ferdiesfoodlab - London Supper Club - Battersea

recipe: ham mint & cucumber gebab

2026-03-31T07:00:00.008+01:00

gem lettuce mini kebab

For when you absolutely have to eat something that tastes great, but simply cannot afford the calories, or, the carbs . . . 'this magnificent feast here represents the LAST of the petty cash . . . slow down chew your food.'

ham mint & cucumber gebab

gem lettuce mini kebab

IngredientsMakes: 214g (4)

28g	(4)	gem lettuce leaves
48g		cooked ham
114g		cucumber
10g		mint jelly
5g		lime juice
4g		chilli
4g		coriander stalks

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: sesame prawn & squid toastie bites w/ wild garlic

2026-03-27T07:00:00.001+00:00

sesame prawn & squid toastie bites w/ sweet chilli sauce

sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ sweet chilli sauce

IngredientsMakes: 300g (16)

270g		sesame prawn & squid toastie	(recipe below)
30g		sweet chilli sauce

Make sesame prawn & squid toastie and leave in the fridge over night to set.

Cut the toastie into 4, then cut each quarter into 4 again.

Toast the edges in an oil glazed pan, then drizzle with some sweet chilli sauce.

sesame coated french toast stuffed w/ herbs prawns & squid

sesame prawn & squid toastie

sesame coated french toast stuffed w/ herbs prawns & squid

IngredientsMakes: 540g (2)

80g		squid
20g		spring onions
30g		wilted wild garlic	(recipe below)
5g		butter
60g	(4)	king prawns
80g		mixed root mash	(recipe below)
80g		sweated peppers	(recipe below)
0.5g		salt
3g		lemon balm
3g		chocolate mint
3g		chives
1g		black pepper
186g	(4)	multigrain sliced bread
20g		sesame seeds
55g		eggs
40g		milk

Inspired by prawn toast & sweet chilli sauce.

The mash and sweated peppers were leftovers to add a little flavour and help the squid bind the contents once cooked.

Cut the prawns into thirds, large prawns give a nice texture to the bite! Or use smaller ones but don't cut them up!

Whisk the milk into the egg in a bowl large enough to hold the sliced bread.

Place the sesame seeds in a similar sized bowl.

Blend the squid until smooth.

Chop the herbs, and mix everything except the bread, beaten egg & sesame seeds into a thick mash.

Take two slices of bread and spread half of the mix onto each.

Then squash the other two slices on top to make to sandwiches.

Dip each side into the egg then the sesame seeds and place into a medium heat pan for 3 mins on each side.

Be patient so the squid and prawn are cooked through, keep going until the sandwiches a re a dark golden brown!

Slice into 4 & serve w/ a sweet chiili sauce for dipping!

wilted spinach

wilted wild garlic

IngredientsMakes: 114g

200g wild garlic

Wilt the wild garlic & squeeze out excess water once it's cooled a little.

mash of parsnips, sweet potato & potatoes w/ milk & butter

mixed root mash

mash of parsnips, sweet potato & potatoes w/ milk & butter

IngredientsMakes: 1040g (4)

386g		parsnips
187g		sweet potato
385g		potatoes
20g		butter
20ml		milk

Boil in salted water until soft: 6-8min after water started boiling, depending on chunk size!

Drain while still hot, spread out on a tea towel,

Allow them to steam until cool. (removes a lot of moisture)

Add butter and milk and mash

Serve w/ seasoning.

just cooked peppers

sweated peppers just cooked peppers

IngredientsMakes: 144g

165g		red peppers
2g		olive oil
0.5g		salt

Deseed red pepper & cut into strips as wide as they are thick.

Place into a hot oil glazed pan & toss to coat.

Put a lid on the pan and turn it to medium.

Cook for around 8min tossing frequently

recipe: steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

2026-03-20T07:00:00.007+00:00

wild garlic chapo brushed w/ mango chutney & topped w/ mushrroms, seared ribeye steak, fruit couscous & kimchi

steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

wild garlic chapo brushed w/ mango chutney & topped w/ mushrroms, seared ribeye steak, fruit couscous & kimchi

IngredientsMakes: 385g (1)

100g	wild garlic chapos	(recipe below)
10g	asd mango chutney
80g	sweated mushrooms	(recipe below)
110g	seared ribeye steak	(recipe below)
20g	mayo
10g	lime juice
3g	coriander
2g	red chilli
10g	mango chutney
30g	light apricot couscous fruity	(recipe below)
20g	kimchi no3	(recipe below)

Method

Make the mushrooms, prep the tomatoes, couscous & kimchi.

Brush the chapo w/ mango chutney & put on low on a skillet to warm.

Make the steak and place on a wooden board to rest.

Deglaze the steak pan with the touch of water butter & the mushrooms then assemble the whole thing on the skillet so it stays warm.

Chapo, mango chutney, mayo, coriander, chillies, steak, couscous, kimchi & finally a ouch more mango.

Serve on a warm plate! Too good . . . .

This took less than 15mins to make when I got in from work . . . chapos were in the freezer, kimchi on the counter, sauces in the fridge & cupboard.

Couscous was left over from yesterday. Very pleased with the outcome!

chapos - kenyan style chapati

soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .

sweated mushrooms

soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .

IngredientsMakes: 113g

150g		mushrooms
10g		butter
1g		salt

Method

Thick slice the mushrooms.

Heat a pan to medium high heat, & rub it with a stick of butter to coat the surface.

Add the mushroooms, sprinkle w/ salt & toss to coat. Turn the heat to medium.

Toss them a few times as they become soft & cooked though. Use as necessary.

seared ribeye steak

IngredientsMakes: 213g (1)

227g		ribeye steak
2g		veg oil
1g		salt

Method

Brush the steak with oil and season it, cook it to taste in the same pan.

Once cooked put the steak onto a warm serving plate to rest and deglaze the pan with water or wine.

Once the liquor is reduced to a third add the juice from the steak on the plate.

Mix and pour over the steak - serve immediately.

dried fruit & nut couscous, leaning more towards fruit & nut

light apricot couscous fruity

dried fruit & nut couscous, leaning more towards fruit & nut

IngredientsMakes: 350g (2)

80g	couscous
145g	chicken stock	(recipe below)
20g	mange tout
20g	spring onions
15g	dried apricots
20g	dried cranberries
10g	red pepper
15g	butter
30g	spinach
10g	red onion
15g	flaked almonds

classic korean fermented vegetables w/ ginger garlic & chilli

kimchi no3

classic korean fermented vegetables w/ ginger garlic & chilli

IngredientsMakes: 1450g

530g		cone cabbage
140g		chinese cabbage
260g		carrots
280g		red peppers
60g		radishes
60g		spring onions
30g		red onion
32g		garlic
250g		7.5pc brine
18g		chilli flakes
60g		ginger
3g		sweet smoked paprika
20g		sriracha chilli sauce
30g		sugar
80g		7.5pc brine
40g		olive oil

Method

Make the brine the night before so any chlorine in the water evaporates - better for fermenting process.

