November Menu – Sneak Peek 2

Another sneak peek at the November menu with three more dishes to lure you in.
The spaces for November are four-fifths gone – if you wait til after Halloween to book, you’re setting yourself up for a frightful disappointment. (Book now)

Fish Tasting Plate: Beetroot Cured Salmon


I never believed in love at first sight until I first made my beetroot-cured salmon. Call me shallow if you like, but I fell for the colours in this fish even before I had my first bite.

Of course, the colour is much more than just skin deep. I’m not only talking about how the beetroot cure seeping slowly into the flesh of the salmon leaves every opalescent slice with a crimson aura that fades into the salmon pink like a sunset over the sea. No – almost every ingredient in that we add to this salmon is marked by its relationship to a colour. The beetroot, infamous for its vibrant stain, is matched with zest of an orange – the fruit that takes such bold pride in its hue that they named the shade after it. The cure -BROWN sugar, BLACK peppercorns. (The dill, fresh and bright and grass-green though it may be, may be the exception that proves the rule). Continue reading “November Menu – Sneak Peek 2”

October Sneak Peek: Part Two

Here’s another sneak peek at even more of the dishes that are coming up on the October Menu at Smoke and Thyme. See last week’s October preview here, or click here to check out what dates are still available – most Saturdays are fully booked already so don’t delay.


Sundried tomatoes, pesto and cows curd



If there was one clear winner from the two weeks I spent playing with my new dehydrator, it was the cherry tomatoes. Sliced in half and sprinkled with herbs and freshly ground pepper, I was making 8 tray batches and still running out before the week was done – they go so well on or with just about anything and friends were prone to begging for some to take home with them. I knew I wanted to feature them in their own dish on my October menu, so I came up with this bruschetta that pairs the tomatoes’ balance of concentrated sweetness and umami with creamy homemade cows curd and a vibrant, vegetal pesto.

Continue reading “October Sneak Peek: Part Two”

Smoke and Thyme: Moving Home

Due to unforeseen circumstances, Smoke and Thyme has had to move the venue for the Autumn Pop-Up at very short notice. The new address is 205 Divinity Road, OX4 1LS

To gloss over all the embarrassing details, a teensy little fire in our oven lead to a dozen very large firemen coming to our rescue, and left us with a five burner range cooker in the garden and a somewhat spooked-out landlord. Continue reading “Smoke and Thyme: Moving Home”

May & June Pay-What-You-Want Dates

New pay-what-you-want dates for May and June!

It seems crazy that this could be true, but these will be the first PWYW dates that I will have run myself since before Christmas. I’m very excited to be back in the saddle and have a hell of a lot of ideas to test out on you all.

The dates are:

  • Friday 25th May
  • Saturday 26th May
  • Friday 1st June
  • Saturday 2nd June
  • Friday 8th June
  • Saturday 9th June

I’ve been hoarding inspiration both from my New Orleans trip and from my own experiments, readings and imagination. Be prepared for such delights as: Continue reading “May & June Pay-What-You-Want Dates”

New Orleans Feast at The Varsity Club, Oxford

The New Orleans Feast menu will run on the 16th and 17th of May, at The Varsity Club, on the Oxford High Street. The night will celebrate the food, the music and the libations of the Crescent City.  Tickets are £30 and that includes the four courses listed above as well as a cocktail of your choice from The Varsity Club’s special New Orleans themed menu. If I’ve said enough and you’re already ready to book, click here.

If you want to learn a little more, read on and I’ll walk you through the menu.

Continue reading “New Orleans Feast at The Varsity Club, Oxford”

Introducing Guest Chef Finn Baird

Click here to book for the Finn Baird Guest Chef Supper Clubs

This is Finn.

Finn has been my best friend since the age of 9, a professional chef since he was 16, and for 4 glorious months in 2013, my business partner under the name Urban Picnic – the make-all-the-mistakes-and-get-out-before-they-find-the-bodies precursor to Smoke and Thyme. Since I’ve known him he’s worked in some of my favourite restaurants in London, Oxford and Bristol as well as starting one of his own in rural Worcestershire, raised his own pigs and cultured or cured just about everything he’s been able to get his hands on.

While I’m in New Orleans, Finn is going to be the Guest Chef at my Supper Clubs so that Smoke and Thyme can “continue” to “run smoothly” in my absence. He’s an extremely capable and imaginative chef who will be bringing a great many fresh new ideas to the supper clubs. I’m going to be working closely with him on the menus – passing back new recipes that I’ve found in New Orleans and doing the same kind of ruthless refinement of each other’s ideas that we do whenever we cook together. Continue reading “Introducing Guest Chef Finn Baird”

Pumpkin Curry

Look out for this dish at the Locavore Harvest Feast on October 7th and 14th, or stop by the Cultivate Veg Van to pick up the ingredients to make it yourself. 

