All posts filed under: Recipes

Chicken ballotine with kale 

Once the skin is crisped up, remove and keep for later. Not eating it immediately is the most technically challenging part of this whole dish” This is the easiest and (almost) foolproof way to make a stuffed leg of chicken (or ballotine), which is both delicious and beautiful. Ingredients 1 whole chicken, preferably free range Carrot, onion, garlic, bay for the stock A few stalks of kale Pumpkin (or any root veg) Method Always start with a whole bird. Using the entire chicken is not only far more economical than buying those sorry plastic-wrapped spare parts from the supermarket, but also allows for no wastage, either in meat or in flavour. You can use everything; Making multiple meals out of one carcass, and allowing the appropriate cooking techniques for each part. There is a reason that roast chicken is so technically challenging to do well – each type of meat on the bird cooks best at radically different temperatures and for  different times. And of course the bones make the most wonderful stock, which forms …

Duck (or not) with Carrots

A colourful and delicious dish which can easily be adjusted for vegetarians without losing any of the fun Really this is more about the carrot rather than the duck so, like much of my cooking (which I often need to adapt for my vegetarian wife), it works perfectly well either way just by adjusting quantities of pasta, substituting goats cheese for the protein, and of course adding a flower! The underlying sweet and buttery carrot puree gives a solid base on which the toasted crunch of hazelnut and the beetroot tuile sit, with sharpness from the pickled ribbons of carrot, earthiness from the burnt leek, and rich umami from the duck (or cheese if substituting). This is the first time I’ve tried to make this little biscuit, which is really for decoration as much as anything else, but is perfectly delicious too! Ingredients (Meaty/Vegetarian) As usual I forgo exact quantities – use what feels right to you, have fun, and see what happens! Duck breast / Fresh goats cheese Carrots Leak Beetroot, flour and oil …

Mushrooms en croute

A satisfying and relatively straight-forward vegetarian dish of mushrooms and pastry, with a rich chive cream balanced by the tart earthy kick of lightly pickled beetroot. Perfect for an autumnal lunch, and easy to both scale-up and pre-prepare, so ideal for stress-free entertaining. Ingredients Chanterelles of similar seasonal mushroom Goats cheese Chives, garlic and capers Pre-rolled puff pastry Beetroot Salad leaves for garnish Method Really the most challenging part of this dish is the construction of the pastry box, but mastering this itself only really requires a quick measurement. Once you have decided how long you would like the base (I recommend 4 inches or so), it is simply a matter of cutting two thin ends of the same length as the short edge of the box, and two further longer sides which should be slightly shorter than the long edge to account for the corner overlap. (I originally planned to have a top to the box so you also see two lids in the picture). Bake in a pre-warmed oven at 200c/392f for around 20 mins or …