tag:blogger.com,1999:blog-75315161099925512082024-03-16T11:52:41.699-07:00appledraneStuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.comBlogger213125tag:blogger.com,1999:blog-7531516109992551208.post-10261182654315823322020-03-19T01:38:00.001-07:002020-03-19T01:38:40.291-07:00Nettle and citrus cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN_Qu_Y1hDc0HVFrCHaK9-6_bTQ8bYtnU8LCB6htb1U0opuHkMhQA37rztNjO3vbP2ZVzK4eXVihSiPCoMeLqJ8NWy0Fm8kw9Yn0xhTDCUsM6kgJ9iHUtHCx7qO8PAe3MOkxNOtNmKP8/s1600/Leaf_NettleGrapefruitCake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1286" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN_Qu_Y1hDc0HVFrCHaK9-6_bTQ8bYtnU8LCB6htb1U0opuHkMhQA37rztNjO3vbP2ZVzK4eXVihSiPCoMeLqJ8NWy0Fm8kw9Yn0xhTDCUsM6kgJ9iHUtHCx7qO8PAe3MOkxNOtNmKP8/s640/Leaf_NettleGrapefruitCake.jpg" width="513" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN_Qu_Y1hDc0HVFrCHaK9-6_bTQ8bYtnU8LCB6htb1U0opuHkMhQA37rztNjO3vbP2ZVzK4eXVihSiPCoMeLqJ8NWy0Fm8kw9Yn0xhTDCUsM6kgJ9iHUtHCx7qO8PAe3MOkxNOtNmKP8/s1600/Leaf_NettleGrapefruitCake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />For the cake:<br />250g Young nettle tops, plus a few extra to serve<br />325g Unsalted butter, softened<br />Zest of 1/2 Pink grapefruit<br />Zest of 1 Unwaxed lemon<br />2Tbsp Pink grapefruit Juice<br />2Tbsp Lemon juice<br />275g Caster sugar<br />4 eggs<br />1tsp Vanilla extract<br />1tsp Baking powder<br />1/4Tsp Salt<br />275g Plain flour</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN_Qu_Y1hDc0HVFrCHaK9-6_bTQ8bYtnU8LCB6htb1U0opuHkMhQA37rztNjO3vbP2ZVzK4eXVihSiPCoMeLqJ8NWy0Fm8kw9Yn0xhTDCUsM6kgJ9iHUtHCx7qO8PAe3MOkxNOtNmKP8/s1600/Leaf_NettleGrapefruitCake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">For the buttercream:<br />140g Unsalted butter<br />280g Icing sugar, sieved<br />2Tbsp Grapefruit juice<br />2Tbsp Lemon juice</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN_Qu_Y1hDc0HVFrCHaK9-6_bTQ8bYtnU8LCB6htb1U0opuHkMhQA37rztNjO3vbP2ZVzK4eXVihSiPCoMeLqJ8NWy0Fm8kw9Yn0xhTDCUsM6kgJ9iHUtHCx7qO8PAe3MOkxNOtNmKP8/s1600/Leaf_NettleGrapefruitCake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">1 Blanch the nettles in a pan of boiling water for 1-2 minutes until wilted, then transfer to a bowl of iced water. Once cooled, drain the leaves in a sieve or colander, then use the back of a wooden spoon to squeeze out as much liquid as possible. Transfer the nettles to a food processor along with the vanilla essence, cirtus juice and zest, then whizz to a smooth purée.<br />2 Heat oven to 180C/160C fan/gas 4, then butter two 20cm sandwich tins and line the bases with circles of baking parchment. Whisk the sugar and butter together in a mixing bowl until pale and fluffy, then beat in the eggs, one at a time. Mix the flour and baking powder together in a separate bowl, then fold in the nettle puree and creamy egg batter. Divide the mixture between the two tins, then bake for 25 minutes until risen, springy in the middle and a skewer inserted into the cake comes out clean. Turn the cakes out onto a cooling rack then set aside to cool completely.<br />3 Use a bread knife to level off the cakes; cut the risen tops off but keep hold of the trimmings. Place one of the cakes on a plate or cake stand, cut side facing downwards.<br />4 Mix the buttercream ingredients together until smooth, then spread a layer onto the base cake. Sit the second cake on top of the buttercream (cut side down), then spread the remaining buttercream over the two tiers. Aim for a smooth finish and fill in any gaps where the two cakes meet.<br />5 Whizz the offcuts together briefly in a food processor, then treat the buttercream as a glue of sorts to cover the cake with the crumbs. Try not to pack them down too much, as you’re looking to achieve a textured, moss-like finish.</a></div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com2tag:blogger.com,1999:blog-7531516109992551208.post-17728828715074032002018-04-10T08:27:00.000-07:002018-04-10T08:27:52.932-07:00Ramson kimchi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, "Times New Roman", serif;"><br />200g Freshly picked ramson leaves, washed<br />35g Glutinous rice flour<br />100g Gochugaru (Korean red chilli powder)<br />25g Salt<br />35g Sugar<br />2 Garlic cloves, roughly chopped<br />A thumb-sized piece of ginger, peeled and roughly chopped<br />1 Small apple, cored and roughly chopped<br />1 Small onion, roughly chopped</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 Add the rice and 250ml water to a small pan, then bring to a bubble over a medium heat; whisk regularly until it thickens to a paste. Leave to cool to room temperature.