Happiness is a potato glut

Enthusiastic potato and courgette plants in our garden

Enthusiastic potato and courgette plants in our garden

Our veg garden is currently getting over-excited, especially on the potato front. Some gluts can feel oppressive whilst others just give an extra dose of pleasure. I like broad beans, but faced with a couple of rows that need picking and eating rather immediately I feel a slightly worthy protestant pressure not to let all that beautiful growth go to waste. Last year the broad bean glut was solved by our friend Parker spending  a whole day podding, blanching, peeling (not something I generally bother with – but he’d taken a year out from financial fraud investigation to do the Leith’s cookery course, so he had high broad bean standards) purreeing and freezing in meal-sized batches. This year the broad bean glut was solved by the bean failing to germinate.

Freshly dug Pink Fir Apple potatoes

Freshly dug Pink Fir Apple potatoes

However, just now we have a more delightful glut – potatoes. This year we’ve grown 2 rows of Charlottes and 2 of Pink Fir Apples and they’re both doing remarkably well. We started digging the Charlottes in July when they were the size of the dainty ones you buy in supermarkets. By the time we got back from holiday in the second week of August some of them were almost the size of small baking potatoes but still really delicious. Like Charlottes, Pink Fir Apples (which are just ready now) are known as a salad potato but they’re uses are much more various than just salads. Pink Fir Apples have a distinctive and delightful nutty taste and waxy texture and an engagingly ugly shape. Anyway both varieties are now at the point of peak taste and quantity so pretty much every meal we eat at home (including the occasional breakfast) features potatoes. Often I boil some potatoes, toss them with olive oil, salt and pepper and make a simple accompaniment to go with them. Recent successful accompaniments include:

  • thickish sliced courgettes fried very thoroughly (about 20 minutes) with olive oil and plenty of garlic then tossed with diced tomatoes, basil and crumbled feta
  • small diced courgettes fried quickly in butter and then bubbled for a couple of minutes with diced tomatoes, mustard and chopped ham (You may detect that we’ve got the beginnings of a courgette glut as well….)

A couple of days ago I tossed some warm  Pink Fir Apples with peppery leaves,  chopped smoked salmon trimmings and a simple vinaigrette. Unbelievably simple, quick and delicious.

Potato cakes with cucumber & tomato salad

Potato cakes with cucumber & tomato salad

I nearly always cook twice as many potatoes as I need to so that I’ve got the basis of a quick second meal. At lunchtime today we had potato cakes made with leftover potatoes, crisp-fried smoked bacon and a beaten egg (one per person), topped with a little grated cheddar. Incredibly quick and easy if you’ve got potatoes already cooked.

A slight elaboration on the bacon/potato/cheese combination in the form of a gratin provided perhaps our tastiest potato meal from this year’s harvest so far. Bacon, potatoes and cheese are possibly three of the tastiest things in the world, so it’s hard to go wrong if you put them all together. Various takes on this very Northern European trinity occur in Alpine cookery and appear on ski resort menus, but this version comes via Michaelhouse Café in Cambridge where our chef Lownz makes something similar but more creamy using Lincolnshire Poacher – now also regularly on the menu at All Saints.

At home, we ate the gratin with courgettes fried in olive oil and garlic and some raw yellow and red tomatoes thrown in with plenty of fresh basil at the end – a delicious and pretty accompaniment.

Potato, bacon and cheddar gratin, ready to serve

Potato, bacon and cheddar gratin, ready to serve

Bacon, potato and cheddar gratin
serves 6 very generously

1kg Charlotte potatoes, boiled until just cooked and cut into thick slices – or just halved if they’re small
300g smoked streaky bacon, diced about 1cm
50g butter
1 dsp chopped fresh rosemary
1 dsp fresh thyme, stripped from the branches
salt and pepper
250g good cheddar, grated
100g parmesan, grated

  1. Pre-heat the oven to 160C or 180C without a fan. Fry the bacon until it’s crisp and the fat is running. Add the chopped herbs and stir well. Scrape all the bacon and all the fat into big bowl with the potatoes and mix well.
  2. Mix the two cheeses together and put half into the potato mixture. Season generously with salt and pepper, mix and check the seasoning, adjusting as necessary.
  3. Put into a big baking dish and top with the remainder of the cheese. Cook for about 35 minutes until the potato mix is piping hot and the top is nicely browned.
  4. Serve either at once or when you’ve finished your glass of wine.

