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  • Roast chicken with broccoli, chickpea & kale Caesar by Barry Horne

    Roast chicken with broccoli, chickpea & kale Caesar by Barry Horne

    serves 4-5 


    1.5-2kg whole chicken 

    1 jar of Bold Bean Co. Chickpeas

    200g purple sprouting broccoli

    50g kale (stalks removed) 

    1 red onion (finely sliced)

    1 head of baby gem lettuce (leaves separated & washed)

    For the Caesar Dressing:

    600g mayonnaise 

    60g confit garlic puree (see recipe below)

    1 raw garlic clove

    100g grated parmesan 

    1 emon zest & juice)

    2 fillets anchovy (drained)

    1 tsp capers

    1 tsp honey

    100ml water

    salt & pepper to taste  


    Preheat the oven to 180 deg C.

    Take the chicken out of the fridge  30 minutes before roasting. Season the chicken well with oil, salt and pepper 

    Roast the chicken for an 1 ½ hour. A 2kg bird will take approx 1 and 20 mins mins (40 mins per kilo), see below for internal temperatures.

    Meanwhile as the chicken is roasting prepare the vegetables and dressing. For the dressing, put all the ingredients into a blender and blend until smooth. Keep this in a fridge, it will keep for 10 days in a sealed container.

    Prep the broccoli by trimming the lower end of the stalks and blanching in boiling salted water for 2-3 mins. Drain and run under cold water to stop the cooking. Put into a tray and add the drained chickpeas.

    Add the kale to a roasting tray and drizzle with some oil and salt and pepper and roast in the oven for 5-7 mins until crispy.

    Next check the chicken, use a probe to get the best results. The internal temperature after resting should be 75 degrees C minimum so I take out the chicken when it’s 72 degrees C and then while it's resting keep checking the temperature until it's climbed to 75 deg C. 

    To accurately take the temperature, put the probe in at the most dense part of the breast at a 45 degree angle and leave for 1-2 minutes.

    Add a small amount of water and olive oil to the tray of broccoli and chicken peas and cover with foil and heat it in the oven for 5-6 mins until warm. Add them to a bowl with the red onion and little gem lettuce leaves. Dress with the caesar sauce quite generously.

    Serve in a large bowl and add the crispy kale on top along with an extra drizzle of the caesar sauce.

    Now to carve the chicken:

    I carve it by separating all the individual joints and slicing the breast off the bone.

    Start by taking off the legs and find the joint which separates the drum from the thigh and cut through.

    Remove the wings and split in two, separating the wing flat from the drumette. 

    Now remove the wishbone as this will make it easier to remove the breasts and run a knife down the middle of the breast bone and take both breasts off the carcass and slice into 5 or 6 slices.

    Keep the carcass as it can make good soup and stock.  

    Serve all together along with the warm salad and pour over some of the roasting tray resting juices.  


  • Roast pork belly, puy lentils & braised shallots by Barry Horne

    Roast pork belly, puy lentils & braised shallots by Barry Horne

    serves 4 


    1kg pork belly

    500g puy lentils (rinsed)

    2 carrot 

    2 onion

    2 stick of celery 

    125ml white wine

    500ml chicken stock 

    250ml water

    4 banana shallots (peeled and halved with the core left on)

    250ml veal jus

    250ml beef stock

    Small bunch of sage

    2-3 tbsp of good olive oil

    3tbsp sherry vinegar 

    50g unsalted butter 

    Salt and pepper 


    Pre heat the oven to 190 degrees C

    Roughly chop 1 carrot and 1 onion and 1 stick of celery and add the to a roasting tray. Season the pork all over and place on top of the vegetables.

    Roast in the oven for 20 mins, then reduce heat to 160 and cook for around 1½ - 2 hours.

    Put a large pot on a medium heat, finely chop the remaining carrot, onion and celery and add to the pan with a little oil. Sweat the vegetable for 3-4 mins to soften. Add the lentils to the pot and then the white wine. Reduce the wine and add the chicken stock and water, cover with greaseproof paper and cook on a low heat until most of the liquid has gone and the lentils are tender. Don’t season at the start as it will hinder the lentils breaking down and becoming tender.

    Now put a medium size frying pan on a high heat and add the butter. When foaming add the halved shallots and cook on the high heat to get some colour, add the beef and veal jus and a few leaves of sage and some salt and pepper. Turn down to a  medium heat and cover with greaseproof paper. Cook until shallots are soft and stock has reduced to a sticky sauce. 

    When the lentils are cooked season them and add the good olive oil and vinegar.

    By this time the pork belly should be cooked. Take out of the oven and rest. Serve with a portion of lentils, 2-3 slices of pork and some of the braised shallots. Spoon over some of the shallot braising sauce to finish. 

  • Roast Bone Marrow Brulee with Chimichurri by Barry Horne

    Roast Bone Marrow Brulee with Chimichurri by Barry Horne

    Serves 2


    4 x boat cut marrow bones 

    1-2 tsp of Demerara sugar

    1 jar of CHIMI sauce (or make your own) see recipe here.

    Chargrilled Sourdough to serve.


    Preheat the oven to 190 degrees C.

    Season the bones with salt and pepper. Put them on an oven tray and roast for 8-10 mins.

    When cooked, remove from the oven and sprinkle over the sugar. Blow torch or grill the bones to caramelise the sugar.

    Top with the CHIMI sauce and serve with chargrilled sourdough bread.

