<![CDATA[THE BUTCHERY LTD - BLOG]]>Thu, 22 Mar 2018 17:30:50 +0000Weebly<![CDATA[This week at Forest Hill - Wednesday 23rd January to Sunday 28th, 2018]]>Mon, 22 Jan 2018 13:57:30 GMThttp://thebutcheryltd.com/blog1/testWe have some 100% pasture-fed Halliloo Longhorn beef from Church Farm. We've been really impressed previously by how tender and tasty it is.
Read more about it here.

BEEF 21-day dry-aged Longhorn from Church Farm, Surrey
LAMB + MUTTON Wiltshire Horn  from Joshua Briggs, Warwickshire
PORK Pannage from Lee Mansbridge in The New Forest 
CHICKEN 81-day-old free-range Cotswold Gold & White from Nick & Jacob, Fosse Meadows, Leics

Cross-cut beef shin £7.50/kg (rrp £8.95/kg)
Black pudding & pork sausages £8/kg 

<![CDATA[Lamb chops, minted peas & quick pickled onions]]>Mon, 22 Jan 2018 10:56:51 GMThttp://thebutcheryltd.com/blog1/lamb-chops-minted-peas-quick-pickled-onions

Serves: 2

Preparation time: 10 mins
Cooking time: 20 mins

This classic combo of lamb, mint and peas is paired with the sharpness of pickled onions to balance the richness of the meat. Simple, quick and delicious, it makes for a perfect weeknight meal!

2 x thick native breed lamb barnsley chops (These are double loin lamb chops, a perfect portion)

​Sea salt & freshly ground black pepper to taste

For the dry rub:
1 tbsp smoked sea salt (regular sea salt works fine too)
1/2 tbsp cumin seed
1/2 tbsp black peppercorns

For the quick pickled onions:
1/2 a medium size white onion, finely sliced
1 tbsp Chinese black vinegar (or malt vinegar)
1 tsp granulated sugar
1/2 tsp sea salt

For the peas:

1 x 300g can of marrowfat peas
1/2 cup frozen peas
100g sugar snap peas, sliced in half on the diagonal
15 g fresh mint leaves, finely sliced (reserve a few whole leaves for garnish)
1 tbsp butter
1 tbsp Chinese black vinegar (or malt vinegar)


In a dry pan, toast the cumin seeds and black peppercorns over a medium heat until fragrant, about 2 mins, taking care not to burn. Transfer to a pestle and mortar and grind into a powder. Add the smoked salt and mix to combine. Sprinkle the mixture liberally over the lamb chops and set aside.

To make the pickled onions, combine the ingredients in a small bowl. Mix well, and allow to marinate for 20 mins; reserve until required.

Tip the can of marrowfat peas and their liquid into a small saucepan and place over a medium low heat, stirring periodically to heat evenly, about 10 mins. The peas will break down a little and the liquid should thicken. Blanch the sugar snap peas in salted boiling water for 1 min, then transfer to a sieve and rinse under cold water to stop the cooking. Pour boiling water over the frozen peas to defrost, then drain and reserve.

​Next cook the lamb chops. Place a cast iron pan or heavy bottomed frying pan over a high heat. Brush off the excess rub from the chops with some kitchen paper, and pat well dry. Rub the chops with a small amount of veg oil and once the pan is smoking, place the chops in. Cook for 2 minutes on each side, flipping every minute. Turn the heat down to low, add a knob of butter to the pan and allow to foam. Baste the chops with the foaming brown butter for a further minute on each side. Transfer to a plate to rest for 5 mins.

Add the vinegar, salt and pepper to the marrowfat peas. In a separate pan, melt a knob of butter and add the defrosted peas and the sugar snaps to warm through. Season with salt and pepper to taste. Mix the finely sliced mint leaves into the marrowfat peas just before serving.

To serve, place a portion of the marrowfat peas in the centre of the plate. Sprinkle the warm peas and sugar snaps over. Tear over a few mint leaves to garnish. Place the lamb on top of the peas, and then a spoonful of the pickled onions. Drizzle with a little extra virgin olive oil and a pinch of smoked sea salt. Serve with a large glass of good red wine - there are lots of good options at The Butchery Ltd in Forest Hill!

