Photos of food

It’s a lot of pie!

I put it outside to try and get it to cool quicker, unfortunately it didn’t get cool enough for the jelly too set before supper time …

With roast vegetables, pancetta & rosemary.

It may be December and it may be 1°C, but it doesn’t mean you can’t BBQ lamb&vege!

At work once a month a few people bring in baked goods this month it was me and Simon.

• Plums • Cinnamon stick • Star anise • Suger • Salt • German pilsner • Tot of dark rum • Water Simmered for three hours, first on the hob and then in the egg, to smoke it.

• 1kg strong flower • 500ml Fuller’s 1845 bottled conditioned ale • Salt • Dried yeast • Extra virgin olive oil (done by eye and feel) Fermented over night then baked at 200°C for 40 minutes, with apple wood for extra smoke.

Slow roast salt beef, served with the sauerkraut and the dumplings.

Resting before being carved.

After sitting under the roast for an hour in the chicken stock, onion, and garlic in the roasting tin under the beef.

Dumpling batter, 50% strong flower 50% beef suet, yeast, water, and a pinch of salt.

Duck patty on toasted sour dough bread whith cheese & kimchi.

And a reminder the rub was cumin, chilis, za’tar, garlic, olive oil, vinegar, coriander, worcester source and pepper.

Pitta bread also baked in the egg.

Post BBQing kebabs.

Tomato, onion, and kimchi salad for the end result.

Lamb skewers ready to go onto the barby.

Dough for the pitta bread.

Yoghurt, with garlic, chilli source, cumin, and salt.

Onion for the kibabs.

Lamb marinated and ready for skewering.

Not traditional but I put some pork in the mix to add a bit of fat and richness.

250g of nuts 1 teaspoon cumin 1 teaspoon smoked hot paprika 1 teaspoon powdered garlic 1 teaspoon smoked salt (not convinced the smoking makes any difference) 2 teaspoons MSG 1 soup spoon Worcestershire sauce 1 soup spoon hot sauce (I used crystal) 1 soup…

With spring onions, pickled chilli, and caramelised onion.

Lamb neck fillets seasoned a couple of days in advance then done low and slow.

The assembled scone, chicken mayo consists of BBQ chicken mayonnaise, ½ a chopped red onion, and a dash of Worcestershire sauce.

After baking in the egg at 215°C for 14 minutes.

Portioned out and ready to go into the big green egg.

The dough: almost one scotch bonnet, one small clove garlic minced, a dash of Worcestershire sauce, 175g flour, 47g butter, ½ teaspoon sugar, ¼ teaspoon salt, 87.5ml milk.

Chicken salted a day in advance.

Cold bbq chicken, sliced tomato, sliced onion, copious amounts of mustard, and mayonnaise.

Baked in the bbq for 30 minutes at 180°C

Ingredients :chopped pork chop, chopped tomato, chopped spring onion leaf, grated garlic, fish source, white pepper, smoked paprika, fried in salted butter.

One tot sweetened lemon juice, one tot rum, double espresso, mixed then poured over ice.

Home made bread baked in the egg, butter, English mustard, and brown sauce!

Fermented for 12 hours, then baked at 180°C.

Not a lot to say, seasoned lamb dusted with smoked paprika.

Not a lot to say, seasoned lamb dusted with smoked paprika.

The pork was seasoned with powdered garlic and salt for two days.

The chicken was seasoned for 24 hours in a flour, worcestershire sauce, salt, and scotch bonnet mix.

And served.

Fresh out of the BBQ, It looks pretty good.

Sage, rosemary, & anchovy mix

Made from strong flower, lard and water (50:50:25) added salt and yeast.

Lamb dusted in salt and flower then browned in butter

The chop: slow cooked on the barby for 40 minutes at just over 100°C then cooked on edge to make the crackling.

The pork belly cooked the day before.

Done for about three hours at 120°C then crisped and skin crackled at 200°C.

Very sticky base with lots of olive oil, fermented for 24 hours an then rolled out at the lat minute.