  • Thanksgiving Pumpkin & Pecan Pie by Barry Horne

    Thanksgiving Pumpkin & Pecan Pie by Barry Horne

    Makes 1 pie


    Pie Crust:

    110g flour

    15g sugar 

    90g butter 


    35ml ice water 

    Pumpkin Filling:

    225g pumpkin puree 

    90ml double cream 

    60g light brown sugar 

    1 tbsp melted butter

    2 eggs

    1 egg yolk

    ½ tsp cinnamon

    ¼ tsp mace

    ¼ tsp ground cardamom 


    Pecan Topping:

    125g pecan nuts (toasted)

    1 tbsp light brown sugar 

    1 egg white 

    ½ tbsp maple syrup

    ½ tbsp melted butter

    Pinch of salt


    Start by making the pastry, in a bowl add the flour, sugar, salt and butter and rub together until it resembles fine breadcrumbs.

    Gradually add the water little by little to bring it together to form a dough. Don’t mix too much as this will tighten the gluten and make the dough tough.

    Cover in cling film and place in the fridge for at least a half hour.

    Next make the pecan topping by adding everything to a bowl and mixing well.

    Now for the filling; add all the filling ingredients to a bowl and whisk together very well until it’s all combined.

    Preheat the oven to 180 deg C.

    Next you need to blind bake the tart case, take a fluted or disposable pie crust tin and grease and flour it.

    Roll out the pastry and place into the tin, making sure to press it into the edges and flutes of the tin.

    Put a cartouche of greaseproof paper and place on top of the pastry, add some rice or baking beans or dried beans on top of the greaseproof and bake for 10 mins. Afterwards remove the paper and beans, brush with a little egg white and return to the oven and bake for further 7 mins to fully cook the pastry.

    When that’s done and while it’s still hot add the filing mixture and reduce the heat to 160 and bake for 35-40 mins. The middle of the pie should have a slight wobble.

    Straight after it's been in the oven, pour over the pecan topping and bake for another 10 mins and then remove and allow to cool.

    When cool, slice into 8 slices and serve with a healthy dollop of whipped cream.

  • Creamy orzo pasta with boneless chicken thighs by Barry Horne

    Creamy orzo pasta with boneless chicken thighs by Barry Horne

    Serves 4-5 


    5-6  boneless skinless chicken thighs

    500g orzo pasta 

    1 large onion (finely chopped)

    2 cloves garlic (finely chopped)

    1ltr of chicken stock (true foods)

    100g cherry tomatoes

    1 bag of baby spinach

    125ml of white wine

    100ml double cream

    50g grated parmesan

    25g butter

    Salt & pepper


    Spice rub for the chicken:

    1 tbsp of dried oregano

    1 tsp smoked paprika

    ½ tsp chilli flakes (you can leave out if you're cooking for the children)

    ½ tsp salt

    ¼ tsp black pepper


    Pre heat the oven to 180 deg C.

    Start by mixing all the ingredients for the spice rub for the chicken together and rub all over the chicken thighs.

    Put a large pan on a medium heat and add a little olive oil. When hot, sear the chicken all over. Once they get colour all over, remove the chicken thighs and put them in an oven tray and bake in the oven for 15 mins.

    At the same time put the cherry tomatoes in a small oven tray covered with a little olive oil and salt and pepper and roast in the oven for the same amount of time as the chicken.

    With the same pan that you used for the chicken, add the butter and add the finely chopped onion and garlic and a pinch of salt and cook on a low heat for 5-10 mins.

    Then add the orzo pasta and coat in the oil, add the stock and a good pinch of salt. Bring to the boil and then reduce the heat to a medium heat and cook for 7-8 mins. After this time add in the cream, parmesan, roast tomatoes and spinach and stir together, check for seasoning and then place the cooked chicken on top and leave to simmer for another 5 mins until most of the moisture is gone. Turn off the heat and leave to rest for 5-7 mins.

    Serve with some more grated parmesan and chopped parsley.

  • Chicken schnitzel & Parmesan baked squash with sauce Gribiche by Barry Horne

    Chicken schnitzel & Parmesan baked squash with sauce Gribiche by Barry Horne

    serves 4


    1 large squash (Crown Prince or Delicata)

    4 chicken schnitzel 

    ½ tsp coriander seeds

    ½ tsp fennel seed

    ¼ tsp chilli flakes

    3 cloves garlic

    50ml olive oil 

    100g Grated Parmesan cheese

    For the sauce Gribiche:

    1 hard boiled egg

    1 tbsp Dijon mustard

    1 tbsp vinegar

    3 tbsp olive oil

    1 tbsp capers (chopped)

    5g parsley

    5g tarragon

    Salt & pepper


    Preheat the oven to 180 degrees C.

    Start by cutting the squash into 1 inch slices.

    In a pestle and mortar bash up the coriander, fennel seed and chilli flakes with a pinch of salt until crushed. Add the garlic and crush into the mixture along with the olive oil to make a loose paste. 

    Cover the squash with the mixture and then toss in the grated parmesan. Line a baking tray with greaseproof paper and add the coated squash slices to the try. Roast in the oven for 20-30 mins.

    To make the sauce, peel and chop the egg as finely as you can. Put the egg in a bowl and add the capers, mustard, vinegar and olive oil and mix together to emulsify. Add in the chopped herbs and season to taste.

    Now it’s time to pan fry the schnitzel.

    Put a pan on a medium high heat and add an even layer of vegetable or coconut oil and allow to get warm. It looks like a lot of oil but it allows the chicken to get an even golden brown colour all over.

    Season the schnitzel and add to the pan, cook on each side for 3-4 mins or until cooked through, drain on kitchen paper to get rid of any excess oil.

    Serve the schnitzel alongside the roast squash and a good dollop of the sauce.