Romesco Sauce

Romesco Sauce

This incredible Catalan sauce is great served with roast and barbecued meats.

Served here with roast rib of beef and watercress salad.

Romesco Sauce
Makes 400-500ml


2 Red Peppers, 1 Long Shallot (Finely Chopped), 3 Tomatoes (Chopped), 2 Garlic Cloves (Finely Crushed), 1tsp Paprika, 1/2tsp Smoked Paprika, 1/2tsp Chipotle Powder, 1 Slice Bread (Gluten Free If Required), Olive Oil, 75g Blanched Almonds, 1tbsp Red Wine Vinegar, Sea Salt


1) Preheat the oven to 220c. Blacken the red peppers on a gas hob or under a hot grill. Transfer to the oven and bake for 20 minutes or until tender. When ready, remove from the oven, deseed and chop into large chunks.

2) Meanwhile, coat the bread with a little olive oil and fry in a non-stick frying pan over a medium heat until well toasted on each side. Remove from the pan, chop into cubes and set aside.

3) Place a little olive oil in a saucepan and add the shallot. Sauté for a few minutes until soft and add the tomatoes and a little sea salt. Add 3tbsp of water and simmer uncovered for 20 minutes until the sauce is thick.

4) Add the chopped peppers, tomato and shallot mixture, garlic cloves, paprika and smoked paprika, chipotle powder, chopped fried bread and blanched almonds to a food processor. Add around 3tbsp of olive oil and blitz until your desired consistency is achieved. Add the red wine vinegar and sea salt to taste and stir well to combine.

5) Transfer the mixture to a bowl, cover and store in the fridge until ready to use. The sauce will keep in the fridge for a few days.



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.


Pork and Cherries





Looking for some recipe inspiration I stumbled across Bon Appétit’s recipe section – although I am a subscriber I never think to check their back catalogue. Big regret, there is an abundance of fantastic recipes just waiting, begging to be tried.

Big regret number two – never putting pork and cherries together before now. What a glorious couple. The marinade for the pork holds its weight with the sweet and sour salsa and when coupled with some watercress (fresh from the garden) the lime really sings through.

I think the marinade alone would work wonders on bbq chicken. And the salsa? Get a big bowl, a big spoon and tuck in. Delicious!

Pork & Cherries 

Serves 4


2 Pork Fillets, Chain Removed, Halved

1 Large Handful Chopped Coriander, Quantity Divided in Two

6 Minced Shallots, Quantity Divided in Two

6 Tbsp Lime Juice, Quantity Divided in Two

2 Tbsp Vegetable Oil

250 g Cherries, De-stoned, Halved

1 Red Chilli, Cut on Diagonal

1 Tbsp Olive Oil

Salt & Pepper


1) Marinade the pork for at least 15 minutes in half the coriander and shallots, 4 tbsp lime juice and vegetable oil.

2) Meanwhile, make the salsa. Combine the remainder of the coriander, shallots, lime juice with the cherries, chili and olive oil in a bowl. Season lightly and allow to settle.

3) Grill the fillets until cooked to your liking or alternatively seal on all sides and transfer to a hot oven until cooked. The lime juice in the marinade will caramelize quickly, so maybe best to use the second method.

4) Once cooked allow the fillet to rest for 10 mins, covered.

5) To serve, slice the meat and cover with the salsa. I served the pork with home-grown watercress which added a delicious peppery freshness.

A different slant on pork which makes great eating in the summer months.