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Chicken Giblet Terrine, Sherry-Soaked Raisins.

I know there’s a lot of chicken offal flapping around here, but it’s quite literally the case. Week in, week out, we sell whole chickens like hot nuggets. It’s rare that anyone will accept, let alone actively ask for us to include the giblets. I know it can appear like ‘extra’ effort, but the irony is that it not extra but fundamental and inherent to a whole bird. I don’t complain or contest too much, because it does mean more for me. Yay. But, I would love for more people to get access to their treasures, even just for gravy’s sake.

This is not at all extra in terms of effort. It was a couple of carcasses and leftover giblets, in a pot, with some off-cuts of garlic and onion and herbs, salt and peppercorns, in a massive pot with some water, for a few hours. It was the opposite of extra. It was scavenged.
Raisins from the cupboard and sherry from the shelf, and more excess fresh herbs we’d used as a bit of counter garnish can all get mixed together in the strained and cooled meat from the braising pot. Not only is there a terrine but, of course, a stock, which helps to bind and set and further season all the components for the terrine as well - taking a good portion and reducing it down further so you get a more cohesive and closer to jelly-like texture when set and cooled completely.

The lovely thing about this is all the contrasting textures - the cross-section - a smooth, compact terrine is a delightful thing, yes, but there’s a lot to explore in the mouth with this. More lovely also is the variations of flavour - giblets are a mixture of muscle and organ and so you end up with gradients of meat flavour and feel, and not overarching fat. Offal that gets your teeth going, in a good way.

#floffal #eatitall #giblets #terrine #domesticallyscavenged

Chicken Giblet Terrine, Sherry-Soaked Raisins.

I know there’s a lot of chicken offal flapping around here, but it’s quite literally the case. Week in, week out, we sell whole chickens like hot nuggets. It’s rare that anyone will accept, let alone actively ask for us to include the giblets. I know it can appear like ‘extra’ effort, but the irony is that it not extra but fundamental and inherent to a whole bird. I don’t complain or contest too much, because it does mean more for me. Yay. But, I would love for more people to get access to their treasures, even just for gravy’s sake.

This is not at all extra in terms of effort. It was a couple of carcasses and leftover giblets, in a pot, with some off-cuts of garlic and onion and herbs, salt and peppercorns, in a massive pot with some water, for a few hours. It was the opposite of extra. It was scavenged.
Raisins from the cupboard and sherry from the shelf, and more excess fresh herbs we’d used as a bit of counter garnish can all get mixed together in the strained and cooled meat from the braising pot. Not only is there a terrine but, of course, a stock, which helps to bind and set and further season all the components for the terrine as well - taking a good portion and reducing it down further so you get a more cohesive and closer to jelly-like texture when set and cooled completely.

The lovely thing about this is all the contrasting textures - the cross-section - a smooth, compact terrine is a delightful thing, yes, but there’s a lot to explore in the mouth with this. More lovely also is the variations of flavour - giblets are a mixture of muscle and organ and so you end up with gradients of meat flavour and feel, and not overarching fat. Offal that gets your teeth going, in a good way.

#floffal #eatitall #giblets #terrine #domesticallyscavenged

Chicken Giblet Terrine, Sherry-Soaked Raisins.

I know there’s a lot of chicken offal flapping around here, but it’s quite literally the case. Week in, week out, we sell whole chickens like hot nuggets. It’s rare that anyone will accept, let alone actively ask for us to include the giblets. I know it can appear like ‘extra’ effort, but the irony is that it not extra but fundamental and inherent to a whole bird. I don’t complain or contest too much, because it does mean more for me. Yay. But, I would love for more people to get access to their treasures, even just for gravy’s sake.

This is not at all extra in terms of effort. It was a couple of carcasses and leftover giblets, in a pot, with some off-cuts of garlic and onion and herbs, salt and peppercorns, in a massive pot with some water, for a few hours. It was the opposite of extra. It was scavenged.
Raisins from the cupboard and sherry from the shelf, and more excess fresh herbs we’d used as a bit of counter garnish can all get mixed together in the strained and cooled meat from the braising pot. Not only is there a terrine but, of course, a stock, which helps to bind and set and further season all the components for the terrine as well - taking a good portion and reducing it down further so you get a more cohesive and closer to jelly-like texture when set and cooled completely.

The lovely thing about this is all the contrasting textures - the cross-section - a smooth, compact terrine is a delightful thing, yes, but there’s a lot to explore in the mouth with this. More lovely also is the variations of flavour - giblets are a mixture of muscle and organ and so you end up with gradients of meat flavour and feel, and not overarching fat. Offal that gets your teeth going, in a good way.

#floffal #eatitall #giblets #terrine #domesticallyscavenged

Chicken Giblet Terrine, Sherry-Soaked Raisins.

I know there’s a lot of chicken offal flapping around here, but it’s quite literally the case. Week in, week out, we sell whole chickens like hot nuggets. It’s rare that anyone will accept, let alone actively ask for us to include the giblets. I know it can appear like ‘extra’ effort, but the irony is that it not extra but fundamental and inherent to a whole bird. I don’t complain or contest too much, because it does mean more for me. Yay. But, I would love for more people to get access to their treasures, even just for gravy’s sake.

This is not at all extra in terms of effort. It was a couple of carcasses and leftover giblets, in a pot, with some off-cuts of garlic and onion and herbs, salt and peppercorns, in a massive pot with some water, for a few hours. It was the opposite of extra. It was scavenged.
Raisins from the cupboard and sherry from the shelf, and more excess fresh herbs we’d used as a bit of counter garnish can all get mixed together in the strained and cooled meat from the braising pot. Not only is there a terrine but, of course, a stock, which helps to bind and set and further season all the components for the terrine as well - taking a good portion and reducing it down further so you get a more cohesive and closer to jelly-like texture when set and cooled completely.

The lovely thing about this is all the contrasting textures - the cross-section - a smooth, compact terrine is a delightful thing, yes, but there’s a lot to explore in the mouth with this. More lovely also is the variations of flavour - giblets are a mixture of muscle and organ and so you end up with gradients of meat flavour and feel, and not overarching fat. Offal that gets your teeth going, in a good way.

#floffal #eatitall #giblets #terrine #domesticallyscavenged

Chicken Giblet Terrine, Sherry-Soaked Raisins.

I know there’s a lot of chicken offal flapping around here, but it’s quite literally the case. Week in, week out, we sell whole chickens like hot nuggets. It’s rare that anyone will accept, let alone actively ask for us to include the giblets. I know it can appear like ‘extra’ effort, but the irony is that it not extra but fundamental and inherent to a whole bird. I don’t complain or contest too much, because it does mean more for me. Yay. But, I would love for more people to get access to their treasures, even just for gravy’s sake.

This is not at all extra in terms of effort. It was a couple of carcasses and leftover giblets, in a pot, with some off-cuts of garlic and onion and herbs, salt and peppercorns, in a massive pot with some water, for a few hours. It was the opposite of extra. It was scavenged.
Raisins from the cupboard and sherry from the shelf, and more excess fresh herbs we’d used as a bit of counter garnish can all get mixed together in the strained and cooled meat from the braising pot. Not only is there a terrine but, of course, a stock, which helps to bind and set and further season all the components for the terrine as well - taking a good portion and reducing it down further so you get a more cohesive and closer to jelly-like texture when set and cooled completely.

The lovely thing about this is all the contrasting textures - the cross-section - a smooth, compact terrine is a delightful thing, yes, but there’s a lot to explore in the mouth with this. More lovely also is the variations of flavour - giblets are a mixture of muscle and organ and so you end up with gradients of meat flavour and feel, and not overarching fat. Offal that gets your teeth going, in a good way.

#floffal #eatitall #giblets #terrine #domesticallyscavenged

Chicken Giblet Terrine, Sherry-Soaked Raisins.

I know there’s a lot of chicken offal flapping around here, but it’s quite literally the case. Week in, week out, we sell whole chickens like hot nuggets. It’s rare that anyone will accept, let alone actively ask for us to include the giblets. I know it can appear like ‘extra’ effort, but the irony is that it not extra but fundamental and inherent to a whole bird. I don’t complain or contest too much, because it does mean more for me. Yay. But, I would love for more people to get access to their treasures, even just for gravy’s sake.

This is not at all extra in terms of effort. It was a couple of carcasses and leftover giblets, in a pot, with some off-cuts of garlic and onion and herbs, salt and peppercorns, in a massive pot with some water, for a few hours. It was the opposite of extra. It was scavenged.
Raisins from the cupboard and sherry from the shelf, and more excess fresh herbs we’d used as a bit of counter garnish can all get mixed together in the strained and cooled meat from the braising pot. Not only is there a terrine but, of course, a stock, which helps to bind and set and further season all the components for the terrine as well - taking a good portion and reducing it down further so you get a more cohesive and closer to jelly-like texture when set and cooled completely.

The lovely thing about this is all the contrasting textures - the cross-section - a smooth, compact terrine is a delightful thing, yes, but there’s a lot to explore in the mouth with this. More lovely also is the variations of flavour - giblets are a mixture of muscle and organ and so you end up with gradients of meat flavour and feel, and not overarching fat. Offal that gets your teeth going, in a good way.

#floffal #eatitall #giblets #terrine #domesticallyscavenged

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

Braised & Pickled Chicken Feet Salad.

Granted, it’s not for everyone, but I do actually enjoy picking little bits out of my mouth while eating now and again. I am very proud of my molars, and while the majority of the foot cartilage can be eaten and digested well, chicken foot nails and the slightly larger bones do require a bit of gnawing and excavation. All the more fun and interactive, in my opinion.

This is another dish derived from a previous weekend’s poultry (the opposite paltry) scavenge. I had a ‘bouquet’ of exquisite feet to use from some Label Rouge. Their eccentric yellow colour, tactile scaliness and squishy but firm pads at the bottom - such an impressive, sculptural item and exemplar of anatomy - you definitely sense it in your mouth as you bite. Flavour-wise, as anyone who has acquainted them before, they are not quite so multi-dimensional. I don’t mean that to sound dismissive - it makes them opportune for a bold dressing and enthusiastic company of various flavours and mouthfeels to help them along.

Lucky for me, there was a lot of herbs and such in the reduced section, and so along with some other crisp and fresh vegetables and leafy bits, a salad seemed the perfect route. The feet take a good 2.5-3 hours to braise and become soft and giving. Reserve all the liquid left, and if you can, cook them with lots of other offaly chicky bits so you’ve got stock, too.
The day before the salad, I’d pickled a few of the feet in an equal-parts water and vinegar solution, which I brought to a simmer and added half the weight in sugar to, with two star anise, a good thrust of salt. I let this cool completely, then added the cooked feet, and left at room temp to cool completely before then going into the fridge for min. 24hrs.

The salad and its dressing: sesame oil, fish sauce, soy sauce, fermented spring onion liquor, fresh chillies, coriander, mint, lime, mooli, chinese cabbage, basil, pickling juice, chicken stock AND the chicken ‘jelly’ from the braised feet. A must. Happy feet in the mouth.

#floffal #eatitall #chickenfeet #domesticallyscavenged #salad

FLOFFAL X LONDON SMOKE AND CURE:
Tuesday 9th June 2026

Announcing a new collaboration with @londonsmokecure and our first shared event in early June.
I met Ross as I was handing over some freshly filled and linked sausages from @ftjspa, a few doors down, to be smoked. We got talking - inevitably, talk turned to offal. And cooking. And butchery. And events.

The menu is being designed to celebrate exceptional produce, shared passions, careful curing, and thoughtful approaches to smoking, and to meat.

Expect a generous, sharing-led progression of dishes built around the highest quality
ingredients, and the significance offal can showcase as and alongside meat traditionally used for curing and smoking.
The evening includes producer introductions, insights, and a live demonstration whole animal and offal butchery breakdown.

Further details and tickets are available for the event here: https://londonsmokeandcure.co.uk/collections/smoke-school

This is a really lovely way of sharing and combining our wares and genuine commitment to our respective crafts, to share more than just an address in Bermondsey(!)
There will be flossages.

See you there x

#floffal #londonsmokeandcure #butchery #foodforthought

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Rabbit Head on Toast.
Fenugreek, Chicken Liver & Green Olive Butter Sauce.

Something like a cacciatore. People want whole rabbits but they don’t want the head. Is that whole? Or just whole enough to be accepted as meat for a meal, rather than an animal for food. I don’t mean to be drastic or psych-up against people’s buying habits. I just want to make and take note of that. Because it’s the reason for this dish - leftover, scavenged heads of rabbits sold at the shop.

The particular rabbits we received at this point did not come with their offal - they came ‘fully prepared’ or ‘oven ready’. My perspective would be they are not ‘fully’ in their form, because there’s not the ‘full’ animal, but again, I can appreciate this is how most of us would see it. I’ve spoken quite a lot about why offal is becoming more popular again recently (and, still, why is it not). It’s always intriguing to see people’s varying limits or conditions under which it is acceptable or forgone. Too much so for one post alone.

The toast comes from end-of-day’s bread which our neighbours @lbpedlar always so generously donate. The chicken liver, once more from the forgone giblets from the whole birds we sell over the counter.
I gave the heads just a gentle golden colouring in a pan of olive oil, removed them, then added chopped chicken liver (I reckon as big or small as you like on the tooth), until just about cooked. Remove and put this to the side, then in with finely chopped shallot, garlic, till translucent, then fenugreek, and deglazed with white wine, a touch of sherry, and stock from the rest of the giblets and some carcasses scavenged. Heads dip back down into it all until the meat easily prizes itself away from the skull. A good knife cuts straight down to unveil a magical cross section. Tongue, brain, exquisite and diverse muscle meat.

The liquid then gets reduced down on a high heat, and liberally buttered until desired viscosity - and just at that point, add in some finely chopped green olives and the chicken liver. A tumble of capers and liberal salt and cracked black pepper to finish. Fork it out and amongst the bones and mop up.

#floffal #eatitall #rabbit #wholeanimal

Pulled Chicken Neck Croquettes by @floffal

The chicken neck is one of the most overlooked parts of the bird but it’s packed with flavour.Slowly braised until tender, the meat pulls away from the bone and is transformed into crisp, golden croquettes. Served withfragrant thyme-infused aioli, they make a great standout starter or a brilliant addition to a tapas style spread.

As part of our 'Rediscovering the Whole Bird' collaboration with Flossy, weexplore how to get more from the giblets - unlocking their flavour, nourishment and potential in the kitchen.

You only get one neck per bird, so this is a recipe to build towards - save your giblets in the freezer, and turn them into something special down the line.

Find the full recipe via the link in our bio. More to come!

#GetToGripsWithYourGiblets #RediscoveringTheWholeBird #Offal #Giblets #croquettes #chicken #recipe

Pulled Chicken Neck Croquettes by @floffal

The chicken neck is one of the most overlooked parts of the bird but it’s packed with flavour.Slowly braised until tender, the meat pulls away from the bone and is transformed into crisp, golden croquettes. Served withfragrant thyme-infused aioli, they make a great standout starter or a brilliant addition to a tapas style spread.

As part of our 'Rediscovering the Whole Bird' collaboration with Flossy, weexplore how to get more from the giblets - unlocking their flavour, nourishment and potential in the kitchen.

You only get one neck per bird, so this is a recipe to build towards - save your giblets in the freezer, and turn them into something special down the line.

Find the full recipe via the link in our bio. More to come!

#GetToGripsWithYourGiblets #RediscoveringTheWholeBird #Offal #Giblets #croquettes #chicken #recipe

Pulled Chicken Neck Croquettes by @floffal

The chicken neck is one of the most overlooked parts of the bird but it’s packed with flavour.Slowly braised until tender, the meat pulls away from the bone and is transformed into crisp, golden croquettes. Served withfragrant thyme-infused aioli, they make a great standout starter or a brilliant addition to a tapas style spread.

