Venison Loin, Orange Hollandaise

Venison Loin, Orange Hollandaise

Rich roasted venison loin is paired with a buttery orange hollandaise.

Best served with homemade potato wedges and watercress and shallot salad.

Venison Loin, Orange Hollandaise
Serves 4


For the Venison: 4 Venison Loin Steaks (Arround 200g Each), 50g Unsalted Butter, Smoked Sea Salt, Black Pepper, 4 Rosemary Sprigs

For the Hollandaise: 2 Egg Yolks, 250g Unsalted Butter (Melted and Clarified), Zest 2 Oranges, Juice 1/2 Orange, Juice 1/2 Lemon, Sea Salt, Cracked White Pepper


1) Preheat the oven to 190c. Remove the venison from the fridge and allow to come to room temperature for around 20 minutes. Season the venison with sea salt and black pepper and seal in a hot pan with a little oil for around 3 minutes each side. Add the butter and rosemary and baste the meat. Transfer to the oven and roast until cooked to your liking.

2) When the venison is cooked, remove from the oven and wrap in kitchen foil – allow to rest for around 10-15 minutes.

3) Meanwhile, make the hollandaise. Beat the egg yolks with a whisk over a barely simmering bain-marie until thick and light in colour. Be careful that the water does not get too hot and does not touch the bowl. Ensure no egg yolk sticks to the side of the bowl. Add the orange peel and whisk to combine.

4) Turn the heat off the bain-marie. Slowly add the clarified butter a little at a time whilst whisking. Do not rush this stage or you risk the sauce splitting. The sauce should be thick and smooth with an even sheen. Add the orange and lemon juice and continue to beat until smooth. Season to taste with sea salt and cracked black pepper.

5) Slice the venison and serve with the hollandaise. Best served with homemade potato wedges and watercress salad.



Middle of Pork, Apple Sauce

Middle of Pork, Apple Sauce

A forgotten cut of pork and definitely my favourite – middle of pork combines the tenderness of loin with the flavour of belly. The belly also bastes the loin whilst cooking to ensure it remains super moist and tender.

Get your butcher to leave just enough belly attached to the loin to ensure the skin wraps around fully but does not overlap – which will help achieve some great crackling.

This is a simple recipe for perfectly cooked pork middle with apple sauce. Great served with roasted root vegetables.

Middle of Pork, Apple Sauce
Serves 6-10


For the Pork: 1 Half Middle of Pork (Rolled and tied as above and skin scored), Sea Salt, Cracked Black Pepper, Olive Oil, 1 Garlic Bulb (Halved), Handful Thyme Sprigs

For the Apple Sauce: 6 Cooking Apples (Peeled, Cored and Chopped), 25g Unsalted Butter, Caster Sugar, Zest 1/2 Lemon, Fresh Nutmeg


1) Preheat the oven to 220c. Coat the outside of the pork middle with a thin layer of olive oil and season well with sea salt. Place on a roasting tray belly side down and transfer to the oven. Cook at 220c for 20 minutes. Turn the pork so the belly side is facing up and cook at 220c for a further 20 minutes. Turn the pork back to its original position and reduce the oven temperature to 160c. Cook the pork for a further 3-4 hours or until the belly is tender and the crackling is crisp (you may need to increase the oven temperature to 190c for the last hour of cooking to crisp the crackling). When ready, remove from the oven and allow to rest in the roasting tray for at least 30 minutes.

2) Meanwhile, make the apple sauce. Place the apple segments in a saucepan with the butter and add a small splash of water. Cover with a lid and stew the apples over a low heat until tender, stirring occasionally, for around 30 minutes or until the apples are cooked down. Transfer the apples to a blender and blend to a purée. Return the purée to the pan and add the lemon zest. Season to taste with sugar and freshly grated nutmeg. Set aside.

3) Slice the pork middle, season each slice with a little sea salt and black pepper and serve the pork with the apple purée. Great served with roasted root vegetables.

Pork Loin, Apple Sauce

Pork Loin, Apple Sauce

Pork and apple – a perfect marriage. With a windfall of apples in the garden, now was the time to make a big batch of apple purée.

Pork Loin is pan seared on the bone with a little garlic and thyme and served with my recipe for the perfect apple sauce.

For the sauce, spiced apple purée is combined with fresh, diced apple. This can be made in a big batch to be kept in the freezer.

Pork Loin, Apple Sauce
Serves 4


For the Pork: 4 Bone in Single Loin Pork Chops (French Trimmed), 1tbsp Rapeseed Oil, 75g Unsalted Butter, 4 Garlic Cloves (Bashed), 3 Thyme Sprigs, Sea Salt, Cracked White Pepper, Small Handful Sage Leaves (Chopped)

For the Apple Sauce: 8 Small/Medium Cooking Apples (Peeled, Cored and Diced), 25g Unsalted Butter, 75g Caster Sugar, 2 Cinnamon Sticks, 3/4tsp Freshly Grated Nutmeg, Small Pinch Sea Salt, 3 Sweet Eating Apples (e.g. Gala) (Peeled, Cored and Diced), 1tsp Grated Lemon Zest


1) Make the apple sauce by placing the diced cooking apples in a medium saucepan with the butter and a little splash of water over a medium heat. Add the cinnamon sticks and cover. Turn the heat down low and simmer for around 30 minutes until the apples have cooked out and the sauce is smooth. Stir in the caster sugar to taste and remove from the heat. Allow to cool slightly and add the diced eating apple, nutmeg, sea salt and lemon zest – stir well to combine. Set aside until ready to serve or store for later use.