 

 

 

 

 

A spring supper – May 2016

Asparagus ready to cook

Asparagus ready to cook

This is a great time of year for eating. English asparagus has arrived; outdoor rhubarb is doing its manic thing in the garden, and there is the brief but glorious season when, if you’re lucky, you can get hold of Alphonso mangoes from India. Our neighbour Ray goes to Birmingham wholesale fruit and veg market a couple of times a week so he has been our route this year to mango happiness.

Alphonso mango ready to eat

Alphonso mango ready to eat

We had friends round on Friday and feasted on all of these delicious things.

  • Asparagus with a lime and chive hollandaise with a bit of Spianata toast
  • Confit duck legs cooked on ducky potatoes with rhubarb/duck sauce and peas
  • Meringues with passion fruit cream and alphonso mangoes

I find it very satisfying that you use the egg yolks for the hollandaise and the whites for the meringues. That’s what I call wholefood. For the hollandaise I used both juice and zest of a lime with four egg yolks and 250g butter and then snipped a handful of chives into it at the end. Great flavours and very pretty with the perky green asparagus. Add really fresh asparagus to a large pan of boiling water, bring back to the boil and boil for a further minute or so until the bottom of the stem is just beginning to feel tender when you squeeze it.  Drain at once and toss in a little olive oil salt and pepper.

I’ve been experimenting with various delicious Italian breads at home (more of that in another post) and we had some leftover Spianata (a very wet dough that makes fantastic flatbread) that I toasted and that mopped up the hollandaise beautifully.

Dean had made the confit duck at All Saints and so I got ready-made not only the duck legs themselves but also a large quantity of ducky juices which had formed a delicious jelly at the bottom of the confit container. Some of the juices I mixed with thinly sliced Maris Piper potatoes. These I baked in a deep roasting tray for about an hour at 160C until the potatoes were tender. I then put the confit duck legs on top, skin side uppermost and cooked at 220C for about 25 minutes until the skin was crisp and sizzling.

My starting point for the rhubarb/duck sauce was slow-roasting the rhubarb. I picked about 1kg of fat but young stems and chopped them up small with about 100g sugar and then spread them on a big roasting tray covered by bake-o-glide (parchment would be equally good) and cooked at 180C for about ten minutes and then another 3 hours or so at 140C, stirring very occasionally. This reduces the volume of rhubarb to about 20% of what you started off with. The result is an intense rhubarb pulp with a small amount of toffee-like rhubarb juice. Delicious.  I usually eat this with ginger yoghurt and granola for breakfast, but on this occasion I added a generous dollop to a small pan of duck juices and whizzed it all up. It needs a surprising amount of sugar – you’re looking for a sauce which is on the ‘sweet and sour’ end of the flavour spectrum. But taste as you go and decide how you like it.

And once you’ve got duck, potatoes and gravy of course the only thing to eat with it is frozen peas, possibly the world’s finest convenience food.

For the passion fruit cream try to find ugly bumpy fruits that feel very light – the smooth-skinned ones are generally not ripe. Halve the fruits and scoop out the pulp.  Add 5 fruit to 300ml double cream and about 50g sugar. Whizz briefly with a stick blender until the cream is just beginning to thicken. Spoon the cream over a meringue and then garnish with as much Alphonso mango as you can get your hands on. And don’t forget to suck the mango stones.

100% pure spring pleasure.

Pulled brisket for All Saints Saturday street food

A street food brisket bun ready to eat

A street food brisket bun ready to eat

Last Saturday we opened our Saturday Street Food stall at All Saints for the first time. Thank goodness the rain held off and we not only gave away 50 street food dishes in short order (sorry – it won’t happen again!) but sold another 50 after that before we started running out of food. Next Saturday we’ll be better prepared. We’re aiming to be there every Saturday over the summer offering Brindisa chorizo, grilled halloumi, Tudge’s famous sausages – and, of course, the pulled brisket that is the subject of this blog. In the (home-made) bun with the pulled brisket we offer garlic mayo, our roast pepper/chilli ketchup and coleslaw. It’s the business.

The more I slow cook meat, the more I love it. I love the shredded texture which so much slow-cooked meat gets and I love the deep flavours; the way the rendered fat mixes with juices and the meat itself to give a delicious but not oppressive richness. And once you’ve got the pulled meat it’s the ultimate convenience food – to be used in any number of different ways.

