Culinary Anthropologist


  1. Cider-braised pork with pickled leeks and horseradish

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    Pork shoulder is suited to slow cooking and will be melt-in-the-mouth tender given time.  The cider braising liquid, lightly pickled leeks and punchy horseradish make this a surprisingly clean and bright dish.  Serve with potatoes or pearled rye or spelt.   Recipe adapted from Mia Kristensen of CPH Good Food.

  2. Beetroot & chilli risotto with goat’s cheese

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    Other beetroot risotto recipes call for boiling or roasting whole beetroot before chopping and adding them to the risotto.  That’s fine if you remember to get the beetroot on two hours before dinner.  But if you want an easy one-pot thirty minute meal, then try it this way.  The raw grated beetroot is cooked just […]

  3. Coq au vin

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    Coq au vin is traditionally made with a one-year-old cockerel – full flavoured and perfect for the stew pot.  If you can get a real coq, brilliant (a few good butchers supply them – in London try the Ginger Pig, delivered to your door by Hubbub).  Otherwise use the legs of regular chickens – one […]

  4. Waldorf salad with Stilton

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    Waldorf salad was invented at the very end of the 19th century in New York’s Waldorf Hotel.  Originally it was just celery and apple, dressed well.  Over time other ingredients have been added – walnuts (or pecans), grapes, blue cheese, leaves such as watercress and sometimes chicken breast.  To be quick, you could use shop-bought […]

  5. Artichoke gratin

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    Artichokes are a bit of a faff to prepare, but once you’ve tasted the results you’ll realise it was worth it!  Once you’ve braised the artichokes, instead of putting them in a gratin you could add them to a salad instead, or marinate them in herbs and olive oil and serve them cold as antipasti.  […]

  6. Roast squash, red pepper, Puy lentil & Feta salad

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    This is a lovely way to use butternut or other sweet orange autumn squashes.  You could omit the red peppers if you like, and use soft, tangy goat’s cheese instead of the Feta.  To spice it up further, roast the squash with a sprinkling of ground cumin, coriander and nutmeg.

  7. Salmon baked in fig leaves with nasturtium butter

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    This recipe is based on one from the Chez Panisse Café cookbook, a restaurant where I did a stint and learnt a tonne.  I was inspired to make it for a dinner in honour of Chez Panisse’s 40th birthday by the astounding number of nasturtium flowers and fig leaves in my garden in early September […]

  8. Pears poached in dessert wine

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    This recipe is just a guide.  You could use water or dry white wine and more sugar or honey instead of the dessert wine.  And the flavourings are optional and really up to you.  Go easy on them as their flavour will intensify when you reduce the syrup.  Instead of pears, you could use quinces.

  9. Membrillo

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    Aka quince cheese, membrillate (Spanish), cotognato (Italian), pate de coings (French) and marmelata (Portuguese), this has to be one of my favourite things to do with quinces.  It is the classic accompaniment for manchego cheese, but also very good with aged cheddar. The trick is to avoid graininess, a common flaw.  Quinces have tiny rock-hard […]

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