Autumn Recipes

Click an image below to explore my climate-friendly recipes

Buckwheat and elderberry pancake

Buckwheat and elderberry pancake with hazelnut chocolate spread (posh vegan nutella)

Cauliflower Leaf and Floret Kimchi

Zero Waste, Cauliflower Leaf and Floret Kimchi

Kimchi is powerful stuff and an acquired taste, however it is certainly a taste worth acquiring… Fermented kimchi contains…

Chocolate pot with Candied Beetroot

Chocolate pot with Candied Beetroot

CANDIED Beetroot Eat as sweets, decorate cakes or make my super rich chocolate pot. 150g unrefined sugar, 100ml…

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…

Chocolate salted rye cookies

Chocolate salted rye cookies

This recipe is adapted from Chad Robertson’s Tartine book 3. These are the best cookies I’ve ever eaten.…

Cavolo nero and walnut dip

Cavolo nero and walnut dip

First published in the Guardian – Photographs by Elena heatherwick This is a variation on a pesto recipe…

Oysters Smoked Pickled Ceviche’d

Oysters: Smoked, Pickled, Ceviche’d

My friend Patricia Coplestone, a permaculture farmer in Dorset describes this time of year so well. With the…

seasonal pickles made with abundant and affordable roots

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…

Rejuvenating Bone Broth

Borough Market January – Rejuvenating Bone Broth

This blog was originally published on www.boroughmarket.org.uk. All good food starts with the ingredients. In this blog series I’m…

roast potato tortilla

Leftover roast potato tortilla

A simple dish, yet so delicious when made with care. A lot of us cook way too much…

Spider Crab Paella

Fish on Friday, Spider Crab Paella

My poly-tunnel and veg patch are now bulging with glorious summer vegetables: bell peppers, aubergines, broad beans, new…

cook and prepare a spider crab

How to cook and prepare a spider crab

Preparing crab takes time and is a real challenge, but so rewarding. It is the freshest and most…

Watercress-pasta-pesto

Veg Box – Watercress

This post was previously published on www.goodbyesupermarkets.co.uk A wonderful springtime green is Watercress. A powerhouse of vitamins and…

Prawn-ceviche

May – Fish on Friday, Ceviche

I’m writing for a new website called www.fishonfriday.org.uk It’s brilliantly informative about all things fish, with recipes, techniques,…

Pearl Barley Pilaf

Pearl Barley Pilaf with honey, roots and hazelnuts

At Poco we’re well known for our seasonal approach and our delicious meat. However my real passion is…

Smoke and forage

Smoke and forage

If you enjoy the alchemy and adventure of smoking and foraging for food but have never had the…

Ultra Light Sponge Cake with Orange Sorbet

Ultra Light Sponge Cake with Orange Sorbet

I’m a sucker for fads. I’ve been vegetarian, vegan, freegan, a serious carnivore butchering everything from a squirrel…

Heart Kebabs

An Alternative Valentine’s Banquet – Heart Kebabs

This coming Valentine’s we are partnering with Trevor Beattie’s Charitable Foundation to produce an Alternative Valentine’s Banquet at…

Quince Frangipane

Quince Frangipane

Quince is a kind of yellow pear that has a complex flavour. It works well in savoury dishes,…

Pumpkin Pie with Cardamom and Maple Syrup

Pumpkin Pie with Cardamom and Maple Syrup

Pumpkin pie – Halloween – yum! This isn’t strictly a pumpkin pie because the recipe calls for butternut…

Celeriac Gratin

Celeriac Gratin with Anchovies

Celeriac gratin was one of my favourite dishes at River Cottage. Hugh’s addition of anchovies is genius. So…

Roasted Quince

Roasted Quince, Stichelton, Leaves, Walnuts and Agave Syrup

I’ve recently discovered Stichelton cheese, an amazing creation. The story goes that regulations state Stilton has to be…

3 Pinchos – Canapes

3 Pinchos – Canapes

Pincho literally means ‘spike.’ Normally skewered with a toothpick, it is eaten as tapas in northern Spain. I…

All articles loaded

No more articles to load

Buckwheat and elderberry pancake

Buckwheat and elderberry pancake with hazelnut chocolate spread (posh vegan nutella)

Cauliflower Leaf and Floret Kimchi

Zero Waste, Cauliflower Leaf and Floret Kimchi

Autumn / Apricot Frangipane

Chocolate pot with Candied Beetroot

Chocolate pot with Candied Beetroot

Salt Marsh Hogget, celeriac puree, green sauce

Chocolate salted rye cookies

Chocolate salted rye cookies

Cavolo nero and walnut dip

Cavolo nero and walnut dip

Oysters Smoked Pickled Ceviche’d

Oysters: Smoked, Pickled, Ceviche’d

seasonal pickles made with abundant and affordable roots

Five seasonal pickles made with abundant and affordable roots

Rejuvenating Bone Broth

Borough Market January – Rejuvenating Bone Broth

roast potato tortilla

Leftover roast potato tortilla

Spider Crab Paella

Fish on Friday, Spider Crab Paella

cook and prepare a spider crab

How to cook and prepare a spider crab

Watercress-pasta-pesto

Veg Box – Watercress

Prawn-ceviche

May – Fish on Friday, Ceviche

Pearl Barley Pilaf

Pearl Barley Pilaf with honey, roots and hazelnuts

Smoke and forage

Smoke and forage

Ultra Light Sponge Cake with Orange Sorbet

Ultra Light Sponge Cake with Orange Sorbet

Heart Kebabs

An Alternative Valentine’s Banquet – Heart Kebabs

Quince Frangipane

Quince Frangipane

Pumpkin Pie with Cardamom and Maple Syrup

Pumpkin Pie with Cardamom and Maple Syrup

Celeriac Gratin

Celeriac Gratin with Anchovies

Roasted Quince

Roasted Quince, Stichelton, Leaves, Walnuts and Agave Syrup

3 Pinchos – Canapes

3 Pinchos – Canapes

All articles loaded

No more articles to load

Climate friendly recipes,
events and exclusive offers
straight to your inbox

Subscribe

Events

Catering/Consultancy

About

Join the sustainable food movement

Eco Chef Tom Hunt © 2020 | Privacy Policy | Cookie Policy

Tom Hunt

Join the sustainable food movement

Tom Hunt

Join the sustainable food movement

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.