Recipe and photos by Mike Heywood, South London resident, regular customer, home chef and Instagrammer extraordinaire. 
To see more, stay tuned to this blog or follow Mike on Instagram @4TELIER.

Native-breed lamb is available from The Butchery Ltd. This was Colne Valley, from Essex. We have a good range of red wines, including natural and biodynamic, from Europe, South America, Australia, South Africa and the US, across a wide range of prices. 
<![CDATA[Christmas price list]]>Mon, 04 Dec 2017 16:43:50 GMThttp://thebutcheryltd.com/blog1/christmas-price-list
<![CDATA[Christmas serving sizes]]>Mon, 04 Dec 2017 15:54:00 GMThttp://thebutcheryltd.com/blog1/christmas-serving-sizes
"What size turkey do I need?"
"How much ham should I buy?"

These are just two of the questions we're often asked at Christmas regarding portion sizes. 

Serving size can be a tricky area for us to negotiate. All our staff have different appetites, just like all our customers do, but we have put together this handy guide, based on what we would serve, and what customers have told us has worked for them.

One thing to do is to base your order on what you might usually serve for a roast. 

Also take into consideration whether you're having one main roast, or having a few different options as part of a buffet.

A smaller bird or joint will go further if you are cooking stuffings and pigs in blankets, plus all the Christmas veg.

And if you love having leftovers in the days after Christmas, or are have invited extra-hungry friends and family, remember to add a little extra. 

<![CDATA[The Butchery Ltd Guide to Ham & Gammon]]>Mon, 06 Nov 2017 17:38:42 GMThttp://thebutcheryltd.com/blog1/the-butchery-ltd-guide-to-ham-gammonPicture

Christmas is coming, and the best Christmas food is ham. Fact.
Here's our explanation of all things hammy. 

Gammon or ham – what’s the difference?

Broadly speaking, gammon is a pork joint that has been cured but is still raw. 
Once it is cooked, we call it ham.

What cut is a gammon, or ham?
We cure and sell the pork leg. We use the same pure bred, native, traditional breed pigs that we butcher for chops, shoulders, belly and sausages. 

What's "green" gammon?
Green means it has been cured but not smoked. We cure our pork legs in a salt and spice brine that we make ourselves. Whether you get a green or smoked gammon/ham is a matter of taste. Smoked gammon has been cured then smoked.

Should I get gammon or ham? 
Hard to say. It's nice to cook your own ham from a gammon; you get to choose how to do it, and the spices you use. It's also the most cost effective - but it does take time and a big pot, often in short supply at Christmas. We can cook you a ham, and you can glaze it yourself at home, or you can buy a glazed ham from us, all sticky and ready to go. 

At The Butchery Ltd, over Christmas, we sell the following:
Green bone-in gammon, £8.50kg
Green boneless gammon, £12.50kg
Smoked bone-in gammon, £9kg
Smoked boneless gammon, £11.50kg
Cooked ham, £18.50kg
Glazed ham, £20.50kg

We don't sell bone-in joints that weigh less than 3.5kg. They would just be one weird big slice. If you want a whole leg, we can do that too.

How much do I need?
It depends what you want to do with it.
If you’re serving roast ham as a main course, we recommend you allow 300g per person of uncooked weight, plus more for extra hungry people and leftovers. 
If you want a Christmas ham for slicing for sandwiches and such, you will need to think about how many people you have, how much fridge space you have, how long you want to be eating ham for...

I bought a green gammon from you. Do I need to soak it? 
Generally, yes.
Here’s a useful way to test. 
Cut a thin piece of gammon off the end and fry it till cooked through. Leave to cool, then taste it. If it’s too salty, give the gammon a soak for a good few hours or overnight in cold water. If you are in a rush you can bring to the boil, then change the water and start the chosen cooking method, though this way is not as effective.

