The Hackney Butchers Association

This is lighter than it sounds but is still is a great winter warmer.  You can substitute normal onions, or use leeks & fennel.  HERE'S HOW:

This is easy, fresh, delicious, kid-friendly and it will keep in the fridge for a few days.  I'm including it because I'm going to make up a batch around Christmas time and don't want to forget about it. RECIPE BELOW:

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...

A delicious Eagle Pub recipe. I love this!... 100ml olive oil 1 chicken, jointed 2 heads of garlic, separated but leave the skins on 3 bay leaves 500ml dry sherry 250ml water 1. Brown the chicken in the oil. 2. Take out the chicken & gently fry the garlic & bay. 3. Add the sherry, water & chicken 4. Simmer for 35mins, stirring regularly. 5. Season with salt & pepper. It's really easy, always works, and even my kids like it. Before you call the social services, the alcohol evaporates... It would work well with pork chops too. Mmmnnn. The Eagle recommend roast spuds with it, but I like mash to soak up the amazing garlicky, bay sauce. I keep making this one, it's great comfort food. In fact, we're having it tonight. No left-overs on this one I'm afraid.

This is a slight variation on an Eagle Pub recipe. I switched some of the stock for red wine and swapped flageolet beans for broad beans as they are out of season. 1 large rabbit 150ml Olive Oil 1 onion 8 garlic cloves 1 red, 1 green pepper, sliced 4 large tomatoes, roughly chopped 2 carrots, finely sliced 1 small handful thyme leaves 3 chorizo sausages 500g arborio rice 1 bay leaf 150g flageolet beans beans 100g peas 500ml rabbit/chicken/vegetable stock 500ml red wine wine 1 tbsp hot paprika 2 lemons, juiced handful parsley, chopped Prep time: 20mins Cooking time: 50mins This makes enough to feed 8 people.(Tonight I'm by myself, so there's a slim chance that I have cooked too much...) Brown the rabbit in the olive oil on a high heat. Cook the vegetables & herbs in the oil for 10mins. Add the chorizo & once they melt a bit, add the rice. Stir around for 2mins to absorb the oil. Add the stock & wine & bring to boil, then simmer fo...