Flying the flag for British food by Ysanne

Enjoy the celebrations!

Acknowledgements A big thank you to chefs Cyrus Todiwala, Steve Munkley, Alan Paton, Frederick Forster, Tim Fletcher and Darren Clemmit for contributing such wonderful recipes to this book. All other recipe development by Alison Atherton. Thanks to SEAFISH for the recipes and images on page 17 and 47. Thanks to Frederick Forster for the image on page 30. Image on page 20 courtesy of Marketsquare. Images on page 56 courtesy Trealy Farm Charcuterie. All other images: Food styling: Joy Skipper Food photography: Steve Lee Design and art direction by Marketsquare ÂŠ Marketsquare 2012 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of Marketsquare.

Foreword Good food and good wine – what a most

What a joy it is to experience many great dishes

perfect pleasure; and, if you have chosen to

in one exciting and beautifully presented

read this book and try some of the great recipes,

book, and there is no doubt in my mind that

you must agree with that also.

all the Chefs find as much joy in creating these

When people ask me what my most favourite

great recipes as you will get in reading and

food is, the simple answer is something that is

recreating them.

prepared simply, using great ingredients and

This book captures spirit and enthusiasm

with great passion.

of the Chefs who have written the recipes,

This fantastic book ‘A Great British Celebration’

but don’t be intimidated – allow yourself the

show cases all that is good about British

chance to adapt, add, play around and explore

produce and ingredients, and of course the

with flavours, and most of all enjoy!

great Chefs behind them. The book is filled

Enjoy the celebrations!

with recipes for original, celebratory dishes to enjoy at anytime, with anyone. As a Chef, I find preparing, cooking and serving good food that we can all enjoy so satisfying, and as one who likes to eat good food, I find this all a pure pleasure. Andrew Green GCFA(CG) MIH AMRSPH Chairman Craft Guild of Chefs 2010 - 2013

Contents Page

Beside the Seaside Soup

with deep fried samphire and seaweed crisps

Stuffed Saddle of Welsh Lamb

13 14 17

fresh herring in lemon

Crab and Mushroom ‘Soufflés’

Braised Pork Loin

17 19

Sou’Wester Mussels with Scrumpy

Honey and Mustard Hog Roast

Wild Rabbit, Leek and Cider Pie

Best of British BLT

A classic, with a twist

21 23

spiced mutton shepherd’s pie

Medlar and Sloe Rack of Venison

Braised British Ox Cheeks

with black pudding crust and mustard mash

with apple and ale sauce

Cyrus Todiwala’s ‘Country Captain’

with spiced Bramley apple sauce and cider bread

with mustard and spring onions

English Wine

Veal Wellington

with spring vegetables and horseradish dumplings

with Cheshire Cheese Toasts

Simple Silver Darlings’

Grilled Label Anglais Chicken Breast 40 and Raviolo

with warm Gem salad and port sauce

with beer brown sauce

Rustic Leek and Thyme Soup

Sharpham Park Spelt risotto with garlic leaf and garlic cream sauce

spice rubbed pork chops in crunchy beer batter

Celebration Pork Breakfast

Lamb and Barley Hotpot with spiced cabbage and beetroot

with cobnut and laverbread pesto and butterbean mash

Chops, Chips and Dips

Page

Eat the Seasons

Trealy Farm Charcuterie

Our Chef Contributors

with sloe gin sauce

Slow-cooked Pork Loin

with white beans and grain mustard

Roasted Dublin Bay Prawns

with stuffed morels, herb gnocchi and verbena velouté

A Celebration of Blythburgh Free Range Pork

ham hock and rhubarb terrine with ginger bread and rhubarb curd, pork meatloaf, fidget pie, apple-smoked pork collar with spiced Bramley apple purée, ‘Butler’s Bangers’, crispy curried black pudding

PAGE FIVE

Contents Page

Beside the Seaside Soup

with deep fried samphire and seaweed crisps

Stuffed Saddle of Welsh Lamb

13 14 17

fresh herring in lemon

Crab and Mushroom ‘Soufflés’

Braised Pork Loin

17 19

Sou’Wester Mussels with Scrumpy

Honey and Mustard Hog Roast

Wild Rabbit, Leek and Cider Pie

Best of British BLT

A classic, with a twist

21 23

spiced mutton shepherd’s pie

Medlar and Sloe Rack of Venison

Braised British Ox Cheeks

with black pudding crust and mustard mash

with apple and ale sauce

Cyrus Todiwala’s ‘Country Captain’

with spiced Bramley apple sauce and cider bread

with mustard and spring onions

English Wine

Veal Wellington

with spring vegetables and horseradish dumplings

with Cheshire Cheese Toasts

Simple Silver Darlings’

Grilled Label Anglais Chicken Breast 40 and Raviolo

with warm Gem salad and port sauce

with beer brown sauce

Rustic Leek and Thyme Soup

Sharpham Park Spelt risotto with garlic leaf and garlic cream sauce

spice rubbed pork chops in crunchy beer batter

Celebration Pork Breakfast

Lamb and Barley Hotpot with spiced cabbage and beetroot

with cobnut and laverbread pesto and butterbean mash

Chops, Chips and Dips

Page

Eat the Seasons

Trealy Farm Charcuterie

Our Chef Contributors

with sloe gin sauce

Slow-cooked Pork Loin

with white beans and grain mustard

Roasted Dublin Bay Prawns

with stuffed morels, herb gnocchi and verbena velouté

A Celebration of Blythburgh Free Range Pork

PAGE FIVE

Beside the Seaside Soup with deep fried samphire and seaweed crisps

We Brits have a love affair with the sea. Nowhere in our country is more than a couple of hours or so from the coast and most of us really do like to be beside the seaside. Here’s a dish that captures the very essence of a breezy, salty day by the sea.

SERVES 4

FOR THE SOUP

TO MAKE THE SOUP

1 shallot, finely chopped

1 Clean the mussels and cockles in plenty of clean cold water, scrubbing the shells and removing any beards from the mussels.

2 cloves garlic, chopped rapeseed oil

2 In a large, wide pan, sweat the shallots and garlic in a little rapeseed oil.

4 tomatoes, halved and roasted until soft

3 Add the chopped tomatoes and sliced fennel and stir together. Add the wine and simmer gently for 2 minutes.

1 fennel bulb, finely sliced 100ml white wine 500ml (approx) Essential Cuisine Fish Stock selection of sustainably sourced British seafood – mussels, cockles, pollack, red mullet, halibut, sea bream or sea bass (approximately 400g of mixed shellfish and 600g of filleted fish cut into 6cm chunks) sea salt and pepper

4 Make up about 500ml of fish stock using boiling water and Essential Cuisine Fish Stock. 5 Add the fish in a single layer in the base of the pan, putting the mussels and cockles on top and add enough fish stock to just cover the fish fillets, not the shellfish. Cover with a lid and simmer for 8-10 minutes. Make sure all the shellfish are open. 6 Season to taste.

FOR THE DEEP FRIED SAMPHIRE

TO MAKE THE DEEP FRIED SAMPHIRE

75g plain flour

1 Place the flour into a mixing bowl, add the lemon juice, pour in the sparkling water and whisk together until smooth.

100ml cold sparkling water 1 tablespoon lemon juice 8 sprigs of samphire, washed and trimmed vegetable oil for frying

2 Meanwhile, heat some vegetable oil in a heavy-bottomed pan to 160ºC. When the oil is up to temperature, drop the samphire sprigs into the batter one at a time then carefully drop them into the oil. 3 When they have risen to the surface and are crisp lift them out of the oil and drain on some kitchen paper. Season with a little sea salt.

FO R T H E S E AW E E D C R I S P S

TO M A K E T H E S E AW E E D C R I S P S

a length of sugar kelp or spiral wrack, rinsed and dried

1 Heat some vegetable oil in a heavy-bottomed pan to180ºC.

vegetable oil for frying

2 Use scissors to cut the seaweed into even-sized pieces. Drop the seaweed into the oil a few pieces at a time and fry for a few seconds. Remove and drain on kitchen paper. Use immediately. 3 Serve the soup in individual bowls, garnished with the deep fried samphire and seaweed chips and accompanied by seaweed bread.

ESSENTIAL TIP Add chunks of parboiled potatoes to the fish to turn the dish into a

Vary the fish and shellfish according to

hearty main course

what’s in season – see our seasonal guide

Nigel Crane

on page 54

PAGE SIX

PAGE SE VEN

Beside the Seaside Soup with deep fried samphire and seaweed crisps

SERVES 4

FOR THE SOUP

TO MAKE THE SOUP

1 shallot, finely chopped

1 Clean the mussels and cockles in plenty of clean cold water, scrubbing the shells and removing any beards from the mussels.

2 cloves garlic, chopped rapeseed oil

2 In a large, wide pan, sweat the shallots and garlic in a little rapeseed oil.

4 tomatoes, halved and roasted until soft

3 Add the chopped tomatoes and sliced fennel and stir together. Add the wine and simmer gently for 2 minutes.

FOR THE DEEP FRIED SAMPHIRE

TO MAKE THE DEEP FRIED SAMPHIRE

75g plain flour

1 Place the flour into a mixing bowl, add the lemon juice, pour in the sparkling water and whisk together until smooth.

100ml cold sparkling water 1 tablespoon lemon juice 8 sprigs of samphire, washed and trimmed vegetable oil for frying

FO R T H E S E AW E E D C R I S P S

TO M A K E T H E S E AW E E D C R I S P S

a length of sugar kelp or spiral wrack, rinsed and dried

1 Heat some vegetable oil in a heavy-bottomed pan to180ºC.

vegetable oil for frying

ESSENTIAL TIP Add chunks of parboiled potatoes to the fish to turn the dish into a

Vary the fish and shellfish according to

hearty main course

what’s in season – see our seasonal guide

Nigel Crane

on page 54

PAGE SIX

PAGE SE VEN

The fine flavour of Welsh Lamb is perfectly complemented by tender spring vegetables

FOR THE PESTO 100g shelled Kentish cobnuts 25g flat leaf parsley 25g mint 1 clove garlic 175ml rapeseed oil 1 tbsp laverbread FOR THE BUTTER BEAN MASH 800g butter beans

What makes Welsh Lamb so special, and the

100ml Essential Cuisine Vegetable Stock

favoured lamb dish of so many leading chefs

grated zest of 1 lemon 1 To make the pesto: toast the cobnuts in a pan, then purée together the nuts, parsley, mint garlic and rapeseed oil in a blender. Stir through the laverbread and adjust the seasoning as necessary. 2 To make the butter bean mash: drain and rinse the butter beans, put in a pan with 100ml vegetable stock. Cook over a medium heat for 5 minutes, then roughly crush with a potato masher. Season with salt and pepper. 3 Peel the shallots and toss in the sugar. Place in an ovenproof pan over a medium-high heat and caramelise for 2-3 minutes, stirring from time to time.

Stuffed Saddle of Welsh Lamb with cobnut and laverbread pesto and butterbean mash

SERVES 6 - 8

FOR THE LAMB 900g shallots 250g caster sugar 55g butter 400g fresh spinach beet/swiss chard freshly grated nutmeg

PAGE EIGHT

1 boned saddle of Welsh Lamb (about 1.25 kg) selection of baby vegetables – carrots, turnips, asparagus, leeks a handful of wild garlic, washed and dried (if available)

not only in the UK but around the world? Is it the endless supply of lush, green grass that gives the lambs a natural, wholesome diet? Could it be the traditional way they are raised, based on centuries of experience handed down from one generation of farmers to the next? Or is it the enviable animal welfare standards adopted by the farmers of Wales, ensuring their animals are kept fit and healthy from the moment they are born? The fact is it’s a combination of all of these

4 Transfer the pan to the oven and bake for 10-20 minutes depending on the size of the shallots, or until tender, then remove from the oven and roughly chop.

factors that contribute to the provenance of

5 Melt 25g of the butter in a frying pan over a medium-high heat, add the spinach beet and fry for 1-2 minutes or until just wilted. Grate over some nutmeg and season with salt and black pepper.

Welsh Lamb that wholesome, succulent taste

6 Open out the saddle of lamb, skin side down, and set the 2 fillets to one side. Season the open saddle with salt and pepper. Put the spinach beet down the centre followed by the chopped shallots. Finish by placing the 2 fillets over the top.

And the special ingredient so favoured by

7 Roll the saddle up tightly into a cylinder and tie with kitchen string. Put in a roasting tray and roast for 25 minutes at 200ºC for pink meat, then leave to rest for another 20 minutes.

across the globe, and using imagination to pair

8 Blanch each of the baby vegetables separately in boiling salted water until tender, then cool in an ice bath.

the Welsh Lamb brand. It’s the care and high standards employed at all stages that give that appeals so strongly to consumers across the world.

chefs is its versatility. Welsh Lamb isn’t all about legs and chops. It’s about using it in new ways, of including it in traditional recipes from it with a wide variety of cuts with exciting and unusual ingredients. That’s what makes Welsh Lamb so special!

9 In a separate saucepan melt the remaining butter with equal amounts of water and bring to the boil, then whisk to emulsify. Coat the vegetables gently with the butter and water emulsion, then season with salt and pepper. 10 Heat some vegetable oil in a heavy bottomed pan to 180ºC and fry the garlic for a few seconds in batches until crispy. Drain on kitchen paper. 11 To serve: gently heat through the pesto and butter bean mash. Serve the sliced saddle of lamb on a bed of the mash, drizzled with the pesto and topped with the deep fried wild garlic.

www.eatwelshlamb.co.uk/restaurants

PAGE NINE

The fine flavour of Welsh Lamb is perfectly complemented by tender spring vegetables

FOR THE PESTO 100g shelled Kentish cobnuts 25g flat leaf parsley 25g mint 1 clove garlic 175ml rapeseed oil 1 tbsp laverbread

Recognised around the world for its unique flavour and consistency

FOR THE BUTTER BEAN MASH 800g butter beans

What makes Welsh Lamb so special, and the

100ml Essential Cuisine Vegetable Stock

favoured lamb dish of so many leading chefs

Stuffed Saddle of Welsh Lamb with cobnut and laverbread pesto and butterbean mash

SERVES 6 - 8

FOR THE LAMB 900g shallots 250g caster sugar 55g butter 400g fresh spinach beet/swiss chard freshly grated nutmeg

PAGE EIGHT

1 boned saddle of Welsh Lamb (about 1.25 kg) selection of baby vegetables – carrots, turnips, asparagus, leeks a handful of wild garlic, washed and dried (if available)

4 Transfer the pan to the oven and bake for 10-20 minutes depending on the size of the shallots, or until tender, then remove from the oven and roughly chop.

factors that contribute to the provenance of

5 Melt 25g of the butter in a frying pan over a medium-high heat, add the spinach beet and fry for 1-2 minutes or until just wilted. Grate over some nutmeg and season with salt and black pepper.

Welsh Lamb that wholesome, succulent taste

And the special ingredient so favoured by

7 Roll the saddle up tightly into a cylinder and tie with kitchen string. Put in a roasting tray and roast for 25 minutes at 200ºC for pink meat, then leave to rest for another 20 minutes.

across the globe, and using imagination to pair

8 Blanch each of the baby vegetables separately in boiling salted water until tender, then cool in an ice bath.

the Welsh Lamb brand. It’s the care and high standards employed at all stages that give that appeals so strongly to consumers across the world.

www.eatwelshlamb.co.uk/restaurants

PAGE NINE

Chops, Chips and Dips spice rubbed pork chops in crunchy beer batter

Hannah Roberts devised this unusual but delicious way of serving chops for Dingley Dell Pork. The contrasting textures of crispy batter and juicy pork work remarkably well.

