Weekly Recipes

Poached Smoked Haddock with Wild Mushrooms & Whisky, Toasted Rainbow Chard Recipe

Poached Smoked Haddock with Wild Mushrooms & Whisky, Toasted Rainbow Chard Recipe

It feels like a waste not to utilise the smokiness of the haddock in a creamy sauce, especially at this time of year when we are starting to embrace Autumnal comfort food. Here the sauce is lightly spiced with nutmeg and black pepper, with added warmth from a glug of whisky. Smoke and fat are natural bedfellows, though this dish still has enough vegetable content and balance to feel refined rather than heavy. Toasted rainbow chard is both incredibly moreish and simple to make: a bit like an earthier and healthier version of Chinese “crispy seaweed. You can swap nutmeg...

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Ollie’s Glazed Chestnuts with Fennel Seeds & Muscovado

Ollie’s Glazed Chestnuts with Fennel Seeds & Muscovado

Anything that can be seen as a chore in the kitchen can equally be seen through more positive eyes as something satisfying and therapeutic. I am very happy to shell peas, clean wild mushrooms and prep artichokes all day long. Chestnuts need a little more persuasion and force to reveal themselves than the pods of summer vegetables, such as coco beans or broad beans, but it is well worth the effort and a good way to get every member of the family involved in dinner. When braised, chestnuts soften to a delicious waxiness that is a joy with roast chicken,...

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Ollie’s Badger Flame Beetroot with Grapes, Feta & Walnut Dukkah

Ollie’s Badger Flame Beetroot with Grapes, Feta & Walnut Dukkah

Though we serve it at Hide on a daily basis, it was only when I cooked it at home recently that I was reminded just how special these beetroots are. Perhaps being out of my uniform, I saw it with fresh eyes. Once cooked, when you peel away the dark fibrous skin, it is like unearthing a gemstone, such is the lustre of the golden flesh within. That flesh is incredibly carnal and dense, with a depth of flavour and refined sweetness unlike any other variety of beetroot. When sliced across and dressed with vinaigrette, you will have a glorious...

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Ollie’s Roast Chicken 101

Ollie’s Roast Chicken 101

Ollie’s Roast Chicken 101 Quite literally, the meat of French chickens and English is almost incomparable. That of our Gallic counterparts has a density of flesh that our birds are just not imbued with. Even when raw they have a clearly different shape: lithe & lean, much like comparing wild salmon to the farmed variety. The French birds are Olympic triathletes to our Halfords Sunday league centre backs. This has an impact on a practical level, most notably that the legs take much longer to cook. Even when roasting whole English birds, the legs will always be undercooked if you...

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