Another vego dinner (I despise their views, not their food). The warm four bean salad had to be the highlight. I used to chow down big time on KFCs four bean salad, this was a sort of homage to that little tub beans. All four beans were cooked separately in order to elevate the dish texturally. The green beans blanched, the borlotti braised in chicken stock with a dash of balsamic, broad beans were smashed into a pesto with pistachios and the cannelini were sauted with garlic. Simple and delicious. The Broccolini Casarecce was another dish that I used to love as a kid. Broccoli florets boiled, blitzed, seasoned and stirred through pasta. This version had the florets cooked in cream with the addition of green chillis, then blitzed and tossed through the casarecce. The broccoli heart was pickled quickly in a little salt, then scattered over the top with sauted broccolini. Yum.

Onion and Saffron Risotto

Curried Celeriac Soup

Warm Bean Salad

Broccolini Casarecce

This was a banging winter meal. Roast Duck is one of the easiest birds to roast….far easier than a chicken in my book. The grapes added an incredible deepth of sweetness to the gravy which worked a treat with the duck. This meal was accompanied by some mulled wine produced by  Nicky Van She and his prettier half, Cara. It was sensational…..cold night, mulled wine, good food, great company and a big fat bread and butter pudd to round it all off. Marvellous stuff that.

Roast Duck w Grapes

Fondant Potatoes

White Zucchini, Treviso, Orange and Walnut Salad

Bread and Butter Pudding w Brandy Cremé Anglaise

• 1kg Beef, cut into chunks

• 1 Tbsp Mustard Powder

• 250g Pancetta, cut into lardons

• 2 Carrots, peeled and diced

• 2 Celery Stalks, peeled and diced

• 1 Brown Onion, peeled and diced

• 1 Leek, diced

• 2 Cloves garlic, crushed

• Bouquet Garni

• 10 Eshallots, peeled

• 30ml Cognac

• 500g Button Mushrooms

• 1 Bunch Baby Carrots, trimmed, peeled and blanched

• 1 Bunch Parsley, chopped

• 1 Bunch Marjoram, chopped

• Extra Virgin Olive Oil

• Salt and Pepper

• For the stock:

• 2L Red Wine

• 1kg Beef Bones

  • For the Carrot and Tomato Puree:

• 6 Carrots

• ½ Punnet Cherry Tomatoes

• 20g Butter

  • For the mash:

• 6 Large Golden Delight Potatoes

• 150g Butter

• 200ml Full Cream Milk

Place beef bones and red wine in a large pot, bring to the boil, then simmer for 10 hours, skimming regularly.

Preheat oven to 160°C, place wholes potatoes on a tray and bake for 60 minutes.

Season beef with salt, pepper and mustard powder. Place a large pan on the heat, add a splash of oil and start to brown off your meat. Careful not to over crowd the pan or this process will take forever. Drain browned meat of excess oil and place in large heavy based pot. Deglaze pan and add to pot. Return pan to heat, splash of oil, add shallots and brown. Add cognac and transfer to pot. Take diced leek, carrot, onion, celery, garlic and bouquet garni and add to your pot along with your red wine stock. Place on medium heat and simmer for minimum 2 hours. Check regularly to ensure your bourguignon is not catching the bottom of the pot and ensure its ticking over nicely…not to vigorously. Meanwhile bring a pot of salted water to the boil and cook carrots till soft. Set aside. In another small pot, add butter and place on medium heat. Slice cherry tomatoes and add to pot and season. Cook tomatoes out till completely broken down. Blitz carrots and tomatoes together with stick blender, season to taste and set aside.

Once potatoes are cooked, while still warm, scoop out flesh and pass through a potato ricer into a pot and place on medium heat, stirring the mash allowing moisture to escape. Warm milk and add gradually to mash. Finish with butter and season.

To finish the bourguignon add baby carrots and mushrooms, allow further 10 minutes on the heat then add puree and herbs. Season to taste. Enjoy.

Horse Meat Disco is one of the most epic club nights our generation has seen. Not only do these London lads throw some fucking awesome parties but they are top shelf blokes, so it only made sense to cook them an awesome feast when they came over for dinner. Originally I wanted to get my hands on some actual horse meat….but…..it never would have happened. Instead a hearty feast of seafood and pork, cos your never gonna disappoint with a nice slow roast of neck, grilled scampi and a  baked snapper. Any one who disagrees is a bloody turkey. Or a vego.

Baked Snapper w/ Miso, Ginger and Onion

Grilled Scampi w/ Eshallot Butter

Cauliflower and Cabbage Gratin

Tomato Salad

Slow Roasted Pork Neck w/ Spiced Parnip’s and Cavalo Nero