The Hackney Butchers Association

Brill, Brussel Sprouts, Carrots , Celery, Cockles , Cod, Coley , Clementines, Cauliflower , Chicory, Clams , Celeriac, Cranberries , Duck, Guinea Fowl , Grouse, Goose , Haddock, Halibut , Hazelnuts, Hake , John Dory, Jerusalem Artichokes , Lemon Sole, langostine , Leeks, Marrow , Monkfish, Mussels , Mackerel, Oysters , Onions, Pollack , Pomegranates, Plaice , Parsnips, Potatoes , Quince, Red Cabbage , Squid, Sea Bream , Skate, Scallops , Sea Bass, Tangerines , Turnips, Turkey , Turbot, Sea Kale , Satsumas, Swede , Salsify. Wild Foods for December… Chestnuts, Grouse (Until 10th December) , Hare, Mallard , Nettles, Partridge , Pheasant, Sea Purslane , Sea Beet, Teal , Venison, Wigeon , Woodcock, Wood Pigeon , Wild Rabbit, Walnuts . Rather wierdly, my daughter is mad on Brussel Sprouts.  There's a fight over lots of other vegetables, but never sprouts.  For years I had bad memories of them from school.  Grey, watery, cabbagey things.... ugghh.  But now I ...

Butternut Squash, Brussels Sprouts , Beetroot, Clementines , Cabbages, Celeriac , Celery, Chard , Chestnuts, Chicory , Clams, Crab , Cranberries, Dover Sole , Duck, Eel , Goose, Grouse , Guinea Fowl , Haddock , Hake, Halibut , Hare, Horseradish , Jerusalem Artichokes , John Dory, Kale , Kohlrabi, Langoustine , Leeks, Lemon , Lobster, Mallard , Medlars, Monkfish , Mussels, Nettles , Onions, Oysters , Parsnips, Partridges , Pears, Pheasant , Plaice, Pollack , Pomegranate, Pumpkins , Quince, Rosehips , Salsify, Satsumas , Scallops, Squid , Sea Bass, Sea Beet , Sea Purslane, Skate , Sole, Swede , Swiss Chard, Tangerines , Turbot, Turnips , Venison, Walnuts , Wigeon, Wild Mushrooms , Wild Rabbit, Winkles , Wood Pigeon, Woodcock Wow.  Lot's of good stuff in there...

The next one in my quest to start drinking a little less in the week...  This one is 0.5% alcohol, which will have no effect unless you drink a bathtub full. This is a nice drink that actually tastes like lager! I got it from Tescos, it's mass produced and should be readily available. A few of the other alcohol free beers I've tried have an unpleasant bitter metallic taste.  This one is clean, light, and refreshing with a malty taste.  Quite impressive considering how bad some of the others are! I might try one out on a friend and see if they can spot that it's low alcohol... Also recommended is the Bavaria Wit 0% (Wheat Beer)

I had a go at these recently.  I small cup of polenta goes a very long way!  You end up with 4-5 cups of polenta...

Beetroot, Borlotti Beans , Cabbages, Cardoons , Chard, Fennel , Kohlrabi, Pumpkins , Rocket, Salsify , Spinach, Turnips , Apples, Crab Apples , Damsons, Pears , Quinces, Wild Mushrooms , Chestnuts, Walnuts , Thyme, Butternut Squash, Rosehip, Sloes , Rowanberries, Scottish Oysters , Parsnips, Guinea Fowl , Clementines, Wood Pigeon , Sea bass, Squid, Turbot, Venison , Elderberries, Figs , Grouse, Watercress Clams , Crabs, Duck , Grey Mullet, Goose , Haddock, Hake , Halibut, Hare , John Dory, Kale , Lemon Sole, Lobster , Mackerel, Mallard, Monkfish, Mussels , Onions, Partridges , Pheasant, Plaice , Plums, Rabbit, Scallops. That reminds me...  rabbits!  It's about time to make some rabbit stews again, phew.   Maybe like the Eagle pub's classic... Arroz con Conejo - Spanish Rice with Rabbit It's cold, but I love October!

These are what salted peanuts want to be when they grow up. This is a classic Spanish tapas.  It's very simple and very rewarding.  Gotta love the Spanish! To read how to do it click below

Beautiful tender meat infused with Caraway seeds and garlic, with a mountain of crispy crackling. This has to be one of the cheapest cuts of meat and massively under-valued.  The ones I bought yesterday (from Theobalds ) were £1.80 per knuckle.  There is a lot of meat on them, a big one can easily feed two hungry & greedy people, that's porky-heaven at 90p per person!  It's a fatty cut so not for everyone I guess.  It's like a cross between gammon & pork belly.  You can use them for a classic pea & ham soup, or braised Chinese style with cinnamon and star-anise, or plain roasted like they do in Germany.  The last route is the one I did last night.   Yum... The cooking time is quite long, 2-3 hours, so this would be perfect for a lazy Sunday lunch on a cold winter's day.  Log burning fire... bottle of wine...or two... mmmnnnn CLICK BELOW FOR RECIPE: