2024
June4th
We took the stage at 1pm in the La Española theatre, and thirty minutes later we had cooked four dishes: two savoury, two sweet, in front of an appreciative crowd.
Our regular monthly demos take place at the restaurant, so a busy tent in Bute Park was a very different backdrop, but it felt good to be back at this festival. There’s always such a relaxed atmosphere there, a sense of community, of thousands coming together to enjoy and celebrate food in our capital city.
We always enjoy a family day out at Foodies Festival, but this year it felt even more special, as it was our first FF as grandparents, and with baby Noan there to watch his mum on stage. This was Georgia’s first demo since coming back from maternity leave, and she slotted straight back in. We even dragged an unsuspecting (and off-duty!) Ollie up on stage to lend a hand!
Cooking and presenting four dishes live in the brief time allowed meant we had to work fast, while answering questions- the Chefs’ Stage was very ably compèred by Llio Angharad- and getting across some of our key ideas.
We started with a delicate courgette and broad bean tartlet. As always, we love to work with the season, so it made sense to show off spring lamb with some beautiful asparagus. You can check out this lamb recipe below. Cooking is about creating flavour: perhaps that’s stating the obvious, but we are not here to reinvent the wheel but to show great produce at its best.
Blueberry and lemon dessert and a strawberry soufflé followed- always a challenge in an unfamiliar oven!- but we thoroughly enjoyed our slot and meeting so many new faces. Thanks to everyone who turned out to watch us, chatted to us afterwards and enjoyed the tasting: hopefully we intrigued you into coming to see us for the full Home experience!
Same time next year, we hope!
Remember- if you’d like to come to one of our Sunday demos in the more intimate backdrop of our restaurant, we are currently fully booked for 2024 but we do operate a ‘wait list’- so get in touch!
You can find our lamb recipe below to try in the comfort of your own home.
Welsh lamb with broad beans and turnip
Serves 4
Turnip purée
Ingredients:
1kg turnips, peeled
500g milk
100g cream
100g butter
Method:
- Thinly slice the turnips in a pan. Add the milk, cream and butter. Bring to the boil and cook turnip until soft.
- Strain and blend in a Thermomix with the temperature setting at 90०c. Add liquid to get required texture. Cook for longer to get a smoother consistency.
Broad beans
Ingredients:
120g fresh broad beans, outer skin removed
20g butter
1 tsp chopped thyme
10ml water
1 clove garlic, chopped
Method:
- Emulsify the butter and water together.
- Add the thyme and garlic.
- Warm the broad beans through at the last minute.
Cumin sauce
Ingredients:
200g lamb trimmings
2 tsp cumin seeds
1 tsp smoked paprika
2 sprigs tarragon
1 onion, sliced
1 stick celery, sliced
200ml Madeira
1 litre lamb stock
½ litre chicken stock
100ml lamb fat
Method:
- In a pan, heat the lamb fat and add the trimmings, onion and seeds.
- Cook for 2 minutes for colouration.
- Add the celery, paprika and tarragon.
- Deglaze with Madeira
- Reduce to ¾
- Add the stocks and reduce.
- Pass through a fine sieve.
Lamb
Ingredients:
400g lamb loin
4x 50g lamb breasts
Sprig rosemary
200g rendered lamb fat
Method:
- Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
- Cook at 80०c for 12 hours on steam setting.
- Remove the lamb once cooked and press under a weight before cooling.
Additional
Ingredients:
20g lamb fat
Salt
Olive Oil
Turnip
Nasturtium leaves
Assembly
- Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
- Place the turnip purée on a plate and build the meat and broad beans on top.
- Thinly slice some raw turnip and season with salt and a little olive oil.
- Place the turnip slices and finish with nasturtium leaves and cumin sauce.
