Blogs & Recipes

VENISON STEAK WITH WHISKY CREAM SAUCE Rich, tender venison finished with a silky whisky cream sauce. We use Spanish Light...

Venison Pie Deep, slow and properly built. The marrow finishes it. PHATS USED: Organic British Grass-Fed Ghee SERVES: 4 PREP TIME: 25...

Delicate, buttery skate wing seared until golden, finished with nutty brown shrimp, sharp capers and bright lemon all brought together with our...

Tender octopus seared hard in Organic British Grass-Fed Ghee, then basted in rich nduja ghee. The ghee handles the heat while...

Rich, slow-braised lamb neck layered with tender veg, finished with crisp, golden potatoes brushed in GOOD PHATS Ghee. 

Golden, shawarma-spiced cauliflower brushed with GOOD PHATS Ghee and tahini, roasted until crisp, then finished with green tahini yogurt, pistachio...

Vibrant, herby, and gloriously green, this shakshuka layers sweet leeks, spinach and soft herbs around gently cooked eggs with a...

Fragrant, silky, and deeply comforting, these mussels are gently steamed in a smooth Thai coconut broth infused with lemongrass, galangal,...