ISSUE N°3: HOGGET



ISSUE N°3

We put together a HEFTY 3rd issue for the month of April. It was rammed full of top stuff, including not one but three celebrated ingredients HOGGET⎜LAMB⎜WILD GARLIC. Tom Hunt, executive chef at Poco Bristol and author of the ‘The Natural Cook’ joined us and shared a few of his ‘root-to-fruit’ recipes throughout the month, and taught us how to eat more consciously. We introduced you to Jonty  & Mel from Conygree Farm in the Cotswolds: a brilliant couple that raise rare breed hogget the natural way. And, we shared a guide on foraging and tips on how to grow your own food. Plus all the usual GrowEatGather goodness. Tuck in and enjoy!


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MEET THE FARMERS: JONTY & MEL FROM CONYGREE FARM

The spring is always an exciting time at Conygree Farm. As the days lengthen and the skylarks rise and sing over the farms wildflower meadows, herb-rich leys and wild bird cover, Jonathan and Mel Brunyee, will be lambing their pedigree Cotswold sheep, tending Old Spot piglets and watching over their herd of rare Traditional Hereford suckler cows. (read the whole story…)


HOGGET

A somewhat forgotten British delicacy, this April we look at the benefits of eating the more mature relative of the beloved spring lamb. (more…)

SPRING LAMB

The label surrounding spring lamb continues to confuse us as consumers, and here at GrowEatGather, we are also caught up in this mutton minefield!  (more…)


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RAISING SHEEP

Sheep are kept for a number of reasons: earning a living from their wool, hides, meat, cheese and milk; hobby farming to obtain organic home-grown meat and their other products; vegetation control; or simply as a pet. (more…)


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FEATURED HOGGET RECIPE


TOM HUNT: SLOW ROAST HOGGET WITH CELERIAC PURÉE & GREEN SAUCE

Salt marsh hogget is the most flavourful meat you could imagine. A hogget is a lamb that is between one and two years old – at two years it becomes mutton. An aged animal has had time to develop flavour, intensifying the meat. (more…)


OTHER HOGGET RECIPES

SLOW-COOKED PULLED HOGGET WRAP WITH CABBAGE & RADISH SLAW + MINTY YOGHURT

 

Packed full of flavour, with delicately tender, sweet meat, hogget is a great alternative to using lamb this time of year.  Best enjoyed after being cooked low and slow in the oven, this pulled hogget recipe sings the flavours of spring.  Accompanied with minty yoghurt and a refreshing seasonal cabbage and radish slaw, these hogget wraps are sure to get the table talking!  (more…)


SPOTLIGHT ON – POLENTA

TOM HUNT: GRILLED POLENTA WITH NEW SEASON ASPARAGUS & SPARTAN TAPENADE

A little polenta story: My friend Brigida was raving about her families polenta, the species of corn which the polenta is made from is called ‘otto file’ meaning eight rows – conventional polenta has been bred to have 16 rows. She told me how her parents would fight over their polenta recipe because they come from two villages 20km apart. Each village having their own preferred method. (more…)


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POLENTA

 

Us brits seem to approach polenta with considerable trepidation – a little uncertain of its outcome, often resulting in a love-hate relationship. Although a staple for our fellow Europeans, its temperamental nature and sometimes bland flavour cause many to overlook its simplistic beauty. (more…)


CHAI

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HENNY & JOE’S CHAI SYRUP

Bursting with an intricate combination of sweet, warming vanilla, pleasantly pungent aniseed and the floral perfume of cardamom and clove, Chai is an aromatic ancient Asian spice blend (more…)

CHAI BREAD & BUTTER PUDDING WITH CARDAMOM CUSTARD

Encapsulating the fragrant and comforting flavours of south Asia in a classic British dessert, this is no ordinary bread and butter pudding!  (more…)


WILD GARLIC

TOM HUNT: GRILLED DAB WITH WILD GARLIC SALSA

Dab’s are now in season and make a great sustainable choice. According to the Marine Conservation Society a recent study suggests that dab is the most abundant fish species in the North Sea. They are in the same family as lemon and dover sole but cost a fraction of the price. The meat is delicious, pearly white and has a gelatinous texture. (more…)


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WILD GARLIC (RAMSONS)

If you’ve been for a walk in the woods lately, you might have noticed a pretty pungent aroma wafting through the trees. (more…)

WILD GARLIC PESTO WITH HOMEMADE FOCCACIA

We like our pestos full of punchy flavour. A bunch of limp, old imported leaves from the supermarket (more…)

SUPER GREEN SPRING SOUP

The sun is shining and the veggies are looking delicious this time of year; from nutritious spring greens and garden peas now in abundance (more…)


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GUIDE TO FORAGING

 

“Foraging, the act of looking for food, helps us to map the world around us, to give it meaning. If you know that in a park on a certain corner breakfast beckons in the form of damson jam then you start to care about the place in a very different way.”
~ Alys Fowler

The revelation of unsuspected tastes and the knowledge that there’s a wealth of free food all over our neighbourhoods has most definitely made us look at our local landscape in a completely different way. (more…) 


IN SEASON

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ROCKET

Otherwise know as rucola or roquette, rocket belongs to the Brassicaceae family, more commonly referred to as the cabbage family. (more…)

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JERSEY ROYALS

Loved for their uniquely sweet, earthy flavour, delicate skins and firm texture, Jersey Royals are a welcome addition to the spring yield. (more…)


FEATURED RESTAURANT

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POCO BRISTOL

 

“90% British, 10% EU, 100% Seasonal” – Bristol’s leading restaurant at the forefront of edible sustainability.

With a passionate focus on promoting sustainability, highlighting the importance of consciously sourced ingredients and a zero-waste ethos, Poco Bristol is one of the country’s leading eco-eateries. (more…)


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EATING CONSCIOUSLY

We all understand and see that the present course that we have embarked upon is unsustainable. We are destroying our earth at a frightening speed and burning up our precious resources in an irresponsible manner. We all know this, right? (more…) 


TOM HUNT: HOW – SUSTAINABLE FOOD


THE SUSTAINABLE FOOD MANTRA  – LOCAL, SEASONAL, ORGANIC

BUY LOCAL
Not just from a local grocery but check where the ingredients themselves have been grown. This cuts down on food miles, storage, processing and packaging. (more…)

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TOM HUNT: EVERY LAST MORSEL


At my restaurant Poco in Bristol we have a strong ethos, which I call root-to-fruit. We cook every last morsel of our amazing produce, wasting almost nothing.

It has led me to discover and create some amazing dishes that are now firmly on my list of favourites. The lush green tops from spring onions are perfect for a quick tabbouleh,  (more…)