• Tempus Foods' Recipe - King Peter Ham, Asparagus & White Beans

    Tempus Foods's very own Poached Wye Valley asparagus, roasted garlic and cannellini bean puree, King Peter ham with toasted capers and pine nuts.
  • The Best Basil and Guanciale Risotto

    Struggling to get your risotto right? It’s a process that requires attention but really does satisfy like few dishes can. Why not try The Tempus Guanciale ? And add real depth this mouth-watering risotto dish.
  • Pip Lacey's Guanciale And Cheddar Croquette - Guest Recipe

    This recipe comes from the ultra talented and supporter of Tempus, Pip Lacey. Mouth watering Guanciale And Cheddar Croquettes topped with optional lardo.
  • Tempus Spiced Loin with flat white peaches, mozzarella, basil and chive dressing

    This is a classic salad invented by one of our co-founders Dhruv Baker. Whilst some of our products are more kitc...
  • Paccheri Carbonara With Chef Tom Salt

    Tom Salt is not only a long-time supporter of Tempus but also the Exec Chef of the London restaurant group Manicomio and the city staple that i...
  • Bank Holiday Brunch Guest Recipe

    Another great dish from our friend Pip Lacey Head Ched and Co-Owner of Hicce – a play on the breakfast classic with some aged Tempus Lardo. ...
  • Tempus Foods' Recipe for Roasted Achari Salami & Herb Cauliflower

    With Borough Market in full swing and many vegetables and herbs at their peak, try our new roasted achari salami & herb cauliflower recipe.
  • Chris Lyons' Summer Salad Featuring King Peter Ham - Guest Recipe

    An amazing salad from Chris Lyon - using King Peter ham, salt baked harissa beetroots, lemon labna, château de Lyon pickles and garden greens.
  • Tempus Foods Recipe - Radicchio, Coppa, Blood Orange and olive panzanella

    Try this beautiful salad from Dhruv in conjunction with Heritage Cheese. It uses our amazing coppa and is perfect for easy yet impressive enter...
  • Pork belly, chickpea, jowl & pancetta stew

    Now that the weather has a cooled a touch it seems like the perfect time to publish this recipe from another long-time supporter of Tempus, the...
  • Lightly cured swordfish with fennel, tomato and no.8 chutney

    It’s hot… and if you’re anything like me you’ll be looking for something light to eat in the evenings and often my mind wanders to fish. As a fres...
  • Fish skin crisp, No.8 crumb and mayonnaise, konro smoked mackerel, chives and broad beans

    To celebrate the continuing roll-out of Tempus No.8 Chef and Tempus Co-Founder, Tom Whitaker has created this bite sized dish to showcase the vers...