As part of our 'Rediscovering the Whole Bird' collaboration with Flossy, weexplore how to get more from the giblets - unlocking their flavour, nourishment and potential in the kitchen.

You only get one neck per bird, so this is a recipe to build towards - save your giblets in the freezer, and turn them into something special down the line.

Find the full recipe via the link in our bio. More to come!

#GetToGripsWithYourGiblets #RediscoveringTheWholeBird #Offal #Giblets #croquettes #chicken #recipe

Flora Phillips talking through her butchery and the making of her flossages, served for lunch at Dagenham Farm with Growing Communities as part of the Beacon Farms gathering.

Bringing together conversations around food, farming and education, the event was a chance to look at how places like this can connect people more closely to where food comes from.

The flossages were a fitting part of the day’s lunch, and delicious too.

It really is always insightful and a pleasure listening to @floffal (@flossyphillips) speak so passionately - about humility, her love of offal, and the craft, responsibility and care that comes with being a whole carcass butcher of native breeds

You can Flossy behind the butchers block at @ftjspa in Bermondsey.

…..You can also find a premium embroidered chore jacket, and those lovely T-shirts on our website.

𝒶 𝓁𝑒𝓉𝓉𝑒𝓇 𝓉𝑜 𝒜𝓅𝓇𝒾𝓁
💌
🔗☝🏽Join my Patreon for tomorrow’s love letter to wild deer ~ with poetry by @nicokos, 🦌 and musings on endangered British heritage craft and the art of sustainable butchery and cooking with venison with @markehix and @floffal.

Images: 👁
1. ~
White hart, from The Wilton Diptych, painted about
1395-9. Egg tempera on oak, 53 x 37 cm. © The
National Gallery, London

2. ~
Fragment of 𝘋𝘦𝘦𝘳 𝘏𝘦𝘢𝘳𝘵 by @nicokos 🪶

3. ~
📸 @emma_witter_ at @xeniacreativeretreat, 2021

4. ~
📸 @markehix by @emma_witter_ on res at @hogchesterarts, 2026 🔪

5. ~
🦴 @emma_witter_ animal bone + copper,
2019

6. ~
@floffal Canapé: Venison Heart Tartare,
Red Chilli, Lavender Oil.
The catalyst-dish of Floffal 3.0 / For The Love of Floffal
(18.02.2024).

𝒶 𝓁𝑒𝓉𝓉𝑒𝓇 𝓉𝑜 𝒜𝓅𝓇𝒾𝓁
💌
🔗☝🏽Join my Patreon for tomorrow’s love letter to wild deer ~ with poetry by @nicokos, 🦌 and musings on endangered British heritage craft and the art of sustainable butchery and cooking with venison with @markehix and @floffal.

Images: 👁
1. ~
White hart, from The Wilton Diptych, painted about
1395-9. Egg tempera on oak, 53 x 37 cm. © The
National Gallery, London

2. ~
Fragment of 𝘋𝘦𝘦𝘳 𝘏𝘦𝘢𝘳𝘵 by @nicokos 🪶

3. ~
📸 @emma_witter_ at @xeniacreativeretreat, 2021

4. ~
📸 @markehix by @emma_witter_ on res at @hogchesterarts, 2026 🔪

5. ~
🦴 @emma_witter_ animal bone + copper,
2019

6. ~
@floffal Canapé: Venison Heart Tartare,
Red Chilli, Lavender Oil.
The catalyst-dish of Floffal 3.0 / For The Love of Floffal
(18.02.2024).

𝒶 𝓁𝑒𝓉𝓉𝑒𝓇 𝓉𝑜 𝒜𝓅𝓇𝒾𝓁
💌
🔗☝🏽Join my Patreon for tomorrow’s love letter to wild deer ~ with poetry by @nicokos, 🦌 and musings on endangered British heritage craft and the art of sustainable butchery and cooking with venison with @markehix and @floffal.

