The Hackney Butchers Association

I was going to copy the recipe in but to be honest, it would be better to go to the site... CLICK HERE I've made it a few times and it's great. Serve it on the biggest plate, or serving dish you can find.

Blitz chunks of lamb shoulder with onion, parsley & seasoning in a blender and pan fry. Eat in toasted pitta with lemon juice & a dollop of yoghurt. Yum.

Soy Sauce Mirin Sake Sugar Sesame Oil Mix the Soy sauce, mirin & Sake in equal amounts in a pan. Add a small amount of sugar and sesame oil and boil for a minute to combine. Use the sauce to baste pork, chicken, beef, or veg while you grill it.

a big bunch of parlsey a big bunch of mint Tomatoes Olive Oil Lemon Juice Bulgar Wheat Cook wheat according to packet & number of mouths to feed. Mix a couple of handfuls of chopped parsley & mint, then mix in even more, go on... trust me. Put in lots of the best tomatoes you can get, chopped quite small. Mix in a generous amount of your best olive oil & lemon juice. Oh and season with Sea salt & black pepper. I often use a garlic vinaigrette instead. Sorry to be vague on the amounts, but it doesn't really matter, it's a personal thing... I love it to be as much herb as wheat. I could eat this almost every day. It's healthy & delicious!

I found this site. What helpful people.. thanks! EAT THE SEASONS It's good for the UK, USA & Canada

Fine slice (mandolin if possible) your courgettes. Griddle until nice black stripes appear. Mix with good olive oil & lemon juice and pop on mint, crushed garlic & chopped red chilies. Simple but very moorish! You can obviously do this with lots of other veg. Aubergines,peppers and leeks are all great.

Not really a recipe, I know... Steam beans for 3 mins.  Then toss with a little grated ginger, lemon juice & olive oil.  Delicious with fish! or Steam beans for 3mins then cool briefly in iced water. Toss in a good garlic vinaigrette. Ready to eat, or stick in fridge for later.

The original & still brilliant... The food is cooked in an open kitchen. It's rustic, delicious stuff. 159 Farringdon Rd London, EC1R 3AL 020 7837 1353 Get Directions MAP

Blitz a can of chickpeas with 4tbs yoghurt, lemon juice & mint. Er.. that's it.

10mins cooking 15mins to cool & then mix Grill kipper fillets with a little butter for about 4 mins a side. Let it cool and the flake it up with your fingers, removing any bones as you go. Mix in cream cheese and lots of lemon juice, and ground black pepper. It needs a bit of chilling now. It lasts for a few days & seems to get better & better. Brown bread, ale, eat. MMnnnn kippers.

150ml White wine vinegar 400ml Water 2 tsp sugar 1 tsp salt 1 Onion thinly sliced 1 tbs mixed peppercorns 1 tbs coriander seed 3 bay leaves 4 mackerel fillets Fennel fronds (the herby bit) (10min recipe) Put everything but the mackerel & fennel in a stainless steel pan. Bring to a boil, put in the mackerel & then simmer for 3mins. Let it cool & then chill overnight. Pop the fennel herbs in.

This is so easy & totally delicious! 5 garlic gloves 2 tbsp fennel seeds 3 tbsp chopped parsley 2 teaspoons sea salt olive oil Pork loin 2-3kg on the bone (preferably rib end) 1. (5mins) Finely cut & bash up the PARSLEY, FENNEL SEEDS, GARLIC and SEA SALT. Add just enough nice olive oil to make a paste & rub on any joint of pork. Leave uncovered overnight in the fridge.... Next day cook pork as normal. Serve with roasted spuds etc. It's so damn good.... BIG FLAVOURS & ROUGH EDGES was the Eagle Pub's first book. It's was reprinted in 2009 as The Eagle Cookbook: Recipes from the Original Gastropub.