Weekly Recipes

Grilled glazed Muntjac with a dry rub of woody herbs, peppercorns & honey

Grilled glazed Muntjac with a dry rub of woody herbs, peppercorns & honey

Though now one of the most popular and populous deer in England, Muntjac originated in Asia, where it is still prevalent today. It is small and tender, with a fine texture and grain to the meat. The taste is gamey but without too much “iron”: definitely very accessible and a great entry point if you are a newcomer to venison. The best way to cook it is hot and fast to colour the meat whilst keeping it rare within. The recipe today is for the butterflied saddle, though it could equally be used for the venison fillets that are available...

Read more →


Ollie’s Simple Xmas Recipes

Ollie’s Simple Xmas Recipes

Ollie’s Simple Xmas Starter A few words of advice rather than an actual recipe here. One of the questions I am most frequently asked on the subject of Xmas dinner is what to serve before the roast turkey, (that isn’t smoked salmon). I always recommend a crisp salad with citrus fruit and spices. Something acidic and crunchy will whet the appetite. It should also be light and low in carbs or starchy elements so it doesn’t fill you up, and there is no need to serve more protein in the support act as well as the main event. Citrus fruit...

Read more →


Campari & Clementine Cake

Campari & Clementine Cake

A cocktail in cake form…..What more could you ask for?! Serve with a dollop of crème fraiche on the side. For the cake 3 Eggs 250g Ricotta or Thick Greek yoghurt 200g Olive oil 100g Ground almonds 250g Semolina flour (or plain flour if unavailable) 250g Caster sugar 1 tsp Baking powder Pinch Salt - Preheat oven to 170C. - Line a springform 26cm cake tin with baking paper on the base and sides. - Mix all the ingredients together in a kitchen aid with the whisk or paddle attachment until smooth. - Pour into the cake tin and bake...

Read more →


Leek & Wild Mushroom Frittata with Cracklebean Eggs (Serves 2)

Leek & Wild Mushroom Frittata with Cracklebean Eggs (Serves 2)

It is easy to forget the simple things in life when “novelty” has sadly become the highest currency these days, especially when it comes to food. Originality and quality are two different things and they don’t always go hand in hand. There is nothing new about an omelette or frittata, but it is a classic for good reason. In this week’s gourmet hamper, the leeks, wild mushrooms and Cacklebean eggs make for a delicious one-stop-shop dinner. A frittata is different to an omelette in that it is not folded and the filling is mixed into the egg. Use plenty of...

Read more →