Dry-cured bacon, chorizo, shroomz, shallots, leaves and various roots and tubers with cheez sauce
Pan-fried sea bass fillets with stir-fry of sprouted peas, beansprouts and assorted weeds and roots
Slow-cooked beef chunks, braised with rosemary, thyme and bay, home-grown tomatoes, shallots and garlic. Served on pappardelle pasta with roasted garlic and parmesan shavings
Salmon goujons, marinated in lime juice, honey, sea salt, crushed peppercorns and fresh thyme, then roasted with a little butter, served with mushroom risotto made with banana shallots, garlic, arborio rice, pancetta, various fungi, sweet red pepper, Lancashire cheese, cream, wine, stock and herbs
Pork and beef meatballs, browned in oil then baked in a tomato, onion, garlic and oregano sauce, served on a bed of steamed beetroot tops
Roast pheasant, plucked, drawn, coated in thyme and sea salt (and cooked by Caroline!), served with garden beans, new potato, mashed carrots with honey and buttered mashed parsnips with cracked black peppercorns and a sticky, dark, meaty gravy
Roadkill in my pantry. Tomorrow night’s dinner.
Feels like a Flemish still life painting circa 1620
Crispy onion strips and dry-cured bacon, new potato, carrot mashed with butter, pepper and honey, home-grown French beans, steamed sweetheart cabbage and broccoli
Cubed pork fillet, browned then fried with spices, onion, chilli and garlic and simmered in wine, meat stock, honey and passata. Strips of red pepper, carrot, courgette and spring onions flash-fried with coriander and mustard seeds, then deglazed with apple juice and reduced. New potato and chestnut mushroom chunks fried in butter, with turmeric and English mustard.
Served with Basmati rice cooked with orange and lemon juice and cardamom pods.
The miasma of Allyl isothiocyanate, Piperine, Isopropenyl methylcyclohexene, Capsaicin, Allyl methyl sulphide and the various products of the Maillard reaction is deeply redolent of the Balti houses of Sparkbrook when I was a callow youth working in Birmingham.
Fish pie and vegetables with a garlic and parsley cream sauce