I have a gammon, how do I make a glazed ham?
To start, always use a meat thermometer. 
Very briefly: Soak it, simmer it, skin it, glaze it, bake it quickly; internal temp should be 65C.
More details, still easy: Soak the ham as needed. Place the ham in a saucepan large enough to hold it, and cover with cold water. Add a few bay leaves, a scant handful each of fennel seeds, coriander seeds and allspice berries, halved oranges if you like. Turn on the heat and bring to a boil, then immediately turn down to a bare simmer, until the internal temperature reaches 60C (65C if you're not going to glaze until later), this can take a couple of hours.
Preheat the oven to 200C. 
Lift the ham out of the water, and set aside. Take off the skin with a sharp knife, leaving a good layer of fat. Score the fat into a diamond pattern. Put in the oven for 5 minutes while you make the glaze (with marmalade, honey, brown sugar, apricot jam, cranberry sauce, any sweetish chutneys in the fridge, maple syrup, golden syrup etc - whatever you like!). Pour/spread over the glaze and return the ham to the oven and cook till the glaze is sticky and burnished. Baste as necessary. You want the ham to have an internal temperature of 65C.
You can do the glazing stage later, on a cooled ham, in which case, simmer the gammon until 65C.

What other ways of cooking would you recommend?
Perhaps even more than a glazed ham, we like roast ham as a main meal. Soak as needed, then remove the skin, and slather the gammon with a dark glaze of spices, brown sugars and treacle, maybe some ale. Roast slowly in an oven preheated to 160C, basting with extra glaze as required, and cook so it’s sticky and really dark and 65C inside. 

Fan of crackling?
​We’ve used this recipe for crackling ham from Delicious magazine and had great success.

I need more recipe help!
There isn't a shortage of ham recipes out there. 
​Felicity Cloake’s perfect Christmas ham is a nice recipe and has some links to other recipes in the article.
Nigella likes to simmer it in cola or ginger ale .

How do I keep my ham?
We use a ham bag. That’s a soft cotton bag with a drawstring, or you can use an old, clean pillowcase or a tea towel. We mix a little vinegar with cold water, soak the bag, then wring it out really well. Then pop the ham in it, and keep it in the fridge. It helps it keep longer. Wash and then re-soak the bag in the vinegar solution every couple of days. 

TOP TIPS for leftovers
Cheese and ham toasties are the best food probably ever, and the best use for Christmas ham and the Christmas cheeseboard post Christmas day. And we never get sick of having the Christmas ham about. But, if you're experiencing ham fatigue, slice or shred it into small pieces, portion it up in small bags and freeze it. Now you'll have emergency handfuls of ham to chuck into pea soup, chicken pies, spaghetti carbonara, on pizzas, in omelettes, etc..! Every freezer needs emergency ham. 
<![CDATA[Miso & gochujang beef short ribs]]>Mon, 18 Sep 2017 12:02:43 GMThttp://thebutcheryltd.com/blog1/miso-gochujang-beef-short-ribs
Serves: 4
Preparation time: 10 mins, plus overnight marinade
Cooking time: 3-4 hrs

Miso from Japan and gochujang from Korea are similar culinary pastes made from a fermentation of rice, soybeans and salt, with the Korean version also including a warm-to-very-hot heat from red chilli powder. The flavour profile of these pastes tends to be a balance of salty, sweet, earthy, spicy, fruity and savoury, with different varieties having more dominant profiles in any of these six areas. When combined with the sweetness of mirin and the savoury notes - but principally the alcohol - of rice wine, they produce a marinade that works exceptionally well with protein. Adding a complex depth of flavour or umami and the ability to tenderise tougher muscle groups when left to marinate overnight, these pastes are perfect for cuts like beef short ribs, brisket, or pork ribs.

For more tender cuts or chicken, limit the marination time to a maximum of 4-6 hours. ​

​Note: this recipe works well for both traditionally cut and cross-cut short ribs.

​From The Butchery Ltd:

1.6kg native breed beef short ribs, cut into 4 portions (1 rib or 2 half ribs per person - you can ask your butcher to do this for you)

​For the marinade:

100g miso paste
50g gochujang paste
100ml mirin (or 4 tbsp brown sugar dissolved in hot water)
5 tbsp sake (or Chinese Shaoxing rice wine)

To finish:
4 tsp sesame or truffle oil
2 tsp shichimi / togarashi (Japanese chilli pepper)

In a small bowl, whisk the marinade ingredients together.

