Jamie Oliver Burgers & Sliders

With the US Presidential Election Campaign well underway I thought I would join in with the fun   and make some good old fashioned Hamburgers. Not any of this fast food junk thank you very much - I thought instead I would join the gourmet burger bandwagon and give these burgers a try.

So I made these today (okay slight lie, I made the normal size burger - the bottom one -  we can lose the tiny american flags and miniature burger) and it/they were amazing. Comparable if not even better than other gourmet burgers on the market. The beef was really succulent and the burger almost melted in our mouths. I highly HIGHLY recommend. I cooked the burgers on a griddle pan as unfortunately it has not ceased to rain in London for the past two now going on three weeks but I can imagine they will taste even better when the BBQs come out in the Summer!
To make these burgers find the recipe at: http://www.jamieoliver.com/recipes/beef-recipes/burgers-sliders!

New Covent Garden Soup Challange

I am a big fan of soup. On a cold February day what can be more warming and comforting than a bowl of piping hot soup with a crusty buttered baguette? Whether it is tinned soup or fresh - nothing can beat it. One brand which I do love is New Covent Garden Soup Co. I think the traditional soup flavours are strong, and the experimental flavours work. They are hearty and fresh and the cartons which they come in, are beautifully illustrated. Currently, they are running a "Soup of the Month Competition" where customers and soup lovers have the opportunity to get their favourite soup recipes onto the supermarket shelves.  This month's flavour is Red Pepper and Pear, admittedly I have not been tempted to try, the thought of the pear and pepper combination confuses me slightly but seeing as it's lent and I have promised to try new flavours, and February is almost over and the soup will come off the shelves, this Covent Garden Soup will be at the top of my shopping list this weekend. The competition slot which is currently open is for August and the theme is "Fete's, Festivals & Shows" and I have decided that I am going to enter. I have got until the 15th March to come up with a themed recipe so I better get my soup thinking hat on (I will update my progress on the blog) but in the meantime I am going to have a bowl instead - carrot and coriander with homemade croutons! nom. my favourite.


Homemade Croutons
Ingredients
4 tablespoons butter

• 1 clove garlic, minced
• 3 (3/4 inch thick) slices French bread, cut into cubes

Recipe

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
3. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

(sourced:http://allrecipes.com/recipe/garlic-croutons/)

The Problem with Lent

This year I am thinking about giving something up for lent. I have already had a slice of carrot cake at my friend's birthday, which I excitedly ate without giving it a seconds thought, so it obviously means that cake is off the cards, oh and carrots, and cream cheese frosting, but seeing as it's my birthday before Lent finishes I think we can let that one go. Not having birthday cake on your birthday goes against the whole point of the day! I also ate ONE Quality Street, which was actually asking me to eat it - so I wasn't to blame! It was only when the chocolate started to melt in my mouth that I realised another one was off my list. However in order to decided what I am going to give up I think I need to address a couple of questions first: how much do I really want to challenge myself - and why do I want to give up something in the first place?

Because I am writing a food blog, we can all assume that I am challenging myself to give up a particular food. But why and what? I suppose for some, there might be health reasons behind deciding to do Lent. One might have a couple of pounds that they want to shift, so hopefully by cutting out cheese for 40 days it might help the cause. Or is it about increasing one's willpower? Testing oneself, to prove a point. But really, why should we deny ourselves the things we love. I love food, and I am passionate about it. I think about what I am going to have for lunch at breakfast, and dinner at lunch and I get excited by trying new things and experimenting with flavours. Surely that is what is more important - why deny when we can explore. Trying new things everyday, whether it's cooking a new recipe or trying a new cheese or having a bar of your favourite chocolate, surely will enrich our lives rather than hinder them. So I say ditch lent, and embrace the chance to challenge yourself to try new things.  

Shrove Tuesday can only mean one thing...Pancakes

Makes about 8

Ingredients

125g plain flour
Pinch of salt
1 egg plus 1 egg yolk
225ml whole or semi-skimmed milk 
Small knob of butter

Recipe

1. Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour the egg and the yolk into it. Mix the milk with 2 tbsp water and then pour a little in with the egg and beat together.

2. Whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. Whisk the rest of the milk in until the batter is more like single cream. Cover and refrigerate for at least half an hour.

3. Heat the butter in a frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. It should be hot enough that the batter sizzles when it hits it.

4. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. Tip any excess away. When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds.

To Serve: the possible pancake toppings are endless, anything sweet or sour, fruity or savoury goes down pretty well. Listed below are a couple of ideas:

The Traditional - Sugar and Lemon - who can beat it?

Hazelnut Chocolate Spread with or without sliced bananas

Creme Fraiche and berries of any juicy sort

Chocolate sauce - swirls and swirls of it.

Review: Haberdashery, Crouch End

Haberdashery, a Crouch End newcomer, has become a favourite of mine, particularly on a Sunday morning when one desperately needs a good old plate of wholesome sustenance. The Haberdashery, eatery, cum coffee house and old vinyls, cum bakery, was Best Coffee Shop Runner up in 2011 (LL Awards 2011) and it deserves to be so.

The food, although I have only seen the weekend menu, is superb. It is served on mismatched vintage crockery, and is fresh and deliciously wholesome. There are lots of hearty sandwiches, the Club sandwich (char grilled chicken, crispy bacon, lettuce and avocado mayonnaise) is a firm favourite of mine, as is the Steak Au 'poivre-wich' (steak with melted cheese in a crispy yet oh so soft baguette), served with a side of hearty, seasonal soups. Other dishes include an all day breakfast, which has to-die-for hash browns (full of crispy onions), Scandinavian meatballs, salmon and mackerel fishcakes as well as big bowls of salads and delicious baked good (the muffins come in small terracotta pots!). There are also looks to be a large range of lovely homemade cakes, but one has yet to pass my lips. Only time will tell!


Website: http://www.the-haberdashery.com/Home.htm

Address:

22 Middle Lane

Crouch End 

London N8 8PL

Tele: 020 8342 8098

Hours:

(M-Fr) 8:00 am to 6:00 pm 

(Sa/Su) 9:00 am to 6:00 pm

Kurly Kale

Kale comes from the cabbage family and is usually found in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Bizarrely during the middle ages was the most popular vegetable in England. Since then it's popularity has wained but now it is going through some what of a rival and is found on the plate of every gastro pub in London. It is really delicious but it does need a little bit of smartening up during the cooking process.
For a simple side of Kale here is the recipe:


Ingredients:
Kale
Butter
Garlic / garlic puree


Recipe:
1. Break the leaves from the stalk, and trim away the tough centre stalk. Wash in cold water then dry.
2. Strain the Kale really well making sure to get rid of the excess water.  Add some chopped garlic or garlic puree to the saucepan as well as a small knob of butter. 
3. Return the kale to the saucepan and stir, cooking for another couple of minutes to cook out the garlic. 

Lets go Bananas for Black Banana Bread

I always find myself saying, when I look down at a pair of brown, extremely ripe and squidgey bananas, 'I really should turn you into banana bread', then after contemplating for a couple of seconds I usually sigh and move on. Then a couple of hours later end up throwing the bananas out. However this time, when I heard myself reciting the same old familiar thought whilst staring at a pair I thought 'No, actually today I am going to do it'. And I have, and the bread is delicious, chocolatey and oh so nutty and well worth doing on a Saturday afternoon. Using a recipe taken from my favourite Nigel Slater, I have transformed these banana's into a glorious loaf.


Ingredients:

• 175g/6oz unsalted butter softened
• 175g/6oz sugar (half light muscovado, half golden caster)
• 75g/2½oz hazelnuts/walnuts
• 2 free-range eggs
• 175g/6oz self raising-flour
• 2 very ripe bananas (about 250g/9oz total weight)
• drop vanilla extract
• 175g/6oz good-quality dark (cut into small chucks)
  
  

Recipe:

1. 1. Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a 20cm x 12cm/8in x 5in loaf tin with baking parchment.
2. 2. Beat the butter and sugars in a bowl until the mixture is light and coffee-coloured (make sure the butter is a room temperature then this stage will be much easier - especially if you don't have a mixer!)
3. 3. Toast the nuts (Which ever you are using) then remove their skins with a tea towel. Then grind.
   
