Coldsmoking Digital Cookery School

 Butterflied and smoked lamb This is such a flavoursome piece of cooking and so easy to recreate for yourself at home. All you need is an half leg of lamb, some wild garlic, rosemary, salt pepper and a little oil and you’r almost there.  If you can’t get hold of any wild garlic, you can of course use a clove of shop bought instead but as I’m doing this for easter I thought it would be nice to forage some wild garlic leaves for this one. Remember if you are going to use wild garlic, just take what you need, only take leaves or a few flowers and never dig up the bulbs. Always check that you are actually picking wild garlic and not Lilly of the valley which is poisonous They both look similar to each other but wild garlic does have that unmistakable aroma of garlic.  Take the bone out of the lamb using a small sharp paring knife initially making a cut along the length of the bone and working around with the knife until the bone is released. Lay the meat flat on a board and d...

We'll be releasing a new book in the spring of 2015. The book is about preserving meat and fish and looks closely at curing with salt, drying and of course smoking.  Some of the subjects we will be detailing in the book are smoked trout, cold smoked salmon, salami, jerky, biltong. There is also a section containing curing and smoking game. Contact Sheet from the photo shoot  We were photographing some of the food shots last week and will be continuing this over the coming weeks. Simon Pask who is taking the shots is a top bloke and knows his stuff inside out. I'm sure this will come through in the finished images. Contact sheet from the photo shoot We'll be working on this book until October this year and hen it's a waiting game until it becomes a tangible thing. I thought retirement for me was going to be a time or rest and leisure but I couldn't have been further from reality.