A true gentleman’s relish (anchovy butter recipe)


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We’ve all had anchovy butter, and in my opinion there is nothing I’d rather have on top of a really good steak. Well it just so happens, it’s pretty bloody easy to make too. This recipe is from the Hawksmoor at Home book and is absolutely perfect.

You will need (makes a whole bunch, but it freezes very well):

  • 125g tinned anchovies (buy a good brand, it really does influence the flavour and texture)
  • 250g unsalted butter, diced
  • 1 small pinch cayenne pepper
  • 1 small pinch ground nutmeg
  • 1 small pinch freshly ground black pepper
  • 1 small pinch ground cinnamon
  • 25ml fresh lemon juice
  • 25ml Worcestershire sauce
  • 25ml water (I don’t always use this)


Pop all of the ingredients into a blender. Whizz until smooth, That is all. Scoop the smooth mixture out onto flat cling film and roll into a log. This mixture can then be frozen until required.

When you need it, just chop of a 2cm slice and place on top of your steak. A flash under a grill can help it melt if needed. It also goes well on toast. Give it a try and let me know what you would eat it with!

Spicy Pulled Pork Recipe


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Pulled pork bunsAfter a house move, a new job and Christmas it’s about time I post a new recipe, and what better than pulled pork buns to get things going. So, without further ado, here’s my recipe for spicy pulled pork. This recipe is a mixture of many and a bit of my own invention. Credit to Simply Recipes, The Fabulous Baker Brothers and the lovely Nigella.

This recipe takes 8 hours to cook, and needs to be left overnight to marinade.


You will need (feeds four):

  • 1.2 – 1.5kg of pork shoulder, or other fatty cut such as knuckle
  • Soft white buns

For the Marinade:

  • 2 tbsp tomato ketchup (preferably Heinz)
  • 2 tbsp HP Sauce
  • 2 tbsp Spicy sauce (Holy Fuck sauce by the Rib man is ideal)
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 5 Garlic cloves
  • 1 large red onion
  • 2 Pickled chilli peppers
  • 1 tbsp brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt


The day before:

1. Chop the onion, garlic and chillies and put them into a blender with all of the other marinade ingredients. Blend until just chunky. If it’s a little thick, add some distilled white vinegar, but not too much, keep it thick.

2. Place the pork in a bowl / closed container and cover in the marinade. Pop this in the fridge overnight. It really is worth it.

In the morning:

3. Turn the oven up to 150 degrees.

4. Wrap the pork in tin foil and place in an oven proof dish. Be sure to get all of the sauce in with it.

5. Cook! The pork will take between 4-6 hours. 6 is ideal.

6. After 8 hours, take the pork out. Tear the foil away and get a fork. Now is the time to get shredding.


Shred, shred, shred!


7. Once shredded, stir the sauce through the meat so it’s all coated! This will make sure it’s all coated in that tasty sauce. You can cover the meat again with tin foil and continue cooking at 140 degrees to keep it warm.

8. Place on soft white (preferably cheap) buns with a topping of slaw for that real southern taste.

Simple Puff Pastry


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This is my go to pastry for pies. I often mix it up and use half butter to half lard for the extra flavour, but this is the basic model.

You will need:

350g plain flour
plus extra for rolling
200g cold salted butter, cut into cubes
1 large egg, beaten with 1 tablespoon of water

The method:

This couldn’t be any simpler. Put the butter and flour into a food processor and wizz until it turns like breadcrumbs. Now pour in the egg and water mix while the motor is on and it becomes a ball. And that’s really it.

This recipe should cover a dish about 28cm, but I often make more to ensure a good top and bottom cover and extra for cheese swirls.

Dirty Nacho Burgers & Jalapeno Poppers


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What makes a burger dirty? Dropping it on the floor? Or the junk that goes into it? I’ll never know, but one thing I do know. This has got to be up amongst the dirtiest of them all. Whether it’s a 5th July party or you just feel like getting a bit American diner, this is the dream combo. This is my perfect dirty burger. A nacho cheese soaked double down monster with a hearty side of Jalapeno poppers. What more could a man (or woman) need?To start with, get your burgers out of the fridge – they need at least 30 minutes of sitting at room temperature. The trick to a good burger is to buy 100% beef. Don’t mess about with seasoned ones, and aim to get a fairly high fat content, if possible a bit of bone marrow in the mix does a world of good too. You want them nice and thick, and about the size of your bun. If in doubt while looking for good burgers, ask your butcher… or tweet me.
Next up, prep the jalapeno poppers (full recipe and ingredients here). These are the most fiddly part, so get them going first. I love these things so made a good few. They would also be great as a snack for watching football or any other sport for that matter.