SERVES 4 1 4-bone rack of Freedom Food Assured Pork, trimmed and cut into four chops vegetable oil for deep frying

1 Mix together the rub ingredients and coat the chops, massaging into the meat. Leave to rest for 2 hours.

FOR THE RUB

3 Mix together the seasoned flour ingredients and separately whisk together the batter ingredients.

1 teaspoon cracked black pepper pinch sea salt 2 teaspoons paprika ½ teaspoon mustard powder

2 Pour 2 litres of oil into a large pan or deep fat fryer and heat to 170ºC. The oil should be at least 10cm deep.

4 Fry off the chops in a frying pan for around 6 minutes on each side, or until just cooked through. Drain on kitchen paper.

FOR THE SEASONED FLOUR

5 When the oil is to temperature, coat each chop in seasoned flour and then in batter. Carefully place into the hot oil and deep fry until the batter is golden.

200g plain flour

6 Serve hot, with hand cut chips and dips.

½ teaspoon cracked black pepper pinch sea salt 1 teaspoon paprika

F O R T H E B AT T E R 1 bottle good quality ale 190g self raising flour ½ teaspoon salt 1 teaspoon baking powder 1 teaspoon turmeric

C H E F ’ S NOT E For a variation on the theme, try deep frying battered shreds of slow roasted pork shoulder – perfect on a salad, or just to nibble with drinks

PAGE TEN

Hannah Roberts

Chops, Chips and Dips spice rubbed pork chops in crunchy beer batter

Hannah Roberts devised this unusual but delicious way of serving chops for Dingley Dell Pork. The contrasting textures of crispy batter and juicy pork work remarkably well.

SERVES 4 1 4-bone rack of Freedom Food Assured Pork, trimmed and cut into four chops vegetable oil for deep frying

1 Mix together the rub ingredients and coat the chops, massaging into the meat. Leave to rest for 2 hours.

FOR THE RUB

3 Mix together the seasoned flour ingredients and separately whisk together the batter ingredients.

1 teaspoon cracked black pepper pinch sea salt 2 teaspoons paprika ½ teaspoon mustard powder

2 Pour 2 litres of oil into a large pan or deep fat fryer and heat to 170ºC. The oil should be at least 10cm deep.

4 Fry off the chops in a frying pan for around 6 minutes on each side, or until just cooked through. Drain on kitchen paper.

FOR THE SEASONED FLOUR

5 When the oil is to temperature, coat each chop in seasoned flour and then in batter. Carefully place into the hot oil and deep fry until the batter is golden.

200g plain flour

6 Serve hot, with hand cut chips and dips.

½ teaspoon cracked black pepper pinch sea salt 1 teaspoon paprika

F O R T H E B AT T E R 1 bottle good quality ale 190g self raising flour ½ teaspoon salt 1 teaspoon baking powder 1 teaspoon turmeric

C H E F ’ S NOT E For a variation on the theme, try deep frying battered shreds of slow roasted pork shoulder – perfect on a salad, or just to nibble with drinks

PAGE TEN

Hannah Roberts

Celebration Pork Breakfast with beer brown sauce

“We’re all familiar with the Great British Breakfast of bacon, sausage and black pudding, but here’s something different – the all in one version! This pork breakfast slice is just as good in a bread roll as on the plate, and the beer brown sauce beats anything in a bottle hands down!” Tim Fletcher, Head Chef, Beechen Cliff School, Bath

SERVES 2

FO R T H E B R E A K FA S T S L I C E 5 well flavoured chipolata Red Tractor Assured pork sausages

1 Cut the black pudding into 4 batons exactly the same size as the sausages.

300g good quality black pudding stick

2 Lay out the bacon rashers, slightly overlapping, to make a rectangle slightly longer than the sausages. Lay onto the bacon two sausages with a baton of black pudding in the middle. Top with two black pudding batons and one sausage, then top again with two sausages and one black pudding baton to make a 3x3 pattern of alternating sausage and black pudding. (Think Battenberg!)

6 smoked streaky Red Tractor Assured bacon rashers

3 Wrap in the bacon, then wrap tightly in cling film, taking care to retain the squared shape. 4 Poach in a pan of water for 15 minutes. 5 Remove from the cling film and sear all four sides in a hot pan, to crisp the bacon. 6 Slice to desired thickness before serving.

FOR THE BEER BROWN SAUCE Makes 200ml 30g finely chopped onion 40g pitted prunes

1 Reserve half the beer, then place all the remaining ingredients into a pan. Bring to a boil then simmer, with the lid on, until the apple and onion are soft.

90ml malt vinegar

2 Liquidise the mixture then pass through a fine sieve.

300ml dark ale

3 Return to a clean pan and add the reserved beer. Reduce the liquid until the desired consistence is achieved.

1 Braeburn apple, chopped

45g Demerara sugar ½ teaspoon ground ginger ½ teaspoon ground nutmeg 1 teaspoon ground allspice

TO SERVE Red Tractor Assured granary bread free range scrambled egg Red Tractor Assured cherry tomatoes Red Tractor Assured field mushrooms

PAG E T W E LV E

Onto a toasted slice of granary bread spread a thick layer of seasoned free range scrambled egg. Top with two or three pork breakfast slices. Serve with mushrooms and roasted British vine cherry tomatoes, and the warm beer brown sauce.

PAGE THIRTEEN

Celebration Pork Breakfast with beer brown sauce

SERVES 2

FO R T H E B R E A K FA S T S L I C E 5 well flavoured chipolata Red Tractor Assured pork sausages

1 Cut the black pudding into 4 batons exactly the same size as the sausages.

300g good quality black pudding stick

6 smoked streaky Red Tractor Assured bacon rashers

FOR THE BEER BROWN SAUCE Makes 200ml 30g finely chopped onion 40g pitted prunes

1 Reserve half the beer, then place all the remaining ingredients into a pan. Bring to a boil then simmer, with the lid on, until the apple and onion are soft.

90ml malt vinegar

2 Liquidise the mixture then pass through a fine sieve.

300ml dark ale

3 Return to a clean pan and add the reserved beer. Reduce the liquid until the desired consistence is achieved.

1 Braeburn apple, chopped

45g Demerara sugar ½ teaspoon ground ginger ½ teaspoon ground nutmeg 1 teaspoon ground allspice

TO SERVE Red Tractor Assured granary bread free range scrambled egg Red Tractor Assured cherry tomatoes Red Tractor Assured field mushrooms

PAG E T W E LV E

PAGE THIRTEEN

Rustic Leek and Thyme Soup with Cheshire cheese toasts

Essential Cuisine stocks make a perfect base for a wide variety of soups, adding real depth of flavour, as in this hearty bowlful. SERVES 4

FOR THE SOUP 30g salted butter 1 onion, finely chopped 1 garlic clove, finely chopped 3 large potatoes, scrubbed and cubed 2 leeks, trimmed and sliced ½ teaspoon fresh thyme 800ml Essential Cuisine Chicken or Vegetable Stock 100ml double cream

The finest stocks and sauces – the essence of taste As any chef knows, a good stock is one of the cornerstones of a good kitchen, and the key starting point for so many dishes and sauces, ensuring that the finished dish has both depth and balance of taste. But whilst a good bought-in stock can deliver great taste in a chef’s cooking, a substandard stock can equally destroy it.

FOR THE THE TOASTS 4 slices of rustic style bread 2 tablespoons rapeseed oil 1 garlic clove, peeled and left whole 120g Cheshire cheese, sliced ½ teaspoons fresh thyme (optional)

In 1995 Nigel Crane started making stocks for local pubs in Cheshire, taking care to replicate the taste and performance of the best kitchenmade stocks. Now Essential Cuisine produce a comprehensive range of stocks, jus, demiglaces, gravies and sauces to help fellow chefs

1 Melt the butter in a pan over a low heat, add the onion and garlic and sweat for a few minutes. Add the sliced leeks and cook for a few minutes more. 2 Add the cubed potato and fresh thyme and stir until everything is coated in butter. 3 Make up the Essential Cuisine Chicken or Vegetable stock with boiling water and pour over the vegetables. Cook for 8-10 minutes, or until the potatoes are completely cooked through.

in their busy kitchens. The company’s chef-led dedication to the best in taste and performance sets them apart as the stock specialists. Their products are an essential ingredient for so much great British food, and can be used with confidence, allowing you to focus on creating your celebration dish.

4 Stir through the cream and remove the pan from the heat. 5 For the toasts: place the bread on a baking tray and drizzle with the rapeseed oil. Bake in the oven at 180ºC for 2-3 minutes on each side, or until crisp and golden-brown on both sides. 6 Rub the bread with the garlic clove, crumble the cheese evenly over the bread and finish with a little sprinkling of thyme if using. Melt under a hot grill until the cheese is bubbling and serve alongside the soup.

www.essentialcuisine.com

ESSENTIAL TIP Alternatively, serve the soup piping hot in a big terrine to share, with the croutons ‘floating’ on top PAGE FOURTEEN

Nigel Crane

Rustic Leek and Thyme Soup with Cheshire cheese toasts

Essential Cuisine stocks make a perfect base for a wide variety of soups, adding real depth of flavour, as in this hearty bowlful. SERVES 4

As any chef knows, a good stock is one of the cornerstones of a good kitchen, and the key starting point for so many dishes and sauces, ensuring that the finished dish has both depth and balance of taste. But whilst a good bought-in stock can deliver great taste in a chef’s cooking, a substandard stock can equally destroy it.

FOR THE THE TOASTS 4 slices of rustic style bread 2 tablespoons rapeseed oil 1 garlic clove, peeled and left whole 120g Cheshire cheese, sliced ½ teaspoons fresh thyme (optional)

www.essentialcuisine.com

ESSENTIAL TIP Alternatively, serve the soup piping hot in a big terrine to share, with the croutons ‘floating’ on top PAGE FOURTEEN

Nigel Crane

Simple ‘Silver Darlings’ fresh herring in lemon

Large parts of the British fishing industry were built on chasing the huge shoals of herring once so abundant around our shores. Herring – ‘silver darlings’ as Scottish fishermen call them – are less widely available now than it once was, but choose fish labelled with the MSC blue tick and you can be sure that it’s from a sustainable source. Herring are available year-round, but the best flavoured fish are caught between spring and autumn – when this light and simple dish showcases their flavour perfectly.

SERVES 4 455g fresh sustainably sourced herring fillets 6 large lemons sea salt and crushed black peppercorns 4 bay leaves 200ml British rapeseed oil

1 Cut each fish fillet into three pieces. Arrange with the bay leaves in a single layer in a large shallow dish and squeeze the juice of five of the lemons over the top. 2 Season then cover loosely with clingfilm, and allow to marinate in the refrigerator for at least 12 hours. 3 Remove the fish from the marinade and transfer to a serving dish. Pour over the rapeseed oil and garnish with the remaining lemon, thinly sliced.

Crab and Mushroom ‘Soufflés’ with mustard and spring onions

Crabs are wild and plentiful in British waters and best served fresh. The rather fiddly process of cooking them and extracting the meat is worth it for the resulting taste.

SERVES 4 225g mixed British crabmeat 8 Portobello mushrooms, gently cleaned 1 tablespoon rapeseed oil salt and black pepper 30g butter 30g plain flour 200ml milk 2 tablespoons crème fraîche 1 teaspoon Dijon mustard 2 eggs, separated 4 spring onions, trimmed and chopped

Simple Silver Darlings

PAGE SIX TEEN

1 Brush each mushroom with a little oil and season with salt and pepper. Place on a baking sheet and bake for 10 minutes at 190ºC. 2 Melt the butter in a saucepan. Stir in the flour and cook over a gentle heat for 1 minute. Remove from heat and gradually beat in the milk a little at a time. Return to the heat and bring to the boil, stirring continuously, to give a thick sauce. Remove from the heat. 3 Stir in the crème fraîche, mustard, crab meat, spring onions and egg yolks. Season. Whisk the egg whites until stiff and carefully fold into the crab mixture. 4 Spoon the mixture equally on top of each mushroom and bake for 12-15 minutes until puffed and golden. Serve immediately. recipe image overleaf

PAGE SE VENTEEN

Simple ‘Silver Darlings’ fresh herring in lemon

SERVES 4 455g fresh sustainably sourced herring fillets 6 large lemons sea salt and crushed black peppercorns 4 bay leaves 200ml British rapeseed oil

Crab and Mushroom ‘Soufflés’ with mustard and spring onions

Crabs are wild and plentiful in British waters and best served fresh. The rather fiddly process of cooking them and extracting the meat is worth it for the resulting taste.

Simple Silver Darlings

PAGE SIX TEEN

PAGE SE VENTEEN

Proud to be English Picture this: a seasonal menu of delicious, freshly-prepared dishes using local ingredients, accompanied by a glass of locallyproduced wine, carefully selected to complement the food’s qualities and flavours. This wonderful treat is enjoyed the world over, including now in England. The UK is one of the smallest wine producing regions in the world, yet its wines have proved their world-class credentials through impressive competition successes over the years. The UK produces still and sparkling wines – white, red and rosé. Sparkling wines now account for over half of its production and are all produced by the same method as Champagne, and mostly using the same classic grape varieties, although other varieties are used, with equal success.

England’s still wines boast aromatic dry whites bursting with mouth-watering freshness and zing. Those with a touch of sweetness are ideal as an aperitif, or balance beautifully with cheese or spicy and oriental foods. Oaked whites and luscious dessert wines are also produced. Red wines are fruity and light in style, some produced from the popular Pinot Noir. English wines are listed by many wholesalers, and you can buy direct from the vineyard. In a country that sells one of the widest ranges of world wines, English wines are a noteworthy success story, and importantly British consumers are getting behind their own country’s products. So when planning your seasonal menus, why not look to an English wine match?

C H E F ’ S NOT E For flavour variations, try adding a little curry powder to the crab, or stir some grated cheese into the sauce recipe on previous page

For more information on English wine and vineyards, visit Julia Trustram Eve English Wine Producers

PAGE EIGHTEEN

www.englishwineproducers.com. English Wine Producers is the marketing arm of the UK wine industry an organises an annual trade tasting as well as supply point of sale material to on and off trade.

C H E F ’ S NOT E For flavour variations, try adding a little curry powder to the crab, or stir some grated cheese into the sauce recipe on previous page

For more information on English wine and vineyards, visit Julia Trustram Eve English Wine Producers

PAGE EIGHTEEN

www.englishwineproducers.com. English Wine Producers is the marketing arm of the UK wine industry an organises an annual trade tasting as well as supply point of sale material to on and off trade.

Braised Pork Loin with apple and ale sauce

This country is blessed with so many distinctively flavoured ales that we really should be using more of them in our dishes. Choose a light or medium ale for this recipe. Pork absorbs flavours beautifully, and the combination of apples and ale brings a very British flavour to the dish.

