Recipes

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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…

Pan-fried pollack with aioli and baby artichokes

June – Fish on Friday, Pan-fried pollack with aioli and baby artichokes

Previously published on www.fishonfriday.org.uk visit their website for the recipe. Summer is officially here: let’s make the most…

Wild Food

Wild Food, foraging in May

This month Absolutely Wild’s Peter Studzinski drops by to give us some great tips about foraging in May. For…

Wild Garlic

Veg Box – Wild Garlic

‘You may occasionally find wild garlic for sale in local farmer’s markets, but they grow abundantly, so why…

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,…

Purple sprouting broccoli

Purple sprouting broccoli with melted blue vinny

Purple sprouting broccoli has a relatively short season from January/February to April. So it is one to watch…

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…

Frittata with charred spring onions

Frittata with charred spring onions, dill, mint

This is a super yummy, fast lunch or healthy dinner. Supermarkets sell herbs in spindly over priced plastic…

Veg Box – Spring onions

Veg Box – Spring onions

Said in the most positive possible way Spring is almost here! Time for salads and fresh foods to…

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…

Pomegranate Chocolate Brownies

Pomegranate Chocolate Brownies

What food could be more erotic than a super rich chocolate brownie with jewels of pink and a…

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…

Christmas Leftovers – Brussel Colcannon

Christmas Leftovers – Brussel Colcannon

Brussel sprouts aren’t everyone’s favourite vegetable. Maybe thats why they’re neglected, lack the love they deserve and are…

Seasonal Roasties with Chimichurri

Seasonal Roasties with Chimichurri

I’m always surprised by the seasonal variety of veg available in December and January. Theres only a few…

Christmas Persimmon Salad

A Fresh Christmas Persimmon Salad

Persimmon, sharon fruit, kaki or even ‘fruit of the gods’ is a unique and delicious fruit that either…

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…

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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

Pan-fried pollack with aioli and baby artichokes

June – Fish on Friday, Pan-fried pollack with aioli and baby artichokes

Wild Food

Wild Food, foraging in May

Wild Garlic

Veg Box – Wild Garlic

Prawn-ceviche

May – Fish on Friday, Ceviche

Purple sprouting broccoli

Purple sprouting broccoli with melted blue vinny

Pearl Barley Pilaf

Pearl Barley Pilaf with honey, roots and hazelnuts

Frittata with charred spring onions

Frittata with charred spring onions, dill, mint

Veg Box – Spring onions

Veg Box – Spring onions

Smoke and forage

Smoke and forage

Ultra Light Sponge Cake with Orange Sorbet

Ultra Light Sponge Cake with Orange Sorbet

Pomegranate Chocolate Brownies

Pomegranate Chocolate Brownies

Heart Kebabs

An Alternative Valentine’s Banquet – Heart Kebabs

Christmas Leftovers – Brussel Colcannon

Christmas Leftovers – Brussel Colcannon

Seasonal Roasties with Chimichurri

Seasonal Roasties with Chimichurri

Christmas Persimmon Salad

A Fresh Christmas Persimmon Salad

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

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Recipes
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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.