The recipe that follows is particularly aimed at eating in a bun for people at a party or (in our case) people wandering around Hereford city centre on a Sunny Saturday. But when I’ve made it at home I’ve always made a pretty big quantity and used the leftovers to make stunning ragouts to go with pasta as well as a wonderful beef and onion pie that’s pictured below.

a young pastry chef at work

a young pastry chef at work

the beef and onion pie with cream cheese pastry

the beef and onion pie with cream cheese pastry

At the cafes we cook overnight in our superb Rational ovens. At home I generally use our Aga (since it’s on anyway) but that requires a bit more judgement as none of its ovens is at quite the right temperature. The temperatures I’ve given here are aimed at standard domestic ovens. (In our Rational we do all our overnight slow-cooking of meat at 105C & 100% humidity but you can’t get that degree of precision in most domestic ovens)

 

 

 

 

 

 

 

 

 

 

Feeds about 20 (but see above re. leftovers)

Spice rub:

2 tsp fennel seeds
2tsp chopped fresh rosemary
2 cloves garlic, crushed
30g salt
2 tsp smoked paprika (I prefer the spicey version but that’s a matter of taste)

  1. Toast fennel seeds.
  2. Add all of the rest of the ingredients and whizz or bash with pestle and mortar

For cooking the meat

3kg brisket, boned but not rolled
200cl dry cider
200cl water
50g molasses

brisket in the roasting tray having just been pulled and mixed with the cooking juices

brisket in the roasting tray having just been pulled and mixed with the cooking juices

  1. Rub spice mix over all the meat’s surfaces and try to get it into any nooks and crannies. Put into a deep baking tray fat side up. At home I use the biggest size of roasting tray that fits into our aga – 42cm x 30cm.
  2. Mix the other ingredients together (cider, water & molasses) and pour into the baking tray. Cover very tightly with strong foil – unless you have a lid which is even better.
  3. Cook at 120C overnight or for about 8-12 hours until the meat is soft and easy to pull apart.
  4. When it’s done take out the meat and pour off but retain all the liquid (including any melted fat); put the liquid in a gravy separator and discard any fat you regard as excess. You want to retain at least 100ml of liquid fat to give the meat the necessary richness. Discard any remaining solid fat and any grissly bits and pull the beef using two forks pulling in opposing directions. Put the pulled meat and the cooking juices together and mix well. Stick the pulled meat straight in a fresh bun or keep warm if you’re going to eat it fairly soon.
  5. If you’re going to use it later then as the meat cools you need to mix it a couple of times so that all the meat remains well coated in tasty liquid. Refrigerate until you need it. To re-heat just put the desired amount in a pan and heat until piping hot, stirring regularly.

The Artisan Food & Drink Business Show

A short while ago I had a great morning talking about my favourite subjects – food, cooking, cafes and restaurants – to the lovely Catherine Moran. She used to make the world’s most delicious chocolate pots at the Ludlow Food Centre, and has now created a great resource for all things entrepreneurial and artisanal – The Artisan Food & Drink Business Show.

Catherine has created a great podcast from our conversation and here’s part 1. I hope you enjoy it.

And here’s Part 2:

A winter pork belly supper

 

Pork and crackling ready for eating

Pork and crackling ready for eating

On Friday we had another great evening at All Saints – 60 in for baba ganoush, coq au vin, daube of beef, prune and cider fool etc). In case you hadn’t gathered we’re now open in Hereford every Friday evening for great value home-cooked dinners.

And then back at home we had a lovely bunch of people round for dinner on Saturday. Good chat & great grub. We started with sloe gin and prosecco which is my newly found best friend. A generous slug of home-made sloe gin – which we made in the autumn following the Sipsmith instructions – and topped up with prosecco in a good-sized flute. A great simple cocktail.

Then a salad of roast leeks in lemon and parsley dressing (chopped curly parsley, lemon zest and juice, olive oil, a little garlic) with roast squash and some Rosary goat’s cheese on top. We ate this at room temperature but I think doing it again I’d serve it slightly warm. The leeks, squash and parsley all came from our veg patch which I continue to feel inordinately proud of given the lack of time and attention that we give to it.

