The Hackney Butchers Association

This is an unusual and surprisingly subtle soup considering all the garlic! But, be warned, your breath the next day will stop traffic.

James Eliot 96 Essex Rd, London, N1 8LU ‎ - 020 7226 3658 ‎ A great butchers shop in Islington.  Love it.

The Ginger Pig are top of the range butchers. They have shops in Borough Market, Hackney, Marylebone & Waterloo.

This a delicious lager from a micro brewery based in Alloa - Central Scotland.  3.9%, so not too strong.  It's got a great caramel after-taste. They make a lot of different brews.  CHECK THE FULL RANGE HERE So far I've only tried a few.  There's always tomorrow... I didn't get on too well with their 'Premium Red' to be honest.  Then again I don't really like any Red beers.  I find them too vinegary.  There you go. The IPA (India Plae Ale) is also very good and worth looking out for. They sell this one at Odbins.  They also do online ordering , though you have to order 5 cases minimum.  I can think of worse things.

 I've just been recommended this book.  It is a pork-fest.  I like it already. It's now on my Xmas wish list... Anyone?.... It looks pretty cool.  The book's website has a taster of the recipes inside....  CLICK ME!

 I came across this old article from TimeOut London. This has to be tried, definitely my cup of tea...  Ah the possibilities! It will probably horrify my wife... Oh well,for better or worse eh? CLICK HERE FOR ARTICLE I just found pretty much the same & a whole lot more on the brilliant River Cottage website.   There's a recipe for Chorizo that only takes 1 week of hanging before you can use it.  Wow.  That I have to try!

Welcome to the visitors from Germany, France & Australia yesterday! Yes, that's right...  The far-reaching Hackney Butchers Association has arrived on mainland Europe and on the shores of Oz. I'll try and get some good international stuff on here soon.  If you have any good ideas, leave a comment. I found some German recipes  HERE .  The Schweinshaxe (Roast Knuckle of Pork) looks good & cheap.  Pork knuckle, juniper berries, bay & paprika. Sounds fat-boy but good. A bientôt !  Bis bald! &  See you this arvo!

The best fish market in the UK & open to the public... It's open Tuesday - Saturday, 5am - 8:30 am I usually get down there at 6:30 and it's thriving. View Larger Map It's a lot cheaper than fish-mongers & supermarkets and a lot more fun! Love it. I'm due a trip very soon as my supplies are running low. Last time I came back with a box of sea bream, an octopus, some razor clams. The octopus & clams were amazing, definitely to be repeated.

1. Give them a good wash under the tap. 2. Cut a cross on one side of the chesnuts with a stanley knife. I do the round side but it really doesn't matter. You can use a sharp kitchen knife but you may blunt it. If you don't do this, they can explode. BANG! Like hardcore popcorn. 3. Roast in a single layer in a preheated 220°C oven for 15-25mins. Basically until they look done... 4. Scrunch them up in a clean tea towel & let them cool a bit. Then peel.  Throw away any really tough ones. 5. Eat.......   or use in a recipe such as   "Roasted Chestnut & Chorizo Soup".    Now we're talking.

It's sweet and it's spicy.  Damn. This is one of the best soups I've ever had. It's amazing. It's extremely rich, warming & filling, a meal in itself. It's something like a stew or cassoulet. Before this I didn't really like chestnuts, now I'm a convert... 1 big red onion, finely sliced 1 carrot, finely diced 1 celery stick, finely sliced 2 cooking chorizo sausages, cut into 1cm chunks 1 tsp ground cumin 2 tsp ground fresh thyme 2 dried red chillies 2 tomatoes / 1 can plum tomatoes 500g roasted chestnuts , roughly chopped a pinch of saffron 1 liter just boiled water Drop the saffron into the boiled water and leave to infuse. Fry the onion,carrot, celery, chorizo & a pinch of salt for 20mins, until caramelized. Then add garlic, cumin, thyme, & chilli. Cook for 1 minute, before adding tomato for 2mins, then the chestnuts. Give it a good stir & then add the saffron water. Simmer for 10mins & then mash or pu...