Images: 👁
1. ~
White hart, from The Wilton Diptych, painted about
1395-9. Egg tempera on oak, 53 x 37 cm. © The
National Gallery, London

2. ~
Fragment of 𝘋𝘦𝘦𝘳 𝘏𝘦𝘢𝘳𝘵 by @nicokos 🪶

3. ~
📸 @emma_witter_ at @xeniacreativeretreat, 2021

4. ~
📸 @markehix by @emma_witter_ on res at @hogchesterarts, 2026 🔪

5. ~
🦴 @emma_witter_ animal bone + copper,
2019

6. ~
@floffal Canapé: Venison Heart Tartare,
Red Chilli, Lavender Oil.
The catalyst-dish of Floffal 3.0 / For The Love of Floffal
(18.02.2024).

𝒶 𝓁𝑒𝓉𝓉𝑒𝓇 𝓉𝑜 𝒜𝓅𝓇𝒾𝓁
💌
🔗☝🏽Join my Patreon for tomorrow’s love letter to wild deer ~ with poetry by @nicokos, 🦌 and musings on endangered British heritage craft and the art of sustainable butchery and cooking with venison with @markehix and @floffal.

Images: 👁
1. ~
White hart, from The Wilton Diptych, painted about
1395-9. Egg tempera on oak, 53 x 37 cm. © The
National Gallery, London

2. ~
Fragment of 𝘋𝘦𝘦𝘳 𝘏𝘦𝘢𝘳𝘵 by @nicokos 🪶

3. ~
📸 @emma_witter_ at @xeniacreativeretreat, 2021

4. ~
📸 @markehix by @emma_witter_ on res at @hogchesterarts, 2026 🔪

5. ~
🦴 @emma_witter_ animal bone + copper,
2019

6. ~
@floffal Canapé: Venison Heart Tartare,
Red Chilli, Lavender Oil.
The catalyst-dish of Floffal 3.0 / For The Love of Floffal
(18.02.2024).

𝒶 𝓁𝑒𝓉𝓉𝑒𝓇 𝓉𝑜 𝒜𝓅𝓇𝒾𝓁
💌
🔗☝🏽Join my Patreon for tomorrow’s love letter to wild deer ~ with poetry by @nicokos, 🦌 and musings on endangered British heritage craft and the art of sustainable butchery and cooking with venison with @markehix and @floffal.

Images: 👁
1. ~
White hart, from The Wilton Diptych, painted about
1395-9. Egg tempera on oak, 53 x 37 cm. © The
National Gallery, London

2. ~
Fragment of 𝘋𝘦𝘦𝘳 𝘏𝘦𝘢𝘳𝘵 by @nicokos 🪶

3. ~
📸 @emma_witter_ at @xeniacreativeretreat, 2021

4. ~
📸 @markehix by @emma_witter_ on res at @hogchesterarts, 2026 🔪

5. ~
🦴 @emma_witter_ animal bone + copper,
2019

6. ~
@floffal Canapé: Venison Heart Tartare,
Red Chilli, Lavender Oil.
The catalyst-dish of Floffal 3.0 / For The Love of Floffal
(18.02.2024).

𝒶 𝓁𝑒𝓉𝓉𝑒𝓇 𝓉𝑜 𝒜𝓅𝓇𝒾𝓁
💌
🔗☝🏽Join my Patreon for tomorrow’s love letter to wild deer ~ with poetry by @nicokos, 🦌 and musings on endangered British heritage craft and the art of sustainable butchery and cooking with venison with @markehix and @floffal.

Images: 👁
1. ~
White hart, from The Wilton Diptych, painted about
1395-9. Egg tempera on oak, 53 x 37 cm. © The
National Gallery, London

2. ~
Fragment of 𝘋𝘦𝘦𝘳 𝘏𝘦𝘢𝘳𝘵 by @nicokos 🪶

3. ~
📸 @emma_witter_ at @xeniacreativeretreat, 2021

4. ~
📸 @markehix by @emma_witter_ on res at @hogchesterarts, 2026 🔪

5. ~
🦴 @emma_witter_ animal bone + copper,
2019

6. ~
@floffal Canapé: Venison Heart Tartare,
Red Chilli, Lavender Oil.
The catalyst-dish of Floffal 3.0 / For The Love of Floffal
(18.02.2024).