SERVES 4 1.5kg Red Tractor Assured pork loin, rind removed and trimmed of fat oil for frying 2 large white onions, cut into wedges 4 carrots, cut into chunks 300ml medium ale

The Red Tractor logo for Pork, Bacon and Ham

1 bay leaf

guarantees high standards at every step of

4 whole garlic bulbs

the supply chain from farm through to your

2 Bramley apples, cut into quarters salt and pepper, to taste

kitchen door. As an independently audited whole chain

1 Heat the oil in a large roasting pan on top of the stove, add the pork and brown all over. Remove the pork from and carefully drain all but about three tablespoons of fat from the pan. 2 In the same pan, sauté the onions, carrots and apples until softened, then stir in the beer, salt and pepper, bay leaf and whole garlic to create the braising liquid. 3 Return the pork to the pan, baste with the liquid and cover tightly with foil. Place into the oven at 180ºC and cook for two hours, or until the meat is tender.

assurance scheme the Red Tractor offers: Assurance – rigorous standards higher then the minimum required by law are observed throughout the supply chain. Welfare – at all stages the quality of pig husbandry and animal welfare are high. Traceability – all Red Tractor Pork, Ham and Bacon along with Pork Products such as sausages

4 Remove the pork from the pan and keep warm.

can be traced back to Red Tractor farms.

5 Skim excess fat from the cooking liquid and pass it through a fine sieve. Retain the braised onions, carrots and apples.

Peace of mind – Red Tractor pig farms are

6 Pour the liquid into a saucepan, bring to the boil and reduce to a sauce consistency. Season to taste.

also audits all stages of the supply chain for food

7 Cut the rested pork into thick slices and serve with the vegetables and a generous pouring of sauce.

inspected at least four times a year. The scheme safety and food hygiene. Country of origin – the flag in the Red Tractor Pork, Bacon and Ham logo guarantees its country of origin.

C H E F ’ S NOT E Cider and pears work just as well – choose a full flavoured dry cider Tony Goodger, BPEX

www.lovepork.co.uk/why-red-tractor-pork

Roast pork is always popular and this is a perfect one-pot Sunday lunch. PAGE T WENT Y ONE

Braised Pork Loin with apple and ale sauce

SERVES 4 1.5kg Red Tractor Assured pork loin, rind removed and trimmed of fat oil for frying 2 large white onions, cut into wedges

The Red Tractor... a good food story

4 carrots, cut into chunks 300ml medium ale

The Red Tractor logo for Pork, Bacon and Ham

1 bay leaf

guarantees high standards at every step of

4 whole garlic bulbs

the supply chain from farm through to your

2 Bramley apples, cut into quarters salt and pepper, to taste

kitchen door. As an independently audited whole chain

4 Remove the pork from the pan and keep warm.

can be traced back to Red Tractor farms.

5 Skim excess fat from the cooking liquid and pass it through a fine sieve. Retain the braised onions, carrots and apples.

Peace of mind – Red Tractor pig farms are

6 Pour the liquid into a saucepan, bring to the boil and reduce to a sauce consistency. Season to taste.

also audits all stages of the supply chain for food

7 Cut the rested pork into thick slices and serve with the vegetables and a generous pouring of sauce.

inspected at least four times a year. The scheme safety and food hygiene. Country of origin – the flag in the Red Tractor Pork, Bacon and Ham logo guarantees its country of origin.

C H E F ’ S NOT E Cider and pears work just as well – choose a full flavoured dry cider Tony Goodger, BPEX

www.lovepork.co.uk/why-red-tractor-pork

Roast pork is always popular and this is a perfect one-pot Sunday lunch. PAGE T WENT Y ONE

Cyrus Todiwala’s ‘Country Captain’ spiced mutton shepherd’s pie

“Probably the earliest form of documented fusion cooking! This is the Indian version of Shepherd’s Pie made using mutton from the wildest and the rarest of the rare sheep of the British Isles, from the Orkney Island of North Ronaldsay — animals that live purely on kelp and seaweed. This mutton is very, very slowly cooked with spices in a red onion and tomato gravy, topped with cumin flavoured mashed potato and baked. This dish was served to the Queen and the Duke of Edinburgh at the first Diamond Jubilee Luncheon on 29th March 2012.”

Cyrus Todilwala OBE DL, Chef Patron Café Spice Namasté

SERVES 4 - 6 1-1.25kg cleaned mutton shoulder or leg 50g ginger 50g garlic 1 teaspoon cumin 1 tablespoon coriander seeds 2 one-inch pieces cinnamon (or cassia bark) 3-4 green cardamoms 2-3 cloves 3-4 black peppercorns 2-3 large dried red chilli 3 medium sized chopped onions 250g chopped tomato 2-3 tablespoons sunflower oil 1 teaspoon salt, and then as desired 1 heaped tablespoon fresh coriander

FOR THE TOPPING 3-4 large baking type potatoes 2 medium eggs ½ teaspoon cumin seeds 2-3 garlic cloves 1 dried red chilli, snipped into equal pieces 1 tablespoon butter

1 Peel the potatoes, remove any spots, wash and keep them soaked in water. Later boil, drain and pass them through a ricer or mouli (ideally, or use a potato masher) and set aside. 2 Trim the shoulder to suit your pan or cut into large pieces. Roast the cumin and coriander on a low heat until they change colour slightly. Allow to cool. 3 In a blender, grind together the ginger, garlic and the roasted cumin and coriander to a fine paste, with only as much water as is necessary to make the masala paste. 4 In a large, oven-proof casserole dish, big enough to take the mutton, add the oil and heat on the hob, over a medium heat, until a light haze forms on the surface. 5 Reduce the heat a little and add the pieces of shoulder. Brown well on all sides until the meat is well sealed. 6 Remove meat from the pan and add the whole spices (cinnamon, cardamom, cloves, peppercorns) and the dried red chillies, broken into pieces. Sauté for a minute or so on a medium heat until the cloves swell a little, then deglaze the casserole with a little water to release the residue from the meat from the pan. 7 Scrape up the contents from the base with a wooden spatula and add the chopped onions to them. Cook until the liquid evaporates and the onions are being sautéed. 8 Sauté until the onions are soft, then add the masala paste (see point 3). Add some water to the blender container to release any stuck masala and add this to the pan too. 9 Continue cooking for 5-6 minutes then put the meat back into the casserole dish. Coat it well with the masala, check the seasoning and add salt as desired. Lower the heat a bit, cover the pan tightly and continue cooking the mutton.

“This is a version of the great shepherd’s pie, only that it is richer and more flavoursome. It’s my own recipe as this dish has evolved in the kitchens of my restaurant, Café Spice Namasté and

10 Cover the casserole dish with a lid and put it into the oven at approximately 140°C. recipe continued overleaf

shows my love of really good British mutton.”

PAGE T WENT Y THREE

Cyrus Todiwala’s ‘Country Captain’ spiced mutton shepherd’s pie

Cyrus Todilwala OBE DL, Chef Patron Café Spice Namasté

FOR THE TOPPING 3-4 large baking type potatoes 2 medium eggs ½ teaspoon cumin seeds 2-3 garlic cloves 1 dried red chilli, snipped into equal pieces 1 tablespoon butter

10 Cover the casserole dish with a lid and put it into the oven at approximately 140°C. recipe continued overleaf

shows my love of really good British mutton.”

PAGE T WENT Y THREE

11 After about 15 minutes turn the meat and return to the oven. Turn the meat again after ten minutes and check that the contents are not burning at the base. If the contents dry out, or the onions are burning, add some water or stock to loosen the contents at the bottom of the pan.

16 Place the dish on the hob to heat and cook very slowly until the meat and the gravy almost dry to a thick consistency. Add freshly chopped coriander, check the seasoning and put the mixture into a clean ovenproof dish, filling to approximately ¾ inch from the top.

12 In another 30 minutes, the shoulder should be approximately half cooked. Add the chopped tomatoes and some more water or stock if necessary, cover and continue cooking for another 15 minutes.

17 Finely chop the garlic and shred the red chilli for the topping.

13 When the mutton is almost cooked the muscles will have retracted and the meat will feel soft to the touch. If in doubt insert a thin skewer, or roasting fork, to see if the fluid released runs clear. 14 When the mutton is done scrape off any gravy stuck to it and place the meat onto a tray. (For this dish the meat needs to be quite overcooked actually.) 15 Carefully remove all the whole spices from the gravy in the dish, if possible. Allow the mutton to cool and then remove the meat from the bone, shredding it as you go along and adding it to the gravy.

18 Put a blob of butter onto the chopping board, add the cumin seeds to it and chop. Heat a frying pan and add the cumin butter and sauté until the cumin colours gently but don’t overheat as the butter will burn. As soon as cumin changes colour, remove and add to the potato, transferring as little butter as possible. 19 Blend the raw eggs and the sautéed garlic into the potato and cream them until soft and smooth. Check the seasoning. 20 Spread the potato evenly over the meat in the dish, and roughen the surface a little. (It doesn’t have to be smooth, just evenly spread.) Bake in the oven at the same temperature for 5-10 minutes. 21 Raise the temperature to 180°C and cook until the top of the potatoes is nicely coloured, then serve, with hot crusty bread and seasonal vegetables.

Thoran

From the remotest corners of the globe to the most populated, the art of preserving seasonal fruits,

C H E F ’ S NOT E

vegetables, meats and seafood has for centuries

“As an Indian and pickle and

allowed us to enjoy these foods in a different form

chutney producer, I feel that it’s

even when they’re out of season. The rich and concentrated flavours of such products are also perfect for enhancing the taste of food. All of Mr Todiwala’s Splendidly Spicy and Deliciously Hot Pickles and Chutneys are hand-

also my responsibility to introduce the discerning diner to a wider choice and new ideas of how they can be used.”

Cyrus Todiwala OBE DL

made in the restaurant kitchens of Café Spice Namasté, renowned Chef Cyrus and Pervin Todiwala’s landmark Indian restaurant in London. Inspired by Pervin and the culinary tastes of thousands of loyal followers over the years, Chef Cyrus has created the ultimate condiment

Mr Todiwala’s Splendidly Spicy and Deliciously Hot

without preservatives except citric acid crystals.

Pickles and Chutneys are deliciously versatile.

They possess certain qualities that may be lacking

Try coating root vegetables with our Date & Tamarind

in more mass-produced products.

Chutney before roasting for an extra flavour dimension

Besides being more seasonal, these gourmet

with your Sunday roast.

pickles and chutneys also depend largely on

spiced mixed vegetables

local produce and exotic meats such as venison, wild boar, game, prawns, fish and other products

“You can use any selection of vegetables for this recipe, which is a perfect accompaniment to the Country Captain.

which are great for pickling.

Try and choose varieties that will cook quickly and evenly, or blanch slower-cooking vegetables first.” SERVES 4 500g (combined weight) selection of vegetables

1 Cut the vegetables into evenly sized pieces.

2 tablespoons sunflower oil

2 Heat the oil in a frying pan and ‘pop’ the mustard seeds. (Cover the pan with a mesh or loose lid.) Add the chopped onion and green chillies.

1 teaspoon black mustard seeds 1 small onion, coarsely chopped 2-3 medium green chillies, finely minced 2-3 tablespoons freshly grated coconut or desiccated coconut (soaked) ½ teaspoon turmeric powder 8-10 curry leaves salt to taste

PAGE T WENT Y FOUR

3 When the onions and chillies are soft, add the coconut, turmeric powder, curry leaves and salt; then add the vegetables and a little water. Cover tightly with a lid for a few minutes, so that the vegetables will cook in the steam, then remove the lid and stir on a low heat until the mixture is dry and the vegetables retain some bite.

PAGE T WENT Y FIVE

12 In another 30 minutes, the shoulder should be approximately half cooked. Add the chopped tomatoes and some more water or stock if necessary, cover and continue cooking for another 15 minutes.

17 Finely chop the garlic and shred the red chilli for the topping.

Thoran

Mr Todiwala’s Splendidly Spicy and Deliciously Hot Pickles and Chutneys From the remotest corners of the globe to the most populated, the art of preserving seasonal fruits,

C H E F ’ S NOT E

vegetables, meats and seafood has for centuries

“As an Indian and pickle and

allowed us to enjoy these foods in a different form

chutney producer, I feel that it’s

also my responsibility to introduce the discerning diner to a wider choice and new ideas of how they can be used.”

Cyrus Todiwala OBE DL

Mr Todiwala’s Splendidly Spicy and Deliciously Hot

without preservatives except citric acid crystals.

Pickles and Chutneys are deliciously versatile.

They possess certain qualities that may be lacking

Try coating root vegetables with our Date & Tamarind

in more mass-produced products.

Chutney before roasting for an extra flavour dimension

Besides being more seasonal, these gourmet

with your Sunday roast.

pickles and chutneys also depend largely on

spiced mixed vegetables

local produce and exotic meats such as venison, wild boar, game, prawns, fish and other products

“You can use any selection of vegetables for this recipe, which is a perfect accompaniment to the Country Captain.

which are great for pickling.

Try and choose varieties that will cook quickly and evenly, or blanch slower-cooking vegetables first.” SERVES 4 500g (combined weight) selection of vegetables

1 Cut the vegetables into evenly sized pieces.

2 tablespoons sunflower oil

2 Heat the oil in a frying pan and ‘pop’ the mustard seeds. (Cover the pan with a mesh or loose lid.) Add the chopped onion and green chillies.

PAGE T WENT Y FOUR

PAGE T WENT Y FIVE

Medlar and Sloe Rack of Venison with sloe gin sauce

SERVES 8

FOR THE MARINADE 400ml sloe gin 300ml red wine (preferably slightly sweet, or even port) 100ml red wine vinegar 5 garlic cloves, crushed 5 sprigs rosemary 5 bay leaves 10 juniper berries 1 8-bone rack of Holme Farmed Venison salt and cracked black pepper rapeseed oil

Succulent, tender and full of natural goodness Holme Farmed Venison produce the finest quality venison, farmed to the very highest standards. The deer are reared naturally – from their own and associated farms – grazing on grass pastures, guaranteeing a beautifully flavoured lean and tender red meat.

FOR THE MEDLAR PURÉE 800g bletted medlars 50g caster sugar

All Holme Farmed Venison is produced to the highest welfare standards, with full traceability and quality assurance. The meat is carefully

FOR THE TOPPING 2 apples, sliced as thinly as possible, ideally on a mandoiln fresh rosemary sprigs 2 garlic cloves, cut into slivers 50g medlar jelly 1 Combine the marinade ingredients in a suitable container in which the venison will fit snugly. Marinate the meat for 24 hours in the fridge. 2 Make the medlar purée by scooping out the soft flesh from the ‘bletted’ fruit. (Alternatively bake the fruits whole then scrape out the brown flesh.) Stir in the sugar to taste. The purée needs to be thick – if not, reduce in a pan. You should obtain a yield of approximately 500g of purée.

processed in the business’s own new fullthroughput EU approved facility near York, which carries a BRC Global A Certificate for its systems and procedures, and services the needs of both the retail and catering trades. Discerning chefs at fine dining and Michelin starred restaurants, leading hotels and gastropubs choose Holme Farmed Venison confident in the knowledge that they can rely on top quality and 100% consistency on their menus.

3 Remove the venison from the marinade (reserve the liquid), season well and seal all over in a hot pan, then spread the purée liberally over the rack. Neatly layer the apple slices over the purée. Let down the jelly in a little water and brush over the apple, then insert the rosemary sprigs and garlic slices alternately in the centres of the apple slices. 4 Pass the marinade liquid into a clean pan, add 500ml Essential Cuisine Veal Stock, bring to the boil and reduce by half. 5 Place the rack into the oven at 180ºC for 15 minutes, or until the eye of the meat is cooked to a temperature of 55ºC. Remove from the oven and rest for 10 minutes. 6 Check the seasoning of the sauce and finish by whisking in cold butter. 7 Serve the rack whole, to be carved at the table, with seasonal vegetables and the sauce in a sauce boat.