Once well combined transfer to a ziplock bag. Add the short ribs and massage the marinade into the meat. Seal the bag, removing as much air as you can.

​Place in the fridge on a baking tray in case of leakage. Leave to marinate in the fridge overnight for best results, but if time is limited at least 3-4 hours.

​Preheat the oven to 100C.

Remove the ribs from the ziplock bag, wiping off most of the marinade back into the bag (this should be reserved for later).

​Place the ribs on a baking sheet lined with greaseproof paper and a wire rack to lift them up and to allow the heat from the oven to circulate around them. Pop into the oven and cook low and slow for 2 hours, or until the internal temperature of the meat reaches 65-70C.

​At this point, remove the ribs from the oven. Place each rib
on a piece of greaseproof paper, approximately 30x30cm.
Spoon 2 tbsp of the reserved marinade over the ribs, before folding the sides of the paper in and rolling up tightly.
Wrap each of the rib parcels again tightly with aluminium foil to prevent any leaks.

Place the rib parcels back into the oven and continue to cook for another hour, or until the internal temperature of the meat reaches 95C.

Remove from the oven and place on a warm dish with a few tea towels on top to keep warm whilst you make your sides.
When ready to serve, unwrap the ribs, taking care not to lose any juices.

Place on a serving dish and drizzle any resting juices over the ribs, along with the sesame or truffle oil and chill pepper.

Serve alongside your choice of side dishes - we opted for roasted sweet potatoes with chilli and coriander, and sesame-dressed cos lettuce with spring onion and pomegranate.

Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER

Native breed beef, including short-rib slabs and cross-cut short ribs, available from The Butchery Ltd shop in Forest Hill.
<![CDATA[Maple & soy glazed pork ribs]]>Tue, 08 Aug 2017 11:14:41 GMThttp://thebutcheryltd.com/blog1/maple-soy-glazed-pork-ribs

Serves: 4
Preparation time: 20 mins
​Cooking time: 3 hrs, plus overnight cure

Sweet and sticky, rich and meaty, these pork ribs are great any time of the year. They can be cooked indoors in a conventional oven, or on an outdoor smoker or bbq set up for low and slow indirect cooking. Pair with simple sides to let the meat shine!

1.2kg native breed pork ribs (belly ribs, spare ribs or baby backs all work well). This works out at about 2-3 ribs per person depending on size. Or 300g per person, allowing for the weight of the bones. 

For the dry rub:
1 tbsp sea salt
1/2 tbsp light brown sugar
2 tsp smoked paprika
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp chilli flakes
1 tsp freshly ground black pepper

For the glaze:
2 tbsp maple syrup
1 tbsp light soy sauce
1 tbsp Worcester sauce
1/2 tbsp light brown sugar 

To garnish:
2 spring onions, finely sliced
1 tsp Korean red pepper flakes (chilli flakes work well too)

500g frozen sweetcorn
50g butter
Sea salt & freshly ground black pepper to taste
1/2 tbsp maple syrup

1 large sweetheart or hispi cabbage, quartered and softer tops removed (save for another dish, e.g. coleslaw)
2 tbsp reserved pork fat (see method below)
1. Mix the dry rub ingredients together. In a dish large enough to hold the ribs snugly in a single layer, mix the ribs and the rub together. Cover with cling film and place in the fridge to cure for a minimum of 2 hours. Better if you can do 5 hours, better still overnight.

2. Preheat the oven to 110C. Remove the ribs from the fridge. Brush off any excess rub and pat well with kitchen paper to dry the surface. Place the ribs fat side up in a large roasting tin, lined with grease proof paper (for easier clean up!). Space the ribs at least a 1/2 inch apart. Place in the oven and slow roast for 1.5 hours.

3. Remove from the oven and drain off the fat which will have rendered out. Reserve fat for cabbage. 

4. Add the glaze ingredients to the roasting tin with the ribs. Turn the ribs around to coat with the glaze. Cover tightly with foil and return to the oven for another hour. 

5. After the final hour, remove from the oven and allow to rest, covered, for 30 mins. Now is a good time to prep your sides. 