Make 3L of 7.5% brine - 225g salt 2775g water.

The 240g in the recipe is approximately what finally ends up in the jar.

Shred the veg & garlic - all ingredients up to the brine - & cover w/ brine.

Put plate on top to keep veg submerged.

Leave for 12hours / over night. Remove from brine - keeping the brine.

If the veg is not salty enough return to brine for longer. If too salty rinse w/ fresh water & drain.

To make the flavouring sauce simply mix the peeled & chopped ginger w/ the chilli flakes, smoked paprika, sriracha chilli sauce, sugar & brine.

Mix this w/ the drained veg until its mixed completely.

Pack the mix into a kilner jar and top w/ brine. Insert a gauze to keep the veg submerged.

7.5% brine - salt solution

recipe: wild garlic chapos (Kenyan Chapati / roti)

2026-03-17T16:38:00.004+00:00

chapos - kenyan style chapati

The first time I made these, my thoughts were, 'Hmmm these are something else!' They are surprisingly flexible, and very moreish. It does seem like a bit of faf making them, but definitely worth it. If you’ve ever had the pleasure of tearing into a warm, flaky Kenyan Chapati (affectionately called 'chapo'), you know it’s less of a side dish and more of the main event.

While they share an ancestor with the Indian paratha, Kenyan chapos have evolved into a distinct culinary icon. Here is how I’d describe the experience:

The Texture: Layered Perfection, hhe hallmark of a well-made chapo is the layering (coiling).

The Outside: Golden-brown with distinct 'freckles' or charred spots from the hot skillet. It should have a slight, buttery crispness.

The Inside: This is where the magic happens. A perfect chapo is soft, stretchy, and can be peeled apart into thin, translucent layers. If it’s stiff like a cracker, something went wrong in the kitchen!

The Flavor: Subtly Rich, unlike a plain tortilla, a Kenyan chapati has a rich, savory profile. Fat is key, made with plenty of oil (or ghee), giving it a satisfying richness.

You don't eat a chapo with a knife and fork. It is a tactile experience; you tear off a piece, fold it into a scoop, and use it to hitch a ride for some beef stew, or coleslaw, or fill it with a selection of things from the table.

It’s richness makes it highly versatile, just as good at 7AM with a cup of chai, as it is at 7PM wrapped around a pork & red pepper filling.

wild garlic chapos

chapos - kenyan style chapati

IngredientsMakes: 900g (6)

260g		wild garlic
10g		butter
200g		water
450g		chapatti flour
8g		salt
5g		sugar
25g		veg oil
76g		olive oil / ghee

Remove the stalks from the leaves until you have 260g leaves, chop them up & wilt them with some butter.

Place into a blender jug on zero'd scales and top up with cold water until the contents weigh 320g.

Blend until smooth.

Place all the ingredients except the olive oil / ghee, into a standing mixer.

Mix the dough S1 / 1m, then knead S2 / 5m. The speeds on mine go up to 6 for context.

Then rest for 30-40mins w/ a lid on the container.

Fold the dough into itself for a minute or two to strengthen it.

Divide in 6 portions.

Fold each into itself into a ball.

Roll into a long rectangle, drizzle w/ a little oil & dust w/ flour.

Roll the rectangle into a sausage, then roll the sausage into a swirl - like a cinnamon swirl.

Roll it flat, drizzle with oil & lob it onto the oil glazed skillet.

Cook on a medium high heat until it's started to bubble, and getting crispy and brown then turn it.

Then get on with the next one while it cooks.

For plain chapos it's the same process:

Make the dough from 450g chapatti flour, 8g salt, 5g sugar, 25g veg oil, 280g water and fold in the rest of the fat - 76g olive oil / ghee - during the rolling process.

experiment: growing figs

2026-02-28T20:39:00.001+00:00

Well, if this is anything to go by, there will be some fig recipes later in the year! Top tips . . . a touch of lemon and sugar whilst pan frying, will bring out the colour and really highlights the flavour of a fig.

experimental recipe: pepper & serrano ham mini calzone

2026-01-30T07:00:00.001+00:00

experiment w/ dough for calzone - serrano ham, peppers, 2 cheeses & onions

pepper & serrano calzone

experiment w/ dough for calzone - serrano ham, peppers, 2 cheeses & onions

IngredientsMakes: 520g (4)

330g		new york pizza dough	(recipe below)
20g		plain flour
80g		tomato rosemary & garlic sauce	(recipe below)
40g		orange pepper
18g	(2)	double stuffed olives
30g		sbs red leicester cheese
20g		red onions
1g		black pepper
52g	(4)	serrano
50g		mozzarella

Method

Small calzone using a domestic oven . . . experiment.

Turn the oven on to 225C with the thick metal baking sheet inside on a high shelf.

There should be at least 3 inches of clearance from the top!

Dice the pepper, olives, onions, and add the grated red leicester & freshly ground black pepper mix together.

Roll each slice of ham and slice into rounds - 1 slice per calzone.

Cut mozzarella into sticks.

Cut dough into 4, form into balls & roll out into a 10 inch round.

Spread a generous tbsp of sauce on the front half, top w/ tbsp of veg mix, then serrano & mozza.

Fold over & seal.

Use a peel or dough blade to transfer it to a cold flat bake sheet dusted w/ ground rice or semolina to stop it sticking.

Repeat for the second one then load them onto the hot tray - only opening the oven to remove and return the tray.

Bake 225C / 7m.

Make the other two while they cook and repeat.

~130g 360kcals each - 180kcals / half.

minimal effort pizza dough

new york pizza dough

minimal effort pizza dough

IngredientsMakes: 1115g (4)

15g		sugar
10g		dried yeast
30g		olive oil
420g		water
630g		00 flour
10g		salt

Method

Makes enough for 4 pizzaa ~280g per pizza.

Mix the sugar, dried yeast, olive oil & water and leave for 15mins to activate the yeast.

Add the salt to the flour, then add the wet ingredients combine into a smooth dough.

Place into a sealed plastic container and leave in the fridge for 72 hours.

BTW you can get very passable results after 24 hours!

Turn the dough out onto a flourless surface, and knock back until smooth & silky, form into a tight ball.

Cut the dough into 4 pieces and make a ball of each.

Place on a plastic tray & cover w/ cling film then leave for an hour to prove.