PAGE T WENT Y SIX

www.hfv.co.uk

Medlar and Sloe Rack of Venison with sloe gin sauce

SERVES 8

Holme Farmed Venison produce the finest quality venison, farmed to the very highest standards. The deer are reared naturally – from their own and associated farms – grazing on grass pastures, guaranteeing a beautifully flavoured lean and tender red meat.

FOR THE MEDLAR PURÉE 800g bletted medlars 50g caster sugar

All Holme Farmed Venison is produced to the highest welfare standards, with full traceability and quality assurance. The meat is carefully

PAGE T WENT Y SIX

www.hfv.co.uk

FOR THE BRAISEDPICKLED FENNEL 2 medium fennel bulbs 4 teaspoons vegetable oil ½ carrot, peeled ½ shallot, peeled 1 clove garlic, split 75ml white wine vinegar 200ml Essential Cuisine Chicken Stock 50g butter TO MAKE THE BR AISED PICKLED FENNEL 1 Remove the tops and root of the fennel, halve and shred the bulb finely. 2 Heat the oil in a saucepan and add all the vegetables. Cook for 5-6 minutes without letting them colour. 3 Add the vinegar and cook for a further 2 minutes, then add the chicken stock and simmer until half the liquid is evaporated and the fennel is tender.

FOR THE LOIN OF PORK 1 Tie the pork up to ensure that it keeps its shape during and after cooking. 2 Place a large, heavy frying pan over a medium heat and add the vegetable oil. Season the pork with salt and pepper, add the pork to the pan and seal to give a light brown colour all over. 3 Remove the pork from the pan and allow to cool slightly. Wrap in a double layer of cling film. (Alternatively, place it in a roasting bag.) 4 Lay the pork on a roasting tray and place in a pre-heated oven at 90ºC for 1½ - 2 hours until the pork is slightly firm and has a core temperature of 64ºC when measured with a core probe thermometer. 5 Once cooked, remove from the oven but leave the pork wrapped in the plastic until ready for serving.

TO MAKE THE WHITE BEANS 1 Drain the soaked beans, place in a saucepan with the onion, garlic and thyme, and add enough cold soft or bottled water to cover the beans by 5cm. Bring to the boil over a high heat. 2 Reduce the heat to a slight simmer and cook for 20 minutes, add the salt and continue simmering for a further 15 minutes until the beans are cooked through, topping up with extra water as necessary.

4 Remove and discard the carrot and shallot.

3 Drain the beans, reserving half the cooking liquid and passing the cooking liquid through a fine strainer into a clean pan.

Note: If making in advance, transfer the mixture to an airtight container and store in the fridge overnight.

4 Add the cream and bring to a simmer over a medium heat, cooking for about 5 minutes or until the cream thickens slightly.

C H E F ’ S NOT E Resting the film-wrapped pork before slicing keeps it succulent – it will remain warm and moist for up to 20 minutes in a warm kitchen Tony Goodger, BPEX

5 Adjust the salt and pepper to taste, cover with plastic wrap and set aside in a warm place for up to 30 minutes – do not allow the sauce to go cold as it may split when reheated. The chives and mustard need to be added at the last minute before serving.

TO COMPLETE 1 Have the beans and fennel warm and ready to finish. 2 When the pork is cooked and has been resting for at least 15 minutes, whisk the butter into the fennel and adjust the seasoning to taste. 3 Heat 50g of butter in a frying pan over a moderate heat and cook the cleaned ceps for 3–4 minutes. Add the chicken stock and escarole and cook until the leaves have wilted

Slow-cooked Pork Loin

4 Remove the mixture from the pan and drain. Adjust the seasoning to taste and place in the centre of the warmed serving plates.

with white beans and grain mustard

5 Finish the fennel with the butter and add this to the plates.

SERVES 4

6 Slice the pork loins into 12 x 1cm slices and lay them on top of the escarole, mushrooms and fennel. Warm the beans and add the mustard and chives. Surround the pork with the white beans, garnish with the herbs and serve.

FOR THE WHITE BEANS 10g chives, chopped 2 teaspoons wholegrain 1 onion, halved mustard 1 clove garlic, split 2 sprigs thyme salt, to taste 50ml double cream

150g dried cannellini beans, soaked overnight

PAGE T WENT Y EIGHT

FOR THE PORK

TO FINISH

1kg Red Tractor Assured short loin pork, eye meat only

50g butter 12 fresh ceps

100ml vegetable oil

150ml reduced Essential Cuisine Chicken Stock

seasoning

1 small escarole a few sprigs of soft herbs

PAGE T WENT Y NINE

4 Remove and discard the carrot and shallot.

3 Drain the beans, reserving half the cooking liquid and passing the cooking liquid through a fine strainer into a clean pan.

Note: If making in advance, transfer the mixture to an airtight container and store in the fridge overnight.

4 Add the cream and bring to a simmer over a medium heat, cooking for about 5 minutes or until the cream thickens slightly.

C H E F ’ S NOT E Resting the film-wrapped pork before slicing keeps it succulent – it will remain warm and moist for up to 20 minutes in a warm kitchen Tony Goodger, BPEX

Slow-cooked Pork Loin

4 Remove the mixture from the pan and drain. Adjust the seasoning to taste and place in the centre of the warmed serving plates.

with white beans and grain mustard

5 Finish the fennel with the butter and add this to the plates.

SERVES 4

FOR THE WHITE BEANS 10g chives, chopped 2 teaspoons wholegrain 1 onion, halved mustard 1 clove garlic, split 2 sprigs thyme salt, to taste 50ml double cream

150g dried cannellini beans, soaked overnight

PAGE T WENT Y EIGHT

FOR THE PORK

TO FINISH

1kg Red Tractor Assured short loin pork, eye meat only

50g butter 12 fresh ceps

100ml vegetable oil

150ml reduced Essential Cuisine Chicken Stock

seasoning

1 small escarole a few sprigs of soft herbs

PAGE T WENT Y NINE

Roasted Dublin Bay Prawns with stuffed morels, herb gnocchi and verbena velouté

SERVES 10 40 Dublin Bay prawns

1kg baked ratte potato

Established in 1965 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members worldwide.

300g flour

Our members come from all aspects of

salt, pepper, nutmeg

the foodservice and hospitality sectors

30 potato gnocchi 30 stuffed morels 100g broad beans 500ml verbena broth 1 bunch chopped fresh chervil

F O R T H E P O TAT O G N O C C H I

1 Bake the potato at 180ºC until cooked. Pass through a drum sieve and then add the flour. 2 Season and then mould into gnocchi, poach and refresh in iced water.

students and trainees to top management. No other association boasts such a broad and experienced membership.

CHICKEN MOUSSE FOR MORELS

Our aims and objectives

400g chicken breast

As an association representing the interest of

1 egg white

chefs, our aims are clear:

100ml double cream salt and pepper 1 Make a mousse with the chicken and egg white. 2 Add the cream and then test for taste and texture.

VERBENA BROTH 300g langoustine shells 100g button mushrooms 50g shallots 100g fennel

• To increase standards of professional cooking through greater awareness, education and training • To develop careers and prospects of our members • To help members develop and maintain their knowledge, skills and ability • To promote and participate in all levels

2 bunches fresh verbena

of craft skills competitions in the UK

250ml vegetable nage

and internationally

200ml double cream 100ml vermouth 50g unsalted butter 1 Sweat the langoustine shells and add the shallots, fennel and mushroom. 2 Deglaze the pan with the vermouth and reduce to a syrup.

Recipe written by Frederick Forster, Craft Guild of Chef’s; ‘Chef of the Year’ 2011

working in a wide variety of positions from

• To work with industry, education and the media to win greater recognition for chefs and their profession • To endorse and promote the use of British and European produce, working with suppliers and manufacturers to create innovative menus and recipe ideas

3 Add half the fresh verbena and the vegetable nage, and proceed to make a fish velouté with the langoustine.

We are proud to be under the Royal Patronage

4 Add the remaining verbena, simmer the velouté for 10 minutes, then strain.

the 2012 Diamond Jubilee celebration of the

5 Add the butter, then blend and check the seasoning.

of HRH the Countess of Wessex and to join in reign of Her Majesty Queen Elizabeth II.

6 Serve in a shallow bowl; arrange the prawns, gnocchi and morels, add the broad beans and the velouté and garnish with the fresh chervil.

PAGE THIRT Y

PAGE THIRT Y ONE

Roasted Dublin Bay Prawns with stuffed morels, herb gnocchi and verbena velouté

SERVES 10 40 Dublin Bay prawns

1kg baked ratte potato

Established in 1965 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members worldwide.

300g flour

Our members come from all aspects of

salt, pepper, nutmeg

the foodservice and hospitality sectors

30 potato gnocchi 30 stuffed morels 100g broad beans 500ml verbena broth 1 bunch chopped fresh chervil

F O R T H E P O TAT O G N O C C H I

1 Bake the potato at 180ºC until cooked. Pass through a drum sieve and then add the flour. 2 Season and then mould into gnocchi, poach and refresh in iced water.

students and trainees to top management. No other association boasts such a broad and experienced membership.

CHICKEN MOUSSE FOR MORELS

Our aims and objectives

400g chicken breast

As an association representing the interest of

1 egg white

chefs, our aims are clear:

100ml double cream salt and pepper 1 Make a mousse with the chicken and egg white. 2 Add the cream and then test for taste and texture.

VERBENA BROTH 300g langoustine shells 100g button mushrooms 50g shallots 100g fennel

2 bunches fresh verbena

of craft skills competitions in the UK

250ml vegetable nage

and internationally

200ml double cream 100ml vermouth 50g unsalted butter 1 Sweat the langoustine shells and add the shallots, fennel and mushroom. 2 Deglaze the pan with the vermouth and reduce to a syrup.

Recipe written by Frederick Forster, Craft Guild of Chef’s; ‘Chef of the Year’ 2011

working in a wide variety of positions from

3 Add half the fresh verbena and the vegetable nage, and proceed to make a fish velouté with the langoustine.

We are proud to be under the Royal Patronage

4 Add the remaining verbena, simmer the velouté for 10 minutes, then strain.

the 2012 Diamond Jubilee celebration of the

5 Add the butter, then blend and check the seasoning.

of HRH the Countess of Wessex and to join in reign of Her Majesty Queen Elizabeth II.

6 Serve in a shallow bowl; arrange the prawns, gnocchi and morels, add the broad beans and the velouté and garnish with the fresh chervil.

PAGE THIRT Y

PAGE THIRT Y ONE

A Celebration of Blythburgh Free Range Pork ham hock and rhubarb terrine with ginger bread and rhubarb curd, pork meatloaf, fidget pie, apple-smoked pork collar with spiced Bramley apple purée, ‘Butler’s Bangers’, crispy curried black pudding

MEAT LOAF

FIDGET PIE

“Here is a true celebration of what I consider to be the very best British Free Range pork, from the mature Blythburgh pigs that spend their entire lives outside, rooting around in the sandy

GINGER BREAD

Suffolk soil. I’ve taken inspiration from traditional pork dishes across the UK, and presented the whole as a feast to be shared, but you can choose to combine two or three recipes on a platter, and any of the dishes individually would make a wonderful course or meal component in its own right. Almost everything can be made ahead and finished prior to serving, making these dishes practical and very versatile. I have my sous chef, John ‘Pork Pie Man’ Bindley, to thank for his help in producing the feast.” Alan Paton, Executive Chef, Stoke by Nayland Hotel Golf and Spa

PORK M EATLOAF RHUBARB CURD

1kg of minced Blythburgh Free Range pork belly

1 Pre-heat oven to 180ºC.

1 onion

2 Slowly cook the diced onion, sage and thyme in thick bottomed pan until soft.

1 teaspoon chopped fresh sage 1 teaspoon chopped thyme ½ teaspoon of ground mace 150g of breadcrumbs BUTLER’S BANGERS

½ pint Guinness ½ teaspoon cep powder

HAM HOCK TERRINE

½ teaspoon onion powder seasoning

3 In a bowl, place all the ingredients together, mix well and check for seasoning. (You can do this by putting a small amount in a pan and fry both sides for about a minute.) 4 Lightly butter dariole moulds and dust with breadcrumbs. 5 Fill the moulds with mix as full as you can. 6 Bake for about 25 minutes until firm. 7 Leave to cool and turn out.

‘BUTLER’S BANGERS’ 50 ‘Butlers Bangers’ in chipolata form de-linked 2 large onions

1 Slice the onions thinly, sweat in half of the butter then turn up the heat to brown.

2 pints of Old Speckled Hen ale

2 Add the beer and bring to the boil, then simmer for 15 minutes.

100gm unsalted butter balsamic vinegar 1 bunch spring onions *Fine quality sausages made with Blythburgh Free Range pork.

3 Add the sausages to the beer and cook for 20 minutes on medium heat. 4 After 15 minutes, melt the remaining butter in a 14 inch frying pan and drain the sausages in a colander over a sauce pan. Once the butter starts to sizzle add the sausages to the pan and toss in the butter to colour. 5 Add the beer and reduce till thick, taste and use the balsamic with salt and pepper. Serve hot or cold with spring onions.

APPLE-SMOKED PORK COLLAR

SPICED BRAMLEY APPLE PURÉE

CRISPY CURRIED BLACK PUDDING

PAGE THIRT Y THREE

MEAT LOAF

FIDGET PIE

“Here is a true celebration of what I consider to be the very best British Free Range pork, from the mature Blythburgh pigs that spend their entire lives outside, rooting around in the sandy

GINGER BREAD

PORK M EATLOAF RHUBARB CURD

1kg of minced Blythburgh Free Range pork belly

1 Pre-heat oven to 180ºC.

1 onion

2 Slowly cook the diced onion, sage and thyme in thick bottomed pan until soft.

1 teaspoon chopped fresh sage 1 teaspoon chopped thyme ½ teaspoon of ground mace 150g of breadcrumbs BUTLER’S BANGERS

½ pint Guinness ½ teaspoon cep powder

HAM HOCK TERRINE

½ teaspoon onion powder seasoning

‘BUTLER’S BANGERS’ 50 ‘Butlers Bangers’ in chipolata form de-linked 2 large onions

1 Slice the onions thinly, sweat in half of the butter then turn up the heat to brown.

2 pints of Old Speckled Hen ale

2 Add the beer and bring to the boil, then simmer for 15 minutes.

100gm unsalted butter balsamic vinegar 1 bunch spring onions *Fine quality sausages made with Blythburgh Free Range pork.

APPLE-SMOKED PORK COLLAR

SPICED BRAMLEY APPLE PURÉE

CRISPY CURRIED BLACK PUDDING

PAGE THIRT Y THREE

FIDGET PIE

CRISPY CURRIED BLACK PUDDING

FOR THE FILLING ½ kg Blythburgh Free Range pork belly ½ kg minced Blythburgh Free Range pork shoulder 1 medium onion 1 teaspoon chopped fresh sage

FO R T H E C U R RY PA S T E 1 Pre-heat the oven to 175ºC. 2 Fry the onions, sage, and thyme together until soft and golden. 3 Wrap in the bacon, then wrap tightly in cling film, taking care to retain the squared shape.

