by boufarhat | Sep 29, 2026 | Pasta & Rice
The slow-cooked batch from our September cooking session, built around 870 g beef mince and 200 g bacon. A meat-rich sauce with softened garden celery, milk and a long, gentle reduction.Recipe by DanielIngredients870 g beef mince200 g bacon, finely diced1 large brown...
by boufarhat | Sep 29, 2026 | Meat
Our overnight dry-brined rack of lamb, roasted with garlic and herbs and finished with a quick tallow sear.Recipe by DanielIngredients1 large rack of lambSalt, approximately 1% of the meat’s weight for the dry brine1 tbsp olive oil1½ tsp garlic powder1½ tsp Italian...
by boufarhat | Sep 29, 2026 | Chicken
Overnight buttermilk wings with a double coating and plenty of crisp, craggy edges. Makes about 2 kg of wings.Recipe by DanielIngredients2 kg chicken wings500 ml buttermilkMarinade: 1½ tsp salt, 2 tsp paprika, 1½ tsp garlic powder, 1½ tsp onion powderMarinade: 1 tsp...
by boufarhat | Sep 29, 2026 | Meat
Our fire-pit version with mustard, diced onion, tomato, dill pickles and celery salt.Recipe by DanielIngredientsChicago-style sausagesBrioche hot dog rollsYellow mustardWhite onion, finely dicedTomato slicesDill picklesPickled jalapeños, optionalCelery saltMethodCook...
by boufarhat | Sep 29, 2026 | Meat
Fire-pit Wagyu on toasted brioche, with sweet onions, peppery rocket and sharp chimichurri.Recipe by DanielIngredientsWagyu ribeyeBrioche rollsBrown onions, caramelisedRocketChimichurriButter, for toastingSalt and black pepperMethodStart the caramelised onions first....
