Roast pork rack with fennel, coriander and lemon, with crisp crackling, juicy meat and a simple pan sauce.
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Val’s Venison Carpaccio
Val enjoys venison raw as well as cooked, and this carpaccio makes the most of its clean, delicate flavour. Paper-thin slices are dressed with herbs, lemon and horseradish. His recipe also works with beef fillet or sirloin.
Thai-Style Beef Liver
A Thai-Style Beef Liver recipe with crispy onions by Valentine Warner. Inspired by a favourite restaurant dish, rich, savoury and full of flavour.
Fennel Sausage with White Beans & Chard
This fennel sausage recipe makes a comforting, hearty supper, perfect for colder months or any time you need a warming meal. Quick to prepare and best enjoyed with a robust red wine.
Val’s Venison Bunny Chow
A curry served in a loaf of bread: Val’s take on South African bunny chow puts venison at the centre. Toasted spices, curry leaves, ginger and garlic flavour the sauce, which soaks into the sourdough as you eat.
Shoulder of Mutton with Bitter Herbs & Honey Glaze
This recipe was inspired by the sight of hardy sheep grazing among dry mountain shrubs, with the scent of sun-scorched herbs wafting in the warm air and the Aegean glistening in the distance.
Ox Tongue with Beetroot & Horseradish Cream
Just the kind of thing we eternally hope to find in a remote pub with uncomfortable furniture, a glowing fire and a stone floor.
Deep-Fried Lollipopped Chicken Drumsticks
I love fried chicken but detest KFC so here is a really easy and super scrumptious, crispy and delicious alternative for your finger lickin’ delectation.
Côte de Boeuf with Salmoriglio Sauce
My cote de boeuf recipe, paired with the southern Italian salmoriglio sauce, is quite possibly my favourite way to dress this delicious cut of beef. On hot summer days, it’s far preferable to a heavy peppercorn or mushroom sauce. The aroma of a cote de boeuf sizzling over wood, topped with freshly pounded salmoriglio, is pure heaven!
Val’s Lamb Skewers
Tender lamb skewers marinated in yoghurt, spices, and aromatics, grilled over charcoal and finished with lemon. Perfect with garlic mayo, tabbouleh, and flatbread.