Valentine Warner rolls chilled venison loin into paper-thin slices, then dresses it with fresh herbs, lemon, toasted fennel seeds, horseradish and pickled walnut.
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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
Valentine Warner quickly sears sliced venison loin before adding it to a curry of toasted spices, coconut water and lime, served inside a warm sourdough loaf.
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.
Barbecued Ox Tongue with Black Leeks
A primitive and deeply rewarding feast. Smoked ox tongue is poached to a “wobble,” then finished over charcoal with a spiced paint until richly caramelised. Served alongside leeks grilled to jet-black carbon and dressed with lemon and chilli, it is a masterclass in using humble, economical cuts to create something eye-rollingly delicious.