Recipe: Apple, Cabbage & Caraway Sauerkraut

Making sauerkraut is much easier than many people think, it is basically just a mixture of finely chopped or grated vegetables mixed with salt (1-2% of the total weight of chopped vegetables) and then left to ferment. The sugar is optional, it will ferment without it, but I think it makes for a nicer kraut by rounding out the flavours a bit. It’s always good to have some hard, crunchy vegetables in the mix as they keep a bit of texture as they ferment, which is why crunchy white cabbage is so good. Continue reading

Recipe: Roast Butternut Squash, Mozzarella & Hazelnut Salad

Is there anything better to eat in the summer than a salad made with ripe, sweet tomatoes, handfuls of fragrant, aniseedy basil and good quality creamy mozzarella? It is perfect alongside hunks of rich olive oil focaccia as an al fresco lunch. As the days shorten and autumn rolls into winter it is impossible to get delicious tomatoes. Our homegrown tomatoes are long gone and the supermarkets have reverted to selling the watery ones that are available out of season.

If you get hold of good quality mozzarella it seems a shame to cook it (except perhaps on top of a wood-fired pizza) so I developed this mozzarella salad for the winter months; it is a celebration of the flavours of autumn – the sweet, nuttiness of roasted squash and creamy, crunchy hazelnuts paired with the soft, lactic acidity the mozzarella. Continue reading

Recipe: Mushroom, Rosemary & Pearl Barley Broth

I developed this recipe for a lovely couple who are getting married in Autumn 2018 and wanted a simple seasonal start the meal before a magnificent spread of sharing platters to be served as the main course. It reminds me of the beautiful broths we ate in Ukraine earlier in the year; there they are always finished with a dollop of smetana (a rich sour cream), so I’ve added some as a garnish to finish this dish. Sometimes a simple but delicious starter like this is the perfect complement to a dramatic and colourful main course. Continue reading

Nine tips for starting a supper club…

I think supper clubs are brilliant – for both the guests and the event organisers. The organisers curate a night, showcasing their favourite dishes in unusual venues and the guests get a one-off eating experience where the chef will generally be cooking and serving, as well as chatting about the food. It would be great if there were more supper clubs in Northern Ireland and beyond. Continue reading

The Story of a Supper Club

At the end of July 2018 we collaborated with curious cook and finder of weird and wonderful wild things to eat, Clare McQuillan (@claremcqq) for a Hedgerow Picnic Supper Club. We invited photographers Simon & Lorna (and their new little one Isla Mae – just a babe in arms) from Taca Works to capture the evening in images. They have created a magical ‘storyboard’ of the event and these are some of the images I want to share here. Continue reading

Recipe: Pad Thai

It’s a cliche, but I first ate this dish from a street vendor on the Khao San Road (the infamous backpacker district in Bangkok) when I was a student. I was travelling on a shoestring, I’d landed in Asia for the first time having been brought up in the not very adventurous food scene of Northern Ireland in the 1980s & 90s. I was totally blown away! What was this salty, spicy, sour and sweet concoction? Slippery noodles, fiery chilli, soft tofu, chicken or prawns and crunchy peanuts on top and all cooked in less than two minutes and for a cost of about 25p. Continue reading

Recipe: Wilted Greens with Garlic & Soy

This is hardly a recipe at all but is something I cook all the time, perfect when I crave the clean, slightly bitter taste of greens. It is a brilliant way of using up leftover greens that are slightly past their best and that half cabbage that is lurking at the bottom of the fridge, though it is also amazing with fresh greens straight from the garden. It can be made in a matter of minutes and is great for a hit of vegetables alongside a curry or as a main course with some steamed rice and crispy tofu.  Continue reading