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GROWING COMMUNITIES / THE SUSTAINABLE FOOD TRUST: Lunch at Dagenham Farm, 16/04/2026.

On Thursday last week, myself at @agokeys had the great pleasure and privilege to be a part of a very special gathering @growingcommunities on site at Dagenham Farm. It really is a little sort of some sort of haven.

Sincere thanks and appreciation to @hughfearnleywhittingstall for the invitation to come and cook and be able to contribute our meaty side of the table, which was substantially granted by @patrickholdensft who, before we even really knew we were going to be doing this event, had sold us a cow. Sage was a 6 year old ex-dairy. Patrick knew her well. But it’s at this specific point of detail - what’s in a name, or an actual living relationship to an animal - that quite a few people have, essentially, recoiled when I’ve introduced it to them in the context of working with or selling the meat.
This event was about really trying to exercise conversation and implement education around where our food comes from. This is so significant for everything, whether four-leafed or four-legged. It takes an extra step to comprehend those innate processes of growing and sourcing food that we usually have ‘already taken care of’. But it nourishes the curiosity that it takes to actually inevitably make an active decision towards making different choices. This is not fast food. Lasting change does not happen quickly. Neither does growing vegetables with genuine nutritious value, to develop in their natural form (and flavour), nor does rearing a cow, that also has a role in rearing its own herd.

We seamed out the shoulder muscles and used the LMC (leg of mutton cut - an old butcher’s term), to cut slivers of lusciousness to skewer and BBQ with pickled walnut glaze and sauce, garnished with my earlier foraged leek flowers. And then the flossages. Whole plucks from @lam.food.fibre minced with some light spicing, grilled in and given a final smearing of rendered cured lamb suet.

Thank you @alicebholden for hosting us so beautifully, and to the entire team on site who helped so generously.

#growingcommunities #sustainablefoodtrust #eatitall

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

GLANDSTONBURY 2026: Pickled Ear & Pork Offal Salad, Blood Balsamic, Celeriac Ceasar.

Always a surreal and very special occasion. Endless appreciation, enamour and gratitude to everyone that we get to share the evening with - that, and the guts of it all - is what makes this hit.
Thank you as ever to @n_i_c_k_gibson and @chefandrewclarke for bringing us all together. To @thedrapersarms for taking such tender care of us and, as FOH, running the plates and most of the show. It’s the hat-trick, and I am so happy and so humbled.

It’s also, unlike before, Springtime. I was up first. Surely, a salad. But a guttural one. Pickled pig ears & skin - plentiful ‘leftovers’ from whole carcasses butchery and sausage making (preserved for 10 days, meddled with mooli, fennel, leftover leeks, mint, sage, a touch of chilli and peppercorns), which in turn provided a lovely light jelly that got tumbled through a celeriac & turnip caesar dressing. Lots of various salad leaves, pea shoots, and freshly foraged three cornered leek stems and flowers (the ‘relieved it’s done’-confetti ceremony, as per the video).

Poached pork tongue, splodged with pig’s blood balsamic - both biting but sumptuous in their own ways.
Magnolia vinegar scavenged and sloshed through to loosen the dressing and as a final spritz for plating.

In the inevitable panic about having enough ‘texture to the dish’, I ended up reducing the tongue braising stock further, with a bit of sugar, to make a ‘caramel’ into a brittle out of a bunch of toasted seeds. It was an odd thing, but so is offal sometimes, and actually added a pleasing umami and crispy chew, and flew the scavenger’s flag further.

People helped and supported each other, and smiled, and laughed, and cared and truly succeeded in their dishes and talent, and their eating. Thank you.

All offal goodness from @ftjspa.

