A real favourite on our Vegetarian bbq course this delicious recipe hails from japan “Nasu Dengaku” and can be made in the oven but will not have the same smoky tones that you achieve on the barbecue. The pickled radish is a good foil to the sweet, charred aubergine and works with many other vegetables too!
Sweet plums and port are the perfect complement to this warming venison casserole, providing the perfect autumn/winter supper dish. Try serving it with creamy celeriac mash and wilted kale leaves. If you would like to learn more about this style of cookery, join us at our Cookery School for a variety of different courses that […]
INGREDIENTS 2 x 200g sirloin steaks 1/2 bunch watercress squeeze of lemon extra virgin olive oil
A great alternative to burgers, these fragrant spiced koftas take very little time to prepare and are delicious accompanied by a dip such as the ORGANIC BEETROOT DIP which is available both online and in our farmshops.
This recipe is perfect for a crowd, feeding up to 6 people and requiring very little attention once the chicken is on the barbecue. We always make our own harissa paste in The Cookery School, it is so much more vibrant and flavourful than shop bought. You will only need half of the harissa for […]
INGREDIENTS 4 tablespoons olive oil, plus a little extra to finish 6 cloves of garlic, chopped 1 teaspoon fresh thyme leaves 1.5kg shoulder of lamb, boned and rolled 2 carrots, roughly chopped 1 large onion, chopped 1 leek, chopped 1 heaped tablespoon tomato purée 125ml red wine 1 litre good chicken stock salsa verde mayonnaise […]
This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. IT does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used […]
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