<br />2 Blitz the cooled rice paste, gochugaru, salt, sugar, garlic cloves, ginger, apple and onion in a blender. Don’t worry if there are a few rogue chunks of apple or onion in the paste, nothing too big though.<br />3 In a large bowl, use your hands (I recommend wearing rubber gloves) to massage the kimchi paste into the ramson leaves. Careful not to crush the leaves but ensure that they all get a good coating. Transfer to a large jar, top up with 150ml water (boiled but then cooled) and leave to ferment out of direct sunlight for 3-5 days, depending on how you like your kimchi. Refrigerate once you’re happy to halt further fermentation – it should keep for a few months if kept chilled.</span></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com1tag:blogger.com,1999:blog-7531516109992551208.post-4437758109895226842018-04-10T08:23:00.000-07:002018-04-10T08:23:57.388-07:00Blood orange, cardamom & rose cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<u><span style="color: #000120;"></span></u><span style="font-family: Georgia, "Times New Roman", serif;"><br /><br />For the cake:<br />225g Butter, at room temperature<br />225g Caster sugar<br />4 Eggs<br />225g Self-raising flour<br />5 Blood oranges, peel and pith trimmed away then cut into thick slices<br />Finely chopped zest and juice of 1 large orange<br />½Tsp Freshly ground cardamom seeds<br /></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">For the drizzle:<br />75g Caster sugar<br />Juice of 1 large orange<br />1Tbsp Honey<br />1Tsp Dried rose petals<br /></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1</b> Heat oven to 180C/fan 160C/gas 4. Beat the butter caster sugar together until pale and creamy, then gradually whisk in the eggs, one at a time. Sift in the flour, add the orange zest, juice and cardamom then mix until well combined. <br /><b>2</b> Grease and line a round, 23cm cake tin. Arrange the blood orange slices across the bottom of the tin – cut a few in half to fill any large spaces but don’t worry if there are a few gaps. Spoon over the cake mix, level with the back of a spoon then bake for 40-45 minutes, or until a skewer comes out cleanly.<br /><b>3</b> Heat the orange juice, sugar and honey together in a saucepan until the sugar has dissolved. Turn the cake out onto a plate and drizzle with orange syrup – finish with a sprinkle of dried rose petals.</span><br /></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com0tag:blogger.com,1999:blog-7531516109992551208.post-23884243661991301932016-09-27T09:40:00.000-07:002016-09-27T09:40:44.660-07:00Nyponsoppa with Mandelbiskvier (Swedish rosehip soup with almond macarons)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN" style="color: white; font-family: "Georgia",serif; font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-font-family: Helvetica; mso-themecolor: background1;"><b><i><br />
For the soup:</i><br />
500g Rosehips<br />
1.5l Water<br />
75g Caster sugar<br />
1Tsp Cornflour<br />
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For the biscuits:</i><br />
100g Flaked almonds<br />
1Tbsp Caster sugar<br />
1 Egg white<br />
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To serve:</i><br />
Creme fraiche</b><br />
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1</b> </span><span style="color: white; font-family: "Georgia",serif; font-size: 9.0pt; line-height: 107%; mso-bidi-font-family: "Courier New"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New"; mso-text-raise: -1.0pt; mso-themecolor: background1; position: relative; top: 1.0pt;">Heat the oven to 180C/fan
160C/Gas 4</span><span lang="EN" style="color: white; font-family: "Georgia",serif; font-size: 10.5pt; line-height: 107%; mso-ansi-language: EN; mso-bidi-font-family: Helvetica; mso-themecolor: background1;">. Bring a small pan of water
to the boil, add the almonds and simmer for 2-3 minutes. Strain the almonds,
blitz in a food processor to a paste-like consistency and set aside to cool. <br /><b>
2</b> Whisk the egg white until light and frothy. Carefully fold in the almond
paste and sugar, then pipe the mixture onto a parchment covered baking sheet,
keeping the drops about the size of a 1 pence piece. Bake for 10-15 minutes, or
until firm to the tap, lightly browned on top and golden on the underside.
Leave to cool.<br /><b>
3</b> Life's too short to be picking the seeds out of a colander-ful of Rosehips
one by one, so blitz the lot in a food processor and tip into a pan with the
water. Bring to a slow boil, simmer for 30 minutes, strain through muslin and
return to the pan. Mix the cornflour with a little of the rosehip liquor to
make a smooth paste, then slowly stir into the pan, along with the sugar.