2) Place a large frying pan over a high heat and add the rapeseed oil. Season the pork chops well with sea salt and cracked white pepper. Fry in the pan with the garlic and thyme for around 5-6 minutes each side until cooked to your liking. Add the butter to the pan and allow to melt. Baste the pork chops well on each side with the butter for 2 minutes. Remove chops from the pan, cover and allow to rest for at least 10 minutes.

3) Slice the pork loin from the bone and serve with the apple sauce and the chopped sage. Great served with roast potatoes and kale.


Venison, Hazelnut Hollandaise

Venison, Hazelnut Hollandaise

Venison loin pairs perfectly with candied hazelnuts and hazelnut hollandaise – a truly delicious combination.

A real dinner party showstopper – this is a surprisingly simple dish which is sure to impress.

Best served with roasted potatoes or fries and roast parsnips.

Venison, Hazelnut Hollandaise
Serves 4


For the Venison: 1kg Venison Loin (Cut into 4 Equal Portions), 1 Garlic Clove, 3 Thyme Sprigs, 25g Unsalted Butter, Sea Salt, Cracked Black Pepper

For the Hollandaise: 2 Egg Yolks, 200g Clarified Butter, 25-50ml Hazelnut Oil (To Taste), 1tbsp White Wine Vinegar, 1tsp Lemon Juice, Sea Salt, Cracked White Pepper

For the Candied Hazelnuts: 75g Caster Sugar, 2tbsp Water, 50g Hazelnuts


1) Make the hollandaise by placing a large bowl over a just simmering pan of water (careful the water does not touch the bowl). Whisk the two egg yolks in the bowl to a thicker consistency which is pale in colour. Add the vinegar and whisk. Slowly add the hazelnut oil to taste whilst whisking. Gradually add the butter whilst continually whisking (as you would do when making a mayonnaise) until exhausted and a thick consistency is achieved. Add the lemon juice and season to taste with salt and white pepper. Set aside or keep warm until ready to serve.

2) Pre-heat a dish in the oven to 200c. Place a large frying pan over a high heat and add the butter. Season the venison portions with sea salt and black pepper and seal in the pan for 2 minutes each side with the thyme and garlic. Transfer to the dish in the oven and cook for around a further 8-12 minutes or until cooked to your liking (I aim for an internal temperature of around 51-53c). Remove from the oven when done and allow to rest for 10 minutes.

3) Meanwhile make the candied hazelnuts. Place the sugar and water in a small saucepan and place over a high heat. Bring to the boil and continue to boil until a golden caramel is achieved. Remove from the heat and stir in the hazelnuts. Quickly pour the mixture onto a baking mat and try to separate the hazelnuts with a pair of spoons before the mixture cools.

4) Once rested, cut the venison portions on the diagonal and serve with the hazelnut hollandaise and candied hazelnuts.


Pork, Shiitake, White Pudding

Pork, Shitake, White Pudding

Sautéed pork loin with shiitake mushrooms, a little white pudding and mustard pan jus.

White pudding is a traditional Scottish dish of suet and oatmeal – think black pudding without the blood! Rich, slightly sweet and really, really delicious!

This simple dish works equally as well without the white pudding and makes a great weekday supper.

Pork Loin, Shiitake, White Pudding
Serves 4

For the Pork, White Pudding and Pan Jus: 4 Pork Loin Steaks, 2tbsp Unsalted Butter, 75ml White Wine, 100ml Chicken Stock, 1tbsp Wholegrain Mustard, 1tsp Honey, 1 White Pudding Ring (Warmed), Sea Salt, Cracked Black Pepper

For the Shiitake: 200g Shiitake Mushrooms (Cleaned and Quartered), 1 Garlic Clove (Crushed), 1tbsp Unsalted Butter, Small Handful Chopped Parsley, 1/2tsp Grated Nutmeg, Sea Salt, Cracked Black Pepper


1) Place a large frying pan over a medium heat and melt the butter. Season the steaks with a little salt and black pepper. Fry for around 5 minutes each side or until cooked through. Once cooked set aside, cover and allow to rest for 10 minutes.

2) In the same pan you have cooked the pork, deglaze with the white wine and add the chicken stock. Simmer until reduced by half and stir through the mustard and honey. Season and keep warm.