6. Turn the oven up to 200C. Place an oven safe pan on the hob over a high heat. Add 2 tbsp of the rendered pork fat. Once hot, add the cabbage quarters and sear on each of the cut sides until lightly golden. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven, sprinkle with sea salt and reserve until required. 

7. Meanwhile, boil a kettle and add hot water to a medium sized pot. Add the frozen sweetcorn and place on the hob over a high heat. Boil for two minutes and then drain. Return the drained sweetcorn to the pan and add the butter, maple syrup, sea salt and pepper. Mix well and reserve until required. 

8. Once the pork has rested remove the foil, and turn the ribs around again a few times to coat well with the glaze. Garnish with the chopped spring onions and a sprinkle of the red pepper flakes. Serve alongside your sides and enjoy!

Recipe and photos by Mike Heywood, South London resident, regular customer, home chef and Instagrammer extraordinaire. 

To see more, stay tuned to this blog or follow Mike on Instagram @4TELIER

Native-breed pork is available from The Butchery Ltd. This was Old Spot, from one of our regular farmers, Maurice Trumper from Monmouthshire. 

<![CDATA[Pork carnitas, sweetcorn salad and spicy tomato salsa]]>Mon, 22 May 2017 12:26:45 GMThttp://thebutcheryltd.com/blog1/pork-carnitas-sweetcorn-salad-and-spicy-tomato-salsaPicture

Serves: 4-6
Preparation time: 20 mins
Cooking time: approx. 4.5 hrs

A take on French pork confit crossed with American pulled pork using Mexican flavours... Need we say more?!


1.5kg native breed boned pork shoulder, rind removed and cut into approx. 3 inch chunks

For the carnitas
1 medium onion, peeled and quartered
4 bay leaves
6 cloves garlic, peeled and
sliced in half

2 tsp ancho chili flakes
2 tsp chipotle chili flakes
2 tsp cinnamon powder
2 tsp freshly ground black pepper
1 medium orange, sliced in half 
100g lard, melted
1/2 cup rapeseed or vegetable oil

For the salsa
5 medium vine tomatoes, skins removed and quartered
1 medium onion, peeled and quartered
2 cloves of garlic
2 jalapeño chillies (remove seeds if preferred)

For the sweetcorn salad
1 cup of frozen sweetcorn (off the cob)
2 tbsp sour cream or crème fraiche
Juice from 1 lime
1 tbsp olive oil
1/2 tsp smoked hot paprika
30g parmesan or grana padano cheese, grated

To serve
2 limes, each cut into 8 wedges
20g fresh coriander, roughly torn
100 ml sour cream or crème fraiche
100g guacamole 
4 small tortillas per person
Begin by placing the pork and all the other carnitas ingredients (except the oranges, lard and oil) in a lidded casserole pot, large enough to hold the pork snugly in a single layer. Squeeze the juice from the oranges into the pot, and toss in the squeezed halves. Add the oil and lard and gently mix to combine. Place a lid over the pot and place into a preheated oven at 125C for approx. 3.5 hours, after which the meat will be soft and giving.

With a slotted spoon or similar, carefully remove the pieces of pork from the casserole pot, and transfer to a baking sheet or roasting tin to cool slightly. Using two forks or simply your hands, pull the pork to separate into shreds. It’s ok to have varying sized chunks. Season with salt and pepper to taste. Transfer to a dish and reserve.

Place a sieve or colander over a large bowl and transfer the remaining contents from the casserole dish to drain the fats and pork juices. Leave to stand for a few minutes, after which the fats and pork juices will have separated with the oil rising to the top. Using a baster, transfer the pork juices to a separate pot, leaving the fat in the bowl. If you don't have a baster, you can instead separate the fat carefully with a large spoon, leaving the pork juices behind. Add about 1/2 a cup of the fats to the pulled pork and mix to combine. Cover the pork with cling film and refrigerate. Save the remaining porky flavoured fats to use for roast potatoes!

​Next, make the salsa. Place the reserved pork juices into a pot with all the salsa ingredients and 150ml of water. Place over the hob and bring to the boil. Cook until the tomatoes are soft, about 10 minutes. Blend the ingredients together with a hand blender or similar until smooth. Transfer to a bowl, cover with cling film and refrigerate until required.

