Deptford Sourdough Starter

For the starter: 150g organic stoneground wholemeal flour 150g lukewarm water Mix & tip into kilner jar. Leave for 2 days in a warm room. Bubbles should have starter to appear and it should have risen slightly. Discard about 3/4 of the starter keeping about 50g. Feed your starter by mixing in 100g of tepid water and then 100g of organic stoneground wholemeal flour. Repeat this process … Continue reading Deptford Sourdough Starter

Tempura Oysters with Ginger & Mirin Dipping Sauce

High in protein and low in fat Oysters are without doubt one of nature’s super foods. Eaten raw, straight from the shell, they bombard the senses with an intense briny mineral rush; it’s as if you have swallowed the essence of the ocean. When buying live oysters always chose a reputable vendor. Pick out the oysters that are heavy for their size and tightly shut. … Continue reading Tempura Oysters with Ginger & Mirin Dipping Sauce

Dark Chocolate Truffles

When making chocolate truffles the choice of chocolate is the most important element; I’m using a bitter, slightly fruity chocolate. The first step is to make a smooth velvety ganache. Adding a pinch of salt may sound counterintuitive but it will emphasise the natural flavours of the chocolate and balance the sweetness. To take my truffles up a notch, I’m dipping them in tempered chocolate. … Continue reading Dark Chocolate Truffles

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