Roast Spring Chicken, Purple Broccoli, Wild Garlic Hollandaise

March may not be the most prolific month for seasonal produce, but it does have a couple of stand out delicacies. One of these is purple sprouting broccoli, the king of the brassicas. Far superior to calabrese it’s tender stems, purple flowers and bright leaves are delicate and nutritious with an earthy mineral flavour. Another seasonal treat is wild garlic, which flowers in dark damp woods, … Continue reading Roast Spring Chicken, Purple Broccoli, Wild Garlic Hollandaise

Gressingham Duck, Sweet Chestnuts, Jerusalem Artichoke, Beet Slaw

Low in calories but rich in minerals, vitamins and nutrients, chestnuts are a sweet and delicate seasonal treat. They are particularly good roasted with a rich meat, such as duck; as the fat renders out from under the skin it soaks into the chestnuts, making them ridiculously tasty. A beet slaw makes a great accompaniment to roast duck. Don’t be tempted to make it more … Continue reading Gressingham Duck, Sweet Chestnuts, Jerusalem Artichoke, Beet Slaw

Slow cooked Wild Venison with Soft Polenta, Cavolo Nero & Wild Mushrooms

Rich and gamey, with a delicate perfume of garlic & thyme, slow cooked venison with soft polenta and wild mushrooms is rustic Italian comfort food of the highest order. Wild venison shoulder is the perfect cut for this dish. Cooked long and slow it yields into meltingly tender chunks of intensely flavoured meat. The braising liquid is then reduced over a high heat to produce … Continue reading Slow cooked Wild Venison with Soft Polenta, Cavolo Nero & Wild Mushrooms

Chicken Tagine with Purple Olives

A tagine should be cooked low and slow. Don’t worry if you don’t have an authentic tagine, it cooks just as successfully in a heavy-bottomed casserole. To get a deep full flavour it’s important to cook the onions until soft before adding any other ingredients. Similarly you need to fry the dry spices for a few minutes before adding any liquid otherwise they will taste … Continue reading Chicken Tagine with Purple Olives

Slow Roast Shoulder of Lamb with Fresh Mint Sauce & Roasting Juices

Although this dish works well with any well sourced lamb, salt marsh lamb is without a doubt the best. The seawater-washed pasture doesn’t make the meat saltier but sweeter, and the salt tolerant plants that they graze on, such as samphire and sea purslane, give the meat a unique taste. Because they roam and use their muscles the meat is lean and dark with bags … Continue reading Slow Roast Shoulder of Lamb with Fresh Mint Sauce & Roasting Juices