Chestnut Milk

  This recipe is mainly targeted at vegans and those unfortunate souls that are lactose intolerant. I should warn you that whilst I do enjoy Chestnut milk it’s lack of animal fat makes it a substitute rather than an equal to milk.   Nut milks are becoming increasingly common with almond milk le...

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Chestnut Brandy

  Chestnut Brandy is a fantastic present to give someone at Christmas time. You can get away with using a cheaper brandy here so don’t start reaching for that special bottle of Armagnac.     Chestnut Brandy Recipe Roast your chestnuts for 30 minutes in the oven (don’t forget to score littl...

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How to make Chestnut Flour

  Like most chestnut related products chestnut flour costs a fortune. Fortunately it can be made at home pretty cheaply. Unfortunately peeling the little blighters can be an intensely traumatic experience.  You have been warned.   Chestnut flour lacks the gluten found in regular flour. Whi...

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Laver Butter

Seaweed; it tastes great, it’s incredibly good for you and its often completely free. So why don’t we eat it that much? The English have historically been pretty rubbish about eating seaweed but this trend has started to reverse in recent years with the introduction of Asian influences over the last...

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Raspberry Turkish Delight

    A great way of using up a glut raspberries and an interesting recipe which can surprise people. You can substitute in blackberries in this recipe or you can go down the traditional route and use lemon, rosewater, pistachio or mint. Most of the recipes that you come across all use gelat...

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Smoked Mackerel Pate

  Often unfairly labelled a ‘retro classic’ by foodie twats, this dish will stand up on its own as a dinner party starter or just hide it in the fridge for an indulgent snack. I’ve tried making this dish many different ways and I can hand on heart say that ever variation has always impressed me...

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Smoked Mackerel Recipe

Home smoked mackerel takes no time at all, tastes amazing and can be done without any shop bought equipment. If you need any tips on how to make a hot smoker please read this article first: http://www.wellhungfood.com/smoking/make-hot-smoker       The first thing to understand is what...

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How to Make a Hot Smoker

Building a hot smoker is much easier than making a cold smoker. In fact I would hazard a guess that you probably have all the equipment sitting at home right now. There are many different ways to hot smoke but today I’m just going to focus on two very basic set ups. Container on a hob method For thi...

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Potted Crayfish

  Potting is a centuries old technique from the north of England originally used to preserve sea food. Refrigeration has made this method redundant but much like bacon, its incredible flavour has kept it on the culinary map.   Whilst this technique is traditionally used with small brown shrimps...

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Elderflower Liqueur Recipe

I like drinking. I like elderflower. And I absolutely love Elderflower liqueur. Unfortunately this drink can be a bit of a hit or miss, however if you follow these recipe tips you should avoid the major pitfalls and end up with bottles of gold Ambrosia.   On the way back from Glastonbury I mana...

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Tom Collins

This isn’t an original idea; it doesn’t involve any niche techniques or unusual ingredients. It’s just a simple summer cocktail that’s too often over looked. This summer get your gin dose in the form of a Tom Collins. It’s a very simple cocktail to make and it doesn’t require anything particularly u...

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Purple Sprouting Broccoli with Roasted Feta

    Most people post articles at the beginning of a vegetables season. Not me. I’m somewhat of a vegetable publishing maverick, and as such here is a little something to mourn the loss of Purple Sprouting Broccoli. By the time you are reading this the country should be pretty much empty of...

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Pickled Garlic Recipe

Much like my article on Fermented Garlic  this recipe is untested. However unlike fermented garlic I hoover this stuff up on regular basis. Like the last article I am publishing it so that you may have a chance to make this stuff before the fresh garlic season ends. Feel free to trawl around the int...

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How to catch Crayfish

This is a slight departure from my normal articles but I thought it might be an idea to write a comprehensive article on catching crayfish. There isn’t a huge amount of information out there so I thought it might be an idea to write a piece on how to do it, license requirements and bait etc. This wo...

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Fermented Wet Garlic Recipe

  Ok I haven’t really got much to say on this one, its a technique I’ve never used before, and creating a dish I have never tried before. So why exactly am I sharing this with you? Firstly, I’m really excited about this. Secondly it uses an ingredient that will be out of season before the recip...

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Crayfish Soufflé Recipe

This one may be sound a little pretentious but trust me it’s worth it. French classical cooking may have fallen out of style recently in favour of trendy pop ups and ‘deconstructed junk food’ but that’s no excuse not to cook it. If you haven’t cooked a soufflé before I’ll let you in on a littl...

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Wild Garlic Pesto Recipe

    It may be a little late in the year to be publishing this recipe but I thought I would share it anyway. Wild garlic (Ramsons) is a fantastic plant which grows in abundance in hedgerows and woods across the country. I am sorry if the measurements are a little vague, with hindsight I pro...

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Pulled Pork with Coleslaw

    American BBQ couldn’t be more different from ours. A typical British BBQ generally consists of cooking meat as quickly as possible. Our climate leads to a mad overexcited rush to cook everything before the clouds inevitably return a few hours later. Burnt sausages and cautiously cooked...

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Guanciale recipe

      I still have no idea how to pronounce this one. Guanciale is essentially a pancetta/bacon type product but created from the jowl. When I was told that it tastes twice as strong as bacon I knew I had to get hold of some. It’s the main ingredient in a traditional carbonara (nowada...

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Three Cornered Leek Pesto

      Chances are you have seen Three Cornered Leeks (aka Three Cornered Garlic) growing before, and probably in great abundance. Much like its cousin Wild Garlic (Ramsons) it seems to spread across hedge banks smothering whatever plant preceded it. I first heard about it from my flat...

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Bank Holiday Bullshot

  Ever felt your cocktail could do with a little more beef? Well thankfully there is an answer. This Bank Holiday you could be drinking a Bullshot – a meaty cocktail that all proper carnivores have to try before they die.   Essentially it’s just beef consommé and vodka. A dash of Tabasco a...

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Smoked Salmon Recipe

      Having made gravlax on number of occasions it was only a matter of time before I went the extra mile and actually got round to making smoked salmon. Smoking salmon is relatively simple and involves four steps: salting (5 hours), curing (24 hours), smoking (4-12 hours) and restin...

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Smoked streaky bacon

  Making bacon is essentially the same as pancetta but with a bit of smoke thrown in at the end. If you buy imported bacon this probably won’t end up being much cheaper but it will be far better tasting. The two ways to salt bacon are by using a dry cure or a wet cure (essentially soaking in br...

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Horseradish Vodka

  Over the years I have been constantly striving for Bloody Mary perfection. Whilst this epic quest has been beset with many pitfalls and tragic accidents it’s been a pretty enjoyable adventure. My latest idea has been to use infused vodka to really kick start the affair. The main advantage of...

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Trotter Gear Recipe

Trotter gear forms the backbone of many of the dishes at St. John’s, the chain of innovative eateries founded by Fergus Henderson and Trevor Gulliver. One wobbly gelatinous spoonful will add an intense richness to any dish that needs that little something extra. This recipe comes from Fergus Henders...

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Japanese Biltong Recipe

    I am normally a bit of a traditionalist when it comes to biltong. The majority of the stuff I make is usually just seasoned with coriander and pepper. Recently however I have been experimenting with using Asian flavours and I feel that this recipe for Japanese biltong is definitely wor...

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Plum Rum Recipe

    This stuff really is epic. Unfortunately I haven’t got a picture of the first batch of Plum Rum but you can see a few images of a recent one that I made with a mixture of red and yellow plums.     I started with a big lot of cheap plums from the North End Road. I pricked the...

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