Winter Recipes

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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,…

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…

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…

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…

Salad of Celeriac and Squash

A Punchy Salad of Celeriac and Squash for the New Year

Seasonal Produce (January): Crown prince squash, celeriac, winter greens Waste not – In this salad were not wasting…

cabbage soup with cured pork fat

Seasonal Winter warmer of cabbage soup with cured pork fat

This is a lush and very simple soup that makes the most of those cuts we disregard and…

Feeding the 5000: Pigs Liver Bruschetta

Feeding the 5000: Pigs Liver Bruschetta

Pigs liver is a straight up poor mans calves liver, and with out any of the guilt. Its…

Woman wit traditional Tuscan soup

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…

Fruits

Devilled kidneys on toast

This was one of my favourite dishes while I was working at River Cottage, me and Ray Smith…

Brain Food

Brain Food

Surely its the ultimate insult to throw a brain in the bin, it is however a lot of…

Roasted Jerusalem Artichokes

Roasted Jerusalem Artichokes with Parsnips, Desiree potatoes and Rosemary

Bounding with Autumnal flavour Jerusalem artichokes are the perfect comfort food as we fall into the winter months.

Grilled Sardines

Grilled Sardines with preserved lemons and bone marrow toasts

Seasonal Food (October): Lemons Sardines are utterly scrumptious with their oily rich flavours. Preserved lemon then steps in…

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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

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

Cleo the Friendship Bread

Cleo the Friendship Bread

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

Salad of Celeriac and Squash

A Punchy Salad of Celeriac and Squash for the New Year

cabbage soup with cured pork fat

Seasonal Winter warmer of cabbage soup with cured pork fat

Feeding the 5000: Pigs Liver Bruschetta

Feeding the 5000: Pigs Liver Bruschetta

Woman wit traditional Tuscan soup

Feeding the 5000: Ribollita, a traditional Tuscan soup made with leftovers

Fruits

Devilled kidneys on toast

Brain Food

Brain Food

Roasted Jerusalem Artichokes

Roasted Jerusalem Artichokes with Parsnips, Desiree potatoes and Rosemary

Grilled Sardines

Grilled Sardines with preserved lemons and bone marrow toasts

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Recipes
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Food Facts
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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.