Aligot, pulled brisket and our first ever festival pop-up

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Spianata with pulled brisket and coleslaw

We’ve just come back from a lovely couple of weeks in France. Our usual summer holiday of filling a big house with friends and family for eating, drinking, volleyball and lounging. There were briefly 18 of us when two of Jonny’s friends who were cycling from the Pyrenees through France decided that a few nights of home comforts would refresh them for the last leg of their journey. The first night the cyclists were with us was the kids (teenagers now) turn to cook and they came up trumps: Aligot (a local speciality: cheesey mash made with a young Tomme cheese which you can buy ready-grated and seasoned in the market) with a fragrant fennel and sausage casserole followed by roast peaches with a kind of sweetened yeasted cake a bit like Pannetone (also bought in the local market) and ice cream. Can’t you just taste it all?

Back home my mind has rapidly turned to our first ever festival pop-up. The splendid guys at A Rule of Tum started the Hereford Indie Food festival last year and it was an instant success. This year it’s back, bigger and better for the three days of the August Bank Holiday weekend. As well as a producers’ market and street food stalls (of which our Bill’s Kitchen is one) the Indie Food crew have teamed up with the Hay Festival to offer a series of food-related talks. Sunday morning sees Stephen Terry (from the excellent Hardwick pub near Abergavenny) at 10am followed by me at 11am talking about some recipes from my new book. Book your tickets for the talks at http://www.herefordindiefood.com/talks/

But the street food stalls are at the heart of what the Indie Food festival is all about. Our stall, ‘Bill’s Kitchen’, will be focusing on sourdough spianata sandwiches. For the fillings customers will choose between grilled halloumi with roast vegetables in a tomato and basil dressing or our stunning slow-cooked pulled Herefordshire brisket.

You’ll be able to find the spianata recipe in my new book, also called Bill’s Kitchen (published on 2nd October but available now to pre-order at http://www.billscafes.co.uk/shop/ ) but here’s the recipe for the utterly mouthwaterig slow-cooked pulled brisket.

Pulled brisket in its cooking pot

I think it makes sense to make quite a big quantity of this and then freeze what you don’t want straight away. If you’re not used to cooking things overnight then have courage and give it a go – it’s bizarre but rather wonderful to wake up to the aroma of slowly cooking spiced beef.

Serves 15-20 depending on your appetite

2 tsp fennel seeds, toasted and whizzed in a spice grinder or bashed with a pestle and mortar
2 tsp fresh rosemary, finely chopped
2 cloves garlic, crushed
20g salt
2 tsp hot smoked paprika

2kg beef brisket boned but not rolled (if you can only get a rolled one then just cut the string and unroll it so that it’s easier to rub the spices into it)

500ml dry cider
75g molasses or black treacle

Pre-heat the oven to 200C (fan).

Mix together the ground fennel seeds, rosemary, garlic, salt and hot smoked paprika. Rub the spice spice mix over all the meat’s surfaces and try to get it into any nooks and crannies. Put into a heavy casserole dish with a well-fitting lid.

Roast for 30 minutes with the lid off. Mix the cider and molasses together and pour over the meat. Put the lid on and turn the oven down to 120c (fan) and cook overnight (or for 10-12 hours) until a lot of fat has run out and the meat is soft enough to be pulled with a fork.

Pour off all the liquid (including any melted fat); put in a gravy separator and discard the fat. Discard any remaining solid fat and any grissly bits (there shouldn’t be much of this) and pull the beef with a couple of forks. Put the pulled meat and the liquid together and mix well. You can either serve it straight away or keep in the fridge and fry it up in a pan or warm in the oven when you want it. It’s resilient stuff.