Chocolate pot with Candied Beetroot

CANDIED Beetroot Eat as sweets, decorate cakes or make my super rich chocolate pot. 150g unrefined sugar, 100ml water, 1 medium beetroot (about 200g) Wash the beetroot and peel if the skin is very rough. Cut into slices as thinly as you can. Boil the sugar with the water, stirring until the sugar is dissolved. […]

Salt Marsh Hogget, celeriac puree, green sauce

Salt marsh hogget is the most flavourful meat you could imagine. A hogget is a lamb that is between one and two years old – at two years it becomes mutton. An aged animal has had time to develop flavour, intensifying the meat giving it depth and complexity. Photo taken by Neil White. Recipe first […]

Chocolate salted rye cookies

This recipe is adapted from Chad Robertson’s Tartine book 3. These are the best cookies I’ve ever eaten. Say no more. Ingredients – makes 20 cookies 250g chocolate 70% + (Original Beans) 30g unsalted butter The seeds from one vanilla pod (save the empty pod and add to your sugar bowl for vanilla flavoured sugar). 50g […]

Cavolo nero and walnut dip

First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe that I learnt from a close friend of mine. She makes the pesto with Russian kale giving the pesto a brilliant dusty rose colour. Made with cavolo nero this dip is vibrant and beautiful, I find the […]

Oysters: Smoked, Pickled, Ceviche’d

My friend Patricia Coplestone, a permaculture farmer in Dorset describes this time of year so well. With the tone of a sorceress she will say “Deepest darkest winter is upon us, the days are short and the weather harsh. I love the depths of winter and the solitude it brings.” Patricia works on the land […]

Five seasonal pickles made with abundant and affordable roots

Originally published on www.bristol2015.co.uk You can pickle just about anything from apples to snails. Pickling is an enjoyable way to make the most of a seasonal ingredient or surplus of produce you may already have in your fridge. At my restaurant Poco in Stokes Croft we preserve an excess of produce by pickling it, saving […]