Once risen, the dough balls shouldn't really be touching!

rich fried tomato sauce flavoured w/ rosemary & garlic confit

tomato rosemary & garlic sauce

rich fried tomato sauce flavoured w/ rosemary & garlic confit

IngredientsMakes: 854g

100g	extra virgin olive oil
10g	rosemary
140g	onions
520g	tomatoes
80g	confit garlic	(recipe below)
15g	tomato puree
10g	chicken stock cube
300g	water

Method

Peel & chop the onions & tomatoes.

Add the picked and chopped rosemary to the olive oil and let it sizzle for 1 min then add the onions and cook until soft.

Squeeze the garlic out of casing and add it and the tomatoes and cook for another 5mins.

Finally add the puree & chicken stock & simmer for 20mins.

Blend with a stick blender until smooth and use as needed.

slowly confit garlic bulbs & rosemary & thyme infused olive oil

confit garlic

slowly confit garlic bulbs & rosemary & thyme infused olive oil

IngredientsMakes: 200g

320g		garlic
10g		rosemary
10g		thyme
20g		olive oil

Method

To cover the garlic you'll probably need 300g of olive oil. Use a container in which the garlic fit as snugly as possible.

Bruise the rosemary & thyme w/ the back of a knife & place it in the bottom of ovenproof saucepan.

Add the whole garlic bulbs and pour in olive oil until they are completely covered.

Bake 150C / 3h

Burns Night recipe: haggis croquettes w/ salad & coriander & apple dip

2026-01-25T10:56:00.005+00:00

haggis & leek croquettes w/ mild pea shoot salad dressed w/ lemon vinaigrette served w/ coriander & apple yogurt dip w/ green tabasco

haggis croquettes w salad & coriander & apple dip

haggis & leek croquettes w/ mild pea shoot salad dressed w/ lemon vinaigrette served w/ coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 226g (1)

141g	(3)	haggis & leek croquettes	(recipe below)
40g		coriander & apple yogurt dip	(recipe below)
10g		lemon vinaigrette	(recipe below)
5g		olive oil
30g		asd mild pea shoot salad

Method

Make the croquettes first or break them out of the freezer . . . defrost . . . crisp up under the grill.

Once they're ready, make the dip & dressing, dress & season the salad & assemble!

haggis, leek, extra mature cheddar cheese & mozzarella coated in bread crumbs & fired into gorgeous croquettes

haggis & leek croquettes

haggis, leek, extra mature cheddar cheese & mozzarella coated in bread crumbs & fired into gorgeous croquettes

IngredientsMakes: 710g (15)

255g	cooked haggis
50g	hm tomato sauce	(recipe below)
26g	butter
8g	cardamom powder
340g	leeks
45g	mozzarella
50g	extra mature cheddar cheese
35g	plain flour
50g	egg wash	(recipe below)
45g	bread crumbs

Method

The plain flour, egg wash & breadcrumb quantities listed are just what was used up in the recipe.

Makes 15 croquettes ~47g each.

Clean & small dice the leeks.

Melt the butter in a high sided non stick sauce pan & add the cardamom or cumin powder, letting it sizzle until aromatic.

Add the leeks & cook until soft.

Grate of the cheddar & grate or cut the mozzarella into fine strips.

Add the tomato sauce to the haggis & microwave until it's steaming hot then add it & the cheese to the saucepan w/ the stil hot leeks.

Mix vigorously w/ a wooden spoon until the mozzarella has gone stringy.

Turn the mix out into a takeout box, allow to cool then refrigerate until set. Couple of hours / overnight.

Spoon the mix out into a bowl of flour & shaped into croquettes, coat in egg wash & bread crumbs & deep fry 170C / 1-2m if they're bursting before they're brown turn the heat down.

Place on kitchen towel to draw out the excess oil.

home made tomato sauce w/ fresh garlic, rosemary, thyme, onions & of course tomatoes

hm tomato sauce

home made tomato sauce w/ fresh garlic, rosemary, thyme, onions & of course tomatoes

IngredientsMakes: 1100g

100g		olive oil
40g	(10)	garlic cloves
10g		rosemary
250g	(2)	onions
500g		tomatoes
400g		tinned chopped tomatoes
10g		chicken stock cube
400g		boiling water

Method

I make this when I have tomatoes that are past putting in a salad but not yet moldy.

Peel & chop the onions & tomatoes.

Add the peeled & sliced garlic to the olive oil and let it sizzle for 1 min, then add picked and chopped rosemary and let it sizzle for 1 min then add the onions and cook with the lid on until soft and just starting to brown.

Next add the tomatoes and mix them in well on a high heat boiling until they've started to break down.

Finally add the chicken stock & boiling water & the tinned tomatoes & bring to the boil.

Simmer for 30mins or more until the volume has reduced by a quarter to a third.

Blend with a stick blender until smooth and use as needed.

If I make a lot I store it in a 1L squeazy in the fridge.

chunky coriander & apple yogurt dip w/ green tabasco

coriander & apple yogurt dip

chunky coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 254g

10g		coriander
20g		lime juice
110g		greek yogurt
110g		apple sauce
3g		green tabasco
1g		salt

lemon vinaigrette

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		lemon juice

Method

Juice the lemon and match weight w/ white wine vinegar & sugar.

Shake until fully dissolved.

More Burns Night Supper Alternatives to Haggis Neeps & Tatties

Burns Night recipe: Haggis w/ Apple Chilli Humous (Houmous / Hummus) & Poached Egg

Haggis Duck & Apple Special Fried Rice

Vegetarian Recipe: Vegetable Soup w/ Haggis & Poached Egg Topped w/ Black Sesame & Sesame Oil

recipe: christmas bakewell tart

2025-12-12T07:00:00.000+00:00

traybake mince pie / bakewell tart fusion bliss!

christmas bakewell tart

traybake mince pie / bakewell tart fusion bliss!

IngredientsMakes: 2600g (24)

450g	sweet short pastry	(recipe below)
820g	sbs mincemeat
1420g	frangipane mix	(recipe below)
90g	flaked almonds

Method

Using a 25cm x 35cm baking tray.

Rather than making 24 separate mince pies I thought I'd make one big one and lean it in the direction of a bakewell tart!

Easy to slice up in 24 pieces and offer to Christmas visitors, or break out after Christmass dinner / Boxing day!

It will keep in the fridge for a week no problem, and it freezes well too - slice it up before freezing it!

Roll pastry until it's large enough to fit the tray.

Cover w/ baking paper & fill w/ baking beans / balls / coins / foodsafe filler. . .

Blind bake pastry 180C / 15m w/ baking beans + 5m w/o beans.