This will make approximately 100g. Use as much or as little, depending on your preference of heat. Alternatively you could you use a ready made curry paste, I find a Thai one works very well, as does a North Indian one

4 Dice the lardo into small cubes.

23g lemon grass, finely chopped

½ teaspoon of ground mace

5 Dice the pork belly by hand again into small cubes.

18g garlic, finely chopped

½ teaspoon English mustard powder

6 In a bowl, mix everything together, check for seasoning and set aside.

18g shallot, finely chopped

1 teaspoon chopped fresh thyme

1 Warm the sesame oil in pan, add the lemon grass, shallot and garlic and soften. 2 Add the salt and the galangal and cook for 2 minutes. 3 Place all ingredients into food processor and blend well.

½ teaspoon mixed spice

15g salt

C H E F ’ S NOT E

75g lardo

8.5g galangal, micro planed

For the batter, you could

seasoning

8.5g dried red chilli

also use texturas trisol or

3.5g coriander seeds, toasted then ground

F O R T H E H O T WAT E R PA S T E ¼ pint milk ¼ pint water 190g lard 750g plain flour

1 Heat the water, milk and lard together until the lard is melted. 2 Mix with the flour to form a dough. Cover with cling film and keep warm. 3 Butter two loaf tins and roll out the pastry into rectangles, keeping some back for the tops.

1 lime, zested and juiced

sosa airbag flour, both of

1g ground cumin

which give amazing results

0.5g ground cinnamon

Alan Paton

0.5g ground mace 0.5g ground turmeric 0.5g ground cardamom 15ml sesame oil

4 Line the tins with the pastry leaving a slight overlap. 5 Fill the tins with the filling, brush the overlap of pastry with water then place another rectangle on top, pinch the edges together, make a hole in the top. Brush with egg wash and bake for 1¼ hours.

F O R T H E J E L LY 2 Blythburgh Free Range pork trotters 1 carrot 1 onion 2 stick celery 1 small leek 1 teaspoon black peppercorns 1 bay leaf

1 Put all the ingredients into a thick bottomed pan and cover with cold water. Bring to the boil and skim off any froth. 2 Slowly simmer for about six hours let cool and strain through a muslin cloth. 3 When the pie is completely cold and the jelly is still liquid pour the jelly into the hole to fill right to the top of the pie.

FOR THE BL ACK PUDDING 12g oatflakes 150g dried pigs blood 50g caster sugar 100g golden sultanas 75g Blythburgh Free Range pork back fat, diced 70ml apple cider vinegar 1 teaspoon of fresh rosemary, chopped 1 teaspoon of fresh thyme, chopped 1 bay leaf, small dice 1 banana shallot, chopped

1 In a large bowl, mix the oats with the dried blood mix into 250ml of warm water at about 50ºC. Allow to stand for 20 minutes. The texture should be quite thick but soft – if it is too thick add more warm water.

4 Refrigerate the pie until needed.

2 Put the onion, sugar, sultanas, pork fat and vinegar in a heavy based pan and reduced till syrupy. 3 Add to the blood mix, add the chopped herbs and seasoning and mix well. 4 Add 1 teaspoon of the curry mix and taste; add more if required. 5 Mould onto a double layer of cling film and roll quite tightly, tie well at both ends and chill for 20 minutes. 6 Poach in a large pan of simmering water for 15-20 minutes, then chill overnight. 7 To serve, make a tempura batter. Cut the pudding into pieces, dust in flour, dip into the batter and fry until golden.

Genuinely, totally free range pork

This extra space and activity not only ensures a

forgotten in today’s mass produced pork. An ever

vastly improved standard of living and welfare, but

increasing number of leading chefs around the

The pigs that produce Blythburgh Free

They have shelter when

also results in the pigs growing at a slower rate, for the

country are finding that the meat from Blythburgh

Range Pork are born outside and spend

they need it, in the form of

simple reason that they are burning off more calories

pigs is consistently of the highest quality, appreciated

their entire lives outdoors in the fresh air,

large airy tented barns in

than a pig enclosed in a concrete pen for all of its life.

and remarked upon by diners. With its absolute

with freedom to roam in large paddocks,

each paddock with plenty

By growing at a much slower, more natural rate,

provenance, Blythburgh Free Range makes pork

rooting around in our sandy Suffolk soil

of bedding straw.

Blythburgh Free Range Pork acquires a traditional

dishes very special on any menu.

and playing with their peers.

PAGE THIRT Y FOUR

flavour and succulence that has been largely

www.freerangepork.co.uk

PAGE THIRT Y FIVE

FIDGET PIE

CRISPY CURRIED BLACK PUDDING

FOR THE FILLING ½ kg Blythburgh Free Range pork belly ½ kg minced Blythburgh Free Range pork shoulder 1 medium onion 1 teaspoon chopped fresh sage

4 Dice the lardo into small cubes.

23g lemon grass, finely chopped

½ teaspoon of ground mace

5 Dice the pork belly by hand again into small cubes.

18g garlic, finely chopped

½ teaspoon English mustard powder

6 In a bowl, mix everything together, check for seasoning and set aside.

18g shallot, finely chopped

1 teaspoon chopped fresh thyme

1 Warm the sesame oil in pan, add the lemon grass, shallot and garlic and soften. 2 Add the salt and the galangal and cook for 2 minutes. 3 Place all ingredients into food processor and blend well.

½ teaspoon mixed spice

15g salt

C H E F ’ S NOT E

75g lardo

8.5g galangal, micro planed

For the batter, you could

seasoning

8.5g dried red chilli

also use texturas trisol or

3.5g coriander seeds, toasted then ground

F O R T H E H O T WAT E R PA S T E ¼ pint milk ¼ pint water 190g lard 750g plain flour

1 lime, zested and juiced

sosa airbag flour, both of

1g ground cumin

which give amazing results

0.5g ground cinnamon

Alan Paton

0.5g ground mace 0.5g ground turmeric 0.5g ground cardamom 15ml sesame oil

F O R T H E J E L LY 2 Blythburgh Free Range pork trotters 1 carrot 1 onion 2 stick celery 1 small leek 1 teaspoon black peppercorns 1 bay leaf

4 Refrigerate the pie until needed.

This extra space and activity not only ensures a

forgotten in today’s mass produced pork. An ever

vastly improved standard of living and welfare, but

increasing number of leading chefs around the

They have shelter when

also results in the pigs growing at a slower rate, for the

country are finding that the meat from Blythburgh

Range Pork are born outside and spend

they need it, in the form of

simple reason that they are burning off more calories

pigs is consistently of the highest quality, appreciated

their entire lives outdoors in the fresh air,

large airy tented barns in

than a pig enclosed in a concrete pen for all of its life.

and remarked upon by diners. With its absolute

with freedom to roam in large paddocks,

each paddock with plenty

By growing at a much slower, more natural rate,

provenance, Blythburgh Free Range makes pork

rooting around in our sandy Suffolk soil

of bedding straw.

Blythburgh Free Range Pork acquires a traditional

dishes very special on any menu.

The pigs that produce Blythburgh Free

and playing with their peers.

PAGE THIRT Y FOUR

flavour and succulence that has been largely

www.freerangepork.co.uk

PAGE THIRT Y FIVE

HAM HOCK AND RHUBARB TERRINE WITH GINGER BREAD AND RHUBARB CURD

APPLE-SMOKED PORK COLLAR WITH SPICED BRAMLEY APPLE PURÉE

HAM HOCK TERRINE

1kg Blythburgh Free Range pork collar, boned, rolled and tied

3 Blythburgh Free Range ham hocks 2 carrots 1 onion 3 stick celery 1 small leek 1 teaspoon black peppercorns 1 bay leaf 6 cloves 4 juniper berries 4 pints of Aspall’s cider 3 stems of rhubarb, as long as your terrine mould after trimming 100g caster sugar 2 tablespoons Lilliput capers 2 sprigs of flat parsley, chopped

1 Prepare and wash the vegetables for the mirepoix, place in a pan with the hocks, bay leaf, peppercorns, cloves, juniper and the cider.

500ml Copella apple juice

2 Put the pan on the stove, bring slowly up to simmering, skim, reduce the heat slightly and cook for approximately 3 hours or until the meat offers little resistance coming away from the bone.

1 carrot

3 Line a terrine mould with a triple layer of clingfilm and set aside.

1 onion

4 Put the rhubarb on a lined baking sheet, dust with the sugar until well covered, then place in an oven at approximately 80ºC (or on a hotplate) until it softens. This will take about 45 minutes. Set aside.

2 stick celery

5 When the hocks are cooked leave them in the stock to cool for about 90 minutes, then pass 700ml of stock through a chinois and return to heat to reduce by two thirds. 6 Discard the rind from the hocks and separate the meat from the fat and sinew. Keep the meat in good sized pieces rather than shredding it off. Retain the fat and discard the sinew.

500ml Aspall’s cider 500ml cranberry juice

1 small leek 1 teaspoon black peppercorns

4 Prepare and wash the vegetables for mirepoix. Place the mirepoix, herbs, peppercorns, orange and liquids into a pot and add the pork. Place the pot onto the stove and bring up to simmering point. Cook slowly for about 3 hours until you can pull the meat freely. Cool for 1 hour in the liquor.

1 bayleaf 1 sprig thyme 1 orange - quartered 3 sprigs fresh sage 3 tablespoons soft brown sugar

5 Take the meat from the pot, pass of 750ml of the stock and reduce by two thirds.

1 tablespoon ground cinnamon

6 De-string the meat, separate away any fat and sinew, and discard. Pull the meat into strips, place into bowl and add the reduced liquor. Taste and check for seasoning. Keep warm.

BRAISED RIND FOR THE PULLED PORK 1 sheet Blythburgh Free Range pork belly skin, free from perforations

1 Stew the rhubarb and 100g sugar until pulpy. Dissolve the pectin and 10g sugar in cold water. Blitz the rhubarb with the pectin in a food processor until smooth. Keep warm. 2 Place the gelatine in cold water to soak. 3 Sabayon the eggs and the yolks in a bowl over simmering water. Mix in the rhubarb, squeeze out the gelatine and dissolve in the mix, place mix into mini-Kilner jars and chill to set.

5 To serve you can either pané the whole log or cut 1.5cm slices and pané them individually, then deep fry. If you decide to cook the whole log you may have to finish it in the oven after starting in the fryer so

175g whole meal flour

1 Pre heat the oven to 160ºC.

30g strong white flour 1 teaspoon bread soda

2 Sieve the flours, bread soda and salt. Add the oatmeal, sugar and bran and mix well.

1 teaspoon salt

3 In a small saucepan, gently heat together the treacle, ginger and butter.

1 teaspoon demerara sugar 15g wheat bran 2 tablespoons treacle 15g butter 50ml Guinness

that it is hot through.

C H E F ’ S NOT E Using panko crumbs gives a great result, as does brioche crumbs

Alan Paton

4 When the butter has melted, add the Guinness and the milk. Stir well. 5 Combine all the flours and the liquids. The resulting dough will be quite wet. Pour into a buttered 450g loaf tin and bake for 1-1½ hours. 6 Turn out and cool.

SPICED BRAMLEY APPLE PURÉE 1kg Bramley apples, peeled, cored and chopped 800g organic cane sugar 300ml organic cider vinegar

100ml milk

5gm cloves

1 thumb-sized piece of fresh ginger

10gm nutmeg

1 teaspoon ground ginger

18gm cinnamon

PAGE THIRT Y SIX

2 Ladle over enough of the cooking liquor from the collar to just cover, cover with foil and cook for approximately 90 minutes at 140ºC until soft.

4 Using the clingfilm to help you roll up the pork, bring the rind over the pork then tuck in. Slice off the remaining skin leaving about 1cm overlap. Roll up the clingfilm to make a tight sausage, then chill for 4-5 hours.

GINGER BREAD

15g pin head oat meal

1 Lay the sheet skin side up in a roasting or gastro tray to fit the skin.

3 Allow the skin to cool in the liquor for 20 minutes. Put the skin rind side down onto a cling filmed surface. Take the pulled pork mix and pack into a cylinder shape from one side to the other, 2 inches in up from the closest edge to you.

9 Serve with the rhubarb curd and ginger bread.

RHUBARB CURD 365g rhubarb, cut into 1cm pieces 2 x 100g caster sugar and 1x10g sugar 4 medium free range eggs 2 medium free range egg yolks 10g pectin 2 sheets bronze gelatine

2 Prepare the smoking tray by lining a medium deep gastro with two layers of tin foil. Scatter the wood chips over the foil to create a layer, and onto this place 3 sprigs of torn sage, 3 tablespoons of soft brown sugar and 1 tablespoon of ground cinnamon. Set a wire rack over the tray and place on a medium heat. 3 When the tray starts to heat and smoke place the collar on the rack and cover with another tray, seal the tray in place with foil, leave for 15 minutes then take from heat.

7 Place the meat into a mixing bowl and add the parsley, capers and the reduced stock. Lightly mix by hand so that the meat keeps some body to it (at this point you can shred some of the meat to give a balance of appearance). Taste and check for seasoning. 8 Place one third of the meat into the terrine and press down into the mould. Lay a piece of rhubarb just off centre, add the next third of the meat to the terrine and press down, lay the second rhubarb on the opposite side of the last. Add the remainder off the meat and press down. Cover over with clingfilm, place on tray in the fridge and press with approximately 1.5kg of weight for 8 hours or overnight.

1 If you can get them, use applewood chippings for the smoking tray.

1 Cook the spices and sugar in vinegar for 5-8 minutes at a medium high temperature. Add the apples and cook until soft. Blend well and check the flavour for balance of apples to spices and consistency.

PAGE THIRT Y SE VEN

HAM HOCK AND RHUBARB TERRINE WITH GINGER BREAD AND RHUBARB CURD

APPLE-SMOKED PORK COLLAR WITH SPICED BRAMLEY APPLE PURÉE

HAM HOCK TERRINE

1kg Blythburgh Free Range pork collar, boned, rolled and tied

1 Prepare and wash the vegetables for the mirepoix, place in a pan with the hocks, bay leaf, peppercorns, cloves, juniper and the cider.

500ml Copella apple juice

2 Put the pan on the stove, bring slowly up to simmering, skim, reduce the heat slightly and cook for approximately 3 hours or until the meat offers little resistance coming away from the bone.

1 carrot

3 Line a terrine mould with a triple layer of clingfilm and set aside.

1 onion

2 stick celery

500ml Aspall’s cider 500ml cranberry juice

1 small leek 1 teaspoon black peppercorns

1 bayleaf 1 sprig thyme 1 orange - quartered 3 sprigs fresh sage 3 tablespoons soft brown sugar

5 Take the meat from the pot, pass of 750ml of the stock and reduce by two thirds.

1 tablespoon ground cinnamon

6 De-string the meat, separate away any fat and sinew, and discard. Pull the meat into strips, place into bowl and add the reduced liquor. Taste and check for seasoning. Keep warm.

BRAISED RIND FOR THE PULLED PORK 1 sheet Blythburgh Free Range pork belly skin, free from perforations

175g whole meal flour

1 Pre heat the oven to 160ºC.

30g strong white flour 1 teaspoon bread soda

2 Sieve the flours, bread soda and salt. Add the oatmeal, sugar and bran and mix well.

1 teaspoon salt

3 In a small saucepan, gently heat together the treacle, ginger and butter.

1 teaspoon demerara sugar 15g wheat bran 2 tablespoons treacle 15g butter 50ml Guinness

that it is hot through.