I’d tried to get hold of some beef cheeks to cook in beer but it seems that even in Herefordshire (world centre of cattle body parts) you have to order beef cheeks in advance. So I fell back on my current obsession which is belly pork with cider sauce; accompanied by mash, roast beetroot with ginger yoghurt, beet tops with butter and mustard, sweetheart cabbage. There are many wonderful things to do with pork but I think that my current desert-island pork dish would be this one.

I was going to make rhubarb bread and butter pudding but that felt a bit massive after pork belly so in the end I made meringues with apple puree (cinnamon, butter, lemon juice, apples that had been sitting in wheelbarrow with rainwater for the last 2 months), salted caramel flaked almonds and cream.

Ingredients ready for cooking for supper

Ingredients ready for cooking for supper

So here’s the recipe for the pork belly. Once you know what you’re aiming for with the flesh of the belly this is a reliably fantastic dish to serve that’s great for doing at home when you don’t want lots of last minute faff. I do this with a whole belly of pork (about 3kg including the bones) as it takes a bit of time to cook and any that you don’t use on the day heats up incredibly well either for serving as it is a second time round or for chopping up and having in soups/stir-frys/noodles etc.

At the cafes we cook the belly overnight at 105C/100% humidity but since I don’t (sadly) have a commercial combi oven at home I do the following.

Slow roast belly pork with cider and crackling

serves 8-12 depending on appetite and accompaniments

1 pork belly, rind scored, bones separated (ask your butcher to do both these things)
1 litre cider – cheap stuff is fine for this
salt

  1. Pre-heat the oven to 200C. Put the rib bones in a large roasting tray and put the belly on top rind side uppermost. Roast for about 30 minutes until the top is beginning to brown.
  2. Add the cider, cover the tray with foil and return to the oven for about 15 minutes then turn the temperature down to 140C and leave for a further 3 to 5 hours. Check every hour or so that there is still some liquid in the roasting dish – add boiling water if the liquid is disappearing. The amount of evaporation seems to vary hugely from oven to oven. Liquids will evaporate much more quickly in a fan oven even when the roasting tray appears to be carefully covered in foil. After about 4 hours the pork belly flesh should be collapsing – you should be able to pull strands of flesh off with your fingers. If it’s still firm then leave it for longer.
  3. When the meat is ready take it out of the oven. Carefully remove the meat and bones and put on one side. Pour the liquid into a bowl and allow it to cool completely. Once the fat has solidified it’s easy to remove and discard it. If you don’t have time to let the liquid cool completely in a fridge then use a gravy separator to get rid of the fat. Once you’ve got the cidery juices without the fat put them in a pan and reduce until you’ve got a bit less than half a litre of very tasty thin sauce. Season if necessary – it probably won’t be. Leave on one side until you need it.
  4. Meanwhile, using a large knife, carefully remove the crackling (which at this point will almost certainly be soggy and un-promising) and, using some kitchen scissors, snip it into long thin strips. Put the thin pieces of crackling on a fresh roasting dish and put back in a very hot oven (200-220C). After about 10 minutes take it out, pour off any excess fat which has come off the crackling and return to the oven. Keep checking at least every five minutes (it can go from not quite done to burnt very quickly) until the crackling is very nearly as crisp as you will want it – you’re going to return to the oven for 5 minutes just before serving the pork.
  5. Portion the pork (between 8 and 12 rectangular chunks for a whole 3kg belly) and cut up the ribs and then refrigerate it all until about 20 minutes before you want to eat.
  6. About 15 minutes before you’re ready to eat (or longer if the you’ve stored the portioned meat in the fridge) but the belly and bones back in the oven at 180c. When the meat has nearly heated through put the crackling on top. Meanwhile put the cider juices back on the heat. In about five more minutes the whole lot will be ready to serve. Give each person a couple of ribs, a pit of belly, a few bits of crackling and some sauce and watch happiness grow around the table.

Ps. If this seems like too much bother we’ve currently got roast belly pork on the lunchtime menu at All Saints.

Crumbly, buttery shortbread – to lemon or not to lemon?

