Recipes

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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…

Crown Prince Squash Soup

Crown Prince Squash Soup with Chili Oil

Crown prince is my favourite squash. It has an intriguing pale, teal green coloured skin and a particularly…

Beetroot Soup with Yoghurt and Caramelised Butter

Beetroot Soup with Yoghurt and Caramelised Butter

I like beetroot soup to be smooth and earthy, savoury with a slight hint of citrus. Beets store…

Gurnard Parcel with Fennel

Gurnard Parcel with Fennel

Gurnard is a delicious, firm fleshed fish that roasts well and is even good raw as a ceviche.…

Deviled Kidneys

Deviled Kidneys

I love deviled kidneys, there’s no two ways about it. They’re so rich and unctuous, eating this dish…

Venison Steak with Parsnip Puree

Venison Steak with Parsnip Puree

Roe and sika deer are in season from November. They provide an iron rich, dark red meat. You…

Roast Beetroot

Roast Beetroot, Pak Choi, Labneh and Cumin

Beetroots are plentiful and sweet at this time of year. I love eating them with cumin and yoghurt,…

Babaganush and Homemade Flat Breads

Babaganush and Homemade Flat Breads

This is one of my favourite recipes of all time. Babaganush must have a smokiness to it. Essentially,…

Chocolate Torte

Chocolate Torte with Caramelised Beetroot

This is a very simple recipe. The chocolate has an incredible velvety texture and is to die for.…

Cleo

Cleo the Friendship Bread: Video Blog

Cleo has been passed between hundreds of friends in the UK and Europe already and she makes a…

Porchetta di Testa – Rolled Pig’s Head

Porchetta di Testa – Rolled Pig’s Head

In my search for forgotten ingredients I have tried my damnedest to be thrifty and imaginative. But for…

Ricotta Style Cheese

Homemade Curd or Ricotta Style Cheese

I hold cheese-makers in such high regard. I see them as modern day alchemists and true artisans. When…

Grilled Apricots

Grilled Apricots with Ricotta and Somerset Cider Brandy

I have been waiting patiently for apricot season for ages! Apricots are a delicious and savoury fruit, and…

Cleo the Friendship Bread

Cleo the Friendship Bread

We at Forgotten Feast have sent our sourdough starter Cleo into the wide world. We were Inspired by…

Beech Leaf Gin

Beech Leaf Gin by Peter from Absolutely Wild

Here is a very exciting and easily made wild aperitif by Peter. I don’t know about you, but…

Sheep Head with Cumin and Lemon

Sheep Head with Cumin and Lemon

If you’d like to really embrace the ‘nose to tail’ ethos, eating the head of an animal is…

Carrot and Blood Orange Salad

Carrot and Blood Orange Salad with Mint and Cumin

On Friday night Forgotten Feast will be cooking up a huge banquet in Hackney. I will be cooking my…

Sourdough Bread Clay Ovens and Leaven

Sourdough Bread, Clay Ovens and Leaven

I find real beauty in the simplicity of sourdough. The fact that two ingredients treated with a little…

Beetroot Chocolate Cake

Beetroot Chocolate Cake

Beetroot’s earthy sweetness goes incredibly well with bittersweet chocolate. The beetroot lends a complex and wholesome flavour to…

Cure pork fat at home

Cure pork fat at home

Cured pork fat This recipe takes the ‘No Waste’ ethos to the next level. Lots of people avoid…

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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

Crown Prince Squash Soup

Crown Prince Squash Soup with Chili Oil

Beetroot Soup with Yoghurt and Caramelised Butter

Beetroot Soup with Yoghurt and Caramelised Butter

Gurnard Parcel with Fennel

Gurnard Parcel with Fennel

Deviled Kidneys

Deviled Kidneys

Venison Steak with Parsnip Puree

Venison Steak with Parsnip Puree

Roast Beetroot

Roast Beetroot, Pak Choi, Labneh and Cumin

Babaganush and Homemade Flat Breads

Babaganush and Homemade Flat Breads

Chocolate Torte

Chocolate Torte with Caramelised Beetroot

Cleo

Cleo the Friendship Bread: Video Blog

Porchetta di Testa – Rolled Pig’s Head

Porchetta di Testa – Rolled Pig’s Head

Ricotta Style Cheese

Homemade Curd or Ricotta Style Cheese

Grilled Apricots

Grilled Apricots with Ricotta and Somerset Cider Brandy

Cleo the Friendship Bread

Cleo the Friendship Bread

Beech Leaf Gin

Beech Leaf Gin by Peter from Absolutely Wild

Sheep Head with Cumin and Lemon

Sheep Head with Cumin and Lemon

Carrot and Blood Orange Salad

Carrot and Blood Orange Salad with Mint and Cumin

Sourdough Bread Clay Ovens and Leaven

Sourdough Bread, Clay Ovens and Leaven

Beetroot Chocolate Cake

Beetroot Chocolate Cake

Cure pork fat at home

Cure pork fat at home

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Join the sustainable food movement

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Recipes
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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.