   
   Watch technique0:52 mins
4. 4. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.
5. 4. Peel the bananas and chop them the small pieces. Gently fold the vanilla extract, the chopped bananas and the chocolate chips into the cake mixture, turning gently and taking care not to over mix.
6. 6. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar or chocolate shavings and bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly
   
   
   Serve: Once cooled cut off a big slice and devour with a lovely cup of tea or in the morning at breakfast, or as a lunch time snack. Really just have it and eat it anywhere - you will find it almost impossible to have only the smallest slither.
   
   
   
   
   
   
   Serve: Once cooled, cut off a large slice and devour with a cup of tea. Enjoy it as a mid afternoon snack or in the morning at breakfast, or when you have the midnight munchies, or whenever or wherever you like. I guarantee that you will find it almost impossible to have only a tiny slither of this banana bread. 

The Blog is Back

Once again I am returning to my blog and giving it some much needed attention! Since September I have been throwing myself into my third and final year at University, attempting and successfully (thankfully!) producing a West End production, as well as writing my dissertation so unfortunately my blog has taken a back seat - however I am back with more vigour and energy then ever before. I am going to dust off the cobwebs, pull out the pans and get cooking.

The Vintage Tea Party Book: Review

Angel Adorre first appeared on our screens a few years ago when she took her business 'The Vintage Patisserie' (http://www.vintagepatisserie.co.uk/#/home) onto Dragon's Den - she managed to  walk out with a dragon on each arm and since then her business has grown. And now she hass published her first book, cum cookbook, cum 'how to be a vintage goddess' and it is utterly fabulous. Each page is beautifully illustrated with beautiful watercolours by the friend and artist Adele Mildred.

The book, is as much a cookbook, than it is a step-by-step guide into hosting your own vintage tea party as recipes are intertwined with style and decor ideas, to create the perfect setting. Readers can learn how to make hand made bunting and commemorative flags, how to style their own hair and make-up, and what parlour games to play when guests arrive.

The book is full of recipes to help you create a bespoke tea party from a bygone era,  from earl grey truffles, too chocolate and hazelnut toasted brioche, too coddled eggs, too green tea and pear cocktails, it has every aspect of a frivolous tea party covered.

Blackberry Picking

by Seamus Heaney


Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer's blood was in it
Leaving stains upon the tongue and lust for
Picking. Then red ones inked up and that hunger
Sent us out with milk cans, pea tins, jam-pots
Where briars scratched and wet grass bleached our boots.
Round hayfields, cornfields and potato-drills
We trekked and picked until the cans were full
Until the tinkling bottom had been covered
With green ones, and on top big dark blobs burned
Like a plate of eyes. Our hands were peppered
With thorn pricks, our palms sticky as Bluebeard's.
We hoarded the fresh berries in the byre.
But when the bath was filled we found a fur,
A rat-grey fungus, glutting on our cache.
The juice was stinking too. Once off the bush
The fruit fermented, the sweet flesh would turn sour.
I always felt like crying. It wasn't fair
That all the lovely canfuls smelt of rot.
Each year I hoped they'd keep, knew they would not.

Apple and Blackberry Crumble

What better to way to welcome Autumn, than a blackberry and apple crumble? This recipe is a healthy twist on an apple crumble using freshly picked blackberries, and muesli and nuts for an extra crunchy topping!

Ingredients

Filling

1kg cooking apples

400g blackberries

4oz demerara sugar

1 lemon (squeezed)

Topping

6oz plain Flour

5oz butter

2oz demerara sugar

3oz muesli  

Method

1. Preheat the oven to 200C

2. Peel, core and chop the apples into small chunks. Squeeze the lemon juice over the apples and mix

3. Place the apples and blackberries in a large ceramic dish and pour the sugar over the fruit. Mix them all together

4. Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs

5. Add the muesli and the sugar to the mix and combine

6. Spoon the crumble topping evenly over the fruit 

7. Bake for 45 minutes or until the fruit is cooked and bubbling juices seep through the topping

8. Serve with cream or custard.

Cherry and Ricotta Strudel

Making your own Filo pastry can be fun but for convenience and less effort I suggest buying Filo Pastry sheets. My favourite is the french brand Feuilles De Filo which is really easy to use. You can use which ever cheese you prefer. I tried the recipe out using both cheeses and they both worked just as well as each other - but I would say if I had to have a preference I would use ricotta - as a treat!