Spread the mincemeat onto the tart case w/ the back of a spoon.

Make the frangipane imx & spread over the mincemeat.

Dust w/ flaked almonds & bake 150C / 40-45m.

Check it's cooked by popping a knife ito the centre - it should come out clean if it's cooked.

sweet short pastry

IngredientsMakes: 1400g

750g		plain flour
30g		caster sugar
450g		butter
110g	(2)	large eggs
60g		ice cold water

Method

Flour, sugar, butter > crumb texture.

Add water & eggs bring together into pastry.

Portion off remains into 400g planes 1cm thick - so they defrost quickly!

Wrap in cling film & freeze them for later.

frangipane tart mix

frangipane mix

frangipane tart mix

IngredientsMakes: 1420g

400g		butter
400g		caster sugar
220g	(4)	eggs
400g		ground almonds

Method

Cream the butter & sugar in a standing mixer w/ a paddle attachment.

Add eggs one at a time incorporating each fully before the next.

Add the ground almonds . . . mix until homogenous & smooth.

recipe: venison wellington - Christmas bliss - next level beef wellington

2025-12-05T07:00:00.001+00:00

venison wellington for 2

venison wellington

venison wellington for 2

IngredientsMakes: 850g (2)

300g		mums flaky pastry	(recipe below)
380g		seared venison tenderloin	(recipe below)
3g		salt
2g		black pepper
20g		olive oil
200g		duxelles	(recipe below)
172g	(3)	fine pancake	(recipe below)
52g	(4)	parma ham
40g		egg wash

Method

This recipe is for two people, quite small but rather special!

I make sausage rolls w/ any leftover pastry . . these are good [https://www.ferdiesfoodlab.co.uk/2024/12/recipe-fast-mini-sausage-rolls.html]

Make the pastry 1st thing - or the night before - and put it in the fridge until needed.

Remove any silverskin from the fillet season it w/ salt & pepper & sear until brown all over, and put it aside.

Next make the duxelles & the pancakes.

Roll the pastry to twice the length of the seared fillet and place it on top of a large piece of clingfilm - big enough to completely wrap the wellington.

Place the pancake - it should over hang the meat by about an inch - it protects the pastry from moisture.

After that all manner of things get put in - pate, nuts, squash, mushroom all sort!

I'm keeping it simple, parma ham - which I forgot this time oops, mushroom duxelles, fillet and wrap!

Use the cling film to help rol the wellington then once rolled, keep rolling & use the cling film to pinch the ends off.

Cut off the excess pastry, rmove the cling film, lightly score & egg wash the pastry.

Put a probe into the centre bake @ 175C / until probe reaches 45C ~20mins

Leave it to rest for 15mins while plating up everythings else!!

For more well done bake @ 170C / until probe reaches 50C

For more still bake @ 165C / until probe reaches 55C

Don't forget it carries on cooking while it rests - leave the probe in and you'll see it rise as the heat re-distributes to the centre of the meat from th pastry outer case.

mum's home made flaky pastry . .

mums flaky pastry - first published March 2010

seared venison tenderloin

IngredientsMakes: 380g

400g		venison tenderloin
3g		salt
2g		black pepper
20g		olive oil

Method

Remove any silverskin from the fillet season it w/ salt & pepper & sear until brown all over, and put it aside.

After that you can roast it directly, use it for a wellington, wrap it pancetta & roast it which is one of my favourites!

Or . . . you can slice it up super thin and serve it as venison tataki

heavily seasoned fine diced mushrooms cooked down w/ fish sauce

duxelles

heavily seasoned fine diced mushrooms cooked down w/ fish sauce

IngredientsMakes: 160g

20g		olive oil
300g		chestnut mushrooms
4g		salt
15g		fish sauce

Method

Duxelles often uses butter - it is French after all - and contains onions & herbs & sometimes cream, madeira or sherry.

I'm using a faster version that builds in a tone of umami seasoning to anything you add it too!

Fine dice the mushrooms.

Heat a pan with the oil & add the mushrooms, season generously & toss them to coat in oil.

Cook with the lid on for 10mins, tossing occasionally so they cook evenly.

Then take the lid off and cook until the last of the liquid completely evaporates.

Finally add the fish sauce, keep the mushrooms moving so it's evenly distributed, cook until there is no liquid left and the mushrrom have a nice sheen. Use as needed.

I often use these in stir fries, broths, fried rice, wraps, burger mix, kofte that kind of thing and for sauces.

fine pancake for maki rolls

fine pancake

fine pancake for maki rolls

IngredientsMakes: 172g (3)

110g		eggs
20g		cornflour
110g		milk
4g		aromat

Method

Mix w/ a blender.

Pour a third onto 12 inch crepe skillet, roll the liquid around until it coats the surface evenly.

Use thin spatula to separate it from surface then use fingers to turn the pancake over.

Repeat. Makes 3 thin pancakes.

visual recipe: venison wellington - Christmas bliss - next level beef wellington

2025-12-05T06:00:00.003+00:00

gather bits : ) - Christmas day cocktail please

venison from Philip & Preece Hereford

beetroot on

mums been on the case - flaky pastry - check!

pancakes ready

seared venison tenderloin - crispy pastry venison goodness coming up!

roasties ready wellington to come

roll pastry place pancake

add duxelles

place seared venison

smells good!

roll up int piece of cling film to seal the ends

cut them off & remove the cling film

place on tray - score & brush w egg wash

insert probe & cook to 45C bake @ 180C

make smoked pigs in blankets while it cooks

DONE! about 20mins

perfect just the way I like it - for more done . . oven down 5C probe up 5C

perfect - feed me! : )

venison wellington & turkey croquettes

recipe: mums flaky pastry

2025-12-04T07:00:00.008+00:00

mum's home made flaky pastry . .

step by step recipe sequence here

mums flaky pastry

mum's home made flaky pastry . .

IngredientsMakes: 485g (8)

85g		lard
85g		butter
225g		plain flour
90g		ice cold water

Method

Combine the two fats by cutting into small chunks and mixing w/ a knife, fork or wooden spoon.

Divide this into quarters and put 3/4 into the fridge.

Cut the remaining quarter into the plain flour and work it in with your fingers. Or using a plastic dough blade use a food processor 4 seconds and check it, if it even grained that's perfect. Remember the longer you have anything in a food processor the hotter it gets so keep it to an absolute minimum!

The next step is to add the ice cold water and keep mixing the dough until there's no loose flour in the bowl - between 55g & 110g - it's ok if it's very slightly sticky but don't get it gloopy that's a technical term for when you've added too much water! or you'll have a lot of trouble with the rest of the steps and you're baked things will come out looking like the joker after he's fallen in the chemical works, messy!

