Cooking Up A Feast: James Strawbridge's Irresistible Recipes for February

Welcome to February, a month where love is in the air and comfort food is on the menu! Our Feel-Good blog series is here to remind you that nothing beats the warmth and joy that comes from a delicious meal, especially when shared with loved ones. There's an undeniable connection between the meals we create and the emotions they evoke. As part of our Feel-Good blog series, we're delving into the art of culinary therapy and exploring why good food has the remarkable ability to make us feel genuinely good, both inside and out.

The Joy of Cooking

In a world that often moves at a relentless pace, taking the time to prepare and enjoy a thoughtfully crafted meal becomes an act of self-care. Allowing us to slow down, engage our senses, and channel creativity into the creation of something delicious.

Nourishment

Food is more than just fuel; it's a source of nourishment for both the body and the soul. Fresh and wholesome ingredients contribute to our physical well-being, providing the energy and sustenance our bodies need. Simultaneously, the act of sharing a meal with loved ones fosters a sense of connection and community, which can do wonders for mental health too.

This month, we've teamed up with the talented chef James Strawbridge, who has shared three delectable recipes that are sure to make your taste buds dance. Whether you're a seasoned chef or a kitchen novice, these recipes are a great chance to try something new. Happy reading and even happier cooking!

SERVES 4

INGREDIENTS

For the Venison

1 saddle of Venison 

1 tbsp finely chopped rosemary

1 tbsp truffle oil

1 tsp green peppercorns, crushed

1 tsp sumac

1 tsp sea salt flakes

1 tsp orange zest

Extra sprigs of rosemary and bay to place under the saddle as it roasts [optional]

For the roasted squash

1 butternut squash

1 red onion, roughly chopped 

1 tbsp truffle oil

1 tsp rosemary 

Pinch of sea salt

For the sauce

1 large glass of port

400ml dark chicken stock

2 tbsp maple syrup

Handful of blueberries

To garnish

1 Ruby grapefruit, segmented and charred

1 tbsp pomegranate seeds

1 tbsp pistachios, chopped

150g Brussel sprouts, finely shredded

2-4 tbsp white wine vinegar

1 tsp orange zest

1 tsp finely sliced rosemary

1 tsp sugar

Pinch of sea salt

Preheat your pizza oven or BBQ to a high heat. I cooked this dish between 250-300˚C but if using a conventional oven then set temperature to 220˚C. Start by preparing your hasselback squash and rubbing with truffle oil. Add chopped red onion to a roasting tray and season with salt and rosemary. Roast for 30-40 mins until cooked. 

Rub your saddle of venison with seasoning and massage some oil onto the joint. Roast on a bed of fresh aromatics dirty on the floor of the pizza oven for 6-8 mins turn whilst cooking. Check for doneness by touch or using a probe to an internal temperature of 50-55˚C. Allow the venison to rest before carving into thin medallions. 

Make a simple port sauce to accompany the dish by reducing Port and chicken stock with maple syrup and blueberries. Season to taste and serve warm.

Pickle your finely shredded sprouts in a sweetened vinegar with orange zest and rosemary and serve the dish on a platter with plenty of colourful garnish. I used charred grapefruit, pomegranate seeds and some chopped pistachios.

SERVES 6

INGREDIENTS

FOR THE ROASTED LAMB

900g Shawarma spiced half lamb shoulder

6 Lamb Merguez sausages

250g British banana shallots, peeled and halved

2 tbsp Big Kalamata pitted olives

22og Roasted Pepper Meze

300g Organic tinned chopped tomato

1 tsp harissa paste

1 tbsp chopped garlic

1 large glass of wine [optional]

Season to taste

For the Butternut Squash

1 butternut squash

Handful of mint leaves

1-2 tbsp olive oil

1 tsp shawarma spice or Lebanese 7 spice

Pinch of sea salt

To serve

Cooked Couscous

Feta and Greek yogurt spread

8-12 Organic white pitta bread

Salad

Start by preheating your oven to 150˚C. Then drizzle your sausages and half lamb shoulder with oil and sear them off in a hot griddle.

After 4-5 mins browning the meat remove from the pan and add in shallots, then olives, garlic and caramelise for 3-4 mins. Then deglaze the pan with your red wine and add roasted pepper meze, chopped tomatoes, harissa paste and seasoning.

Return the shoulder and sausages to a casserole dish with the rich spiced tomato sauce and cover with a lid. Cook in the oven for 4-5 hours.

Prepare your butternut squash by slicing in half and then removing the seeds. Hasselback the squash carefully and drizzle with oil, salt and spices. Stuff a mint leaf in as many of the sliced segments of squash as you can and roast for 45 mins with the lamb. Then remove the lamb to rest and increase the temperature of the oven to 200˚C. Roast the squash for a further 10-15 mins before serving.

Shred the lamb shoulder with forks, slice the lamb Merguez sausage and grill some pitta bread. Serve the pitta with couscous, feta and Greek yogurt spread and the stuffed with meat and or roasted squash.