<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Donald Russell</title>
	<atom:link href="http://www.donaldrussell.com/blog/feed" rel="self" type="application/rss+xml" />
	<link>http://www.donaldrussell.com/blog</link>
	<description>Just another WordPress site</description>
	<lastBuildDate>Fri, 11 May 2012 10:20:16 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3</generator>
		<item>
		<title>Get curried away with our new Curries!</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/get-curried-away-with-our-new-curries</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/get-curried-away-with-our-new-curries#comments</comments>
		<pubDate>Thu, 10 May 2012 16:22:26 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[NEW to Donald Russell]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Chicken Korma]]></category>
		<category><![CDATA[Chicken Tikka Masala]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[New products]]></category>
		<category><![CDATA[ready meals]]></category>
		<category><![CDATA[simplicity]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4482</guid>
		<description><![CDATA[The first curry recipe featured in a British cookbook was back in 1747 in a publication titled The Art of Cookery Made Plain and Simple. Since then our national love for curries has grown to epic proportions. So much so that it is now recognised as the nation’s favourite dish.]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/get-curried-away-with-our-new-curries/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Whole Salmon &#8211; Sides and Accompaniments</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/fish-seafood/whole-salmon-sides-and-accompaniments</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/fish-seafood/whole-salmon-sides-and-accompaniments#comments</comments>
		<pubDate>Fri, 04 May 2012 11:07:13 +0000</pubDate>
		<dc:creator>Stefan</dc:creator>
				<category><![CDATA[Cooking Tips & Recipes]]></category>
		<category><![CDATA[Fish & seafood]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[NEW to Donald Russell]]></category>
		<category><![CDATA[accompaniments]]></category>
		<category><![CDATA[bbq/barbecue]]></category>
		<category><![CDATA[buffet]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[fresh fish]]></category>
		<category><![CDATA[help and advice]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[sustainability]]></category>
		<category><![CDATA[Whole Salmon]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4430</guid>
		<description><![CDATA[Earlier this week I was cooking one of our Whole Salmon for a few lunch guests who were here visiting and I thought you guys might also like to try it. We source our Whole Salmon from welfare dedicated farms located along the picturesque Scottish coastline. One of the best]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/fish-seafood/whole-salmon-sides-and-accompaniments/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turn up the heat:  Chilli relaunch</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/turn-up-the-heat-chilli-relaunch</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/turn-up-the-heat-chilli-relaunch#comments</comments>
		<pubDate>Thu, 19 Apr 2012 08:19:14 +0000</pubDate>
		<dc:creator>DonaldRussell</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[NEW to Donald Russell]]></category>
		<category><![CDATA[accompaniments]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[help and advice]]></category>
		<category><![CDATA[Hospitality]]></category>
		<category><![CDATA[New products]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[ready meals]]></category>
		<category><![CDATA[simplicity]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4376</guid>
		<description><![CDATA[The Carne Con Chilli was first introduced to the range several years ago and, as Donald Russell is first and foremost a Butcher, the dish was created to showcase our top quality meat. You may be asking why our Chilli is not called ‘Chilli Con Carne’ like most of the]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/turn-up-the-heat-chilli-relaunch/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What is a Ribeye Steak?</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/what-is-a-ribeye-steak</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/what-is-a-ribeye-steak#comments</comments>
		<pubDate>Fri, 13 Apr 2012 16:09:23 +0000</pubDate>
		<dc:creator>Mark</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Head Butcher]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Butchery Demo]]></category>
		<category><![CDATA[Fore rib]]></category>
		<category><![CDATA[How to]]></category>
		<category><![CDATA[Ribeye]]></category>
		<category><![CDATA[Ribeye Steak]]></category>
		<category><![CDATA[what is a ribeye steak]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4309</guid>
		<description><![CDATA[What is a Ribeye Steak? This is known as the butchers’ steak of choice and today I want to tell you why&#8230; For a kick-off, this is the steak to choose for maximum flavour. It’s heavily marbled, and as we know, the fat is where the flavour is, so this]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/what-is-a-ribeye-steak/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Easter around the world</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/easter</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/easter#comments</comments>
		<pubDate>Fri, 06 Apr 2012 11:11:44 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[easter]]></category>
		<category><![CDATA[good Friday]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Lamb Cake]]></category>
		<category><![CDATA[Pomlazka]]></category>
		<category><![CDATA[religious celebrations]]></category>
		<category><![CDATA[traditional]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4291</guid>