Wrap the dough in baking paper & place in the fridge for 20 mins.

Roll the dough out 3 times as long as it is wide. Paste knobs of butter on two thirds of the dough then fold the dry third into the middle and the other third over that - use one of the quarters of the fat.

Roll the dough out 3 times as long as it is wide. Repeat the last step until there's no more fat left.

Wrap the dough in bake paper & place in the fridge for 20 mins. Or until needed.

First posted in March 2010.

visual recipe: mums flaky pastry - 485g - rough puff pastry

2025-12-04T06:00:00.001+00:00

85g lard & 85g butter

225g plain flour

combine the fats w/ a knife or fork

put flour into fP w/ dough blade add a quarter of the fat and blend to bread crumb stage

then add water - 25-50% of weight of flour - until . . .

. . . the dough comes together

dough ready to add fat

we want fat between the folds!

roll the pastry into an oblong and dab two thirds w/ fat

fold pastry in - roll it back to the same size oblong as before

repeat . .

. . . until you're out of fat

and do it one last time without fat

flaky pastry ready - place in fridge until needed.

mums flaky pastry - thanks mum!! : )

recipe: canelé w/ mandarin honey & thyme reduction & milk ice cream

2025-11-28T07:00:00.001+00:00

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce & topped w/ milk ice cream

canelé w/ mandarin honey & thyme reduction & milk ice cream

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce & topped w/ milk ice cream

IngredientsMakes: 1572g (12)

1152g		canelé w mandarin honey & thyme reduction	(recipe below)
420g		milk ice cream no7	(recipe below)

Method

This makes for a super easy Christmas day dessert because you can make the canelé at the begining of December, freeze them, then cook them from frozen in about 10mins when you need them.

They come out nice and crispy on the outside w/ a lovely soft centre.

Same for the ice cream and the syrup will last for months in the frdge!!

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce

canelé w/ mandarin honey & thyme reduction

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce

IngredientsMakes: 1152g (12)

912g		canelé no4	(recipe below)
240g		mandarin honey & thyme reduction	(recipe below)

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre

canelé no4

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre

mandarin & apple syrup infused w/ cinnamon & thyme

mandarin honey & thyme reduction

mandarin & apple syrup infused w/ cinnamon & thyme

IngredientsMakes: 360g

200g	(5)	mandarin juice
2g		mandarin zest
100g		apple juice
1g		ground cinnamon
150g		caster sugar
50g		set honey
3g		picked thyme

Method

Zest 5 mandarins then juice them, put the zest aside.

Add all the ingredients to a small saucepan and bring to a rolling boil, keep going until the liquid has reduced by half.

Remove from the heat then add the zest and a tsp of picked thyme.

Leave to infuse w/ the lid on for 15-20mins.

Strain and use as required - great topping for chelsea buns, pastries & cakes.

really light smooth textured super white milk icecream

milk ice cream no7

really light smooth textured super white milk icecream

IngredientsMakes: 1000g

5g	(3)	sheets gelatine
400g		whole milk
200g		double cream
397g		condensed milk

Method

Soak gelatine sheets in cold water.

Bring 300g milk to simmer, squeeze excess water from gelatine and add it to the hot milk, stiring until fully dissolved.

Add the condensed milk to that, then add the rest of the cold milk & cream.

Churn until set ~45min.

recipe: pancetta wrapped venison sausage (pigs in blankets but w/ deer & smoked pancetta!! deers in blankets!)

2025-11-22T07:00:00.014+00:00

pancetta wrapped venison sausage - pigs in blankets but with deer & smoked pancetta!! deers in blankets!)

pancetta wrapped venison sausage

pancetta wrapped venison sausage - pigs in blankets but with deer & smoked pancetta!! deers in blankets!)

IngredientsMakes: 648g (12)

200g	(12)	thick sliced smoked pancetta
630g		venison meat ball mix	(recipe below)

Method

Make the meatball mix, place it onto a large piece of cling film or baking paper.

Fold the sheet over and make a rectangle of meat - think 4x3 mini sausages - just under an inch thick, then pop it into the fridge to set.

. . . 30mins later . . .

Slice it into strips as wide as the slab is thick to make sausages. 4 long 3strips cut into thirds.

Wrap each one in a slice of smoked pancetta and bake 180C / 10mins

I know what your thinking . . . did he smoke 11 pigs or 12?

Quality control from the neighbours dog!! Grunts & snorts approvingly! Wag, wag looks up any more?? No $%&* off.

Coming soon . . . venison wellington . . .

venison from Philip & Preece Hereford

recipe: venison meat balls - Christmas treats

2025-11-21T15:08:00.018+00:00

venison meat balls - juicy & tastey

venison meat balls

venison meat balls - juicy & tasty

IngredientsMakes: 576g (16)

748g	venison meat ball mix	(recipe below)
30g	plain flour
30g	olive oil

Method

Divide the mix into half. Repeat for each half until you have 16 chunks.

Roll into balls and coat with flour. Shallow fry until golden on the bottom, the turn and repeat.

Put to one side to drain, keep warm until needed.

venison meat ball mix

IngredientsMakes: 748g

65g		eggs
55g		milk
35g		bread crumbs
160g		mushrooms
125g		onions
145g		smoked streaky bacon
300g		minced venison
3g		salt
3g		black pepper

Method

Whisk the egg & milk & add it to the bread crumbs.
The breadcrumbs soak up the liquid and give a juicier meatball!

Dice the mushrooms 1/4 inch / 1/2cm, cook until browned.

Repeat for the onions in the same pan.

Dice the bacon in the same way nice and small.

This adds fat content and keeps the meat ball juicy but we don't want big stringy bits of fat so fine chop!

Add all the ingredients to the pre-soaked breadcrumbs and mix until homogenous.

Fry off a small patty to check the seasoning and adjust as necessary.
This mix is heavy on the black pepper - goes well w/ the venison!

recipe: turkey croquettes

2025-11-14T07:00:00.002+00:00

king of christmas leftovers - the turkey croquette - giza bit of cranberry sauce to dip that in!

turkey croquettes

king of christmas leftovers - the turkey croquette - giza bit of cranberry sauce to dip that in!

IngredientsMakes: 1700g (26)

500g		stuffing
25g		crispy bacon
450g		turkey
125g	(1)	leek
140g		onions
300g		turkey gravy
75g	(3)	egg yolks
220g	(4)	eggs
220g		milk
300g		plain flour
400g		multigrain toast

Method

~65g each

This is without a doubt one of my all time favourite recipes that me mum used to make at Christmas.

They were creamy & crunchy and tasted of Christmas dinner and reminded me of Spain . . . . sooo goood!

