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.
This is a dish normally cooked on the hob top or over an open fire as a seasoned tagine (the name of the vessel) should be able to take such direct heat. If nervous simply put the tagine in the oven if worried about cracking. This is an absolute favourite among tagines not least for the simplicity of its preparation.
Try Val’s devastatingly delicious Chinese Crispy Chilli Beef recipe — a quick, budget-friendly dish with Sichuan-inspired flavours. Perfect for a midweek treat, served with rice and an ice-cold beer.
An absolute favourite, my poached chicken recipe is delightfully tasty and offers an almost medicinal respite after days of indulgence. Clean, light, and easy to prepare, it’s a comforting choice that’s perfect for resetting your palate.
This is my glazed ham recipe, and I often see people pouring syrupy glazes over hot hams that haven’t had time to cool off first!
This Venetian-Style Beef Liver recipe, or alla Veneziana, highlights the rich flavour of ox liver. While not as creamy as calves’ liver, it’s incredibly delicious when lightly floured, fried in butter, and combined with vinegar and meltingly tender onions for a truly flavourful dish.
Try this Pad Krapow recipe with a British gamey twist. Venison mince adds rich, robust flavour to this Thai street food classic. Quick, delicious, and full of bold spices.
My Featherblade Steak Recipe showcases both a BBQ and braising method, using the same ingredients – first as a marinade to enhance flavour on the grill, then as a rich, savoury sauce to complement the slow-braised steak.
Chowder is the Welsh breakfast of cockles, bacon and laverbread. This interpretation uses gammon and cockles and is a match made in heaven. Served on some good toast, it delivers the same comforting joy as a mother’s open arm
Roasted marrow bone canoes topped with a crisp, herby crumb. Rich, nutty, and ideal with cote de boeuf or tomahawk steak for a dinner party showstopper.