UK Food Standards Sacrosanct

BY DANIEL KAWCZYNSKI Here in the United Kingdom, we are rightly proud of our world-leading approach to animal welfare and food safety. Not only does this offer peace of mind to millions of us here in Britain, but they are a real selling point for British produce around the world. As we prepare to leave the European Union, Parliament is taking back control of our … Continue reading UK Food Standards Sacrosanct

Food Prices & Bumps in the Road

BY JIM WEBSTER From talking to fellow farmers and others over the last few months, there has been ‘considerable dislocation’ in the market. The nearer you are to ‘commodity’ food production the more stable things have been. Whereas if you’ve specialised to produce for niche markets or even sell direct to the catering trade or at farmers’ markets, everything went very messy very quickly in … Continue reading Food Prices & Bumps in the Road

Steak & Ale Pie

Ingredients:   For the pastry:  3 cups (384 grams) all-purpose flour  1/2 teaspoon salt  1 cup (8 ounces/226 grams) unsalted butter, cubed and kept cold until ready to use  1/2 cup (118 ml) cold water  1 large egg beaten to brush on pastry  For the filling:  1 tablespoon vegetable oil  1 tablespoon unsalted butter  2 pounds (907 grams) beef chuck, cut into bite size cubes  1 … Continue reading Steak & Ale Pie

Roast Chicken Lentils Pancetta & Port

Ingredients: 2 red onions, chopped 30g shitake mushrooms 50g dice pancetta bacon 300ml Port 500ml chicken stock 400g Beluga lentils 2 sprigs rosemary 3 sprigs thyme 1 bay leave 1 chicken, backbone removed and halved 50ml olive oil Sea salt Method: Preheat your oven to 200°C/390°F/gas mark 6. Add chopped onions to a large roasting pan. Sprinkle over the sliced shitake mushrooms and chopped pancetta … Continue reading Roast Chicken Lentils Pancetta & Port

Duck Breasts with Port & Berry Sauce

Ingredients: 4 duck breasts 1 tbsp. oil Salt and ground black pepper 200 ml port 2 tbsp redcurrant jelly 2 tsp concentrated liquid beef stock 50 g unsalted butter 200 g seasonal mixed berries 1 tsp arrowroot Method: Preheat the oven to 220°C/425°F/gas mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a … Continue reading Duck Breasts with Port & Berry Sauce

Yang Zhou Fried Rice

A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today.  Enjoy! Ingredients: 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use) 3 tablespoons ground nut oil 2 large eggs, beaten 120g fresh prawns, de-veined and shells removed 3 shallots finely chopped … Continue reading Yang Zhou Fried Rice

Linguine with Tuna, Lemon & Dill

Ingredients: 150g linguine 200g tin of tuna in spring water drained and flaked ½ a small red onion finely sliced 1 lemon juiced and zested 1 tbsp olive oil Small bunch of dill chopped Instructions: Cook the pasta as per instructions on the packet Mix together the remainder of the ingredients in a large bowl Drain the linguine and toss all the ingredients together Serve … Continue reading Linguine with Tuna, Lemon & Dill

Sausage Hot Pot

Ingredients: 1 to 2 tbsp vegetable oil 6 plump good-quality sausages with herbs (1x400g pack) splash of red wine (if you have some) 175ml vegetable stock 10ml tomato puree 3 tbsp caramelised red onions 300g tinned peeled new potatoes 150g tinned chick peas 150g cooked pasta shells   Method: Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). … Continue reading Sausage Hot Pot

Whitebait Thai Salad

Ingredients: 2 green mangoes, finely shredded 100g Asian salad leaves 1 cup mint leaves 1/2 cup Vietnamese mint leaves 1/2 cup coriander leaves 1 cup Thai basil leaves 1/3 cup (50g) plain flour 2 teaspoons dried chilli flakes 200g fresh whitebait Peanut or sunflower oil, to deep-fry Dressing 1/4 cup (60ml) fish sauce 1/4 cup (60ml) rice vinegar 2 tablespoons grated palm sugar 1 long … Continue reading Whitebait Thai Salad

Scallops with Fennel & Cherry Tomatoes

Ingredients:  3 tablespoons plus 2 teaspoons olive oil 16 sea scallops (about 1½ pounds), patted dry kosher salt and black pepper 1 bulb fennel, thinly sliced, plus 2 tablespoons fronds 1 small onion, thinly sliced 1 8-ounce bottle clam juice ½ cup dry white wine 1 pint grape tomatoes 8 slices baguette, toasted 1 clove garlic, peeled   Instructions:  Heat 3 tablespoons of the oil … Continue reading Scallops with Fennel & Cherry Tomatoes