Simmer for a further 10 minutes until slightly thickened. Serve the soup hot
with a dollop of Creme fraiche and a few Mandelbiskvier.</span></div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com0tag:blogger.com,1999:blog-7531516109992551208.post-40537476632577357452016-03-04T08:07:00.001-08:002016-03-04T08:07:53.401-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com1tag:blogger.com,1999:blog-7531516109992551208.post-56533777212533489472014-01-23T05:28:00.004-08:002014-01-23T05:28:55.405-08:00Kale with bacon and apple<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="userContent"><span style="font-family: Georgia, "Times New Roman", serif;">Salty bacon, kale, wild fennel seeds and sweet caramelised apple slices. I love this on so many levels...</span></span> </div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com3tag:blogger.com,1999:blog-7531516109992551208.post-89709732413722719982013-12-13T03:49:00.002-08:002013-12-13T03:49:29.216-08:00A foggy morning<div dir="ltr" style="text-align: left;" trbidi="on">
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com3tag:blogger.com,1999:blog-7531516109992551208.post-66031978976873136792013-12-03T01:31:00.001-08:002013-12-03T01:32:19.373-08:00Sloe Whisky<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, "Times New Roman", serif;">I'm a big fan of Sloe gin, but the pursuit of different ways of using my wild gatherings is an addictive and enjoyable one. A fruit-whisky-sugar combination works fabulously well in the Scottish classic Cranachan; I see no reason why this should be any least successful. High hopes rest on getting a bit of game involved with the soon-to-be ruby mixture during the cold winter months of the new year, not to mention a cocktail or two.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>40cl Whisky (it's best not to use anything to fancy/expensive, in a similar fashion to Sloe Gin making)</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>125g Granulated sugar</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Roughly two large handfuls of Sloes</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>A couple of cloves</strong></span></div>
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<span class="Apple-style-span"><span style="font-family: Georgia, "Times New Roman", serif;">Pour the sugar into a bottle with the Whisky, add the spices and then fill to the rim with sloes. Gently agitate the bottle daily for the first 7 days and weekly thereafter to help everything blend together. It'll taste good after about three months, but patience is rewarded.</span></span></div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com2tag:blogger.com,1999:blog-7531516109992551208.post-14837247817862213272013-11-02T07:41:00.002-07:002013-11-03T02:00:22.637-08:00Pumpkin gnocchi with wild mushroom and chestnut butter<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaHRpisUIVWC8vjA_vdfB71QlzHecs1oWcYEfnvSnLX8iG_s6rByDq4Bb8NSWLTBECG7RGakWLwbai6NUNbKCDlFDC2k5uoLCiXR6N9C6NXgRdAB9S7NOL28DRJypaFRBAcvGLUc2ekAU/s1600/SOvenden_PumpkinGnocchi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaHRpisUIVWC8vjA_vdfB71QlzHecs1oWcYEfnvSnLX8iG_s6rByDq4Bb8NSWLTBECG7RGakWLwbai6NUNbKCDlFDC2k5uoLCiXR6N9C6NXgRdAB9S7NOL28DRJypaFRBAcvGLUc2ekAU/s640/SOvenden_PumpkinGnocchi.jpg" width="484" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>29th October</em></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The willows seem to have been worse affected by the storm. Jagged splinters of wood fissure skyward along the river bank as we trudge down the hill towards the wood; the weather is brooding and unsettled. Clear blue sky and blazing sun one moment, a dark cloak of slate cloud and rain the other - we shelter under an old Oak during one particularly enthusiastic monsoon and stumble upon a large Hen of the woods mushroom nestling at the base of the trunk. Teamed with a pocketful of Sweet Chestnuts that we found earlier on in the walk, lunch appears to be gradually coming together. T</span><span style="font-family: Georgia, "Times New Roman", serif;">his is the beauty of foraging for me - the element of chance involved in any one given foray. You can use pumpkin or squash in this recipe; a sprinkle of crispy sage leaves are a worthy addition if you have them at hand.<br /><br /><strong>600g Pumpkin, skin removed and cut into chunks<br />Fresh Thyme<br />Freshly ground nutmeg<br />Olive oil<br />3/4 Pint chicken stock<br />200g Plain flour<br />A handful of wild mushrooms (I used Hen of the woods, but shop-bought mushrooms work equally well)</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>1 Garlic clove, finely chopped<br />1Tbsp Chopped roast chestnuts<br />A large knob of Butter</strong><br /><br /><strong>1</strong> Heat the oven to 180c/160c fan/Gas 4. Spread the pumpkin chunks out evenly in a large roasting tin. Season, add a drizzle of olive oil, teaspoon of fresh thyme leaves and a pinch of nutmeg, then roast in the oven for 30 minutes.<br /><strong>2</strong> While the pumpkin is roasting, heat the stock in a saucepan. Add the roasted pumpkin to a blender, then pour over the stock. Blitz until you have a smooth, thick, soup-like mixture, then pour back into the pan.<br /><strong>3</strong> Keep the pumpkin mixture on a low heat and slowly sieve in the flour, stirring continuously as you do so. It'll gradually start to thicken to a dough-like consistency. Spoon into a bowl and leave to cool. <br /><strong>4</strong> There are plenty of ways of shaping gnocchi, but in this instance I found this technique to be a quick and easy way that suits the dough consistency of this recipe. Take two spoons. Use one spoon to chop off a gnocchi-sized portion of mixture in the bowl, then scoop up using the side of the bowl to form a rugby ball-shaped gnocchi as you do so (see step pic). Use to second spoon to scoop underneath the little gnocchis (gnocchlets?) and let them drop into a hot oiled pan. Fry until golden.</span></div>
