What’s your earliest food memory?

I think this might have to be a tart I used to have at primary school, it was a butterscotch fudge tart with custard, unreal.

Can you share any experiences of cooking on fire?

 

Two years ago me and my partner had an amazing experience in Norfolk staying in a cabin by Un.yoked. At the cabin they supply all the tools, logs etc to build your own fire and then cook on it. We had steaks with a soy sauce glaze and stir fried vegetables.

Do you think cooking on fire adds any additional flavour to food?

100%, especially to any protein. I don’t know anyone that doesn’t love a good bbq or campfire cooking. I feel there’s a real sense of nostalgia when cooking on fire or when the food catches that charred finish.

Are you able to share a simple recipe that we might make on the Charnwood Haven?

 

Pan-fried cod (also works great with Dover sole), brown butter, crispy capers, chervil, charred hispi cabbage, saffron aioli.

For the Cod:

• 2 cod fillets (about 6-8 oz each) or a 12-16oz Dover sole
• Salt & water for brine
• 2 tablespoons sunflower or rapeseed for cooking
For the Brown Butter and Crispy Capers:
• 4 tablespoons unsalted butter
• 2 tablespoons capers, drained and patted dry
• 1 lemon, juiced
• Fresh chervil, for garnish (or substitute with fresh parsley if chervil is not
available)
1. Cod – 2 fillets – skin on
Make a 5% brine (1000ml Water, 1000ml ice water, 100g Salt)
Boil the water, add the salt then wait for it to dissolve, pour the salty solution over
the ice water and wait for it to completely cool before adding the cod. Leave the cod
in the brine in the fridge for 45mins. One out of the brine, pat down dry with a
J-cloth and live skin side up in the fridge till cooking time.
2. Prep the hispi cabbage
Cut length ways into quarters.
3. Saffron aioli
Ingredients:
1/2 cup mayonnaise
1 small garlic clove, minced 1/2 teaspoon lemon juice
A pinch of saffron threads
1 tablespoon hot water Salt, to taste
Pepper, to taste

Instructions

Bloom the Saffron -In a small bowl, combine the saffron threads and hot water. Let it steep for about 5 minutes to release the saffron’s flavour and colour.

Mix the Ingredients:

In a medium bowl, combine the mayonnaise, minced garlic, lemon juice, and the saffron water (including the threads). Mix well. Season, add salt and pepper to taste. Mix again until all ingredients are well combined.

Chill:

Cover and refrigerate the aioli for at least 30 minutes to let the flavours meld together. Preparing the dish.

Char the cabbage:

• Heat a cast iron pan on the Charnwood Haven, add rapeseed or sunflower oil,
Char the cabbage on both cut sides then leave in a warm/hot place on the stove in
a metal bowl.
• Add the cod fillets to the same skillet with a bit more oil, once the oil is hot, skin
side down. Cook for about 3-4 minutes on each side, or until the fish is golden
brown and cooked through. The fish should flake easily with a fork.
• Drain the oil but keep the pan for the sauce
Make the Brown Butter and Crispy Capers:
• In the same skillet, reduce the heat to medium and add the butter.
• Allow the butter to melt and cook until it turns a golden brown colour and smells
nutty,
about 3-4 minutes. Be careful not to burn it.
• Add the capers to the skillet and fry them in the brown butter until they are
crispy, about
1-2 minutes.
Add Lemon Juice:
• Remove the skillet from the heat and stir in the lemon juice. This will stop the
butter from
cooking further and add a bright, tangy flavour to the sauce.
Assemble the Dish:
• Place the cooked cod fillets & charred cabbage on serving plates.
• Spoon the brown butter and crispy capers over the top of each fillet and hispi
cabbage. • Add a nice dollop of the saffron aioli
• Garnish with fresh chervil (or parsley).