C H E F ’ S NOT E Using panko crumbs gives a great result, as does brioche crumbs

Alan Paton

SPICED BRAMLEY APPLE PURÉE 1kg Bramley apples, peeled, cored and chopped 800g organic cane sugar 300ml organic cider vinegar

100ml milk

5gm cloves

1 thumb-sized piece of fresh ginger

10gm nutmeg

1 teaspoon ground ginger

18gm cinnamon

PAGE THIRT Y SIX

2 Ladle over enough of the cooking liquor from the collar to just cover, cover with foil and cook for approximately 90 minutes at 140ºC until soft.

GINGER BREAD

15g pin head oat meal

1 Lay the sheet skin side up in a roasting or gastro tray to fit the skin.

9 Serve with the rhubarb curd and ginger bread.

RHUBARB CURD 365g rhubarb, cut into 1cm pieces 2 x 100g caster sugar and 1x10g sugar 4 medium free range eggs 2 medium free range egg yolks 10g pectin 2 sheets bronze gelatine

1 If you can get them, use applewood chippings for the smoking tray.

PAGE THIRT Y SE VEN

Lamb and Barley Hotpot with spiced cabbage and beetroot

ESSENTIAL TIP For a sweeter topping try sliced celeriac

Some of our classic British dishes deserve to be on every menu. Meat and potato pies feature prominently in the nation’s cooking heritage, especially in the north, and the Lancashire hotpot, traditionally made with mutton, still stands the test of time.

SERVES 4 450g British lamb or mutton neck fillet, cut into 3cm pieces 8 British lamb cutlets, trimmed 1 tablespoon rapeseed oil 2 tablespoons flour 2 large onions, thinly sliced 30g butter 100g pearl barley 900ml Essential Cuisine Lamb Stock 2 tablespoons Worcestershire sauce 2 sprigs fresh thyme 500g King Edward or Maris Piper potatoes, peeled and cut into 5mm thick slices 20g melted butter for brushing

FOR THE MINT BREADCRUMBS 60g fine breadcrumbs 2 teaspoons fresh mint, finely chopped 2 tablespoons vegetable oil

FOR THE SPICED CABBAGE AND BEETROOT 250ml red wine vinegar 250ml cider vinegar 250g sugar 1 star anise 1 tablespoon mustard seeds 5 whole cloves 30g butter 400g red cabbage, finely shredded 3 medium beetroot, boiled, peeled and cubed

PAGE THIRT Y EIGHT

1 Season the lamb with sea salt and freshly ground black pepper and dust with some of the flour. Add the oil to a large pan and brown the lamb in batches, keeping the neck fillet pieces separate from the cutlets. Remove from the pan. 2 Melt the butter in the pan and sweat the onions until translucent. Add the pearl barley and mix well to cover the grains in butter. Season and sprinkle with a little flour and stir well. 3 Pour in the Essential Cuisine Lamb Stock and Worcestershire sauce and add the thyme. Bring to the boil and remove from the heat. Season with salt and pepper if needed. 4 Mix the onion and barley mixture with the neck fillet pieces and divide between 4 individual hotpot dishes. Arrange 2 cutlets vertically in the centre of each hotpot, with the bones upright. 5 Arrange the potato slices in an overlapping pattern on top of the meat, so that the bones protrude from the potatoes. Brush the potatoes with the melted butter, then season with salt and pepper. Cover with aluminium foil and place in the oven for 1½ hours at 140ºC. 6 Mix the breadcrumbs, mint and vegetable oil together. Remove the foil from the hotpots and turn the oven up to 200ºC. 7 Sprinkle the breadcrumbs evenly over the potatoes and cook for a further 20-30 minutes until the potatoes and breadcrumbs are golden brown and crisp. 8 To make the spiced cabbage and beetroot, put the two vinegars into a pan along with the sugar and spices. Bring to the boil and reduce by half, the pass through a fine sieve. 9 Melt the butter in a large pan and add the cabbage. Sweat over a low heat until soft, then add the beetroot and mix in the vinegar reduction. Warm through before serving alongside the hotpots.

with thyme breadcrumbs

Nigel Crane

Lamb and Barley Hotpot with spiced cabbage and beetroot

ESSENTIAL TIP For a sweeter topping try sliced celeriac

FOR THE MINT BREADCRUMBS 60g fine breadcrumbs 2 teaspoons fresh mint, finely chopped 2 tablespoons vegetable oil

PAGE THIRT Y EIGHT

with thyme breadcrumbs

Nigel Crane

“Here at the Royal Garden Hotel we are great fans of British ingredients and since cooking with the Label Anglais chickens I have not found a bird with a better flavour or texture. The meat is always succulent and juicy and the consistency of the product is second to none.” Steve Munkley, Executive Chef, Royal Garden Hotel, London and Vice President, Craft Guild of Chefs

1 Remove the breasts and legs from the Label Anglais chickens, French trimming the breasts and separating the thighs from the drumsticks off the legs. 2 Take the four chicken thighs and gently braise in some stock for about 1½ hours in a 160ºC oven. 3 Remove the thighs from the liquid and place the liquid on the stove to reduce its consistency down to a very thick sauce. 4 When the thighs are cool, remove the skin and pick off the meat, shredding with your fingers as you go. Mix this with enough of the thick sauce just to bind. 5 Divide the mixture into six equal portions and make individual ravioli. 6 To make the spelt risotto, firstly put the white chicken stock onto the stove to warm. Note that spelt risotto takes longer to cook than traditional rice risotto. 7 Finely chop the shallot, then lightly sauté in butter, add the spelt then slowly add the warm stock, stirring periodically as the grains absorb the liquid. 8 Separately, slice and sauté the cep mushrooms, ready to add to the mixture at the end. 9 Purée the confit garlic and add to the chicken jus, bring the sauce to the boil and cook for 5 minutes. Add cream and cook for a further 5 minutes, then check the seasoning. Using a hand blender, blend well then pass through a chinoise ready to use. 10 Using either a chargrill or griddle pan, bar mark all the breasts of chicken and finish cooking in the oven. 11 The ravioli is cooked in boiling water for 5 minutes.

Grilled Label Anglais Chicken Breast and Raviolo Sharpham Park Spelt risotto with garlic leaf and garlic cream sauce

12 Sauté in butter first the leeks, then add the well washed garlic leaf. Toss for a couple of minutes, season then drain, ready to serve. 13 Once the chicken breasts are cooked, rest for a couple of minutes then cut each into 6 slices.

There are no short cuts or modern methods in the way Chris Frederick raises his chickens at Temple Farm in Essex. His Label Anglais chickens are a derivative of an old British breed, the Cornish Red. Because of their heritage, Label Anglais are suited to the British climate and thrive in their free range pastures. Their breeding also means they are much slower growing than modern chickens, giving the meat longer to develop a good texture and a fuller, more satisfying flavour. Fully free range from five weeks old, the birds are grown to full maturity, up to 95 days of age, giving them the extra time and freedom to roam around the fields and hedgerows. Feeding only on natural foods with no antibiotics or ‘growth’ additives ensures they enjoy a stress-free life while your customers can enjoy what many leading chefs believe to be the highest quality free range chickens in the UK.

14 Add the ceps and grated Parmesan to the spelt risotto; and you are ready to serve. 15 Create a nest with the garlic leaf and leeks and place the raviolo on top.

SERVES 6 2 x 1.4kg fresh Label Anglais chickens

30g freshly grated Parmesan

150g fresh lasagne sheets

500g fresh garlic (can be substituted with baby spinach)

1 banana shallot

240g julienne of leeks

100g Sharpham Park spelt

20g confit garlic

300ml white chicken stock

200ml brown chicken jus

125g fresh or frozen ceps

200ml double cream

30g freshly grated Parmesan

stock for braising

PAGE FORT Y

16 Spoon a portion of risotto beside this on the plate and lay 4 slices of chicken, interlaced, on top. Spoon a little sauce over the raviolo and serve additional sauce in a sauce boat.

www.sjfrederick.co.uk

PAGE FORT Y ONE

Grilled Label Anglais Chicken Breast and Raviolo Sharpham Park Spelt risotto with garlic leaf and garlic cream sauce

Quality poultry raised the old fashioned way There are no short cuts or modern methods in the way Chris Frederick raises his chickens at Temple Farm in Essex. His Label Anglais chickens are a derivative of an old British breed, the Cornish Red. Because of their heritage, Label Anglais are suited to the British climate and thrive in their free range pastures. Their breeding also means they are much slower growing than modern chickens, giving the meat longer to develop a good texture and a fuller, more satisfying flavour. Fully free range from five weeks old, the birds are grown to full maturity, up to 95 days of age, giving them the extra time and freedom to roam around the fields and hedgerows. Feeding only on natural foods with no antibiotics or ‘growth’ additives ensures they enjoy a stress-free life while your customers can enjoy what many leading chefs believe to be the highest quality free range chickens in the UK.

14 Add the ceps and grated Parmesan to the spelt risotto; and you are ready to serve. 15 Create a nest with the garlic leaf and leeks and place the raviolo on top.

SERVES 6 2 x 1.4kg fresh Label Anglais chickens

30g freshly grated Parmesan

150g fresh lasagne sheets

500g fresh garlic (can be substituted with baby spinach)

1 banana shallot

240g julienne of leeks

100g Sharpham Park spelt

20g confit garlic

300ml white chicken stock

200ml brown chicken jus

125g fresh or frozen ceps

200ml double cream

30g freshly grated Parmesan

stock for braising

PAGE FORT Y

16 Spoon a portion of risotto beside this on the plate and lay 4 slices of chicken, interlaced, on top. Spoon a little sauce over the raviolo and serve additional sauce in a sauce boat.

www.sjfrederick.co.uk

PAGE FORT Y ONE

Veal Wellington with warm Gem salad and port sauce ESSENTIAL TIP Take care not to overcook the veal – High-welfare British-grown rose veal is a far cry from the pale meat of intensively reared continental veal calves and we can serve and eat it with a clear conscience. Properly cooked, quality British rose veal has a delicate flavour and is deliciously tender.

remember that the meat will continue to cook while resting

Nigel Crane

SERVES 4 40g butter 2 shallots, finely chopped 150g chestnut mushrooms, finely chopped 2 rashers of smokey bacon, finely chopped 150g young nettle leaves 150ml sherry 2 tablespoons double cream 1 tablespoon rapeseed oil 4 x 200g British rose veal fillets 300g puff pastry 1 egg, beaten 1 tablespoon poppy seeds (optional)

F O R T H E F O N D A N T P O TAT O E S 4 large potatoes 150g butter 75ml Essential Cuisine Veal Stock 2 garlic cloves, crushed 2 sprigs of thyme

FOR THE GEM SALAD 3 gem salad hearts 25g butter FOR THE PORT SAUCE 75g butter 200ml port 450ml Essential Cuisine Premier Veal Jus

1 Wash the nettles, then blanch in boiling water for a couple of minutes. Squeeze out as much water as possible and roughly chop. 2 Melt the butter in a pan and cook the shallots over a low heat until soft, then add the mushrooms, bacon and nettles and cook until softened. Pour in the sherry, turn up the heat and cook until the liquid has evaporated. 3 Remove from the heat and stir in the double cream. Season with sea salt and freshly ground black pepper. 4 Season the veal. Heat the oil in a pan over a high heat, and then sear the fillets on both sides for 2-3 minutes. (Leave the pan to one side, you’ll need it later to make the sauce.) 5 Roll out the puff pastry thinly and cut out 4 squares big enough to envelop the meat. Divide the duxelle mixture between them, leaving enough of a border to seal the pastry. Place a fillet onto each square and brush the edges with the beaten egg. Carefully fold the edges of the pastry to seal the meat inside, then turn over and place on a baking sheet. 6 Brush the tops with the beaten egg. Roll out the remaining pastry and cut squares using a lattice cutter, then carefully place on to each parcel. Brush again with the egg and sprinkle with poppy seeds. 7 Rest in the fridge for 30 minutes before cooking. Cook at 200ºC for 15 minutes for rare and 20 minutes for medium, then set aside to rest. 8 To make the fondant potatoes: peel the potatoes, top and tail them and cut into even sized barrel shapes. Heat the butter in a saucepan over a medium heat. When it starts foaming, add the potatoes and cook until for 5-6 minutes on each side. 9 Pour in the Essential Cuisine Veal Stock and add the thyme, crushed garlic and some salt and pepper. Cover with a lid and reduce the heat so that the stock is simmering. Remove the potatoes from the pan once they are cooked through and keep warm. 10 Cut each gem lettuce into quarters. Melt the butter in a pan, add the lettuce and cook for a few minutes, turning occasionally, and season with salt and pepper. 9 To make the sauce: melt the butter in the pan used to fry the veal, add the port and reduce by half. Make up the Essential Cuisine Premier Veal Jus according to the pack instructions, add to the pan and simmer for 2-3 minutes. Season with salt and pepper and serve with the Veal Wellington, fondant potatoes and pan-fried gem lettuce.

PAGE FORT Y T WO

PAGE FORT Y THREE

remember that the meat will continue to cook while resting

Nigel Crane

F O R T H E F O N D A N T P O TAT O E S 4 large potatoes 150g butter 75ml Essential Cuisine Veal Stock 2 garlic cloves, crushed 2 sprigs of thyme

FOR THE GEM SALAD 3 gem salad hearts 25g butter FOR THE PORT SAUCE 75g butter 200ml port 450ml Essential Cuisine Premier Veal Jus

PAGE FORT Y T WO

PAGE FORT Y THREE

Braised British Ox Cheeks with spring vegetables and horseradish dumplings

British grass-fed beef is probably the best in the world; quality that should be celebrated in every cut, not just the most expensive. Until recently, ox cheeks had been largely consigned to the ‘forgotten cuts’ corner. Happily they’re appearing on more menus now and butchers are selling them in their own right, not simply throwing them in with the beef mince. Ox cheeks need long, slow braising in good quality stock to bring out their best – richly beefy, meltingly tender meat.

SERVES 4

FOR THE OX CHEEKS 2 ox cheeks, trimmed of fat 3 tablespoons vegetable oil 250ml red wine 50g tomato purée 1 onion, diced 1 carrot, diced 1 small leek, trimmed and diced 2 smoked bacon rashers, cut into lardons 1 bay leaf 2 sprigs of rosemary 1 litre Essential Cuisine Beef Stock

FOR THE DUMPLINGS 120g plain flour 1 teaspoon baking powder 60g cold butter 50g fresh horseradish, peeled and finely grated 1 tablespoon horseradish sauce 1 tablespoon flat-leaf parsley, finely chopped

1 Cut each ox cheek into two portions. Heat half of the oil in a pan and sear the cheeks for a couple of minutes on each side until browned. Remove the cheeks and deglaze the pan with the red wine. Boil until the liquid has reduced in half. Stir in the tomato purée. 2 Heat the remaining oil in an ovenproof dish and cook the onions, carrots, leek and bacon for a few minutes, then add the rosemary, bay leaf, Essential Cuisine Beef Stock and reduced wine mixture. Season with salt and pepper. 3 Add the beef cheeks to the ovenproof dish, cover and cook for 2½ hours at 140ºC, or until the beef is very tender. 4 To make the dumplings: Mix all the ingredients together, rubbing the butter into the flour, adding a few spoonful of water to bring everything together. Roll into 4 balls. 5 Add the dumplings to the ox cheeks and cook, uncovered, for a further 25-30 minutes, adding more stock if necessary. 6 For the vegetables: trim or cut each vegetable and blanch in boiling water until tender. Melt the butter in a pan and gently toss the vegetables to coat in the butter. Season with salt and pepper. 7 To serve, set each ox cheek portion in a deep bowl, surrounded with the sauce and vegetables and topped with a horseradish dumpling.