Ingredients

Studel

filo pastry (eight sheets)

melted butter

a handful of flaked almonds

Cherry and Cheese Filling

1 x 250g cream cheese 

OR 

1 x 250g Ricotta

55g caster sugar

1 tbs lemon juice

2 tsp lemon rind

250 g pitted cherries (tinned or fresh)

Method

1.Preheat the oven to 180°C, and line a baking tray with grease proof paper/baking parchment.

2.In a large bowl beat together, the cheese, sugar, juice and rind. Once combined, stir in the pitted cherries and leave to one side.

3.Place the first sheet of Filo pastry on a clean surface and brush with melted butter. Place the next sheet of pastry on top and repeat until you have done all eight sheets.

4.Spoon the cream cheese mixture along a long edge, leaving an 8cm border on three sides. Fold in the ends and roll up to enclose the filling. Place on the prepared tray. 

5.Brush some melted butter onto the rolled strudle and sprinkle with almonds.

6.Bake in preheated oven for 30 minutes or until strudel is golden brown and cooked through.

7.Remove from oven and set aside for 30 minutes to cool to room temperature

The Wheatsheaf Inn

The Wheatsheaf Inn, is a wonderful Gastropub/restaurant nestled in between the Cotswold hills, in a historic mill town Northleach. Northleach used to be my home town but luckily enough for me it still remains so for my father. Visits to him,  usually entail a little trip down to the Wheatsheaf, and I must say, after about 6 years of eating there, it has never failed to disappoint. It's owners, decoration and interior may have changed over the years, but it has constantly produced delicious, seasonal menus, which are frequently rotated and changed to accommodate for new, fresh local ingredients. Now, having recently been bought by the owner of the clothing brand Superdry (yes, I know, slightly weird), it has undergone  huge renovations; a new Bistro is opening in the garden this summer which I look forward to, rooms have been ripped out, and walls knocked through. The whole restaurant has been refurbished and expanded, however the food has not suffered due to the internal works and has continued to please and excite my taste buds, and bring in a huge hungry country crowd from miles away. 

For starters I has snails and mushrooms on toast (pictured below). It was delicious, the creamy sauce which I assumed was a kind of garlic, herb and cream sauce was light but flavoursome. The snails melted in my mouth and were complemented extremely well by the crunchy toast.

My father has a similar starter, but instead of snails and mushrooms, it was ham hock, peas and a poached egg. The ham was so tender and sweet and the egg, perfectly poached, oozed a bright yellow yolk all over the ham. It was delicious. I secretly preferred his, but I kept my plate envy to a minimum today and enjoyed my snails and mushrooms.

 I decided to have a Fillet of Loch Duart Salmon with Wild Mushrooms, Pancetta & Spinach for my main course. I have suddenly realised that I have a mushroom theme running through these courses. Oh well. Anyway, the salmon was tender, not overcooked and the spinach with little bits of pancetta hidden amidst it was nice. The only criticism, was there was a little too much oil, which suddenly made me feel very full. But other than that is was a perfectly cooked and presented fish dish.

The meal was lovely, as usual, my father and his wife had Rump of Lamb with Fine Beans, Tapenade & Dauphinoise Potatoes, which again was perfect. The lamb was pink and coated in a rich, dark sauce, whilst the potato was creamy in between layers and crisp on the outside, just as Potato Dauphinoise should be. Both the mains made the most out of simple, traditional ingredients, but were executed without fuss, and with no compromises to flavour.

Cobb Salad

A Cobb salad is a American garden salad.This recipes is inspired by the dish I had at a Friend of a Farmer in NYC.