Christmas and shortbread 024

I’ve always been doubtful about shortbread but in the last couple of weeks I’ve become a true believer. Shortbread is such a simple thing that, a bit like a tomato salad, it can either be a thing of exciting beauty or something dull and pointless. This recipe, if made carefully, is buttery, delicate and crumbly – and extremely more-ish. (The version is adapted very slightly from Felicity Cloake’s excellent Guardian column that compares lots of versions of things and then comes up with a recommendation)

The only question that remained is whether at the cafes we should serve classic buttery shortbread or a zesty lemon version. For a week we served both lemon and classic shortbread and the plain (classic) version was the clear winner – we sold nearly twice as many of them. But the great thing is that at home you don’t have to be guided by the majority verdict – the choice is yours.

To ensure that your shortbread is always perfect:

  1. Use plain flour not a strong white bread flour – I didn’t think this really mattered until I tried both and compared them
  2. make sure the butter is really soft before beating it with the sugar
  3. don’t be tempted to omit the ground rice. It adds a delicious nubbly texture which is perfect for shortbread.
  4. don’t overwork the dough
  5. chill the biscuits before baking

Christmas and shortbread 012To make about 22 biscuits

250g salted butter, very soft but not melted
(if using unsalted butter then add 1/4 tsp of salt to the flour)
125g caster sugar
285g plain flour
90g ground rice
extra caster sugar for sprinkling at the end

To make the lemon shortbread just add the very finely grated zest of 2 lemons to the flour mixture before mixing with the sugar/butter mix.

  1. Pre-heat the oven to 130C (fan oven – 150C for a non-fan oven)
  1. Put the very soft butter and the caster sugar into a large mixing bowl, and beat with handheld electric mixer until very soft and fluffy.
  1. Add the flour and ground rice and mix swiftly with a large spoon so it is beginning to come together. Then use your hands to pull it together into one blob.
  1. Roll the dough out to just under 1cm thick and cut out rounds 7cm diameter cookie cutter. Do not use extra flour when rolling out the dough. Re-use leftover dough until it’s all used. Put cookies on to baking sheets on baking parchment, leaving a little space between in each one.
  1. Refrigerate for 30 mins before baking.
  1. Bake for 50 minutes until cooked but not brown. Leave on the tray for 2 minutes and then transfer to a cooling rack and sprinkle with caster sugar. I find that sifting the caster sugar through a tea strainer makes it easier to do an even coating. Store in tins with baking parchment between layers.

Christmas and shortbread 015

 

Perfect mince pies

mince pies 006I love mince pies but I only love really good mince pies. So for me what’s wanted is: A high proportion of mincemeat to pastry; Excellent well-balanced and fruity mincemeat; And a good crumbly pastry. These mince pies are the business. The recipe comes a bit from Gary Rhodes, a bit from Delia and a bit from me. And whilst it might seem like a bit of a palaver to make your own mincemeat I think it’s worth it – and actually it’s a pretty straightforward process.

I was making these mince pies at home the other day and I ran out of home-made mincemeat and made the last few for us to keep at home with a jar of shop-bought mincemeat that had been in the larder for a while. Jonathan thought the mincemeat tasted a bit alcoholic and I suggested he went and checked the use-by date on the jar which turned out to be 1995 – three years before he was born. I must go through all those old jars at some point…

Mincemeat

To make about 2.5kg of mincemeat (sufficient for 100 mince pies) :

500g Bramley apples, cored and diced very small (the size of peas), no need to peel
250g pre-shredded vegetarian suet
500g raisins
375g sultanas
250g mixed candied peel
350g light muscovado sugar
2 lemons, juice and zest
2 oranges, juice and zest
2 dsp mixed spice
1/2 tsp ground cinammon
1/4 tsp ground nutmeg
100ml ginger wine

  1. Put everything apart from the ginger wine into a large mixing bowl and mix thoroughly.
  2. Cover the bowl with some foil and put in the oven at 110C for about 3 hours (fan – a bit higher for non-fan).
  3. Take out of the oven and stir in the ginger wine. Store in pre-warmed sterilized jam jars.

The pastry

Makes 1kg of pastry, sufficient for about 40 mince pies

500g plain flour
1/2 tsp salt
350g butter
150g caster sugar
2 egg yolks
2 whole eggs

  1. Whizz flour and salt and chilled butter cubes together in a food processor until the mixture is like breadcrumbs
  2. Add sugar and whizz again very briefly.
  3. Mix egg yolks and whole eggs together. Add to flour mix and pulse a few times until the dough has just come together. Don’t overwork it or it will get tough. Divide into manageable-sized blobs and put in clingfilm. All to rest in the fridge for at least an hour before using.mince pies 002

 To make the mince pies

Of course you can make the mince pies any size you like but I think it’s helpful to have some really precise directions in case you want them. At home I use pie moulds which are 7cm diameter and 2.5cm deep with flat bottoms (you don’t get enough filling in the slopey sided ones). The current lot came from Lakeland. The pastry will come just below the top of the moulds which means overspill of mincemeat juice won’t go all over the place.