F O R T H E V E G E TA B L E S A selection of broad beans, fresh peas, asparagus tips, baby carrots and spring onions 30g butter

ESSENTIAL TIP It’s worth cooking more ox cheeks than you need for this recipe – the shredded cooked meat and gravy make an excellent filling for pies

Nigel Crane

Rich and beefy, British ox cheeks deserve to be on more menus PAGE FORT Y FOUR

Braised British Ox Cheeks with spring vegetables and horseradish dumplings

SERVES 4

F O R T H E V E G E TA B L E S A selection of broad beans, fresh peas, asparagus tips, baby carrots and spring onions 30g butter

ESSENTIAL TIP It’s worth cooking more ox cheeks than you need for this recipe – the shredded cooked meat and gravy make an excellent filling for pies

Nigel Crane

Rich and beefy, British ox cheeks deserve to be on more menus PAGE FORT Y FOUR

Sou’Wester Mussels with Scrumpy The waters around our coast have produced fine cultivated mussels for centuries – and wild ones too, if you know where to look. Here’s our British take on the French moules marinières (which simply means ‘fisherman’s mussels’). Why cook mussels in wine when we have such fantastic cider in this country!

SERVES 4 2kg fresh British mussels, washed, de-bearded and scrubbed 150ml dry cider, scrumpy or perry 3 shallots, peeled and finely chopped 4 thyme sprigs 200ml crème fraîche freshly ground black pepper bread, to serve

There is a huge variety of seafood available within the UK; on a daily basis it is said that there is usually in excess of 100 different species of fish and shellfish available to buy via suppliers – everything from sea bass to turbot and from

1 Place the mussels in a large pan, cover and steam for 5-7 minutes, shaking or stirring after a few minutes. When all the mussels have opened (discard any that remain closed), strain, reserving the liquor. Return the mussels to the pan and set aside, covering with a lid to keep them warm. 2 Place the cider, shallots and thyme in a small pan and boil to reduce the liquid by half. 3 Pour the mussel liquor into the pan. Simmer the cider sauce vigorously for a few minutes until reduced by a third, then stir in the crème fraîche and return to a simmer. Pour over the mussels and serve in warmed shallow bowls with lots of bread.

mussels to crab. Seafood is one of the world’s most valuable natural resources. Throughout the world, fisheries and fishermen are continuing to develop good practices to secure fish stocks for future generations and to help protect the marine environment. It is our responsibility to ensure that the seafood we eat comes from these well-managed and sustainable sources. When you are buying seafood, ask your supplier for details of where and how their fish and shellfish was sourced and if possible look out for ‘sustainably sourced’

C H E F ’ S NOT E

labels on supplied products.

This recipe works just as well with

To lessen the demand on more traditional types

British clams, or a mixture of clams

of seafood, be adventurous and try a wider

and mussels. Try it with the cider bread on page 49

range of seafood species. From a quick snack to a sumptuous celebratory feast, seafood fits the bill!

www.seafish.org

PAGE FORT Y SIX

PAGE FORT Y SE VEN

An Ocean Of Choice There is a huge variety of seafood available within the UK; on a daily basis it is said that there is usually in excess of 100 different species of fish and shellfish available to buy via suppliers – everything from sea bass to turbot and from

C H E F ’ S NOT E

labels on supplied products.

This recipe works just as well with

To lessen the demand on more traditional types

British clams, or a mixture of clams

of seafood, be adventurous and try a wider

and mussels. Try it with the cider bread on page 49

range of seafood species. From a quick snack to a sumptuous celebratory feast, seafood fits the bill!

www.seafish.org

PAGE FORT Y SIX

PAGE FORT Y SE VEN

Honey and Mustard Hog Roast with spiced Bramley apple sauce and cider bread

Few of us can resist the taste and texture, or the aroma of spit-roasted pork and its special prize of crisp crackling. But, unless you’re feeding a crowd, cooking a whole pig isn’t always practical; slowly roasting a boneless collar of wonderful Blythburgh Free Range pork is a sensible alternative, and produces equally mouthwatering results.

S E RVES 12

FOR THE PORK 2kg collar of Blythburgh Free Range Pork

1 Season the meat generously with salt and pepper.

8 tablespoons runny honey

2 Stir together the honey, mustard, vinegar, soy sauce and sugar in a small bowl. Put the collar of Blythburgh Free Range Pork in a roasting tin and spread the glaze evenly over the top.

8 tablespoons English mustard 4 tablespoons cider vinegar 4 tablespoons soy sauce 2 tablespoons soft brown sugar

FOR THE APPLE SAUCE 4 Bramley apples, peeled and diced 3 tablespoons caster sugar 2 tablespoons water ½ tsp crushed fennel seeds juice of ½ a lemon nutmeg

FOR THE CIDER BREAD large piece of pork skin and fat from the belly, about 25cm square 1kg white bread flour 10g dried yeast 15g salt 300ml warm water 300ml warm cider

3 Cover with foil and roast in the oven at 170ºC for about 2½ hours, basting with the glaze occasionally. Remove the foil and cook for another hour, or until the meat is tender enough to shred or pull apart using 2 forks. (Alternatively, the pork can be cooked on a barbecue. Instead of putting the pork in a roasting tin, double wrap it in foil along with the glaze and cook over indirect heat with a closed lid for 3 hours.) 4 To make the apple sauce: put the apples into a saucepan along with the sugar, water, lemon juice, fennel seeds and a generous grating of nutmeg. Cover with a lid and simmer until the apples have completely softened. Crush the lumps of apple with a fork. 5 To make the bread, start with the pork scratchings. Carefully remove the rind from the fat and discard the rind. Cut the pork belly fat into very small pieces (2mm) and put into a saucepan. Cook over a low heat for 30-45 minutes, occasionally draining off any liquid fat. Once the pieces are crispy and golden, season well with salt and pepper. 6 Mix the flour, yeast and salt in a bowl. Add the warm water and cider, bring the mixture together and tip the dough out onto a floured surface. Knead the dough for about 10 minutes, or until its texture is smooth. Scatter the chopped pork scratchings over the dough and knead again to disperse the pieces. 7 Put the dough back into the mixing bowl, cover and leave to rise until doubled in size, usually 45 mins to 1 hour. Tip the dough onto the work surface and knock back, then return to the mixing bowl, cover and leave to rise again. 8 Divide the mixture into 12 even pieces, shape them into rounds and leave to prove until they have increased their size by a half. Dust the surface of each roll with a little flour and cook at 210ºC for 15-20 minutes. 9 Serve the shredded pork in the cider bread rolls accompanied by the spiced apple sauce in small Kilner jars.

Just as delicious oven cooked or slow-barbecued over indirect heat

PAGE FORT Y EIGHT

PAGE FORT Y NINE

Honey and Mustard Hog Roast with spiced Bramley apple sauce and cider bread

S E RVES 12

FOR THE PORK 2kg collar of Blythburgh Free Range Pork

1 Season the meat generously with salt and pepper.

8 tablespoons runny honey

2 Stir together the honey, mustard, vinegar, soy sauce and sugar in a small bowl. Put the collar of Blythburgh Free Range Pork in a roasting tin and spread the glaze evenly over the top.

8 tablespoons English mustard 4 tablespoons cider vinegar 4 tablespoons soy sauce 2 tablespoons soft brown sugar

FOR THE APPLE SAUCE 4 Bramley apples, peeled and diced 3 tablespoons caster sugar 2 tablespoons water ½ tsp crushed fennel seeds juice of ½ a lemon nutmeg

FOR THE CIDER BREAD large piece of pork skin and fat from the belly, about 25cm square 1kg white bread flour 10g dried yeast 15g salt 300ml warm water 300ml warm cider

Just as delicious oven cooked or slow-barbecued over indirect heat

PAGE FORT Y EIGHT

PAGE FORT Y NINE

Wild Rabbit, Leek and Cider Pie with a black pudding crust and mustard mash

“Wild Rabbit is plentiful in this country and a fantastic, versatile ingredient. The black pudding ‘crust’ on this pie adds a bit of theatre and eats really well with sweet rabbit and cider filling”. Darren Clemmit, Head Chef, The White Swan, Pickering

SERVES 4 1 whole rabbit, jointed 50g butter 1 tablespoon rapeseed oil 150g streaky bacon lardons 4 shallots, chopped 2 carrots, diced 1 leek, diced

1 Toss the rabbit pieces in flour and fry in oil until golden. Add the bacon and lightly brown. Remove the rabbit from the pan, add the shallots, leek and carrots and pour in the cider. Cook for 30 seconds then add the stock. Add the mustard and return the rabbit to the pan. Simmer for 1 hour. 2 Reserving the liquid in the pan, remove the rabbit. When cool, pick off the meat and discard the bones.

200ml Essential Cuisine Chicken Stock

3 Add the cream to the remaining liquid, heat and reduce to a sauce consistency. Add the rabbit meat and spoon into an oven proof dish or individual serving dishes. Layer the black pudding slices on the top.

100ml cream

4 Bake at 170-180°C for 15 minutes and serve.

200ml cider

1 teaspoon mustard 8 slices black pudding seasoned flour (enough to coat the rabbit and vegetables)

F O R T H E M U S TA R D M A S H 400g potatoes knob of butter

Boil and drain the potatoes. Mash, or push through a ricer, and stir through the butter and mustard.

2 teaspoons of grain mustard

C H E F ’ S NOT E The recipe works just as well with chicken or diced pork, or try it with braised sausages

PAGE FIF T Y

Darren Clemmit

PAGE FIF T Y ONE

Wild Rabbit, Leek and Cider Pie with a black pudding crust and mustard mash

SERVES 4 1 whole rabbit, jointed 50g butter 1 tablespoon rapeseed oil 150g streaky bacon lardons 4 shallots, chopped 2 carrots, diced 1 leek, diced

200ml Essential Cuisine Chicken Stock

100ml cream

4 Bake at 170-180°C for 15 minutes and serve.

200ml cider

1 teaspoon mustard 8 slices black pudding seasoned flour (enough to coat the rabbit and vegetables)

F O R T H E M U S TA R D M A S H 400g potatoes knob of butter

Boil and drain the potatoes. Mash, or push through a ricer, and stir through the butter and mustard.

2 teaspoons of grain mustard

C H E F ’ S NOT E The recipe works just as well with chicken or diced pork, or try it with braised sausages

PAGE FIF T Y

Darren Clemmit

PAGE FIF T Y ONE

Best of British BLT A classic, with a twist

Phil Vickery’s Best of British BLT – a feast of a sandwich!

SERVES 2 6 slices granary or malted loaf bread 50g soft butter

Wee Three Pigs

8 slices Wee Three Pigs cured bacon 75g finely shredded Cos lettuce

Phil Vickery; popular and highly-regarded chef,

1 tablespoon runny honey

Simon Boddy; butcher with razor-sharp skills

4 tablespoon mayonnaise

and Steve Lee; creative food photographer are

½ teaspoon Madras curry paste

passionate producers of high-quality British

1 tablespoon chopped chives 2 large ripe plum tomatoes, thickly sliced salt and pepper

pork products from slow-grown, cared-for pigs, reared outdoors to give the very best in flavour. Wee Three Pigs is committed to giving their

1 Grill or fry the bacon until crisp, but not burnt.

pigs the good life. Every product from their

2 Toast the bread on both sides, then butter well.

in the woods range comes from pigs reared

3 Place two slices of bread on a board, then arrange on each four slices of bacon.

in beech, oak and wild cherry woodlands, set

4 Mix the honey, mayo and curry paste together well, then add the chives. Spoon half the mayo mixture onto the bacon, then top with the tomatoes.

The pigs are encouraged to forage and roam

5 Add two more slices of buttered toast, then add the shredded lettuce and the other half of the mayo. Season with a little pepper, then top with the last piece of bread.

high in the heart of the Chiltern Hills.

freely for a contented, stress-free life – resulting in a range of exceptional pork products with the finest eating qualities.

6 Cut into halves or quarters, as preferred, then secure each quarter with a cocktail stick. Serve warm.

www.steveleestudios.co.uk/wee_three_pigs

PAGE FIF T Y T WO

Best of British BLT A classic, with a twist

Phil Vickery’s Best of British BLT – a feast of a sandwich!

SERVES 2 6 slices granary or malted loaf bread 50g soft butter 8 slices Wee Three Pigs cured bacon 75g finely shredded Cos lettuce

Phil Vickery; popular and highly-regarded chef,

1 tablespoon runny honey

Simon Boddy; butcher with razor-sharp skills

4 tablespoon mayonnaise

and Steve Lee; creative food photographer are

½ teaspoon Madras curry paste

passionate producers of high-quality British

1 tablespoon chopped chives 2 large ripe plum tomatoes, thickly sliced salt and pepper

pork products from slow-grown, cared-for pigs, reared outdoors to give the very best in flavour. Wee Three Pigs is committed to giving their

1 Grill or fry the bacon until crisp, but not burnt.

pigs the good life. Every product from their

2 Toast the bread on both sides, then butter well.

in the woods range comes from pigs reared

3 Place two slices of bread on a board, then arrange on each four slices of bacon.

in beech, oak and wild cherry woodlands, set

4 Mix the honey, mayo and curry paste together well, then add the chives. Spoon half the mayo mixture onto the bacon, then top with the tomatoes.

The pigs are encouraged to forage and roam

5 Add two more slices of buttered toast, then add the shredded lettuce and the other half of the mayo. Season with a little pepper, then top with the last piece of bread.

high in the heart of the Chiltern Hills.

freely for a contented, stress-free life – resulting in a range of exceptional pork products with the finest eating qualities.

6 Cut into halves or quarters, as preferred, then secure each quarter with a cocktail stick. Serve warm.

www.steveleestudios.co.uk/wee_three_pigs

PAGE FIF T Y T WO

eat the seasons

Britain has the most wonderful natural larder of ingredients that changes with the seasons. There are a number of good reasons to eat more local, seasonal food . Seasonal food is fresher, so tends to be tastier and more nutritious. The information on these pages has been kindly supplied by eattheseasons.co.uk and is both a guide and an inspiration to build menus around the freshest and best British ingredients available at each time of year.