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<strong>5</strong> Melt the butter in a pan with the garlic, then soften the mushrooms in the hot butter for 5 minutes. Just before serving stir in the chopped chestnuts then spoon over the crispy gnocchi.</div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com3tag:blogger.com,1999:blog-7531516109992551208.post-43655623870738446512013-10-16T08:13:00.001-07:002013-10-16T13:33:27.539-07:00Toasted pumpkin seeds with smoked paprika<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDvo76DwgExNYiZqJIIbR2G1RU5fCfbCmb4XiXChfKT71DuIMkWNKsAMrkpAVc9uAquEB10hqUxsvrLitJOFXQ7HOMs8GkFviAny71j5_NX1aDFW4dhgkzrszN1zOmKClFZYZAJ8QwXo/s1600/SOvenden_Pumpkinseed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDvo76DwgExNYiZqJIIbR2G1RU5fCfbCmb4XiXChfKT71DuIMkWNKsAMrkpAVc9uAquEB10hqUxsvrLitJOFXQ7HOMs8GkFviAny71j5_NX1aDFW4dhgkzrszN1zOmKClFZYZAJ8QwXo/s640/SOvenden_Pumpkinseed.jpg" width="480" /></a></div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com10tag:blogger.com,1999:blog-7531516109992551208.post-15324522322709621792013-08-05T09:09:00.000-07:002013-08-05T09:09:16.981-07:00Potting shed marrows<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWAR0R2zoIGhfcyn-SOoptaoFY_D_hVE8eJLkaZ87hFXX5_OHAnKLEwPJQaWNkX3LOq3RvnS8n0kL-VPoYalQhzLGeR89is8Z4T5RrYmCGd-o_O6Hb-SCcHKzflcd6vfKpAIUz2CfSAE/s1600/SOvenden_Marrows.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWAR0R2zoIGhfcyn-SOoptaoFY_D_hVE8eJLkaZ87hFXX5_OHAnKLEwPJQaWNkX3LOq3RvnS8n0kL-VPoYalQhzLGeR89is8Z4T5RrYmCGd-o_O6Hb-SCcHKzflcd6vfKpAIUz2CfSAE/s640/SOvenden_Marrows.jpg" width="482" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Prop styling: Tony Hutchinson</em></span></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com1tag:blogger.com,1999:blog-7531516109992551208.post-19055141849976440832013-07-26T00:49:00.000-07:002013-07-26T00:51:30.961-07:00Crispy chicken thighs with griddled peaches, rosemary and honey<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEoMVI1me9-SAxYuo_pqBxpy2kXPhu7varA5JfNA_grSHol665mTsSIcIrptjyBO2e9GX1jpDV0YHri7U4WcfU0OxBfwDCF8S8wVw70y1NcpuRKBbVdUmUXvGS3SlERcO18MBSh6F53Q/s1600/SOvenden_ChickenPeach.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEoMVI1me9-SAxYuo_pqBxpy2kXPhu7varA5JfNA_grSHol665mTsSIcIrptjyBO2e9GX1jpDV0YHri7U4WcfU0OxBfwDCF8S8wVw70y1NcpuRKBbVdUmUXvGS3SlERcO18MBSh6F53Q/s640/SOvenden_ChickenPeach.jpg" width="482" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">The promise of a glut of Autumnal fruit is swelling in the hedgerows. I think that our year of strange weather has been beneficial in it's own off-kilter way; the brambles along the lane jostle with little green blackberries, while there also looks to be a good crop of Wild cherry plums (albeit a late one, as everything is this year). In the interim we're making the best of the strawberries from the Pick your own, plus sunshine fruits like peaches and apricots. This subtly spiced chicken dish is perfect for a dusky evening supper, washed down with a crisp glass of dry rose.<br /><br /><strong>2Tbsp Plain flour<br />2Tsp Ground cumin<br />6 Chicken thighs (skin left on)<br />3 Large peaches, cut in half with stones removed<br />A sprig of rosemary, leaves stripped from stem<br />2 Red onions, roughly chopped<br />2 Garlic cloves, crushed<br />1 Cinnamon stick<br />2 Star anise<br />2Tbsp Honey<br />Salt & pepper</strong><br /><br /><strong>1</strong> Heat oven to 180C/160C fan/gas 4. Mix the flour and cumin on a plate with a pinch of salt and a good grind of black pepper. Coat the chicken in the flour, then fry in a splash of oil until golden. Pop onto a baking dish and cook in the oven for 25 minutes.<br /><strong>2</strong> While the chicken is cooking, drain any excess fat from the frying pan and place back on the heat. Add the rosemary, garlic, onions, cinnamon and star anise, then keep on low so that the onions start to soften. Heat a griddle pan with a brush of olive oil, then cook the peach halves; cut side down first, then for a slightly shorter time on the underside. <br /><strong>3</strong> Stir the honey into the softened onions, then spoon over the chicken and peaches.</span> </div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com1tag:blogger.com,1999:blog-7531516109992551208.post-90700529012474395142013-07-02T01:57:00.000-07:002013-07-02T01:58:42.741-07:00Gooseberry and elderflower pies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUNWLEHPgPeWpMPT5IdoG6cbZeviQNOeoudohIYZ7Vki1YnOD0IkfkwUG196ryp5Mr-mk8_bRSVx0lit5on9Yu-2iYeJMay_eH9BeBtt0EQblGtJUfUyg4BvBAxd40Yat61gvR7vFkjs/s1575/SOvenden_GooseberryPie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUNWLEHPgPeWpMPT5IdoG6cbZeviQNOeoudohIYZ7Vki1YnOD0IkfkwUG196ryp5Mr-mk8_bRSVx0lit5on9Yu-2iYeJMay_eH9BeBtt0EQblGtJUfUyg4BvBAxd40Yat61gvR7vFkjs/s640/SOvenden_GooseberryPie.jpg" width="480" /></a></div>