  1. Roll out the pastry quite thin and cut out circles using 9cm diameter cutter. Put them neatly into the pie mould pushing the pastry well down into the corners and making the  top rim reasonably even.
  2. Put 35g mincemeat (one good dsp) into each one and then top with a star of pastry. Brush with a little beaten egg.
  3. Bake for 15-20 minutes at 180C (fan oven) until golden and crisp. Leave to cool for 10 minutes in the tin and then transfer to a cooling rack. Dust generously with icing sugar to serve.

These mince pies are good for days but they area at their very best when still just a little warm from the oven.

The best gluten free chocolate brownies

GF brownies 009Well. These are extraordinarily good brownies. Chocolatey and deliciously damp but with just a trace of salty graininess.

I never want to make, eat or serve in my cafes a gluten-free or dairy-free or anythingelse-free dish that is less good than its conventional equivalent. However, we do get an increasing number of customers looking for gluten-free food and this had got me thinking. Then a few weeks ago I tried a gluten-free brownie in the café at the top of the Tate Modern that overlooks the Thames and the City and I thought this brownie was pretty good.

So I embarked on a voyage of experimentation in the world of gluten-free cooking. I don’t think I’ve ever tried quite so many different versions of, ostensibly, the same thing. And many of them I have to say were really quite nasty. So I felt like Einstein discovering relativity when after considerable tinkering I came up with what I think is a stunning and reliable recipe. You will create love and adoration amongst gluten-avoiding friends if you make these for them. Or better still come and buy them from us!

The only weird ingredient is Xanthan gum which is used to replace the gluing-together effect of gluten. Xanthan gum is a natural product but fairly potent. You can buy it in powdered form from health food shops or the ‘free from’ sections of supermarkets. Be careful of your measurements and use proper chefs’ measuring spoons. If you put in twice what you need it will make the brownies too solid. Use the correct amount and they’ll be perfect.

Salt might seem an odd addition, but it is the making of these brownies. The Americans know a thing or two about brownie cookery and a little salt is alway there in a classy American brownie.

 

Quantity ingredient preparation
500g good quality dark chocolate chopped into 2cm – 3cm chunks
325g salted butter cut into 2cm – 3cm pieces
6 eggs
400g light muscovado sugar
250g Dove’s gluten free flour
½ tsp Xantham gum powder
½ tsp salt

 

  1. Grease and line with baking parchment a straight sided baking tray 32cm x 25cm or similar
  2. Melt the chocolate and butter together in a saucepan over a very low heat. Put to one side to cool.
  3. Put the eggs and sugar in a large bowl and whisk until the mixture has tripled in volume and is much paler in colour and texture.  (Either use a handheld electric whisk or a Kenwood-type mixer with the K blade)
  4. Add the cooled chocolate mixture to the egg/sugar mixture and quickly mix. Then quickly mix in the flour/salt/Xantham gum
  5. Pour into the prepared baking tray and bake for 30 minutes at 150C in a fan oven (a bit hotter for a non-fan oven) until crusty on top but only just set. One of the world’s worst crimes is overcooked brownies….but they’re not nice when they’re not properly cooked either. They start to crack just a little on the surface when they’re ready.
  6. Leave to cool and then portion.

All Saints Fridays – for ever!

Great grub

Great grub!

There’s just 2 days to go until our first All Saints Friday. Crab, roast pork belly, roast squash salad, cranberry crème brulee. All sorts of delicious things and  incredibly reasonable prices complete with BYO (no corkage). Have a look at the full menu on http://www.cafeatallsaints.co.uk/wp-content/uploads/current-friday-eve-menu.jpg And if you don’t want to BYO we’ve got a short but delicious list of wine, beer and Herefordshire cider. We’re open from 6pm each Friday, so give us a call on 01432 370415 to book your table.

