is enough. Bring to the boil and then cook it in the pre heated oven, covered for about 2 to 2 and a 1/2 hours. the meat should be falling off the bones.
Remove the shanks, scoop all the oil off the surface of the sauce and then simmer the juices until they reduce and thicken up a bit and then season with the salt and pepper and pour the sauce over the shanks or pop the meat back in with the juices and just serve straight from the pot. Heaven.
I have made this recipe in a slow cooker too and it takes at least 2-2.5 hours on medium to high or leave overnight on a lower setting. Appliances vary, so look at the manufacturers guidelines.
Rack of Lamb with a crunch
This was published in the Hampton Hill Association magazine this summer, but here it is again if you missed it.
You will need
Preheat your oven to 180’c (Gas 4/350’F)
Mix the breadcrumbs, parmesan, parsley, garlic and a drizzle of olive oil quickly together in a food processor or by hand if you don’t have one.
Season with the salt and pepper and set aside.
Heat a large pan until hot and fry the rack, skin side down for 2 minutes until well browned. Brown the rest if you like, but don’t over-cook it.
Brush the hot rack liberally with mustard and cover with the crumb mix, pressing firmly to make sure it sticks. Traditionally only the fat is covered, but you can roll the whole piece in the crumb mix if you prefer.
Pop it back in the pan or on a baking sheet and cook in the preheated oven for 25-30 minutes depending on the size of the rack. Best a bit pink inside!
Serve with salad and new potatoes.
20 Jul 2012
With the weather looking like it’s going to be a bit better this week, get the barbecue out and try our traditional South African sausage – Boerewors. This succulent barbecue speciality has a coarse texture and is made with a mixture of pork, beef and our unique spice mix.
Also in stock: All Gold tomato sauce, Mrs Ball’s chutney and Ouma rusks.
We have a wide range of barbecue packs made up for you to choose from or ask one of the butchers and we can tailor them to your needs.
Bring on Summer!
1 Jul 2012
We have a winner of the Connor Whipp appeal competition.
There were 365 Smarties in the piggy bank.
Well done to Richard Curtis who was the closest guess!
Thanks to everyone who contributed, we have raised over 150 pounds.
If you would like to make any more donations, please see the website/blog for details.
http://www.bmycharity.com/ConnorWhippAppeal/
http://connorwhippupdates.blogspot.co.uk
15 Jun 2012
Treat your Dad to something special on Sunday.
Dad’s favourite 28 day aged steaks- Juicy T-Bones, Moreish Rib-eyes, Fabulous Fillet!
Ingredients for the perfect Breakfast in bed – our fab sausages, free range eggs, dry cured bacon, black pudding……..
We also do Gift Vouchers, Hampers, and wrapping.
Christmas 2024 Opening Times 
Happy 10th Birthday to us! 