To make the sweetcorn salad, preheat an oven to 200C. Place the sweetcorn in a roasting dish with 1 tbsp of the reserved pork fat. Season with salt and pepper and place in the oven to roast for about 15 minutes, giving the pan a shake every 5 minutes. You’ll get a mix of golden and caramelised edges. Remove from the oven and allow to cool. Transfer to a bowl, and combine with the remaining salad ingredients. Reserve until required.

About 10 minutes before you want to serve, place a large non-stick frying pan over a medium-high heat and add as much of the carnitas mixture as you need. About 150g per person will be plenty. The remaining carnitas can be kept in the fridge for a few days. Spread the carnitas into a flat layer in the pan. Once one side has turned golden and crispy, carefully turn over to crisp up the other side. You want a mix of soft and juicy in the middle, and golden and crispy on the edges, so try not to mix it up too much in the pan. Transfer to a serving dish. Meanwhile warm your tortillas for 20 -30 seconds in the microwave. 

Serve the carnitas and tortillas alongside the salsa, sweetcorn salad, guacamole and sour cream. Let people build their own tacos and top with a few coriander leaves and a squeeze of lime. Enjoy with cold beer and tequila!

Recipe and photos by Mike Heywood, South London resident, regular customer, home chef and Instagrammer extraordinaire. 

To see more, stay tuned to this blog or follow Mike on Instagram @4TELIER

Native-breed pork is available from The Butchery Ltd. This was Oxford Sandy & Black, from Wales and the family farm of our very own butcher Ben Curtis. 

<![CDATA[Easter lamb with a "spring" in it's step]]>Thu, 06 Apr 2017 07:13:20 GMThttp://thebutcheryltd.com/blog1/easter-lamb-with-a-spring-in-its-stepPicture
We love sheep, at all ages – love lamb, love hogget, love mutton. We would even go far as to say that traditionally raised lamb is the ideal year-round British meat: it is hardy for farmers, often grazes on land not suitable for anything else, always popular in our counter, and versatile for home cooks. 
Yet, the idea of spring lamb is a tricky one for us, as butchers who specialise in traditional and native breeds from small farmers with high ethical values.
It is traditional in this country – and many others – to eat lamb at Easter. And, because Easter falls in the spring, people often talk of eating "spring lamb" at this time. But spring lamb can be a confusing term – thanks to marketing from supermarkets. It actually means lambs that have been raised on spring pastures.

Lambs are generally considered ready to eat anytime after three to five months old, so the lambs we eat at spring are not "spring lambs".  Commercial demand has pushed the breeding cycle out of sync with nature. Traditional and native breed sheep raised in a traditional way, the kind we sell, don’t usually lamb until the weather gets warmer, when it is safe to birth outdoors and there is plenty of food to support the mother and her lamb in the pasture. Once they’ve weaned, lambs can graze on all the new grasses and flowers in the pasture. (That’s why if you ask a butcher when they think lamb is at its most delicious, they’ll tell you late summer.)
To meet the commercial and marketing demand for spring lamb, sheep are artificially inseminated then birth in late autumn or winter, in sheds. Sheep would be hardy enough to winter outside if they didn’t have lambs to care for. However, conditions indoors can be cramped which stresses the sheep, and animals are fed on concentrated feed – not pasture or silage. These aren’t the kind of animals that we like to buy, or eat.
We will, of course, have lamb in the counters at The Butchery Ltd for Easter: they won’t be spring lambs; they’ll be a little older, but full of flavour. We are lucky enough to have them from two of our longtime farmers: Clifford Freeman has sent lovely Ryelands, one of England's oldest sheep breeds. Sue Money-Kyrle will be supplying the black-faced Llanwenog; these are older animals who have already grazed for a spring and a summer on the hilltop pastures of her beautiful farm in Gloucestershire.

If you want to read more about lamb, here is an excellent Hugh Fearnley-Whittingstall article from the Guardian.

