Banana, bourbon and pecan ice creamBy Freddy BirdEveryone loves ice cream – so I make no excuses for yet another ice cream recipe! There are very few banana-based puddings I enjoy (apart from the obvious banoffee pie) but the bourbon, pecan and banana combo here is fantastic. Churn it as last-minute as you can for the best possible results. The coffee is very subtle but helps to temper the potential synthetic flavour of the banana; for some reason, bananas (and strawberries) have a tendency to taste artificial in puddings, even when they’re 100-percent natural. I like this served on its own, or with a splash of bourbon mixed with a little maple syrup.Langoustine BisqueBy Freddy BirdOne you've enjoyed the meat from langoustines, don't even think about throwing those shells away, says Freddy Bird, as the best is, arguably, yet to come...Calcots with romesco sauceBy Freddy BirdEarl Grey ice creamBy Freddy BirdTea isn't something I usually cook with. I drink tons of the stuff (especially since I have been trying to cut down on my ludicrous levels of coffee consumption), and have an entire cupboard dedicated to tea in every form. Although, my go to is still a He-Man coloured cup of Yorkshire! I initially struggled with ideas for this month’s recipe, playing about with lapsang glazed pork belly and smoking salmon with various teas, but they all fell down when it came to result-versus-effort. This ice cream recipe, though, requires no faffing and the end result is great – especially when you add a seasonal touch of pungent orange zest to the mix...Hummus (vegan)By Freddy BirdThis recipe is an absolute staple for Freddy Bird, and is – he says – well worth perfecting so you can add it to your own repertoireSlow roast duck fatteeBy Freddy Bird“This recipe is adapted from my time at Moro,” says Freddy. “It’s classically made using poached chicken, but I’ll be using duck and serving it at home for Christmas lunch.”Bracalo a BrasBy Freddy BirdFreddy Bird ropes in David Menendez who owns Bristol based Mevalco for this month's recipe...Red pepper with goat’s curd and anchoviesBy Freddy BirdFreddy Bird isn’t mucking about with this month’s hero he’s serving it straight up in this simple summer saladFreddy Bird’s ultimate burgerBy Freddy BirdKid kleftikoBy Freddy BirdI love kid meat. Old goat meat can be a bit gamey and an acquired taste for some but kid goes down a storm with everyone. Its flavour is like delicate lamb and its crispy skin is impossible to resist.
This recipe is super simple and the potatoes take on the most incredible flavour when slow cooked in the wine and kid juices. The dish relies on great ingredients, so hunt out the very best kid and do your best to get your hands on wild oregano (fresh or dried) – it will make the world of difference!
This is the perfect dish to throw together quickly, chuck in the oven and forget about for a few hours. And there’s barely any washing up. Ask your butcher to cut the kid into fist sized chunks on the bone, and to throw in any spare fatty rib bones as well!