		<description><![CDATA[Easter is one of the holiest festivals in the Christian calendar and is celebrated all over the world with great gusto and fervour. From painting and rolling your eggs to sitting down with the family for a slap up meal of roast lamb one thing is sure…Easter is open to]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/easter/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chateaubriand</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/chateaubriand</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/chateaubriand#comments</comments>
		<pubDate>Tue, 03 Apr 2012 15:59:26 +0000</pubDate>
		<dc:creator>Mark</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Head Butcher]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Butchery Demo]]></category>
		<category><![CDATA[Chateaubriand]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[How to]]></category>
		<category><![CDATA[J Charles Aberdeen]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4263</guid>
		<description><![CDATA[As a typical butcher, I would normally favour any cut prepared from the richly marbled Rib section, but as they say, ‘variety is the spice of life’, so when myself and Mrs F are looking for a weekend treat for the two of us, we plump for the Chateaubriand. Before]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/chateaubriand/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Skate: Food for thought</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/fish-seafood/skate-food-for-thought</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/fish-seafood/skate-food-for-thought#comments</comments>
		<pubDate>Tue, 27 Mar 2012 16:38:46 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[Cooking Tips & Recipes]]></category>
		<category><![CDATA[Fish & seafood]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[accompaniments]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[easter]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[fresh fish]]></category>
		<category><![CDATA[help and advice]]></category>
		<category><![CDATA[Hospitality]]></category>
		<category><![CDATA[How to]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[sustainability]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4221</guid>
		<description><![CDATA[From Haddock to Halibut , fish is never far off the menu of discussion; for foodies, chefs and general eaters alike, it’s a hot topic. The discussions about sustainability and over fishing are undoubtedly necessary, but sadly this does seem to have most of us running away from the chippy]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/fish-seafood/skate-food-for-thought/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Back on The Bone Roasts &#8211; Carve like a pro</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/back-on-the-bone-roasts-carve-like-a-pro</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/back-on-the-bone-roasts-carve-like-a-pro#comments</comments>
		<pubDate>Fri, 16 Mar 2012 17:46:39 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Cooking Tips & Recipes]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[NEW to Donald Russell]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Bone on Roasts]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[easter]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[Head Butcher]]></category>
		<category><![CDATA[help and advice]]></category>
		<category><![CDATA[How to]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4168</guid>
		<description><![CDATA[When I think back to my childhood, Sunday was always “roast dinner day” at my house and Dad had the task of carving the meat in front of us all, centre stage! With sleeves rolled up and a determined look in his eye Dad would methodically work his way around]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/back-on-the-bone-roasts-carve-like-a-pro/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb roasting and carving how to</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/lamb-roasting-and-carving-how-to</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/lamb-roasting-and-carving-how-to#comments</comments>
		<pubDate>Wed, 14 Mar 2012 13:22:15 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Cooking Tips & Recipes]]></category>
		<category><![CDATA[Head Butcher]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[easter]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[help and advice]]></category>
		<category><![CDATA[Hospitality]]></category>
		<category><![CDATA[How to]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spring]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4108</guid>
		<description><![CDATA[With spring on my mind it is easy to see why tucking into deliciously sweet and tender lamb is all I want to do! From a tasty lamb chop to a huge juicy roast, you can categorically count me in! Our Whole Shoulder of Lamb has to be one of]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/lamb-roasting-and-carving-how-to/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spring launch 2012</title>
		<link>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/spring-launch-2012</link>
		<comments>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/spring-launch-2012#comments</comments>
		<pubDate>Fri, 02 Mar 2012 17:03:08 +0000</pubDate>
		<dc:creator>Leisa</dc:creator>
				<category><![CDATA[Beef, Lamb & Pork]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Butchery Demo]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[easter]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[Head Butcher]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[Hospitality]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[spring]]></category>

		<guid isPermaLink="false">http://www.donaldrussell.com/blog/?p=4084</guid>
		<description><![CDATA[With a spring in our step and slightly less layers on while walking to work, the change of season is a welcome sight to all of us here at Donald Russell. Launching a new catalogue is always an exciting time for the team and somehow the spring season seems to]]></description>
		<wfw:commentRss>http://www.donaldrussell.com/blog/article-by-category/beef-lamb-pork/spring-launch-2012/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