3) Meanwhile make the mushrooms. Place a medium frying pan over a medium heat and melt the butter. Add the garlic and allow to brown slightly. Add the mushrooms and parsley and toss to combine – cooking for 5 minutes until tender whilst tossing. Season with sea salt and black pepper.

4) Slice the pork steaks and serve with the mushrooms, pan jus and some crumbled white pudding which has been warmed through.


Brined Pork, Baked Apple & Mustard

Brined Pork, Baked Apple & Mustard

Brining pork makes an incredible difference to its succulence and flavour – allowing the opportunity to play with the flavour of the brine to create a truly unique dish.

Pork loin chops are marinated in a simple juniper and garlic brine and served with a baked apple and simple wholegrain mustard sauce.

Brined Pork, Baked Apple & Mustard
Serves 4


For the Pork: 4 Pork Loin Chops (Bone In), 100g Sea Salt, 100g Caster Sugar, 10 Black Peppercorns, 12 Garlic Cloves (Bashed), Large Handful Fresh Thyme, 1tbsp Juniper Berries (Bashed), 4 cups Water

For the Apple: 4 Eating Apples (Cored), 2tbsp Sultanas, 1 Lemon (Zest), Grated Nutmeg

For the Mustard Sauce: 1/2 Glass White Wine, 150ml Single Cream, 2tbsp Wholegrain Mustard, 1tsp Honey, Cracked Black Pepper


1) Make the brine by combining the sugar, salt and water in a pan and bringing to the boil. Once the salt and sugar have dissolved remove from the heat and set aside to cool. Once cooled, add the other ingredients (excluding the pork) and mix well to combine. Place the pork in a shallow dish and cover with the brine. Cover and store in the fridge for 12 hours.

2) Make the baked apple by stuffing the centre with sultanas and topping with a little lemon zest and grated nutmeg. Bake in the oven at 180c for 20 minutes until tender but not split.

3) Meanwhile, cook the pork chops in a little oil in a large frying pan over a high heat. Cook for around 8 minutes each side (depending on thickness) until cooked through. Once cooked, remove from the pan and allow to rest for 10 minutes.

4) Whilst the pork is resting, make the mustard sauce. Keep the heat high on the pan the pork was cooked in and add the white wine. Allow to reduce by half and add the mustard and honey, stirring to combine. Turn the heat down low and add the cream, stirring well to combine. Allow the cream to come to the boil and thicken slightly. Remove from the heat and season to taste with black pepper.

5) Carve the pork from the bone and serve with the baked apple and mustard sauce.


Chargrilled Pork Loin with Summer Salsa

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

Chargrilled Pork Loin

Chargrilled Pork Chops with Summer Salsa
Serves 4


For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper


1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.


Venison, Olive Oil and Lava Salt

Venison, Olive Oil and Lava Salt

The simple pairing of venison loin with salt and olive oil, influenced by a tapas dish served at Bodega El Placer in Mijas, Spain, is a personal favourite and has featured in many of my recipes.

Seared venison loin and olive oil acts as a great canvas for trying different types of salt. Here I have used lava salt harvested in Hawaii which imparts a great mineral taste to the venison. The dish works equally as well with smoked sea salt.

The venison is best served well done to bring out its iron richness. Use the best quality extra virgin olive oil you can get your hands on to ensure best results.


Venison Loin and Parsnip Chips

Venison Loin and Parsnip Chips

Roasted venison loin simply drizzled with a little olive oil and smoked sea salt pairs deliciously with parsnip chips which have had a light dusting of cayenne. This dish would make a great weekend supper or could be scaled up for an impressive dinner party!

I served the venison and chips with a watercress salad and mini pancetta dauphinoise.

Venison Loin and Parsnip Chips
Serves 2


500g Venison Loin (In the Piece, Fully Trimmed)
1 Sprig Rosemary
Extra Virgin Olive Oil
Smoked Sea Salt
6 Parsnips (Peeled, Cut into chips and store in water)
1/2 Tsp Cayenne Pepper
Vegetable Oil
Small Handful Chopped Parsley
Sea Salt
Cracked Black Pepper


1) Pre heat the oven to 220C. Place 4 Tbsp of vegetable oil into a large baking tin and place into the oven to pre heat.

2) Meanwhile, place the parsnips in a large pan and fill with cold water. Place over a high heat and bring to the boil. Once boiled, drain the parsnips and dry thoroughly with kitchen towel.

3) Place the parsnips in a large bowl with the cayenne pepper and toss to combine. Add the parsnips to the baking tray and roast for around 40 minutes, turning occasionally – until golden brown. Once ready, remove from the oven and toss through with the chopped parsley and some sea salt before serving.

4) Meanwhile, season the venison loin with black pepper and sear in a little olive oil with the rosemary in a hot pan for around 4 minutes each side. Place in a dish and transfer to the oven to continue cooking to your liking – around 2-5 minutes (I look for an internal temperature of 54-56C).

5) Once done, remove the venison from the oven and allow to rest for 10 minutes before carving. Drizzle with olive oil and a little smoked sea salt before serving with the parsnip chips.