January

April

VEGETABLES: beetroot, Brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, onions, parsnips, potatoes (maincrop), radishes, rocket, salsify, shallots, spinach, swede, turnips FRUIT: apples, pears HERBS, FLOWERS, FUNGHI, NUTS: chestnuts, chives, coriander, hazelnuts, mushrooms (cultivated), mushrooms (wild), parsley (curly), walnuts MEAT: beef, chicken, duck, goose, grouse, guinea fowl, hare, mallard, partridge, pork, rabbit, turkey, venison, wood pigeon FISH & SEAFOOD: brill, clams, cockles, cod, conger eel, crab, dab, Dover sole, eel, haddock, halibut, hake, john dory, langoustine, lemon sole, mackerel, monkfish, mussels, oysters, scallops, sea bream, skate, turbot, winkles

VEGETABLES: broccoli, carrots, cauliflower, cucumber, Jersey Royal new potatoes, leeks, lettuces and salad leaves, onions, potatoes (maincrop), purple sprouting broccoli, radishes, rhubarb, rocket, samphire, spinach, spring onions, watercress, wild nettles HERBS, FLOWERS, FUNGHI, NUTS: basil, chervil, chives, coriander, dill, mushrooms (cultivated), parsley (curly), parsley (flat leaf), sorrel MEAT: beef, chicken, lamb, pork, rabbit, turkey, wood pigeon FISH & SEAFOOD: cockles, conger eel, crab, john dory, lobster, mackerel, mussels, oysters, pollack, prawns, salmon, sea trout, shrimp, whelks, whitebait

February VEGETABLES: beetroot, Brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, Jerusalem artichoke, kale, kohlrabi, leeks, onions, parsnips, potatoes (maincrop), purple sprouting broccoli, rhubarb, rocket, salsify, shallots, spinach, swede, turnips HERBS, FLOWERS, FUNGHI, NUTS: chives, coriander, mushrooms (cultivated), parsley (curly) MEAT: beef, chicken, guinea fowl, hare, mallard, partridge, pork, rabbit, turkey, venison, wood pigeon FISH & SEAFOOD: brill, clams, cockles, cod, conger eel, crab, dab, Dover sole, eel, haddock, halibut, hake, john dory, langoustine, lemon sole, lobster, mackerel, mussels, oysters, salmon, scallops, shrimp, skate, turbot, whitebait, winkles

VEGETABLES: asparagus, aubergine, broad beans, broccoli, carrots, cucumber, Jersey Royal new potatoes, kohlrabi, lettuces and salad leaves, new potatoes, onions, peas, potatoes (maincrop), radishes, rhubarb, rocket, spinach, spring onions, watercress, wild nettles FRUIT: raspberries, strawberries, tomatoes HERBS, FLOWERS, FUNGHI, NUTS: basil, chervil, chives, coriander, dill, elderflowers, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat leaf), rosemary, sage, sorrel, tarragon MEAT: beef, chicken, lamb, pork, rabbit, turkey, wood pigeon FISH & SEAFOOD: cockles, cod, conger eel, crab, john dory, lobster, mackerel, plaice, pollack, prawns, salmon, sea trout, shrimp, whelks, whitebait

March

June

VEGETABLES: beetroot, carrots, cauliflower, chicory, cucumber, Jersey Royal new potatoes, Jerusalem artichoke, kale, leeks, onions, parsnips, potatoes (maincrop), purple sprouting broccoli, rhubarb, rocket, salsify, shallots, spinach, spring onions, swede, wild nettles HERBS, FLOWERS, FUNGHI, NUTS: chives, coriander, mushrooms (cultivated), parsley (curly), sorrel MEAT: beef, chicken, pork, rabbit, turkey, wood pigeon FISH & SEAFOOD: cockles, cod, conger eel, crab, dab, Dover sole, eel, hake, john dory, lemon sole, lobster, mackerel, mussels, oysters, prawns, salmon, sea trout, shrimp, skate, whitebait, winkles

VEGETABLES: artichoke, asparagus, aubergine, broad beans, broccoli, carrots, courgettes, cucumber, fennel, Jersey Royal new potatoes, kohlrabi, lettuces and salad leaves, new potatoes, onions, peas, potatoes (maincrop), radishes, rhubarb, rocket, runner beans, samphire, spinach, spring onions, turnips, wild nettles FRUIT: raspberries, strawberries, tomatoes HERBS, FLOWERS, FUNGHI, NUTS: basil, chervil, chives, coriander, dill, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat leaf), rosemary, sage, sorrel, tarragon MEAT: beef, chicken, lamb, pork, rabbit, turkey, wood pigeon FISH & SEAFOOD: cockles, cod, coley, conger eel, crab, haddock, herring, john dory, langoustine, mackerel, plaice, pollack, prawns, salmon, sardines, sea trout, shrimp, whitebait

PAGE FIF T Y FOUR

May

PAGE FIF T Y FIVE

eat the seasons

July

October

VEGETABLES: artichoke, asparagus, aubergine, beetroot, broad beans, broccoli, carrots, celery, chillies, courgettes, cucumber, fennel, French beans, garlic, kohlrabi, lettuces and salad leaves, mangetout, new potatoes, onions, peas, potatoes (maincrop), radishes, rhubarb, rocket, runner beans, samphire, spinach, spring onions, sweetcorn, turnips, watercress, wild nettles FRUIT: blackberries, figs, gooseberries, raspberries, strawberries, tomatoes HERBS, FLOWERS, FUNGHI, NUTS: basil, chervil, chives, coriander, dill, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat leaf), rosemary, sage, sorrel, tarragon MEAT: beef, chicken, lamb, pork, rabbit, venison, wood pigeon FISH & SEAFOOD: cockles, cod, coley, conger eel, crab, dab, Dover sole, grey mullet, haddock, halibut, herring, john dory, langoustine, lemon sole, lobster, mackerel, plaice, pollack, prawns, salmon, sardines, scallops, sea bass, sea bream, sea trout, shrimp, squid, whelks, whitebait

VEGETABLES: artichoke, aubergine, beetroot, broad beans, broccoli, Brussels sprouts, butternut squash, carrots, celeriac, celery, chillies, courgettes, cucumber, fennel, French beans, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuces and salad leaves, marrow, onions, parsnips, peppers, potatoes (maincrop), pumpkin, radishes, rocket, runner beans, salsify, shallots, spinach, spring onions, swede, sweetcorn, turnips, watercress, wild nettles FRUIT: apples, bilberries, blackberries, elderberries, figs, gooseberries, medlars, pears, quince, tomatoes HERBS, FLOWERS, FUNGHI, NUTS: basil, chestnuts, chives, cob nuts, coriander, hazelnuts, mint, mushrooms (cultivated), mushrooms (wild), parsley (curly), parsley (flat leaf), rosemary, sage, sorrel, thyme, walnuts MEAT: beef, chicken, goose, grouse, guinea fowl, hare, lamb, mallard, partridge, pheasant, pork, rabbit, turkey, venison, wood pigeon FISH & SEAFOOD: brill, cockles, cod, coley, conger eel, crab, dab, Dover sole, eel, grey mullet, haddock, hake, halibut, herring, john dory, langoustine, lemon sole, lobster, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollack, prawns, scallops, sea bass, sea bream, sea trout, shrimp, skate, squid, turbot, winkles

August VEGETABLES: artichoke, aubergine, beetroot, broad beans, broccoli, carrots, celery, chillies, courgettes, cucumber, fennel, French beans, garlic, kohlrabi, leeks, lettuces and salad leaves, mangetout, marrow, onions, pak choi, peas, peppers, potatoes (maincrop), radishes, rocket, runner beans, spinach, spring onions, sweetcorn, turnips, watercress, wild nettles FRUIT: apples, bilberries, blackberries, blueberries, cherries, damsons, figs, gooseberries, greengages, loganberries, raspberries, redcurrants, strawberries, tomatoes, whitecurrants HERBS, FLOWERS, FUNGHI, NUTS: basil, chervil, chives, coriander, dill, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat leaf), rosemary, sage, sorrel, tarragon MEAT: beef, chicken, grouse, hare, lamb, pork, rabbit, venison, wood pigeon FISH & SEAFOOD: brill, cockles, cod, coley, conger eel, crab, dab, Dover sole, grey mullet, haddock, hake, halibut, herring, john dory, langoustine, lemon sole, lobster, mackerel, monkfish, pilchard, plaice, pollack, prawns, salmon, sardines, scallops, sea bass, sea bream, sea trout, shrimp, squid, whelks, whitebait

PAGE FIF T Y FOUR

November VEGETABLES: artichoke, beetroot, broccoli, Brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, chillies, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, onions, parsnips, potatoes (maincrop), pumpkin, radishes, rocket, runner beans, salsify, shallots, spinach, spring onions, swede, sweetcorn, turnips, watercress FRUIT: apples, elderberries, medlars, pears, quince HERBS, FLOWERS, FUNGHI, NUTS: chestnuts, chives, coriander, hazelnuts, mint, mushrooms (cultivated), mushrooms (wild), parsley (curly), parsley (flat leaf), rosemary, sage, sorrel, walnuts MEAT: beef, chicken, duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, pork, rabbit, turkey, venison, wood pigeon FISH & SEAFOOD: brill, clams, cockles, cod, coley, conger eel, crab, dab, Dover sole, eel, grey mullet, haddock, hake, halibut, herring, john dory, langoustine, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, pollack, prawns, scallops, sea bass, sea bream, skate, squid, turbot, winkles

September

December

VEGETABLES: artichoke, aubergine, beetroot, broad beans, broccoli, carrots, celery, chillies, courgettes, cucumber, fennel, French beans, garlic, kohlrabi, leeks, lettuces and salad leaves, mangetout, marrow, onions, pak choi, peas, peppers, potatoes (maincrop), radishes, rocket, runner beans, spinach, spring onions, sweetcorn, turnips, watercress FRUIT: apples, bilberries, blackberries, blueberries, cherries, damsons, figs, gooseberries, greengages, loganberries, raspberries, redcurrants, strawberries, tomatoes, whitecurrants HERBS, FLOWERS, FUNGHI, NUTS: basil, chervil, chives, coriander, dill, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat leaf), rosemary, sage, sorrel, tarragon MEAT: beef, chicken, grouse, hare, lamb, pork, rabbit, venison, wood pigeon FISH & SEAFOOD: brill, cockles, cod, coley, conger eel, crab, dab, Dover sole, grey mullet, haddock, hake, halibut, herring, john dory, langoustine, lemon sole, lobster, mackerel, monkfish, pilchard, plaice, pollack, prawns, salmon, sardines, scallops, sea bass, sea bream, sea trout, shrimp, squid, whelks, whitebait

VEGETABLES: beetroot, Brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, onions, parsnips, potatoes (maincrop), pumpkin, radishes, rocket, salsify, shallots, spinach, swede, turnips, watercress FRUIT: apples, pears HERBS, FLOWERS, FUNGHI, NUTS: chestnuts, chives, coriander, hazelnuts, mushrooms (cultivated), mushrooms (wild), parsley (curly), sage, walnuts MEAT: beef, chicken, duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, pork, rabbit, turkey, venison, wood pigeon FISH & SEAFOOD: brill, clams, cockles, cod, coley, conger eel, crab, dab, eel, haddock, hake, halibut, john dory, langoustine, lemon sole, mackerel, monkfish, mussels, oysters, plaice, pollack, scallops, sea bass, sea bream, skate, turbot, winkles

PAGE FIF T Y FIVE

The finest artisan charcuterie – made in Britain Britain does not have a strong tradition of charcuterie production, but we do rear some of the finest meat, and most interesting rare breeds, in the world – the first step in ensuring the finest quality charcuterie products. In combination with the best global charcuterie traditions and science-led innovation and technology, there is absolutely no reason why we shouldn’t produce superb quality, distinctive

Thanks to our chef contributors... Cyrus Todiwala OBE DL Cyrus Todiwala OBE DL is Chef Patron of Cafe Spice Namasté, the landmark Pan-Indian restaurant which he runs with his wife Pervin and a loyal team of 30 staff. Known for his refined, elegantly spiced and sophisticated cooking, Cyrus has cooked for royalty (including The Queen in her Jubilee Year), presidents and international celebrities and is often invited to be a guest chef at food festivals from Dubai to Durban. Cyrus chooses to cook with organic and sustainable products wherever possible and firmly believes in Buying British.

www.cafespice.co.uk

Steve Munkley With 50 chefs to oversee, up to 2,000 covers a day and regular banquets for 450 guests, running the

charcuterie in the UK that rivals the very best from Europe and beyond.

kitchens of central London’s five star Royal Garden Hotel keeps Executive Head Chef Steve Munkley pretty much on his managerial toes. But that doesn’t mean he’s any less passionate about his own cooking and the quality and provenance of his British ingredients. Steve is also a Vice President of the Craft Guild of Chefs.

www.royalgardenhotel.co.uk

Darren Clemmit The White Swan Inn in Pickering is one of the most awarded hotels in Yorkshire, and Head Chef Darren Clemmit knows that the restaurant’s food is an integral part of their guest experience. Darren’s passion for great food starts with the effort he puts into finding outstanding suppliers. Freshness and quality are the kitchen’s watchwords, and almost everything in the kitchen is homemade, from the bread to the ice cream… even the ketchup!

www.white-swan.co.uk

Tim Fletcher Tim Fletcher’s menus read like those of an upmarket bistro – imaginative dishes that the fortunate pupils of Beechen Cliff secondary school in Bath are treated to daily since Tim started running the school kitchen. With an emphasis firmly on good ingredients and freshly prepared food, menus reflect seasonal availability and Tim’s commitment to offer pupils a dining experience of quality and diversity.

www.beechencliff.org.uk

Alan Paton Trealy Farm Charcuterie are the UK’s leading artisan charcuterie producer,

Alan Paton is Executive Head Chef at Stoke by Nayland Golf Club and Spa, on the Suffolk and Essex

blending traditional practices and innovative technology to make their products.

borders, where his ‘Lakes’ restaurant has earned a coveted AA rosette. A great believer in careful

Today they make around 40 varieties of charcuterie meats from pigs, lamb, beef,

sourcing and working closely with suppliers, Alan sources all his pork from Blythburgh Free Range

wild boar and venison, which are sold to consumers and increasingly to renowned restaurants across the country.

PAGE FIF T Y SIX

www.trealyfarm.com

pork and advocates that, as far as possible, more chefs should establish links with the farms that produce their meat.

www.stokebynayland.com

PAGE FIF T Y SE VEN

www.cafespice.co.uk

Steve Munkley With 50 chefs to oversee, up to 2,000 covers a day and regular banquets for 450 guests, running the

charcuterie in the UK that rivals the very best from Europe and beyond.

www.royalgardenhotel.co.uk

www.white-swan.co.uk

www.beechencliff.org.uk

Alan Paton Trealy Farm Charcuterie are the UK’s leading artisan charcuterie producer,

Alan Paton is Executive Head Chef at Stoke by Nayland Golf Club and Spa, on the Suffolk and Essex

blending traditional practices and innovative technology to make their products.

borders, where his ‘Lakes’ restaurant has earned a coveted AA rosette. A great believer in careful

Today they make around 40 varieties of charcuterie meats from pigs, lamb, beef,

sourcing and working closely with suppliers, Alan sources all his pork from Blythburgh Free Range

wild boar and venison, which are sold to consumers and increasingly to renowned restaurants across the country.

PAGE FIF T Y SIX

www.trealyfarm.com

pork and advocates that, as far as possible, more chefs should establish links with the farms that produce their meat.

www.stokebynayland.com

PAGE FIF T Y SE VEN

Dudson Tableware Dudson combines cutting edge design and state-of-the-art manufacturing with a wealth of experience within the hospitality market, and their products grace the tables of hotels and restaurants around the world. We are grateful to them for providing much of the tableware used in the photography for this book. www.dudson.com

Rough Stuff Oak Our thanks to Rough Stuff for supplying the boards for the bookâ&#x20AC;&#x2122;s photography. Made exclusively from English oak, their boards bring drama to the table: a simple square of woods for a swirl of butter or a slab of scorched oak to present a delicate fish dish creates a tactile and memorable experience. www.roughstuffoak.co.uk

Westlands herbs and micro leaves Thanks to Westlands for supplying such quality and herbs and leaves for our dishes. Westlandsâ&#x20AC;&#x2122; innovative herbs, leaves and speciality products bring novelty to the repertoire of fresh produce and to the finished dishes of a great many chefs and food enthusiasts. Fusing originality with modern and adding a dash of pioneering spirit has enabled Westlands to introduce a range and depth of products that any inspiring chef or food enthusiast would be proud to create signature menus and meals with. www.westlandswow.co.uk

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Enjoy the celebrations!