. . . . and they used up the lefovers!

Stuffing, bacon - probably some pigs in blankets - leeks & onions, some gravy & egg yolks to thicken it - a smooth bechamel vibe to set the croquettes in. (1 egg yolk per 100g of turkey gravy)

Use any turkey meat you want, I like a 50/50 dark / light meat mix, mum always went 100% turkey breast.

Blend it in a food processor to bread crumb texture.

Or chop it up fine - can't get more rustic than this anyway!!! : )

Fine dice the leeks and onions, and sweat them down in an oil glazed sauce pan until soft and translucent.

Add the gravy, stuffing, & bacon/sausage bits and stir into a homogenous gloop!

Season it w/ salt & black pepper then add the egg yolks to o thicken it and give it that smooth bechamel texture.

Stir with a wooden spoon until it stops thickening then opur it out into a baking tray.

Cover it w/ some baking paper or cling film and leave it to set in the fridge for about an hour.

Toast the mutligrain bread and blend it to bread crumbs.

Make an egg was from the eggs & milk.

Table spoon out croquette sized scoops of mix into the flour, rolle them, coat them in egg wash and then breadbrumbs, shallow fry, making sure to turn them to make them gold all over.

Remove with a slotted spoon to a sieve, and then to some kitchen towel to remove excess oil.

Keep warm and serve asap!

Nice w/ cranberry sauce . . . . .

experiment recipe: chocolate & pear tart

2025-10-31T07:00:00.001+00:00

tart of windfall pears poached in syrup, covered in chocolate

For this experiment I leant on an old favourite flavour profile pear, orange & vanilla it's a blissful combo! My thinking was pear & chocolate go well, orange & chocolate . . . there are no clashes here . . . full steam ahead! See the bottom for all the pear, orange & vanilla refs and experimental notes to self!!

chocolate & pear tart

tart of windfall pears poached in syrup, covered in chocolate

IngredientsMakes: 1632g (12)

350g	sweet short pastry	(recipe below)
540g	pears
500g	sugar
390g	OJ
10g	vanilla essence
400g	butter
400g	dark chocolate 70%
120g	espresso

Method

For a 29cm 11.5inch fluted tart tray (loose bottomed)
Using up the last of the windfall pears poached in orange and vanilla syrup.

Make the pastry, bake blind 180C / 15m + 5m w/o baking beans.

Macerate the pears in sugar, then add OJ & vanilla, BTB, the take off the heat.

Leave for 30mins to soften & absorb flavour. [after this they make your tastebuds melt w/ delight]

Make the chocolate top.

Put, butter, choc, espresso into a small bowl > uW 1m at at time until all liquid.

Mix into a smooth chocolate sauce.

Pour a 3mm layer onto the pastry base > FZ ~30m to set the chocolate.

Drain the pears, keep syrup for mousse cake. [ding - see notes]

Place the pears into the case & cover w/ chocolate goodness!

Leave to set in the fridge - or FZ ~30m

sweet short pastry

IngredientsMakes: 1400g

750g		plain flour
30g		caster sugar
450g		butter
110g	(2)	large eggs
60g		ice cold water

Method

Flour, sugar, butter > crumb texture.

Add water & eggs bring together into pastry.

Experimental notes to self:
OK so the chocolate obliterated the OJ & vanilla and there weren't enough pears. Boo!
It felt like it was a bit mean in terms of choc coating! : /

Better next time - improvement on the experiment:

x2 pears, use same amount of sugar, and just enough OJ to cover the pears after macerating.

x1.5 choc coat . . .
To the butter choc mix, add the orange syrup plus the same weight of chocolate so it sets properly, lightens the chocolate & matches the flavour of the fruit . . . fingers crossed!

Abbreviations:
BTTB / BTB - Bring to the Boil
BTBS - Bring to the Boil & Simmer
uW - microwave
FZ - Freezer
FR - Fridge

If memory serves this flavour combo came up in a few places:

Champagne Poached Pears w/ Vanilla, Cured Serrano Ham w/ Champagne Poached Pears, Campaign - Fight Hunger: Eat In, Picnic At Henley Royal Regatta With Ryvita

visual recipe: preserved yellow cherry tomatoes (slow roasted tomatoes / blushed tomatoes)

2025-10-17T19:39:00.001+01:00

start w/ fresh tomatoes

two jars worth of tomatoes per jar

on trays before slice

place on counter or board

place board on top & slice w scalloped blade

very quick - better than one at a time!

season & dress w a little oil optional

place in oven 50C or 122F - open door every hour let out steam

After 5hrs

pick 12g each rosemary sage thyme

place in oil and heat to . .

heat to 90C or 194F to kill bacteria

place oil & herbs in jar followed by tomatoes

add gauze & top up w oil

preserved yellow cherry tomatoes . . . use as desired : )

recipe: preserved yellow cherry tomatoes (slow roasted tomatoes / blushed tomatoes)

2025-10-17T19:14:00.020+01:00

dried salted yellow cherry tomatoes preserved olive & rapeseed oil w/ rosemary sage & thyme

preserved yellow cherry tomatoes

dried salted yellow cherry tomatoes preserved in olive oil w/ rosemary sage & thyme

IngredientsMakes: 940g

960g		yellow cherry tomatoes
10g		salt
40g		olive oil
300g		olive oil
12g		sage
12g		rosemary
12g		thyme
130g		olive oil

Method

Makes one 950ml kilner jar full.

Cut the tomatoes in half.

For this many small tomatoes I place half of them on the clean counter, place a cutting board on top and slice between the two using a knife w/ a scalloped edge, much faster than doing them one at a time!

To dehydrate the tomatoes place them on 2 full size oven tray sprinkle generously w/ salt.

Bake fan 50C / 5h - open the oven door every half hour for the 1st 2 hours to let out steam, then every hour after that.

I've used sprigs of herbs because it's more decorative & it keeps the herbs in position in the jar.

Heat the herbs together in the oil to 90C / 194F - this wil kill bacteria but not frazzle the herbs!

Place them and a third of the oil into a sterilised 950ml kilner jar, add the dehdrated tomatoes and top up w/ oil.

Place a sterilized gauze in to keep the tomatoes submerged.

Job done . . . dip in when you fancy!

On top of mashed potato, to top humous & baguette, w/ pasta etc. . . etc.

recipe: roast pork shoulder w crackling

2025-10-10T07:00:00.002+01:00

roast pork shoulder low cooked until it's 55C in the middle then cranked up to finish the centre and crisp the crackling . . . OMG melty sticky fatty goodness coated in crispy crunchy salty bliss!

roast pork shoulder w crackling

roast pork shoulder low cooked until it's 55C in the middle then cranked up to finish the centre and crisp the crackling . . . OMG melty sticky fatty goodness coated in crispy crunchy salty bliss!