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I love the ease of a free-form fruit pie. No need for a tin or dish; just gather up the sides of the pastry and carefully press around the filling. You've essentially created a scruffy-looking pastry bowl; one that looks all the better for it's irregularity and absence of uniformity. Gooseberries are at their best right now; there's a wonderful Pick Your Own just down the road from us, and these little jade marvels were half the price of the Strawberries a few rows down - always a bonus. Makes 4 small pies.</div>
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<strong>700g Gooseberries</strong><br />
<strong>100g Granulated sugar</strong><br />
<strong>A generous splash of Elderflower cordial</strong><br />
<strong>600g Shortcrust pastry</strong><br />
<strong>1 Egg, beaten</strong><br />
<strong>Demerara sugar</strong><br />
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<strong>1</strong> Heat your oven to 190C/170C fan/gas 5. Simmer the gooseberries on a low heat with the sugar and elderflower cordial for about 5 minutes; the berries need to soften slightly but still retain their shape.<br />
<strong>2</strong> Roll the pastry out on a floured surface until approximately 3mm thick. Place a dinner plate onto the pastry before trimming to leave a circular disc of pastry. Gently position a smaller, saucer-sized plate in the centre of the disc, then use the blunt back edge of a knife to lightly score an inner circle.<br />
<strong>3</strong> Spoon gooseberries into the inner circle, taking care not to go over the score line. Bring the pastry sides up around the sides of the filling, then shape around the fruit. If the filling sits a bit low in the pie once the sides have been brought up, spoon in a few more gooseberries. Brush the pastry with beaten egg, then sprinkle with Demerara sugar.<br />
<strong>4</strong> Bake for 20 minutes or until golden and crumbly. Serve with vanilla ice cream or whatever takes your fancy.</div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com1tag:blogger.com,1999:blog-7531516109992551208.post-35627894962210542782013-05-28T05:08:00.000-07:002013-05-28T05:08:16.293-07:00Spring foraging<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDFXrZuAXD-0FoHyLH_ND4ttOxdogQFgOS97Ds_z4n9GMxBZE34LlRKfs59v0EaipnKD62paul_vN4WxHe9_IDzpInZPO_lDvXX5vAagcjeTY668gZcZrgk9B_UzlqLuetbiWbE1D6NE/s1600/SOvenden_Sorrel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDFXrZuAXD-0FoHyLH_ND4ttOxdogQFgOS97Ds_z4n9GMxBZE34LlRKfs59v0EaipnKD62paul_vN4WxHe9_IDzpInZPO_lDvXX5vAagcjeTY668gZcZrgk9B_UzlqLuetbiWbE1D6NE/s640/SOvenden_Sorrel.jpg" width="482" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw-1Vc_NHjCswEGIxqcJUfyhr3qmZE_kpjH1Ae3LycKSz4djYD8JaEUL5zTMR0CV2nZlBLkP1RenjYKK_prVHOg1z4hvfpJCjxQ30oRfHywXnYePt2vaNlPu7gJeEpXm8hH4bQXw36vU/s1600/SOvenden_Forage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw-1Vc_NHjCswEGIxqcJUfyhr3qmZE_kpjH1Ae3LycKSz4djYD8JaEUL5zTMR0CV2nZlBLkP1RenjYKK_prVHOg1z4hvfpJCjxQ30oRfHywXnYePt2vaNlPu7gJeEpXm8hH4bQXw36vU/s640/SOvenden_Forage.jpg" width="482" /></a><br />
<i>Pic 1</i><br />
• Wild sorrel<br />
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<i>Pic 2</i><br />
• Ramsons<br />
• Garlic mustard (Jack-by-the-hedge)<br />
• Wild sorrel<br />
• Wild mint<br />
• Vetch shoots</div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com2tag:blogger.com,1999:blog-7531516109992551208.post-74137814059148749802013-05-10T04:11:00.001-07:002013-05-10T04:11:00.708-07:00Spiced roast lamb with lentil & tomato salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvOdtHCAVS4iV3lEeX3OhNs8X-upF_iX1g6CA3NbJ2UFLZ8-BOKVK7mfEjbfHg2B6kw8YOv4SBASbTkHzVrTZDYutFNaaTK8voyui-XF609fiboch43-XVEk4JE1jV1btu2OyThMyfvA/s1600/SOvenden_Lamb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvOdtHCAVS4iV3lEeX3OhNs8X-upF_iX1g6CA3NbJ2UFLZ8-BOKVK7mfEjbfHg2B6kw8YOv4SBASbTkHzVrTZDYutFNaaTK8voyui-XF609fiboch43-XVEk4JE1jV1btu2OyThMyfvA/s640/SOvenden_Lamb.jpg" width="472" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Recipe and </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Food styling: Jane Hornby</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Prop styling: Polly Webb-Wilson</i></span></div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com3tag:blogger.com,1999:blog-7531516109992551208.post-82583300527136101202013-04-22T05:51:00.001-07:002013-04-22T05:55:57.821-07:00Mussels steamed in cider with hop shoots<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzDWBqBuhzYZ_1iESaQx9r7NCoyUWsHUPrBm5wmQTfC-LDtjcYCeipNjhW4faabLpMkTyKL5z3KsAvaJK1A0fKA2QOFnbMImZml2qGXXjRi_EqrggpOwDh-dVxJLlvoKDIh6Yrnr8fUk/s1600/SOvenden_HopMussels.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzDWBqBuhzYZ_1iESaQx9r7NCoyUWsHUPrBm5wmQTfC-LDtjcYCeipNjhW4faabLpMkTyKL5z3KsAvaJK1A0fKA2QOFnbMImZml2qGXXjRi_EqrggpOwDh-dVxJLlvoKDIh6Yrnr8fUk/s640/SOvenden_HopMussels.jpg" width="482" /></a></div>
<!--StartFragment--><span style="font-family: Calibri, Verdana, Helvetica, Arial;"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">This is our first spring in the new house. The garden cautiously brushes colour onto the bare branches and weather-beaten soil; previously concealed Primroses, Crab apple blossom and Sweet violets emerge in a gentle April flourish. Part of the joy of being new to the area is discovering what the nearby hedgerows have to offer; this morning Amelie and I found an expanse of hop shoots growing just yards from our front door; hence their inclusion in this quick mussel recipe...</span></span></span></span><br />