The next trick of this burger is to prepare the spicy nacho sauce. It’s fairly easy, and life changing. Find the (full recipe and ingredients here). If you’ve ever eaten in an American diner then you’ll probably know the type of sauce I mean. Never runny, never hard and with a bit of a kick to boot. Delicious.

Ok, we’ve got our junk sorted right? Lets hit up the burgers. Everyone can cook a burger, right? Not always. It’s too often you get a burger that’s cooked to shit. Here’s how to ensure they are perfect every time.

1. Find a Barbeque, or if it’s wet outside, get the griddle pan on. Turn it to the highest heat you can. I mean really hot. Hot enough to burn your hand if it’s even near the heat source.2. Season that meat. Much like a steak, the meat needs seasoning. Dry it off with a paper towel and throw a bunch of salt and pepper on it. Much more than you would expect. Don’t worry, it won’t kill you. The seasoning will stop it from burning.

3. Once the meat is seasoned, don’t mess about. Get it on and leave it there. After about 1.30 to 2 minutes on a really hot grill. Turn it 45 degrees. This will give it those sexy lines we all like to see on a burger.

4. Resist squeezing it down, all of the juices will run out. It’s about time to flip, so whip it over and give it the same treatment on the other side. If you’re burgers are thinner, they may need less time. Thicker, they may need more. If in doubt, use a meat thermometer.

5. After flipping, get those buns on. A toasted bun not only tastes delicious, it also holds together better. A must for when you’re covering your burger in dirty cheese sauce.

6. Take the meat off and rest those suckers. Get a plate nice and warm while you’re grilling your meat. Slap your patties on the plate and pop it somewhere to rest. They will need at least 5 minutes.
7. Construct your masterpiece. A dirty burger requires no green things. Just soft bread and heaps of cheese sauce. Once the patties are cooked, set upon building it up one layer at a time.
8. Enjoy.

So go on, what’re you waiting for? Create an American inspired night of your own. Just be sure to let me know how you get on.

Jalapeno Nacho Cheese Sauce Recipe


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There comes a time in a mans life when it’s fine to cover everything in cheese. Don’t agree? You just haven’t reached that stage yet. Vegan? Well, I’d probably sit this one out. This cheese isn’t like the slices you get, nor is it like the stuff you get in a squeezy bottle. It’s got nothing artificial in it, yet it tastes just like that stuff you get in American diners. Delish!

This is a pretty simple recipe and takes very little time. To top it off, it’ll last about 3-5 days in your refrigerator. Assuming you can keep it there that long. This version was adapted from Tammy’s Recipes, so go wild, and experiment with different combos.

You will need (makes about a litre of sauce):

  • 1/2 pack of cream cheese
  • 8 oz. strong (tasty) cheddar cheese, cut up into cubes
  • 1 and 3/4 cups milk
  • 1/4 cup milk
  • Hot sauce (I used The Rib Man’s Holy Fuck Sauce from the UK, but any hot sauce would work)
  • 3-4 pickled Jalepeno Peppers, diced (can be adjusted to taste)
  • 1 small red chilli Pepper, diced
  • 2 tablespoons flour

Method:1. Soften the lovely cream cheese in a covered sauce pan over a low sensual heat. Be sure to stir frequently. Once the cream cheese is soft pop in the cubes of cheddar.

2. In a separate bowl mix the flour with 1/4 cup of milk. Mix it through and put to one side.3. Add your hot sauce to taste (I used half a teaspoon as it’s unbelievably hot), the pop in the diced Red Bell Peppers, diced Jalepenos & 1/2 cup milk. Stir and melt mixture. Increase the temperature to medium.

4. When mixture is homogeneous add the last of the milk (not the flour & milk mixture). Mix thoroughly.

5. Finally, mix through the flour and milk mixture and bring to the boil while stirring constantly.

6. Once at a boil, let boil for 1 minute while stirring.7. Turn off burner, remove from heat.

8. Enjoy!

I like this smothered all over burgers, or hotdogs, or even on toast. Of course, it’s also perfect in its true home – with nachos.