If you want to wait for actual spring lamb later in the year, we recommend ham or cockerel to feed a large family at Easter. But make sure you order in person at the shops, or online here. That also applies if you want some of our delicious, real lamb.
<![CDATA[Sweet soy roast chicken with a grilled leek, aubergine, chicory & tomato Thai dressed salad]]>Mon, 13 Mar 2017 12:49:44 GMThttp://thebutcheryltd.com/blog1/march-13th-2017Picture
Serves: 4-6

Preparation time: 20 mins, plus 2 hr minimum marinade time

Cooking time: approx. 1.5 hrs

An Asian twist on the classic roast chicken, served alongside a vegetable salad with a punchy thai dressing.
You will need to begin this recipe at least 2 hours ahead of when you want it, to allow for marinating time. 

1 whole free range chicken, as large as you need to feed your crowd

For the marinade 
2 tbsp kicap manis (Indonesian sweet soy sauce)
1 tbsp fish sauce
1 tsp each of garlic powder, ginger powder, ground turmeric, ground coriander, ground cumin, Chinese 5 spice, chilli flakes
1/2 tbsp freshly ground black pepper
Zest from 1/2 a lemon
For the salad
1 medium aubergine, sliced into approx. 1/4 inch pieces
1 medium leek, tough green leaves removed, and sliced into approx. 1/4 inch rings
1 small chicory heart, leaves separated and sliced lengthways into approx. 1/2 inch strips
3 medium vine tomatoes, quartered
Good handful each of fresh mint and coriander, roughly torn, plus a few extra leaves for garnishing
For the dressing
Juice of 3 limes
2 tbsp palm sugar (light brown sugar works too)
2 tbsp fish sauce
1 tbsp crispy roast chilli in chilli oil (available in most asian supermarkets, but if you're unable to get your hands on some you can substitute with 1/2 tbsp each of chilli flakes and sesame oil)
To begin, combine all of the marinade ingredients in a small bowl. Place the chicken in a dish and pour 2/3 of the marinade over the chicken. Rub the marinade over the skin of the bird, working it into all areas well. Pour the remaining marinade into the cavity of the bird. Truss the chicken with some butchers string - this video shows a really great technique. Cover the chicken with cling film and place in the fridge to marinate for at least two hours, or overnight.

When ready to cook, take the bird from the fridge and preheat the oven to 200C. Remove the cling film and transfer the bird to an oven safe non-stick pan. If you don't have one of these, a roasting tin lined with greaseproof paper will do the trick. When the oven is at temperature, place the chicken on the middle shelf of the oven to roast.

After 30 minutes, take the bird out and baste with the roasting juices, which should be starting to caramelise from the sugars in the marinade. Turn the oven down to 170C and return the chicken to the oven. Continue to roast for another 30 minutes to 1 hour depending on the size of the bird, basting every 15-20 minutes.

Whilst the bird is roasting, place a couple of large frying pans on the hob over a medium heat. Place the sliced leeks in one pan to dry toast until lightly caramelised. In the other pan heat 2 tbsp of rapeseed or vegetable oil and once the oil is hot, gently fry the aubergine on both sides until lightly golden. Once cooked, transfer both the leeks and aubergines to a plate lined with kitchen roll and sprinkle with a pinch of sea salt.

Remove the chicken from the oven when an instant read thermometer registers an internal temperature of 70C in the thickest part of the thigh without touching the bone. If you don't have one of these, the old ‘juices run clear’ method will do. Allow the bird to rest for 20 minutes. The internal temperature will continue to rise to at least 75C during this time.
Whilst the bird rests, combine the salad dressing ingredients in a large bowl, whisking together until the sugar has dissolved. Add the grilled leeks, aubergine, chicory, tomatoes and herbs and toss well.

Carve the chicken, and place on a serving dish spooning over all of the delicious caramelised roasting juices. Serve alongside the warm vegetable salad, garnished with the remaining herbs, and steamed jasmine rice. 

Recipe and photos by Mike Heywood, South London resident, regular customer, home chef and Instagrammer extraordinaire. 

To see more, stay tuned to this blog or follow Mike on Instagram @4TELIER

Fosse Meadows free-range chickens are properly free range, at least 80 days old, and available from The Butchery Ltd.