Cooking of the British Isles: roasts, pies, puddings and preserves, built around long oven heat and a strong preserving tradition.
Dry-brined 2.5 cm chops, fat cap rendered, turned every 30 s, thyme-garlic butter baste
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
Wild ginger bug, lemon oleo with juniper, blanched mint syrup, bottle-conditioned
A naturally fermented mint lemonade built on the method of Fentimans Victorian Lemonade. A wild ginger bug ferments it.
Supermarket dry yeast, fresh ginger in the oleo, blanched mint syrup, bottle-conditioned
The Botanically Brewed Mint Lemonade made with supermarket ingredients only. Dry baker's yeast from a sachet replaces the wild ginger bug.
Research on why Wellingtons fail and what the techniques that fix them are actually doing — octagonal searing, duxelles dehydration, layered moisture barriers and two-stage baking.