<span style="font-family: Calibri, Verdana, Helvetica, Arial;"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span><b><span class="Apple-style-span" style="font-size: small;">
1.5kg Fresh mussels, rinsed and de-bearded<br />
A good handful of fresh Hop shoots<br />
2 Banana shallots, finely chopped<br />
A wine glass of dry cider<br />
Olive oil<br />
Finely chopped Ramsons to serve (optional)</span></b><span class="Apple-style-span" style="font-size: small;"><br /><br />
In a large pan, soften the shallots in a little olive oil for about five minutes, then stir in the hop shoots for a further three. Tip in the mussels, pour over the cider and then pop the lid on the pan. Cook for about six minutes, until all of the mussels have opened. Serve with a sprinkle of finely chopped Ramsons and crusty bread.</span></span><span class="Apple-style-span" style="font-size: small;">
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com19tag:blogger.com,1999:blog-7531516109992551208.post-79199651087131591632013-04-15T03:29:00.001-07:002013-04-15T03:29:24.922-07:0010 Food photography tips for beginners<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtalMtNLeALY439v_ixuOwhyBpc6cboh_5K8BYmfwpH_oNYqHguVpDT6Yk7NB9kFA41K5HTubkVLUtMqd39Ui3_zYq0_nUarLtVcJgv5yCJ_A9MjQtRj4sbM2nj6zLhpFONyHi54wjVY/s1600/SOvenden_Raspberry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtalMtNLeALY439v_ixuOwhyBpc6cboh_5K8BYmfwpH_oNYqHguVpDT6Yk7NB9kFA41K5HTubkVLUtMqd39Ui3_zYq0_nUarLtVcJgv5yCJ_A9MjQtRj4sbM2nj6zLhpFONyHi54wjVY/s640/SOvenden_Raspberry.jpg" width="482" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This piece originally ran on <a href="http://bbcgoodfood.com/">bbcgoodfood.com</a> last year. I've been getting a number of Twitter messages and emails recently asking for advice on how to get started with food photography and styling, so thought I'd put it up on the blog. These ten points are only the merest tip of the iceberg (lettuce?), but I hope that you might find them useful...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>1. Get the right kit</strong><br /> It's a myth that you need a super-wow camera to take nice food photographs. Entry-level DSLRs are quite reasonably priced these days and if you're shooting for a blog, the picture quality will be more than adequate. It's worth investing in a nice lens if you're feeling flush, but I honestly think it's how you apply the technology you have that really matters.<br /> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>2. Try not to use a flash</strong><br /> Camera-mounted flashes are pretty much off-limits for food photographers; pouring in light front-on will flatten your dish and dispel any delicate natural shadows that were present beforehand. Unless you have access to specialist studio lighting equipment, your best bet is to… </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>3. Always carry a tripod</strong><br /> Poor light is just one of those things. Having said that, there's nothing worse than getting the composition spot on, only to discover when you get home that camera shake has rendered your shot a grim, blurry affair. If you're using a DSLR, any exposure longer than a 1/60 of a second could really do with the aid of a tripod. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>4. Choose props carefully</strong><br /> While your viewer may only acknowledge them on a subconscious level, the choice of tablecloth/surface, plate and cutlery all subtly contribute to the mood and success of your shot.<br /> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>5. Find the best angle</strong><br /> Certain recipes have a strong graphic identity and will look striking when photographed from directly above, while other subjects (tiered cakes being a good example) often need to be shot from a lower angle. Try to get your composition in place in advance so that you can concentrate on the food when it's ready to photograph; you don't really want to be worrying about glassware, cutlery and napkin placement when the dish is ready. <br /><br /><strong>6. Trust your instincts when a composition isn't working</strong><br /> If it doesn't feel right, it probably isn't. Break the set down and start again; you'll probably bring in a few elements from your previous composition, but often it's good to re-approach an idea from a different angle.<br /> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>7. Don't let the food sit around for too long</strong><br /> Many herbs and salad leaves (coriander being a perennial offender) whither at the mere sight of a camera; the longer your dish hangs around, the more it starts to look tired and un-appetizing. Food like meat begins to dry out quickly on set and will benefit from a light brush of oil, but be careful not to overdo it otherwise it'll start to look greasy. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>8. Honour the accident</strong><br /> If you're taking a slice from a cake and a few crumbs fall onto the tabletop, have a quick look through the lens - it might be worth leaving them there. A bit of mess adds charm and can make a recipe more approachable to the viewer; sometimes rigid perfection makes the prospect of re-creating a dish oneself feel like a daunting one. <br /><br /><strong>9. Give it a spritz</strong><br /> When taking still-life pictures of fruit & veg a few misty bursts of water with an atomizer (Muji have a good selection) can transform a shot. Subjects that looked a bit lifeless will appear as if they've been plucked from a crisp, dewy garden. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>10. Be prepared</strong><br /> As odd as it may sound, I always have a few props rattling around in my bag wherever I go. From a distance it may sound like there's a one man band approaching, but there's always the chance you're going to stumble across the juiciest wild strawberries you've ever seen down a quiet lane and need something at hand to photograph them in.</span> </div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com62tag:blogger.com,1999:blog-7531516109992551208.post-27777939065080186142013-04-02T03:01:00.001-07:002013-04-02T03:08:37.640-07:00Forager's cookcard #3: Sea beet<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BfSJCqwpXDo0ckXCnnD46wCkL9KucMXlSkzvHntXwTdrm40mHN1P4WwYMuz311BiEvY1J6CV1zXnRaaUewiwFBWonJtZgrgmhTiU31JQzfVCFp78ttyShx5DWX-qvYhiGsDrgsB-z4o/s1600/SOvenden_Seabeet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BfSJCqwpXDo0ckXCnnD46wCkL9KucMXlSkzvHntXwTdrm40mHN1P4WwYMuz311BiEvY1J6CV1zXnRaaUewiwFBWonJtZgrgmhTiU31JQzfVCFp78ttyShx5DWX-qvYhiGsDrgsB-z4o/s640/SOvenden_Seabeet.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's widely thought that all of our domesticated Beetroot varieties were originally cultivated from Sea beet. There's a familiar, beetroot note to the raw leaves, which narrow to a spear headed point in much the same way as its garden-dwelling cousin. As the name would suggest, it almost exclusively favours the coast; I've found it in abundance from the beaches of Devon to the furthest reaches of Cornwall. </span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Try cutting a large handful of leaves into thin ribbons, sauteing them gently with a finely chopped onion in olive oil, before stirring in cooked orzo pasta and finely chopped Ramson leaves. Serve with grated Pecorino and a good grind of black pepper.</span></span></div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com2tag:blogger.com,1999:blog-7531516109992551208.post-79805437006584671392013-03-18T05:55:00.000-07:002013-03-18T06:04:55.703-07:00Migas with fried Quail's eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RRkgv27ByOGfpN2cyEnQjK43sAB31t4UDaoH0xYtg5RRW32Q1JslnoJl5hBxI_CI2Y0cZpubybibWYPPfGmohlAGUs-XAAy4TI2krui9dHRQvfQiZhoJCnD1opOKCnbNtLIE_ZHVmFc/s1600/SOvenden_Migas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RRkgv27ByOGfpN2cyEnQjK43sAB31t4UDaoH0xYtg5RRW32Q1JslnoJl5hBxI_CI2Y0cZpubybibWYPPfGmohlAGUs-XAAy4TI2krui9dHRQvfQiZhoJCnD1opOKCnbNtLIE_ZHVmFc/s640/SOvenden_Migas.jpg" width="474" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">This is my take on the popular Spanish dish Migas. Recipes differ from region to region; more than often chorizo is used in addition to the bacon. I've tried to adhere to a breakfasty ethos with my ingredient selection here, but the dish can be easily adapted to include chorizo. Serves 2.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>6 rashers of smoked streaky bacon, chopped into small pieces</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>A large chunk of stale white bread</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>2Tsp smoked paprika</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>1Tsp dried oregano</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>Olive oil</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>Salt and pepper</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>Fresh parsley</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>6 Quail's eggs</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>1</b> Tear the bread into small pieces (alternatively, give the bread a brief whizz in a food processor - not too much though, you don't want fine breadcrumbs). </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>2</b> Fry the bacon in a glug of olive oil until crispy, then add the garlic. After a minute or so stir in the bread (you might need an extra splash of oil at this point); fry until it starts to take on some colour, then add the paprika, oregano and some seasoning. Keep on the heat until the bread is golden.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>3</b> Serve with fried Quail's eggs and a sprinkle of fresh parsley.