Clik here to view.
Lamb Tagine
The restoration work at The Guildford Arms is picking up momentum now. The dry liners are busily taping, jointing and skimming upstairs, and the contract for our new restaurant kitchen is being...
View ArticleClik here to view.
Moroccan Spiced Lamb Shank, Roast Parsnip Couscous, Harissa
This is a lovely winter warmer – the perfect antidote to the dark, dreary evenings. Although it’s fairly straightforward to make, a good quality cast iron casserole pot (Le Creuset or similar) is a...
View ArticleClik here to view.
Venison Bourguignon
The perfect winter warmer, my recipe is based on the classic French beef casserole, in which cubes of beef shin are cooked slowly in Burgundy (pinot noir) with pearl onions, button mushrooms and bacon...
View ArticleClik here to view.
Bouquet Garni
It may sound fancy and French but there is nothing complicated about a bouquet garni. Think of it like a tea bag. Simply pop it into the liquid, allow time for the flavour to infuse, then take it out;...
View ArticleClik here to view.
Beef Bourguignon
Beef Bourguignon, the classic French stew from the heart of Burgundy, is proving very popular at The Guildford Arms this autumn. We braise chunky pieces of diced beef chuck with onions, carrots and...
View ArticleClik here to view.
Slow cooked Ox Cheek with Anise, Roast Parsnip Puree & Winter Greens
Rich, comforting and wonderfully intense this is a great dish to lift the spirits and help beat the January blues. The secret to the dish is very slow cooking, which tenderises the meat and softens...
View ArticleClik here to view.
Slow Cooked Beef Brisket with Red Cabbage & Roast Parsnip Mash
This is a really hearty dish. Sure to warm you up after a hard days work. It needs a good 5 hours in a low oven but the aroma that fills the house it almost as satisfying as the dish itself. I have...
View ArticleClik here to view.
Slow Cooked Lamb Shank with Rosemary, Anise & Tomato
This is a simple and delicious way to cook lamb shank (serves 4). The first step is to brown the meat. Heat a thin layer of sunflower oil in a large casserole pot. Season 4 shanks and carefully place...
View ArticleClik here to view.
Chicken Tagine with Purple Olives
A tagine should be cooked low and slow. Don’t worry if you don’t have an authentic tagine, it cooks just as successfully in a heavy-bottomed casserole. To get a deep full flavour it’s important to cook...
View ArticleClik here to view.
Slow cooked Wild Venison with Soft Polenta, Cavolo Nero & Wild Mushrooms
Rich and gamey, with a delicate perfume of garlic & thyme, slow cooked venison with soft polenta and wild mushrooms is rustic Italian comfort food of the highest order. Wild venison shoulder is the...
View Article