Ingredients:

Chopped salad greens - iceberg & Romaine lettuce, Watercress & Rocket,

Tomatoes, 

Crisp bacon/pancetta, 

Roasted chicken breast,

Hard-boiled egg, 

Avocado,

Croutons,

Honey and Mustard dressing,

Method:

Bring a small saucepan of water to the boil and put the 2 eggs, and leave boiling for 6-7 minutes.

Meanwhile fry the chopped bacon with a little bit of butter until crispy.

Chop the tomatoes and avocado and mix with the salad leaves, liberally applying the honey and mustard dressing. Incorporate the roasted chicken and bacon (once cooked) into the leaves. Add a small handful of croutons.

Peel the hard-boiled eggs halve into two. Season and serve. 

Friend of a Farmer

Friend of a Farmer, is just one of the many trendy places to be seen tucking into brunch on a Saturday morning in NYC. Having heard about its popularity we were surprised to get two seats at the bar almost immediately after arriving, thinking we were going to have to join the queue of hungry New Yorkers that was beginning to snake around the cafe.

Once inside it was if we had been transported to countryside inn, rather than a busy metropolitan eatery. The walls were decorated with floral wall papers, and from the exposed wooden rafters, low hung lamps sat over each table. There were vases full of flowers and baskets full of fruit. The smell of pastries and freshly baked bread delightfully floated through the cafe, whilst we sat gloating at the fact we had managed to somehow sneak into one of the most popular breakfast spots around.

At the bar we were greeted by a friendly barman who quickly provided a large cafetiere of coffee whilst we patiently made our way through the extensive brunch menu; pumpkin or blueberry pancakes, home-made granola, and Belgian waffles were but a few of the sweet offerings. Eggs came in a dozen of varieties from smoked salmon scrambled eggs, Eggs Benedict and omelette's to Tortillas filled with scrambled eggs, guacamole, salsa & sour cream and crabcakes topped with poached eggs & hollandaise sauce. We were in a perfect vantage point, close to the kitchen entrance which meant I could try and peak at the dishes flying out, to help try and aid my decision. It didn't work. I ordered a french classic, eggs Benedict, of which I have ordered before, and my friend ordered a Cobb Salad, hmmmm, we were not as adventurous as we thought. 
However, the Cobb salad was fresh and full of sweet tomatoes, avocado and smoked pancetta topped with a perfectly hard-boiled egg (perfect as in yolk still runny). Whilst the eggs Benedict, well they were eggs Benedict. The salmon was served hot and the eggs were softly poached. The hollandaise sauce however, often considered to be the fundamental part of the dish was served sparingly which was a little disappointing. 
Whilst being a sought after brunch hot spot the food was not fanciful, it was light, fresh and comforting and the atmosphere was charmingly bucolic. I recommend it. 

A journey to New York

The inspiration for my upcoming posts comes from my recent trip to New York, where I spent the most fantastic three weeks. New York is an incredible city and of course, as is the food. The city runs on food.   There are restaurants on every street, or should I say Avenue, and the choice of cuisine is just endless. The food I tried was amazing, from fresh sushi and oysters, to honey-glazed spare ribs and cream cheese bagels, I tried it all. Well not all, but I want to write about the journey I had, the different foods I tasted and restaurants I explored across the pond.

A new leaf

It is evident from the lack of posts that my blog has seemed to have taken a back seat over the last few months which I am completely ashamed of. I have still been cooking and baking, lots but have not shared. Although new leaves are supposed to be turned at new year, I am going to turn mine now, yes it is 4 months late, but better late than never.

A Chicken Pie

Ingredients:
Serves 2-3

2 x 180 gram chicken breasts
A knob of butter
5 spring onions
100 grams mushrooms
1 heaped tbsp flour
2 tsp English mustard
1 heaped tbsp creme fraiche
150 ml chicken stock
fresh thyme
1/3 nutmeg
1 sheet of pre rolled short crust pastry
1 egg

Method:

Preheat the oven to 200 C. Cut the chicken breasts up into 1 cm strips and cook them for three minutes in a large pan with the butter and a glug of olive oil.

Slice the mushrooms and spring onions.

Add them to the chicken along with 1 heaped tablespoon of flour. Stir. Add 2 teaspoons of English Mustard, 1 heaped tablespoon of creme fraiche. Stir.

