Autumn Recipes

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cook and prepare a spider crab

How to cook and prepare a spider crab

Preparing crab takes time and is a real challenge, but so rewarding. It is the freshest and most…

Watercress-pasta-pesto

Veg Box – Watercress

This post was previously published on www.goodbyesupermarkets.co.uk A wonderful springtime green is Watercress. A powerhouse of vitamins and…

Prawn-ceviche

May – Fish on Friday, Ceviche

I’m writing for a new website called www.fishonfriday.org.uk It’s brilliantly informative about all things fish, with recipes, techniques,…

Pearl Barley Pilaf

Pearl Barley Pilaf with honey, roots and hazelnuts

At Poco we’re well known for our seasonal approach and our delicious meat. However my real passion is…

Smoke and forage

Smoke and forage

If you enjoy the alchemy and adventure of smoking and foraging for food but have never had the…

Ultra Light Sponge Cake with Orange Sorbet

Ultra Light Sponge Cake with Orange Sorbet

I’m a sucker for fads. I’ve been vegetarian, vegan, freegan, a serious carnivore butchering everything from a squirrel…

Heart Kebabs

An Alternative Valentine’s Banquet – Heart Kebabs

This coming Valentine’s we are partnering with Trevor Beattie’s Charitable Foundation to produce an Alternative Valentine’s Banquet at…

Quince Frangipane

Quince Frangipane

Quince is a kind of yellow pear that has a complex flavour. It works well in savoury dishes,…

Pumpkin Pie with Cardamom and Maple Syrup

Pumpkin Pie with Cardamom and Maple Syrup

Pumpkin pie – Halloween – yum! This isn’t strictly a pumpkin pie because the recipe calls for butternut…

Celeriac Gratin

Celeriac Gratin with Anchovies

Celeriac gratin was one of my favourite dishes at River Cottage. Hugh’s addition of anchovies is genius. So…

Roasted Quince

Roasted Quince, Stichelton, Leaves, Walnuts and Agave Syrup

I’ve recently discovered Stichelton cheese, an amazing creation. The story goes that regulations state Stilton has to be…

3 Pinchos – Canapes

3 Pinchos – Canapes

Pincho literally means ‘spike.’ Normally skewered with a toothpick, it is eaten as tapas in northern Spain. I…

Crown Prince Squash Soup

Crown Prince Squash Soup with Chili Oil

Crown prince is my favourite squash. It has an intriguing pale, teal green coloured skin and a particularly…

Beetroot Soup with Yoghurt and Caramelised Butter

Beetroot Soup with Yoghurt and Caramelised Butter

I like beetroot soup to be smooth and earthy, savoury with a slight hint of citrus. Beets store…

Gurnard Parcel with Fennel

Gurnard Parcel with Fennel

Gurnard is a delicious, firm fleshed fish that roasts well and is even good raw as a ceviche.…

Deviled Kidneys

Deviled Kidneys

I love deviled kidneys, there’s no two ways about it. They’re so rich and unctuous, eating this dish…

Venison Steak with Parsnip Puree

Venison Steak with Parsnip Puree

Roe and sika deer are in season from November. They provide an iron rich, dark red meat. You…

Roast Beetroot

Roast Beetroot, Pak Choi, Labneh and Cumin

Beetroots are plentiful and sweet at this time of year. I love eating them with cumin and yoghurt,…

Chocolate Torte

Chocolate Torte with Caramelised Beetroot

This is a very simple recipe. The chocolate has an incredible velvety texture and is to die for.…

Cleo

Cleo the Friendship Bread: Video Blog

Cleo has been passed between hundreds of friends in the UK and Europe already and she makes a…

Porchetta di Testa – Rolled Pig’s Head

Porchetta di Testa – Rolled Pig’s Head

In my search for forgotten ingredients I have tried my damnedest to be thrifty and imaginative. But for…

Ricotta Style Cheese

Homemade Curd or Ricotta Style Cheese

I hold cheese-makers in such high regard. I see them as modern day alchemists and true artisans. When…

Cleo the Friendship Bread

Cleo the Friendship Bread

We at Forgotten Feast have sent our sourdough starter Cleo into the wide world. We were Inspired by…

Sheep Head with Cumin and Lemon

Sheep Head with Cumin and Lemon

If you’d like to really embrace the ‘nose to tail’ ethos, eating the head of an animal is…

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cook and prepare a spider crab

How to cook and prepare a spider crab

Watercress-pasta-pesto

Veg Box – Watercress

Prawn-ceviche

May – Fish on Friday, Ceviche

Pearl Barley Pilaf

Pearl Barley Pilaf with honey, roots and hazelnuts

Smoke and forage

Smoke and forage

Ultra Light Sponge Cake with Orange Sorbet

Ultra Light Sponge Cake with Orange Sorbet

Heart Kebabs

An Alternative Valentine’s Banquet – Heart Kebabs

Quince Frangipane

Quince Frangipane

Pumpkin Pie with Cardamom and Maple Syrup

Pumpkin Pie with Cardamom and Maple Syrup

Celeriac Gratin

Celeriac Gratin with Anchovies

Roasted Quince

Roasted Quince, Stichelton, Leaves, Walnuts and Agave Syrup

3 Pinchos – Canapes

3 Pinchos – Canapes

Crown Prince Squash Soup

Crown Prince Squash Soup with Chili Oil

Beetroot Soup with Yoghurt and Caramelised Butter

Beetroot Soup with Yoghurt and Caramelised Butter

Gurnard Parcel with Fennel

Gurnard Parcel with Fennel

Deviled Kidneys

Deviled Kidneys

Venison Steak with Parsnip Puree

Venison Steak with Parsnip Puree

Roast Beetroot

Roast Beetroot, Pak Choi, Labneh and Cumin

Chocolate Torte

Chocolate Torte with Caramelised Beetroot

Cleo

Cleo the Friendship Bread: Video Blog

Porchetta di Testa – Rolled Pig’s Head

Porchetta di Testa – Rolled Pig’s Head

Ricotta Style Cheese

Homemade Curd or Ricotta Style Cheese

Cleo the Friendship Bread

Cleo the Friendship Bread

Sheep Head with Cumin and Lemon

Sheep Head with Cumin and Lemon

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Recipes
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About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.

Recipes
Films
Podcasts
Manifesto
Food Facts
Articles

Events
Catering / Consultancy
About

Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.