Recipes: Why being ‘local’ all adds up for Brindon

NEXT week is National Butchers’ Week where people are encouraged to visit their local butcher.

Brindon Addy, from Hade Edge, near Holmfirth, is one Yorkshire butcher taking part in the awareness week.

“We are going into the local school and talking to them about meat and showing them how to make sausages,” explains Brindon who has been in the meat industry since he took a Saturday job at the local butcher’s shop when he was just 11.

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From day one, he knew it was the job he wanted to do. He went on to study Meat Technology at Thomas Danby College, and then to work as a trainee manager at a local bacon factory – which he hated, but it gave him some valuable experience.

He went to work for a small family-owned butcher before starting his own business with school friend David Cannon.

Brindon prides himself on knowing the provenance of all the meat he sells and supporting local farmers.

“It is sometimes hard competing with the supermarkets, especially at the moment when food prices are running so high. I want to give the farmers a fair deal and not pass on the extra cost to my customers, but that means my margins are slashed. Turnover is up but profits are down.”

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Brindon is also regional chairman of the Guild of Q Butchers, an organisation that promotes the highest standards of food preparation, hygiene and livestock.

He has seen a change in people’s buying habits over recent years.

People are buying cheaper cuts of meat and we are finding more and more young people are cooking and entertaining at home rather than eating out. We can offer advice to people where the supermarkets cannot. We also have a free invitation for people to come and learn from us how to make sausages or cut up a beast. We want to get people interested in what they are eating.

“People trust their local butcher; they trust that I know where my meat has come from and that I support the local community and local farmers.”

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National Butchers’ Week (March 13-20), organised by industry magazine Meat Trades Journal, aims to raise awareness of, and support for, butchers throughout the UK.

As part of the week, there will be a listing service – www.findabutcher.co.uk – where consumers can find their nearest butcher, while hundreds of schools are expected to take part in special sausage-making lessons.

And a national meat survey is being conducted for the first time to find out just how much the great British public knows about meat and how to cook it

Brindon Addy’s Pork Ribs with fruit and maple glaze

675g pork spare ribs, 30ml white wine vinegar, rind of 1 orange, 90ml orange juice, 15ml lemon juice, 75ml maple syrup, pinch ground cinnamon, 5ml ground ginger

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Put all ingredients, except the pork, into a pan. Bring to the boil, stirring continuously. Simmer uncovered for 5 mins. Place 675g lean pork spare ribs in a shallow dish and pour glaze over to coat. Grill or barbecue for 15-20 minutes, brushing with any remaining glaze. Serve with rice and a green salad.

Slow Roast Lamb in Sloe Gin

1 x 1.3kg/3lb lean traditional lamb leg or carvery shoulder of lamb, salt and freshly-milled black pepper, 2tbsp freshly-chopped mint, 2 large red onions, peeled and quartered, 1tbsp olive oil, 150ml sloe gin or purple grape juice

Preheat the oven to Gas mark 3, 160°C, 325°F. Place the joint on a chopping board and make several slashes over the surface with a sharp knife (taking care not to cut the meat bands or butcher’s string). Season and stuff the mint into the slits.

Put the onions into the base of a large, non-stick roasting tin, position the joint on top, drizzle with the olive oil then add the sloe gin. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally. During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown.

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Transfer the lamb to a warm plate, cover and allow to rest for 10 minutes. Meanwhile, remove any excess oil from the juices in the roasting tin, strain, and serve with the lamb, seasonal vegetables and roast potatoes.

• Tip: For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads.

Tangy Pot Roast

1.3kg/3lb lean silverside or brisket joint, salt and freshly-milled black pepper, 3 onions, peeled and cut into wedges, 3 celery sticks, peeled and roughly chopped, 300ml brown ale, stout or good, hot beef stock, 100ml ready-made barbecue sauce, 2tbsp fresh thyme leaves, 2 parsnips, peeled and cut into chunks

Place the joint on a chopping board and season with salt and pepper. Place the joint in the base of a slow cooker. Add the remaining ingredients.

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Turn a large slow cooker to high and cook for 4-6 hours, or low for 8-10 hours, or according to your manufacturer’s handbook.

Serve the pot roast with the cheesy mash or pasta.

Thai Lamb Broth

450g/1lb cooked roast lamb or beef, cut into strips, 2tsp oil, 3tbsp green Thai curry paste, 2 small sweet potatoes or parsnips, peeled and cut into small chunks, 1 x 400g can coconut milk, 300ml good, hot vegetable stock, 1tbsp Thai fish sauce, optional, 2tsp caster sugar, 4oz mushrooms, sliced, 2oz peas or green beans (halved, if used), 4oz cherry tomatoes, quartered, freshly-chopped basil leaves, to garnish

Heat the oil in a large non-stick pot (with lid) and warm the lamb or beef with the curry paste for just 1-2 minutes.

Add the sweet potatoes or parsnips, coconut milk, stock, fish sauce (if used) and sugar. Stir gently.

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Bring to the boil, reduce the heat, cover and cook for 10 minutes.

Add the mushrooms and peas (or green beans). Adjust the seasoning, if required and cook for 3-4 minutes.

Divide the broth between four bowls, garnish with the tomatoes and basil. Serve immediately.

• www.meatinfo.co.uk