IngredientsMakes: 1160g (4)

1600g		pork shoulder joint
10g		salt

Method

Take pork out of fridge first thing the morning.

If the skin isn't already scored, score it - think carving lines!

Cover the skin w/ salt - or lay it in a bed of salt if it unrolls.

Leave it to come up to room temp for at least 2 hours.

Rinse the salt from the skin and place the joint in a baking tray,

^ this baking tray will be the final resting place for the roast potatoes which will go in to soak in th pork fat & stock after transfering the pork to a tray w/ water & trivet.

Put a temp probe into the deepest part of the pork & place in the oven.

Bake 150C / until probe reads 55C safe side, about 1hour 15mins.

Boil the potatoes, get veg & the sauce on in the meantime.

Prepare a roasting tray w/ a trivet w/ just under a cm of water in the bottom of it.

The smoke point of pork fat / lard is aroun 188-190C, and the water will stop dripping fat smoking the whole kitchen out when you open the oven door! (and keep your oven clean!)

Once the probe gets to the right temp take the meat out & and tranfer it to the tray w/ the trivet.

Turn the oven up to 230C and return the joint back to the oven bottom shelf.

Put the potatoes into the 1st tray which will have loads of pork fat and concentrated pork stock - coat them in it and place them in the top shelf. #bestpotatoesever

Cook until probe hits at least 65C, and the crackling is crisp ~10-15mins.

Take the meat out and let it rest in a warm place.

If you leave the probe in place you will see the temp keep rising as the heat & juices distribute from the outside to the inside of the joint. It should be 70C or above before you carve & serve it.

Turn the oven down to 180C to finish the potatoes.

Serve w/ white onion sauce, apple sauce, roasties & your favourite veg! (coming up! . . . )

recipe: guinea fowl chinese leaf wrap

2025-10-03T07:00:00.005+01:00

guinea fowl tagine w/ salad topped w/ couscous - in asia you find all manner of things wrapped in leaves - psychologically its a kebab! ; )

guinea fowl chinese leaf wrap

guinea fowl tagine w/ salad topped w/ couscous - in asia you find all manner of things wrapped in leaves - psychologically its a kebab! ; )

IngredientsMakes: 332g (2)

66g	(2)	chinese leaf
81g		green leaf & orange beet	(recipe below)
132g		guinea fowl tagine	(recipe below)
53g		couscous chermoula	(recipe below)

Method

Sometimes leftovers make te best recipes! This is a great example of one of those recipes!

Made from bits and pieces of yesterdays guinea fowl tagine & couscous

It's simplicity itself. Take a large chinese leaf and load it w/ salad and guinea fowl tagine including sweet potato & chermoula then top w/ couscous, make sure to get some flaked almond in there!

Fastest dinner ever!

green leaf w/ <a target="_blank" href="https://www.google.com/search?ved=1t:260882&q=how+to+make+courgette+ribbons&bbid=8347960321036269066&bpid=2732813901865339593" data-preview>courgette ribbons</a> & <a target="_blank" href="https://www.google.com/search?ved=1t:260882&q=mange+tout+vegetable&bbid=8347960321036269066&bpid=2732813901865339593" data-preview>mange tout</a> dressed w/ orange beetroot & lemon vinaigrette

green leaf & orange beet

green leaf w/ courgette ribbons & mange tout dressed w/ orange beetroot & lemon vinaigrette

IngredientsMakes: 419g (1)

100g	orange & fennel poached beetroot	(recipe below)
82g	chinese lettuce
20g	mange tout
120g	courgette
50g	mixed green leaf
40g	lemon vinaigrette	(recipe below)
6g	olive oil
1g	salt flakes

Method

Make the orange & fennel poached beetroot first - this take about 1 hour.

The rest is pretty fast . . .

Shred the chinese leaf coarsely & fine shred the mange tout.

Top & tail & peel the courgette, then lay it on the counter and pull the peeler along it's length to make ribbons.

Once you get to the seed core turn it 90 degrees and repeat until all four sides have been done and only the seed core remains. Dice the seed core into small cubes.

Dice the beetroot to the desired size and add some of the liquor.

Mix all the ingredient in a salad bowl and toss to coat evenly.

beetroot poached in orange & apple juice w/ a little ginger & fennel - great cocktail beet, for salads and sides

orange & fennel poached beetroot

beetroot poached in orange & apple juice w/ a little ginger & fennel - great cocktail beet, for salads and sides

IngredientsMakes: 360g

180g		beetroot
120g		orange juice
120g		apple juice
20g		ginger
2g		fennel seeds
40g		sugar
20g		cocktail onions
6g		sherry vinegar

Method

Peel the beetroot and cut into 1 inch pieces.

Put everything in a boiling pot with a lid on and bring to the boil.

Then turn down to a simmer, and cook for 45mins.

Check it occasionally and remove an scum.

Keep it topped up with water so that it covers the beetroot.

Once cooked let it cool and decant into an airtight container.

If using steamed (already cooked) beetroot let it simmer for 5mins, then leave it for an hour to infuse.

classic Moroccan fair this couscous recipe is a GREAT partner to any dish with chermoula flavouring such as guinea fowl tagine / veggie tagine - cracking combo

find Couscous Chermoula here! : )

recipe: guinea fowl tagine

2025-09-26T07:00:00.001+01:00

browned guinea fowl coated in chermoula - a north african marinade - cooked tagine style until juicy w/ mixed veg, prunes, salted lemon and dates - packed with flavour serve w/ couscous chermoula

guinea fowl tagine

browned guinea fowl coated in chermoula - a north african marinade - cooked tagine style until juicy w/ mixed veg, prunes, salted lemon and dates - packed with flavour serve w/ couscous chermoula

IngredientsMakes: 2280g (1)

300g		chermoula	(recipe below)
1050g	(1)	guinea fowl raw
250g		red onions
20g		olive oil
280g		squash
200g		sweet potato
250g		carrots
50g		olive oil
10g		salted lemons	(recipe below)
36g		prunes
36g		dates
2g		lemon zest
1g		harissa powder
200g		chermoula	(recipe below)
400g		water

Method

TLDR:

Coat bird in chermoula & leave to marinate for 2 hours minimum.

Cook the veg for 160C / 30min.

Brown off the chermoula marinated bird in frying pan before roasting then add it to the veg.

Coat in more chermoula, and place on top of the veg. Add some stock if needed.

Cover with tin foil roast until probe hits 75C (160C fan / 1h)

Take foil off towards th end. Rest 20mins, eat!!