I first had this pumpkin curry at a restaurant in Soho called Kricket. I was hooked the moment I saw these beautiful, charred crescent-moon slices of pumpkin draped with a silky makhani sauce. It really makes the pumpkin the star rather than just the thing that happens to be in the curry. I recommend serving with hot buttered flatbreads while they’re still almost too hot to tear. Continue reading “Pumpkin Curry”

Hogget Casserole

This casserole is exactly as simple as it needs to be, which is to say, it is exceptionally complicated. I make no apology for this. Each step has its reason, and the reason is that it’s worth it. If you want an easy life, stay tuned for next week’s slow roast shoulder recipe. It is delicious. But if your obsession for the perfect casserole is equal to mine, you will learn here everything I know about how to make it, and in a fraction of the time I took to discover it.

Hogget Casserole

  • 1 hogget shank
  • 1 hogget knuckle
  • 1 hogget neck
  • About 1 litre flavourful liquid e.g best quality lamb, chicken or beef stock, beer, red wine or any combination of these (see note below)
  • 4 large onions
  • 2 stalks of celery
  • 3 large carrots/8 small carrots
  • 1 bouquet garni (2 bay leaves, sprigs of rosemary, thyme, parsley and/or oregano tied with a small piece of string)
  • 2 large parsnips
  • 1 small celeriac
  • Salt and pepper to taste
  • Knob of butter
  • 1 tbsp honey or demerara sugar

Season the meat and fry in a flame-proof casserole dish over a hot heat until well browned all over. Remove the meat and deglaze the dish with a little stock/wine. The browning adds flavour to the meat and the deglazing ensures that the flavour of the little bits that stick to the pan is not lost.

Create a vegetable trivet by putting a couple of stalks of celery, a carrot sliced lengthways down the middle, and an onion cut into 1cm thick rounds on the bottom of the casserole dish. The trivet vegetables will be cooked so long that their texture becomes undesirable but their flavour will enrich the sauce. 

Arrange the browned meat on the trivet of vegetables – top up with liquid to just below the level of the meat. Add the bouquet garni. By using a minimum of liquid, the flavour from the meat won’t be diluted but will be concentrated within an intense sauce. The meat sits atop the trivet and almost steams, rather than boils. 

Cover with a tight-fitting lid and transfer to the oven. Cook for 2 hrs at 140C or until the meat is very tender and falling off the bone. Remove from the oven and allow to cool. Cooked for too long, the meat will lose flavour. Check regularly and stop cooking once the right level of tenderness is reached. 

Once cooled remove the pieces of meat and put to one side. Wring out and discard the vegetable trivet but retain the braising liquid. Allowing the meat to cool in the liquid causes it to draw up the moisture and avoids it drying out.

Fry the remaining onions in a little oil until very well browned. Grate the parsnips and celeriac and fry in oil until very well browned. Combine all these vegetables and pour over the braising liquid. Simmer over a very low flame until sauce thickens. Shred the meat by hand and mix through the sauce. Season the casserole to taste. Cooking the vegetables separately gives greater control over their texture. You can cook the casserole up to this step well in advance – the flavour improves with a night in the fridge. 

Cut remaining carrots into rounds/oblique shapes. Place in a saucepan with a knob of butter, pinch of salt and honey/demerara sugar. Add just enough water to cover the carrots and bring to the boil and simmer until tender (approx 8 mins). Add carrots to casserole and serve. Cooking the carrots in this way preserves their colour, which helps greatly with presentation of the casserole. 


Notes on stock

“Flavourful liquid” glosses over a great deal of hidden work that went into this recipe. I started with my best quality chicken stock – made in a pressure cooker from well-roasted chicken carcasses. I then roasted ALL of the unused hogget bones and all the vegetable ends and peelings from the entire seven course meal, added those to the strained chicken stock and effectively made a double stock. I then added half a bottle of red wine, half a bottle of beer and the liquid from pressure cooking caramelised onions to the stock and reduced this down into the “flavourful liquid” that I made the casserole with.

I cannot in good conscience recommend that you engage in this kind of madness, but I will observe that it did taste bloody good.


Hogget Recipes: Tandoori Hogget Curry

Tandoori Hogget

The third course of the Hogget Feast was a Tandoori Hogget Rump with a curry sauce and rice. Lacking a traditional clay walled tandoor oven (or the permission to dig one into my back garden), I used the barbecue grill to give the tandoori-marinaded hogget its nicely blackened finish.

Rump is a great cut for grilling as it’s lean and flat-ish (a butterflied leg is a worthy alternative ). It benefits from a good searing, but try to keep the centre of the meat nice and pink.   Continue reading “Hogget Recipes: Tandoori Hogget Curry”