Serves 2

1 pack Buffalo Halloumi

4 tbsp gochujang paste

1 tbsp soy sauce

1 tsp garlic paste

1 tsp ginger paste

2 wraps

3 large radish

50ml water

50ml cider vinegar

1 tbsp caster sugar

Rocket

2 tbsp mayonnaise

Extra 1 tbsp gochujang

Method

Gochujang is a Korean fermented chilli paste which is sweet, sour and spicy and totally addictive!

Cut the Buffalloumi - I use The Buffalo Farm, but use whatever is available near you - in half longways. Place each piece between two wooden spoons or chopsticks (or anything that will stop your knife cutting all the way through) and slice ¾ of the way through each block at 1 cm intervals to create a concertina effect. I skewered them so they are easier to turn under the grill, but tongs will work just as well.

Mix the gochujang, soy, ginger paste and garlic paste and brush all over the halloumi, making sure to get into all the slices. Cover and leave to marinate for at least half an hour.

Warm the water and vinegar just until the sugar has dissolved and take off the heat. Slice the radishes into discs and add to the pickle juice.

Grill under a high heat or pop onto the barbecue until crispy and well coloured.

Assemble the wraps with a handful of rocket, the pickled radish and one of the halloumi halves. Make a spicy dressing by mixing the extra gochujang with mayonnaise and a tablespoon of the pickling juice, or use your favourite hot sauce.

Serves 4 as a side

3 large apricots

2 tsp caster sugar

150g mixed leaves - bitter leaves like radicchio and frisee work really well

1 bag Buffalo Farm Mozzarella mini pearls

Juice of 1 lemon

Juice of half an orange

1 tbsp white wine vinegar

100ml extra virgin olive oil

Few mint leaves

Salt and pepper

 Quarter the apricots and de stone. Sprinkle the sugar over the top and place under a medium grill to colour a little. Don’t leave them too long or they will collapse, just until the sugar has caramelised.

Make the dressing by adding the citrus juice and vinegar to the olive oil with salt and pepper and shake well. Toss the mixed leaves in the dressing and add to a platter. Place the caramelised apricots on top and halve the mozzarella pearls and scatter them over too. Top with a few mint leaves and an extra drizzle of dressing.

Roast Venison Loin with Chanterelles, Chestnuts & Thyme Butter

Serves 2

Ingredients

300g venison loin

1 tbsp mushroom powder

Sea salt and freshly ground black pepper

1 tbsp vegetable oil

For the pan roast:

25g butter

2 garlic cloves, lightly crushed

2 sprigs fresh thyme

For the mushrooms:

200g chanterelles, cleaned

100g cooked chestnuts, roughly chopped

20g butter

1 garlic clove, finely sliced

2 sprigs fresh thyme

1 tsp sherry vinegar

Method

Remove the venison from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper. Dust evenly with the mushroom powder, pressing it onto the surface of the meat.

Preheat the oven to 190°C fan.

Heat the oil in a small ovenproof frying pan over a high heat. Sear the venison on all sides until evenly browned. This should take around 2 minutes. Add the butter, crushed garlic and thyme. Once the butter is foaming, baste the venison continuously for 30 seconds.

Transfer the pan to the oven and roast for 5-7 minutes for medium-rare, or until the core temperature reaches 52-54°C.  Remove from the oven and rest the venison on a warm plate for around 8 minutes.

While the venison rests, heat a frying pan over a medium-high heat. Add the chanterelles and cook for 2-3 minutes until they begin to colour and release their moisture. Add the butter, garlic, thyme and chestnuts and cook for a further 5 minutes, stirring occasionally.

Finish with the sherry vinegar and season to taste with salt and pepper.

Slice the venison into thick medallions and arrange on warm plates.

Spoon the buttery chanterelles and chestnuts alongside, making sure to drizzle over any thyme and garlic butter from the pan.

Spiced Cream of Cauliflower Soup

Serves 4

2 large heads of cauliflower

2 whole garlic bulbs

2 large onions, quartered

1 tsp ground cumin

1 tsp ground coriander

2 tsp garam masala

1l chicken stock

250ml single cream

Few sprigs of thyme

Salt and pepper

Oil for roasting

2 slices stale bread

Preheat the oven to 180oc fan. Roughly chop the cauliflowers, add to a roasting dish with the onion, thyme sprigs and toss generously in oil and the spices. Nestle in the two garlic bulbs and roast for 20 - 25 minutes, or until tender. Five minutes before the end of the cooking time, cut the bread into cubes, toss in a little oil, salt and pepper and pop them into the oven on a tray to crisp.

Cut the top off the garlic bulbs and squeeze out the roasted garlic. Heat the chicken stock and cream until steaming and then add everything except the croutons to a blender and whizz until smooth. Check for seasoning and serve with a handful of the toasted croutons.

Serves 2

2 chicory heads – red or green

4 anchovies in oil from a jar

2 tbsp capers

Few sage leaves

50 g butter

2 eggs

Oil for frying

1 tbsp olive oil

Trim the ends off the chicory, but ensure it still holds together. Slice each in half lengthwise.

Heat a little oil in a pan and add the chicory, cut side down. Bring up to a medium heat until the base is nicely coloured. Add 100ml cold water and cook until the water has evaporated, just a couple of  minutes. This helps to just soften the chicory a little without it losing any of its flavour and texture. Add the butter and once foaming, remove from the heat.

To make the dressing, mash the anchovies with a fork and add to a bowl with the olive oil and add the chopped capers and sage leaves. Combine well and add to the pan with the butter and endive.

Serve either on it’s own, or with a grating of fresh parmesan, or a crispy fried egg.

Charred Hispi Cabbage with Miso-Tahini Glaze & Homemade Chilli Crisp

Serves 2-4 as a side

Ingredients

For the cabbage

1 large hispi cabbage, cut lengthways into quarters

1 tbsp vegetable oil

25g butter

2 cloves garlic, finely grated

For the miso-tahini glaze

1 tbsp white miso paste

1 tbsp tahini

1 tbsp soy sauce

3 tbsp warm water

For the chilli crisp

2 shallots, finely sliced

4 cloves garlic, finely sliced

250ml vegetable oil

2 tbsp chilli flakes

1 tsp cracked black pepper

1 tbsp sesame seeds

1 tsp sea salt

1 tsp caster sugar

1 tbsp soy sauce

Method

To make the chilli crisp, heat the vegetable oil in a small saucepan over a medium-low heat. Add the sliced shallots and cook gently for 8-10 minutes until very pale golden and crisp. Add the sliced garlic to the same oil and cook for 2-3 minutes until everything is a deep golden colour. Remove and add to a heatproof bowl.

In a separate heatproof bowl, combine the chilli flakes, black pepper, sesame seeds, salt and sugar. Carefully pour the hot oil over the spice mixture. Stir in the soy sauce, then fold through the crispy shallots and garlic. Set aside.

To prepare the glaze, whisk together the miso paste, tahini, soy sauce and warm water until smooth and pourable.

The char the cabbage. Heat a large frying pan or griddle over a high heat. Add the vegetable oil and place the cabbage quarters cut-side down. Cook for 3-4 minutes until deeply charred.

Turn the cabbage over and add the butter and grated garlic to the pan. Baste the cabbage with the foaming garlic butter for 1 minute. Transfer the cabbage quarters to a roasting tray. Spoon the miso-tahini glaze over each quarter, making sure it runs between the leaves.

Roast at 200°C fan for 10-12 minutes until tender but still holding its shape.

Arrange the roasted cabbage on a serving platter. Spoon over a generous amount of the chilli crisp, finish with extra sesame seeds if desired and serve immediately.