#floffal #glandstonbury #eatitall #thedrapersarms #porkoffal

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Trotters, Prunes & Almonds.

This recipe is from @anissahelou , one of my offal oracles, from her book ‘The Fifth Quarter’ that was gifted to me by a second, equally adored one, @markehix . Henlou describes her time in Barcelona, where she shopped at the Boqueria and came across ‘two young hunks whose mother, Señora Maria Font Llupia’ provided her with this recipe. The original involves pine nuts, but I already had almonds in the cupboard leftover from another recipe, so I applied these instead in a rough chop.

Ep. 3 of the Middlewhite/Oxford pig adventures from @farmertomjones. Trotters like little fairy ballerinas. Beautifully aged, too. That lovely leathery, waxy aspect of dried pork skin which nevertheless transforms into silky, viscous, seductive food unravelled from weaves of tendons and bones. The trotters are braised for a good few hours with vegetables. The sofregit is made with olive oil, onions, garlic, and tomato, sweated and reduced to thicken.
Each part takes cooking with care & time. This is such a gentle but somehow properly impassioned dish - there’s a romance in how it all comes together, the rawness and humility of the vegetables (carrots, leeks, garlic, onions etc to begin with, then the tomatoes) and the undeniable theatre of a trotter.

I didn’t have the biscuit (Spanish galena or digestive) to hand - in Catalonia this is the ‘picada’ mix -  so used ground almonds to help thicken the final combined sauce at the end, again that was leftover from a previous dish. The domestic scavenging prevails. The prunes further added a deep sweetness - balancing the seasoning and acidity here is important, but it is an inherently rich dish I think and so the sugar hit is part of the fun. While the ingredients mainly owed to being scavenged, the meal they made felt indulgent and luxurious to spoon and to eat. Offal does this time and again. It’s that contrary nature that even the term ‘fifth quarter’ implies, but which significantly points to there being more and beyond our immediate idea of what eating animals, or cooking for that matter, can provide for us.

#floffal #eatitall #trotters #thefifthquarter

Offal is having a bit of a moment and we’re very pleased to see it!

We teamed up with @floffal to create 'Rediscovering the whole bird' - a blog and series of recipes exploring the often-overlooked giblets.

Inside every whole Sutton Hoo Chicken, you’ll find a small bag containing the heart, liver and neck. They’re full of flavour, nutrition and potential, yet they’re often the part people aren’t quite sure what to do with.

Together, we wanted to build a better understanding of what they are, why they matter, and all the different ways you can cook with them.

The blog and recipes are now live on our website, and we’ll be sharing more over the coming weeks.
.
.
.

#GetToGripsWithYourGiblets #RediscoveringTheWholeBird #Offal #Giblets

Offal is having a bit of a moment and we’re very pleased to see it!

We teamed up with @floffal to create 'Rediscovering the whole bird' - a blog and series of recipes exploring the often-overlooked giblets.

Inside every whole Sutton Hoo Chicken, you’ll find a small bag containing the heart, liver and neck. They’re full of flavour, nutrition and potential, yet they’re often the part people aren’t quite sure what to do with.

Together, we wanted to build a better understanding of what they are, why they matter, and all the different ways you can cook with them.

The blog and recipes are now live on our website, and we’ll be sharing more over the coming weeks.
.
.
.

#GetToGripsWithYourGiblets #RediscoveringTheWholeBird #Offal #Giblets

Offal is having a bit of a moment and we’re very pleased to see it!

We teamed up with @floffal to create 'Rediscovering the whole bird' - a blog and series of recipes exploring the often-overlooked giblets.

Inside every whole Sutton Hoo Chicken, you’ll find a small bag containing the heart, liver and neck. They’re full of flavour, nutrition and potential, yet they’re often the part people aren’t quite sure what to do with.

Together, we wanted to build a better understanding of what they are, why they matter, and all the different ways you can cook with them.

The blog and recipes are now live on our website, and we’ll be sharing more over the coming weeks.
.
.
.

#GetToGripsWithYourGiblets #RediscoveringTheWholeBird #Offal #Giblets