Great served w/ couscous chermoula.

Full version:

(the microwave is used to speed up the veg roasting process)

Cover the guinea fowl in chermoula and place in the fridge for a couple of hours to marinte.

Peel onions & cut into six wedges each.

Place them in a microwave friendly jug w/ olive oil - microwave 800W / 5mins turning them over half way through.

Place them in a medium hot pan & cook them until they've started to brown. Tossing occasionally.

In the background cook the squash, sweet potato & carrots: Chunky dice them & put them in the microwave jug w/ the olive oil - microwave 800W / 8mins, take them out and toss them twice during the 8mins so the cook evenly and are coated in oil.

Chop the salted lemon & cut the prunes & dates into sixths - the oil from the lemon stops the prunes sticking to your knife!

Once the onions have started to brown add lemon, prunes, dates the softened veg from the microwave.

Add the last of the chermoula, lemon zest and the water and stir to mix into a sauce type afair then pour it all into a small high sided clay baking dish just big enough for the bird.

Dust the veg w/ a touch of harissa powder for a layer of heat & smokiness & cook the veg at 160C / 30min.

Brown the skin of the bird all round until golden.

Take the par roast veg out of the oven & pop the browned off bird on top, drizzle w/ olive oil & season w/ salt flakes.

Place a temperature probe into the thigh then cover with tin foil roast util probe hits 75C.

Or without a probe roast 160C fan / 1hour.

Take the tin foil off for the last 20mins to crisp & brown things off.

Rest for 20mins before serving, the clay & the veg will keep it warm!

Great served w/ couscous chermoula.

chermoula is a north african marinade / dip traditionally for fish or seafood but also used for meat and veg, this version is a nod in the right direction - a very tasty nod!

chermoula

chermoula is a north african marinade / dip traditionally for fish or seafood but also used for meat and veg, this version is a nod in the right direction - a very tasty nod!

IngredientsMakes: 300g

16g	garlic
10g	coriander
28g	galangal paste
40g	olive oil
60g	lemon juice
40g	salted lemons	(recipe below)
40g	honey
4g	cumin seeds
4g	sweet paprika
4g	turmeric powder
50g	red onion

Method

If using fresh galangal skin it, dice it and blend it first, then add the peeled garlic to the blender.

Best to start w/ harder things first for and even texture.

Add everything but the onion and blend then turn out into a jug.

Lastly cut the red onion brunoise and mix all the ingredients together.

recipe: cheese & tomato cucumber crackers

2025-09-19T07:00:00.001+01:00

super healthy sliced cucumber topped w/ broad bean humous, cheese & tomato - low carb crackers!

cheese & tomato cucumber crackers

super healthy sliced cucumber topped w/ broad bean humous, cheese & tomato - low carb crackers!

IngredientsMakes: 154g (7)

75g	cucumber
21g	plain broad bean humous	(recipe below)
1g	black pepper
12g	mature cheddar
45g	tomatoes
0.5g	salt

Method

The humous is a great way to use up the end of season broadbeans, that dried on the plant or were missed and are generally a bit dry or mahoosive! It makes a smooth and creamy topping for these 'crackers'.

Once you've made the humous it's an assembley job!

Slice the cucumber, spread a little broad bean humous on each slice and top w/ mature cheddar shavings, a slice of tomato, salt & a healthy grind of black pepper . . . . job done.

broad bean humous w/ tahini, garlic, lemon juice & vegetable oil.

plain broad bean humous

broad bean humous w/ tahini, garlic, lemon juice & vegetable oil.

IngredientsMakes: 530g (2)

6g		garlic
250g		broad beans
50g		tahini
3g		salt
75g		lemon juice
140g		water
40g		veg oil

Method

If the broad beans are dry soak them overnight in water to rehydrate.

Boil the beans for 6-8mins w/ skin on.

Blend the garlic, then the beans, add lemon juice & tahini.

Add enough water so that the humous has the right gloopiness (it's technical) - IE goes from broad bean crumbs to humous texture.

Blend for ~10mins in a food processor if you left the skin on - good fibre content.

Half as long if you shelled them.

With the motor running add oil until you get as smooth a texture as you want.

Rub the inside of your tubs & lids w/ lemon juice - anti bacterial - and fill them w/ humous!

recipe: couscous chermoula

2025-09-12T07:00:00.002+01:00

classic Moroccan fair this couscous recipe is a GREAT partner to any dish with chermoula flavouring such as guinea fowl tagine / veggie tagine - cracking combo

couscous chermoula

classic Moroccan fair this couscous recipe is a GREAT partner to any dish with chermoula flavouring such as guinea fowl tagine / veggie tagine - cracking combo

IngredientsMakes: 400g (2)

280g	ready to eat couscous	(recipe below)
5g	veg stock cube
26g	flaked almonds
6g	butter
14g	dried cranberries
34g	dried apricots
20g	olives
10g	cocktail onions
2g	mint
1g	salt flakes
2g	chive flowers

Method

Put the couscous on to cook / redydrate first.

Toast the flaked almond in butter.

Then chop the mint and dice the rest of the ingredients and mix everything together

plain ready to eat couscous

ready to eat couscous

plain ready to eat couscous

IngredientsMakes: 280g

100g		couscous
180g		boiling water
2g		salt

Method

Couscous is pre-cooked so all you really have to do it rehyrate it properly.

Good rule of thumb is 1.8 times as much boiling water as couscous by weight.

7g of salt per kilo of rehydrated couscous.

Pour the couscous into a pan, and sprinkle with salt then pour the boiling water evenly over the couscous making sure it's completely covered.

Put the lid on the pan to seal the moisture in, leave for at least 20mins on the counter top.

When removing the lid there should be no sign of water.

Drag a fork across the top of the couscous repeatedly to release it into a light grain.

Keep going until there are no lumps. Use as required.

recipe: toasted flaked almonds

2025-09-12T06:00:00.005+01:00

flaked almonds lightly toasted w/ butter & salt

toasted flaked almonds

flaked almonds lightly toasted w/ butter & salt

IngredientsMakes: 43g

10g		butter
40g		flaked almonds
1g		salt

Method

Turn pan up high, rub a stick of butter until it completely coats the surface w/ a thin layer of butter.

Wait until the bubbling subsides, IE water from the butter has evaporated.

Add the almonds, enough to cover the bottom of the pan but not more than a couple of flakes thick.

Toss the almonds every 15 seconds to coat them in butter, and keep them moving for 2 mins.

Then turn the heat off. Let the heat from the pan finish them off, toss them to get an even distribution of heat.

Turn out onto some kitchen towel to remove the excess butter.