3 Pinchos – Canapes Pincho literally means ‘spike.’ Normally skewered with a toothpick, it is eaten as tapas in northern Spain. I… Read more
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… Read more
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… Read more
Gurnard Parcel with Fennel Gurnard is a delicious, firm fleshed fish that roasts well and is even good raw as a ceviche.… Read more
Deviled Kidneys I love deviled kidneys, there’s no two ways about it. They’re so rich and unctuous, eating this dish… Read more
Venison Steak with Parsnip Puree Roe and sika deer are in season from November. They provide an iron rich, dark red meat. You… Read more
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,… Read more
Babaganush and Homemade Flat Breads This is one of my favourite recipes of all time. Babaganush must have a smokiness to it. Essentially,… Read more
Chocolate Torte with Caramelised Beetroot This is a very simple recipe. The chocolate has an incredible velvety texture and is to die for.… Read more
Cleo the Friendship Bread: Video Blog Cleo has been passed between hundreds of friends in the UK and Europe already and she makes a… Read more
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… Read more
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… Read more
Grilled Apricots with Ricotta and Somerset Cider Brandy I have been waiting patiently for apricot season for ages! Apricots are a delicious and savoury fruit, and… Read more
Cleo the Friendship Bread We at Forgotten Feast have sent our sourdough starter Cleo into the wide world. We were Inspired by… Read more
Beech Leaf Gin by Peter from Absolutely Wild Here is a very exciting and easily made wild aperitif by Peter. I don’t know about you, but… Read more
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… Read more
Carrot and Blood Orange Salad with Mint and Cumin On Friday night Forgotten Feast will be cooking up a huge banquet in Hackney. I will be cooking my… Read more
Sourdough Bread, Clay Ovens and Leaven I find real beauty in the simplicity of sourdough. The fact that two ingredients treated with a little… Read more
Beetroot Chocolate Cake Beetroot’s earthy sweetness goes incredibly well with bittersweet chocolate. The beetroot lends a complex and wholesome flavour to… Read more
Cure pork fat at home Cured pork fat This recipe takes the ‘No Waste’ ethos to the next level. Lots of people avoid… Read more
A Punchy Salad of Celeriac and Squash for the New Year Seasonal Produce (January): Crown prince squash, celeriac, winter greens Waste not – In this salad were not wasting… Read more
Seasonal Winter warmer of cabbage soup with cured pork fat This is a lush and very simple soup that makes the most of those cuts we disregard and… Read more
The Life of a Loaf 7 Ways To Use A Loaf Throughout Its Life Bread is a product that we expect to buy… Read more
Feeding the 5000: Pigs Liver Bruschetta Pigs liver is a straight up poor mans calves liver, and with out any of the guilt. Its… Read more