Hereford has suddenly become a city where people eat out in the evening. It used to be that you had to go to a country pub to get good grub in the evening but no longer. Rule of Tum (great burgers) Shack Revolution (superb British cocktails and pizza) and a couple of great tapas places – not to mention the vast number of chain places that have opened up at the Old Market. So we thought we’d join in the fun. The last couple of years we’ve opened on Friday and Saturday evenings in December and they look like being busier than ever this year. And so we feel the time is right to open permanently on Friday evenings at All Saints.

new table numbers by Holly

new table numbers by Holly

All Saints is a lovely place to come to in the evenings. Candles, a bit of music and really excellent simple food. And the table numbers – newly painted by my daughter Holly – add a note of brightness to each table!

This Friday Dean will be in the kitchen and I’ll be running the front of house – see you there!

Breast of lamb – the next big thing

Looks a bit messy, tastes fantastic

Looks a bit messy, tastes fantastic

You heard it here first. Breast of lamb is the next big thing. Nigella has re-christened it ‘lamb ribs’ and made it the centrepiece of the first programme in her voluptuous new series. So get to your butcher first before it goes the way of lamb shanks and belly pork, other once thrifty cuts which TV chefs have made sadly fashionable.

Anyway, we ate breast of lamb last night not in honour of Nigella but of Sarah’s Aunt Kate who has come to stay with us for a few days. Kate and I have had many long discussions about breast of lamb, which she was brought up on and which has been a staple of her family cookery for many years. Following our chats I’ve done various things with breast of lamb all of a casseroley nature. But yesterday I made a dish that made us all go – ‘Cor this is really delicious’ and made me think I should write this blog.

Breast of lamb is the sheep equivalent of belly pork, but smaller and in the case of the one we had last night, a lot smaller. So it’s a flat shallow cut, fatty, tough and bony. But don’t let that put you off. The starting point for me is always cooking it overnight on a very low heat and then using it for making a dish with the next day.

Breast of lamb with roast aubergines

serves 4-6 depending on how hungry you are. It’s somewhere between a casserole and a warm salad and is best served warm rather than piping hot. Although it doesn’t look very meaty in the picture the taste of lamb permeates the whole dish beautifully. We ate it with some cous cous with parsley, mint, olive oil and lemon juice.

1 breast of lamb – ours weighed about 700g but they vary considerably
water/wine for overnight cooking

2 largish aubergines, diced about 2cm
olive oil for roasting and frying
1 very large or 2 medium onion, quartered and thinly sliced
2 cloves garlic, crushed
1 tsp dried oregano
salt
300g tomatoes – either cherry tomatoes halved or plum tomatoes diced, whatever are the tastiest tomatoes you can find

  1. Put the breast of lamb in a lidded casserole dish and cover with water or a mixture of water and wine if you’ve got any leftovers. Bring to the boil, put the lid on and put in a very low oven (around 100C) overnight.
  2. In the morning take it out of the oven. Take the breast of lamb out of the liquid and put it on a plate to cool a bit. (Separately let the liquid cool and then put in the fridge so that it’s easy to take the hard fat off the top. You’ve then got some delicious lamb stock to make a simple tomato and lentil soup with)
  3. When the lamb is cool enough to handle, take off all the meat, leaving as much as possible of the solid fat and all the bones behind. This is best done with your hands as the meat comes in horizontal strips. The meat wants to end up in roughly bite-sized pieces. I only got a cereal bowl full of fairly lean meat from a whole breast, but it was some of the most delicious lamb I’ve ever tasted. (Discard the fat and bones). You can then leave the meat until you’re ready to make the finished dish.
  4. Toss the diced aubergine with a generous amount of olive oil and some salt and spread on a baking tray. Roast in a hot oven (200C or thereabouts) for about 30 minutes until very soft and browning at the edges. Depending on your oven you may want to turn them over part way through the cooking process.
  5. In the same dish you cooked the lamb in overnight, fry the onions in a generous slug of olive oil and some salt for about 20 to 30 minutes until they are very soft. Then add the garlic and oregano and cook for another couple of minutes. Once the garlic has cooked a little, stir in the chopped tomatoes and cook for about another minute and then take off the heat. Stir in the roast aubergine and the ‘pulled’ breast of lamb. If the lamb has been in the fridge then warm the dish gently until the lamb is warm but not piping hot. You can serve it straight away or re-warm later – just don’t continue to cook it any further once it’s all mixed together or the lamb will totally fall apart.

This dish could change your life – or at least the way you think about breast of lamb.