</span></span></div>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com5tag:blogger.com,1999:blog-7531516109992551208.post-10889804253966030462013-02-26T05:23:00.000-08:002013-02-26T11:50:13.366-08:00Sage and thyme calves' liver with wild mushrooms and pancetta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6SQ_Frx-R8o54ZS_tc19_lsMPJle8NB04CyTU9avpRlusWn2EKzu8-ssPVT92Qxw7CqF1f1rXqfIp-I9j1yJy9YNvfENRGgZUNfX6BeuW78EuHGkC9dViihM1SRowl03f6NkCJRHKrU/s1600/SOvenden_Livers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6SQ_Frx-R8o54ZS_tc19_lsMPJle8NB04CyTU9avpRlusWn2EKzu8-ssPVT92Qxw7CqF1f1rXqfIp-I9j1yJy9YNvfENRGgZUNfX6BeuW78EuHGkC9dViihM1SRowl03f6NkCJRHKrU/s640/SOvenden_Livers.jpg" width="480" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Shot for BBC Good Food Magazine, April '13 issue</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Recipe: James Martin</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Prop styling: Polly Webb-Wilson</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Food styling: Jane Hornby</i></span></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com3tag:blogger.com,1999:blog-7531516109992551208.post-62441934279694685462013-01-10T06:08:00.000-08:002013-01-10T06:08:09.768-08:00Peak<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Food styling: Cassie Best</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Prop styling: Sue rowlands</i></span></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com0tag:blogger.com,1999:blog-7531516109992551208.post-51012352788896361642013-01-07T02:55:00.000-08:002013-01-07T04:14:12.177-08:00Roast chicken, squash and juniper one-pot<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: white;">Juniper is a wild quarry that stubbornly continues to evade my capture. I've trudged through untold heaths in search of its dark, indigo-hued berries, but I fear the odds are against me. Juniper’s fruit ripens only once every two years, so even if I do ever chance upon one, it could be a lengthy wait. Juniper and Squash/Pumpkin work wonderfully well together, especially in this Wintry one-pot that uses up leftovers from a roast chicken.</span><b><span class="Apple-style-span" style="color: white;"><br /></span></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: white;">200g Roughly torn roasted chicken<br />
A medium-sized Butternut squash, skin removed, de-seeded and cut into 2cm cubes.<br />
1 Onion, cut into wedges<br />
1 Garlic clove<br />
A dozen Juniper berries, crushed gently (but not too much)<br />
A sprig of Rosemary, leaves stripped from the stalk</span></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: white;">Bay leaves<br />
About a pint of chicken stock</span></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: white;"></span></b><b><span class="Apple-style-span" style="color: white;">1</span></b><span class="Apple-style-span" style="color: white;"> </span></span><span class="Apple-style-span" style="color: white;">
</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: white;">Heat oven to 180C/160C/gas 4</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: white;">. In an oven and hob-proof dish, Gently heat the garlic and rosemary in a splash of olive oil, before adding the onion. Stir through for a few minutes, then add the chicken, squash and juniper berries. Let everything get to know each other on the heat for a further 5 minutes, season, then pour in the stock.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: white;"></span><b><span class="Apple-style-span" style="color: white;">2</span></b><span class="Apple-style-span" style="color: white;"> Pop a lid on the dish and cook in the oven for 30 minutes, or until a sharp knife easily slips through a chunk of squash.</span></span>
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Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com0tag:blogger.com,1999:blog-7531516109992551208.post-33587851399585400502012-12-24T01:38:00.000-08:002012-12-24T04:15:25.680-08:00Mulled<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Merry Christmas everyone, best wishes for 2013!</b></span></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com1tag:blogger.com,1999:blog-7531516109992551208.post-50082604181080848642012-12-04T05:42:00.001-08:002012-12-13T02:13:01.295-08:00Coconut-ice marshmallows<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyoFuivZQik6gisckyIifiKN9e_LSl4Z4_jU-Em9otvtsZxlQjYfx377JbjrSirVZUbTXjEc8qz1QRsAvxUH-d4nzLnzN3NWSkvshR1ToKOazVKX74kI_cXyBIm7yQ_KJ97tz32_dHLU/s1600/SOvenden_Mallows.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyoFuivZQik6gisckyIifiKN9e_LSl4Z4_jU-Em9otvtsZxlQjYfx377JbjrSirVZUbTXjEc8qz1QRsAvxUH-d4nzLnzN3NWSkvshR1ToKOazVKX74kI_cXyBIm7yQ_KJ97tz32_dHLU/s640/SOvenden_Mallows.jpg" width="473" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Shot for BBC Good Food Magazine, January '13 issue</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Recipe and food styling: Sarah Cook</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Prop styling: Tony Hutchinson</i></span></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com3tag:blogger.com,1999:blog-7531516109992551208.post-46982454675082662712012-11-15T02:40:00.000-08:002012-11-15T02:47:05.012-08:00Chestnuts in Cognac & vanilla syrup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGJim4shw7CLll2lexYX11LZKPgL6DQG5u8OEISwLFfJa-yaCw_M40ZwqIJ3d_uXSojq8d7H3SSqzCKERGzSIwUYi_OL1L0nikChADWSR4d-vYm5in9sGYExYEZ5V9Kd52YMQ03dHIYc/s1600/SOvenden_ChestnutCream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGJim4shw7CLll2lexYX11LZKPgL6DQG5u8OEISwLFfJa-yaCw_M40ZwqIJ3d_uXSojq8d7H3SSqzCKERGzSIwUYi_OL1L0nikChADWSR4d-vYm5in9sGYExYEZ5V9Kd52YMQ03dHIYc/s640/SOvenden_ChestnutCream.jpg" width="481" /></a></div>
<i>Recipe & Food styling: Mary Cadogan</i><br />
<i>Prop styling: Stuart Ovenden</i><br />
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Find the recipe <b><a href="http://www.bbcgoodfood.com/recipes/2604639/chestnuts-in-cognac-and-vanilla-syrup" target="_blank">here</a></b></div>
Stuart Ovendenhttp://www.blogger.com/profile/08780529890605543251noreply@blogger.com1