Life starts all over again when it becomes crisp in the autumn. As the leaves begin to fall, and frosty mornings become the norm, we love plotting hearty recipes that guarantee to keep us warm and cozy during the damp and dreary winter months.

As cold and flu season hovers, it's important that we continue to nourish our bodies with the right foods in order to keep our immune systems in check. A nourishing all rounder, packed full of vitamins, minerals, collagen and keratins, bone broth helps boost our immune systems, improves gut health and aids in digestion. No wonder it’s one of the oldest remedies used to cure, sooth, and nurture the sick.

This month, we felt it was only appropriate to share two recipes with you; bone broth (stock), and a simple and delicious Japanese soup (with a British flair) ramen. 




• 2-3 kg Beef Bones
• 2 Leeks
• 3 Onions
• 4 Carrots
• 1 Bulb of Garlic
• 6 Black Peppercorns
• 2 Bay Leaves
• 1 Sprig of Rosemary
• 1 Glass of Red Wine



Pre heat the Oven to 200

Roast the bones for an hour until nice and golden.

Meanwhile whilst they are roasting roughly chop the leeks, carrots, onions and garlic, you can leave the skin on the onions and garlic.

In a large pan sweat down the veg with a little oil on a high heat, its nice to get them charred up a bit. Once they have sweated down enough add the wine in.

When the bones come out, it is important to drain the fat from the bones, do this with a colander.

Add the bones to the stock pan and cover with water, turn the heat down to low.

Leave to simmer until half the liquid has reduced. Strain and store in the fridge or freeze.



Japenese cooking is so appealing as it's relatively speedy and full of delicious flavours. When making this ramen we have used a merguez lamb stock to give it an extra kick.


• 1.4L Stock
• 100g Brown Rice Miso
• 2 Pak Choi
• 150g Sprouted Greens (alfalfa shoots)|
• 4tsp Sesame Oil
• 4 portions of Rice Noodles
• Tamari (to taste)
• 50g Old Winchester

For Spicy Miso Pork Mince...

• 1 Leek (washed and trimmed)
• 40g Red Miso
• 1 Tomato
• ½ Onion (roughly chopped)
• 4 Garlic (peeled)
• 1 Fresh Red Chilli
• 2tsp Dried Chilli Flakes
• 2cm Fresh Ginger (finely sliced)
• ½ tbsp Toasted Sesame Seeds
• ¼ tsp Black Pepper
• 2 Anchovy Fillets
• 250g Pork Mince
• 2tbsp Oil
• 50g Butter

Add the miso to the stock and warm in a pan, whisk to dissolve.



Cut the leek in half and roughly chop the greener half. Finely shred the other half of the leek and soak in very cold water until needed. Put the green half of the leeks, miso, tomato, onion, garlic, red chilli, chilli flakes, ginger, sesame seeds, pepper and anchovies in a food processor and blend to a coarse paste. Work this paste into the pork mince.

Get a pan extremely HOT, heat for 5-10 minutes before you cook. Add the oil to the pan and then add the pork mixture, stirring frequently until it turns a rich brown colour. Once its browned nicely and cooked through (should be about 10 minutes), remove from the heat and stir in the butter, keep warm until needed.

Char the pak choi in a frying pan, leaving it a bit crunchy. .Dress the pak choi and the sprouts in sesame oil. Cook your noodles as per instruction, drain well.

Ladle 300ml of broth into deep bowls, add the noodles and stir them through to loosen them. Pour over half the pork mixture and stir that through as well. Taste the broth and adjust the seasoning with salt and soy sauce, sprinkle with the sprouts and place the charred pak choi on top. Top with the remaining pork and old Winchester, then add the shredded leek and soy marinated eggs.


• 6 Small Eggs
• 150ml Soy Sauce
• 50ml Mirin

Bring pan to a rolling boil, add eggs and boil for 6 minutes and 20 seconds. Chill the eggs in ice water, peel them and soak them in a mixture of soy sauce and mirin.