This Saturday 13th we are holding a supper club aboard the Volharding. We will be making this recipe together. Book your tickets: Forgotten Fish Supper Club Pilchards are oily, full of omega-3 and take very well to smoking. The preserved lemon cuts through the full flavour and oiliness with a powerful twang, making this dish a ... Category: Recipes- All
Tom Hunts seasonal and ethical recipes for your taste buds to enjoy!
Tom Hunts seasonal and ethical recipes for your taste buds to enjoy!
Smoked Sardine Bruchetta »
This Saturday 13th we are holding a supper club aboard the Volharding. We will be making this recipe together. Book your tickets: Forgotten Fish Supper Club Pilchards are oily, full of omega-3 and take very well to smoking. The preserved lemon cuts through the full flavour and oiliness with a powerful twang, making this dish a ... Cleo the Friendship Bread: Video Blog »
Cleo has been passed between hundreds of friends in the UK and Europe already and she makes a very tasty loaf of bread indeed. If you would like to make Cleo, keep your ears open, and subscribe to my blog for info and recipes. I give little pots of Cleo away at all my events, so ... Sourdough Bread, Clay Ovens and Leaven »
I find real beauty in the simplicity of sourdough. The fact that two ingredients treated with a little love and care can produce such a delicious product. And such an important addition to any table. This sourdough is inspired by a Spanish recipe. It has a close, creamy grain and thick flavourful crust. Waste not: ... Cure pork fat at home »
Cured pork fat This recipe takes the ‘No Waste’ ethos to the next level. Lots of people avoid fat for health reasons, but there’s no arguing it is delicious full of flavour and energy. I believe that if an animal is killed for consumption then it should be consumed from nose to tail. Theres all ... The Life of a Loaf »
7 Ways To Use A Loaf Throughout Its Life Bread is a product that we expect to buy uber fresh. It’s almost seen as our right as a human being. Gastronomically there is nothing better than walking into a bakery that’s pulling fresh loaves out the oven. Even thinking about it is sending me into ... Feeding the 5000: Pigs Liver Bruschetta »
Pigs liver is a straight up poor mans calves liver, and with out any of the guilt. Its really important that the livers are fresh, this will ensure you get a delicious taste. Liver is very nutritious and iron rich, so it ticks all the boxes. Unfortunately it has a bad reputation mainly for being ... Feeding the 5000: Ribollita, a traditional Tuscan soup made with leftovers »
Ribollita is a traditional and robust Italian dish made from leftover soup, vegetables and stale bread. It is a dish that is perhaps a perfect example of my ethos as a chef This soup is incredibly versatile you can adapt the ingredients to the season and to whatever vegetables you have in your fridge. Ingredients ... Devilled kidneys on toast »
This was one of my favourite dishes while I was working at River Cottage, me and Ray Smith the house butcher used to fight over the caramelized scrapings left in the pan. Devilled kidneys are a delicious introduction to the braver side of offal eating, this is a real unctuous and rich dish that will ... Mis-fit veg with babaganush »
Through mass production, a lot of perfectly good veg is wasted. One of the most ludicrous reasons is that a vegetable is superficially ‘ugly’ or ‘the wrong size’. Supermarkets have only themselves to blame by creating this ironic dystopia where everything must be perfect. We sourced our veg from Fareshare. Fareshare is an amazing charity that receives vegetables ... Brain Food »
Surely its the ultimate insult to throw a brain in the bin, it is however a lot of work to remove from the head which often gets discarded. For the Feed the 5000 launch we where donated 12 brains, converting lots of unsuspecting people into brain lovers. You could buy a whole pigs head from ... 