 

Pour in 150 ml of chicken stock and pick of the thyme leaves. Stir really well and grate in the nutmeg. Season and leave to simmer.

Pastry: Roll out your pastry sheet on a clean, lightly floured surface, to a size slightly bigger than you dish. Score and criss-cross the pastry.

Take the chicken off the heat and tip the filling into an oven proof dish.

Cover with the pastry sheet and tuck the edges in. Decorate as desired. Quickly beat up an egg and brush it over the top of the pie.

Put it in the oven on the top shelf for around 15 minutes, until the top is golden brown.

This recipe is taken from Jamie Oliver's 30 Minute Meals, which was a Christmas present from my mum. I used Shortcrust pastry instead of Puff pastry, not for any particular reason (in fact it was because I forgot which one it said in the recipe when I was in the supermarket so I guessed...wrongly, but it was fine). I think I prefer short crust pastry anyway, and I halved the quantities of the original recipe as I made it for two. The pie was delicious.

Stein's Fish and Chip's

  

A Review: After waiting in a queue, outside of Rick Stein’s Fish and Chip Shop, in the rain for 15 minutes to get a seat, things unfortunately didn't improve when we were finally let inside. We were hurried towards the back of the restaurant, and plonked down on to the end of an already half full table by a pushy waitress who slammed down in front of our faces, three laminated menus. However, once seated and coats were casually shoved under the table we finally looked at the laminated menus, and we couldn't complain anymore. The menu was like nothing I had seen before in a fish and chip shop (apart from the ones in Edinburgh which offer you an infinite amount of anything deep fried) as there was so much on offer; Cod, Hake, Haddock, Plaice, Sea Bream, Lemon Sole, Skate, Monkfish, Salmon and Mackerel, all caught locally and cooked in a variety of ways battered, fried and grilled. Chips were served with all portions and there ware a choice of sides; mushy peas, tartar sauce, curry sauce, bread and butter, salad an actual chip butty, tiger prawns and oysters shucked or battered if you so wished.

I had the battered Lemon Sole. The fish was good. The batter may not have been to everyone's taste as it was made from beef dripping rather than traditional beer or vegetable oil batter, but it was surprisingly light and flavoursome, and it did not over power the light fillets of fish. I was served three pieces of fish, which was generous, so the portions were not meagre. But there were too many chips, which to be honest were not great; they were soggy, not crisp and fluffy like they should be. The homemade tartar sauce was delicious but the mushy peas were I hate to say it, too mushy and salty which was disappointing. And to top if off, the prices were not great either. The Lemon sole was £9.95 without the additional tartar sauce and mushy peas and that was not the most expensive thing on the menu, battered squid i.e. calamari was £12.95. 

I wouldn't go there again, unfortunately. It was an experience; the fish was good but everything else was rather standard and for the price that we paid, I, along with everyone else crammed into the tiny room, I think, expected a little more. 

Festive Bubble and Squeak

Ingredients:

Serves 3-4

For this recipe it really doesn’t matter how much of one thing you have. The joy of the dish is you just use up everything you have left. If you have a large number of people in mind then quantities may be slightly more important but because I am only making this for three people, when the ingredients are out in front of me, looking at it now I know that it is defiantly enough.

100 grams of stuffing

200 grams left over turkey

200g alternative meat either cooked chipolatas or sausage (I am using some German sausage)

200 grams Roast potatoes

300 grams of roast vegetables (Brussels sprouts, carrots, parsnips)

Olive oil

Eggs (optional)

Put the potatoes and mixed vegetables and stuffing into a bowl and mash them up using a potato masher leaving a few chunky bits for texture. 

Using a large spoon or spatula, stir in the turkey, and additional meat and season really well.

Heat a large non-stick pan on a high heat and add a generous amount of olive oil or goose fat if you have it. Fry the entire mixture on a high heat and keep turning bits of it over so it goes crispy.

Pat the mixture down and shape it neatly in the pan. Leave it to crisp, then turn the mixture over – crisping the other side.

Slide onto a board and cut into wedges. Serve with a fried egg and a rocket salad.