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By Well Seasoned, Feb 27 2018 02:14PM

Exciting times as we get close to the publication date for Well Seasoned!


With just over a week to go, we’re making plans for the launch party and have been chatting with various magazines and websites who are keen to publish extracts from the book. First out of the blocks is the March/April addition of the excellent Just About Dorset. Russ already has a regular column in the magazine so we’re really lucky to have not one but two pieces of coverage this month.


The first is our Wild Boar Ragout Pappardelle recipe - a hearty and warming dish from from Well Seasoned's February’s chapter and the second - Artist Profile - looks in more detail at Russell’s photography for the book.


Grab a hard copy if you can but you can also read both articles in the online edition:


Wild Boar Ragu Parpadelle

Artist Profile: Russell Brown


Pre-orders are coming thick and fast now, and if you want to take advantage of our special offer to be in with a chance of winning the Ultimate Well Seasoned Evening, you’ve got just 9 days left. Good luck!



By Well Seasoned, Feb 14 2018 12:51PM

This is a good example of the food I love to cook at home and uses some of my favourite spices. Cumin is, for me at least, one of the truly wonderful spices, rich and aromatic with a deep savouriness. I use it often. Make this dish when the cauliflowers are abundant and serve as the main event with couscous and charred spring onions, or alternatively use it to accompany a slow-roasted shoulder of lamb.


Serves 4 as a side dish


1 whole cauliflower

50ml olive oil

1 tsp yellow mustard seeds

1 tsp ground cumin

1 pinch chilli flakes

60g unsalted butter

30g flaked almonds

1 lemon

50g sultanas, soaked in boiling water for 20 minutes

Maldon sea salt and freshly ground black pepper


1. Preheat the oven to 200˚C.


2. Remove the leaves from the cauliflower and cut out the core. Wash under a running tap and then steam or blanch in simmering water for around 6 minutes. Drain and dry off.


3. Heat the oil in a deep sauté pan, toast the mustard seeds then add the cumin and chilli flakes. Add the butter and, when it starts to foam, place the cauliflower in the pan, then season and baste with the butter. Transfer to the oven and cook, basting frequently, for approximately 15 minutes.


4. Remove the cauliflower, put the pan over a medium heat and add the almonds to the pan, allowing to toast. Remove from the heat and add a good squeeze of lemon juice. Grate some lemon zest into the pan, drain the sultanas and add them to the mix. Check the seasoning and adjust as required.


5. Pour the sultana mix over the cauliflower to serve.



By Well Seasoned, Jan 12 2018 03:05PM

Well, after nearly two years of work, Well Seasoned has finally gone to press!


It’s been quite an experience writing our first book and there's been a huge amount of effort from all concerned – starting with us as writers but then designers, editors and proof readers have all been busily involved. We’re really pleased with the end result and, even if we might be a little biased, we’re confident it’s going to be a stunning book.


Right now though, while the presses are rolling, we can afford a short break and what could be better than a cup of tea and slice of toast? The short season for Seville oranges is upon us so, of course, it’s time to make marmalade. Here’s the recipe from our January chapter:


Seville orange marmalade


Crisp toast slathered in salty butter with a good dollop of marmalade makes for a pretty special start to the day. As an alternative, try mixing a tablespoon of marmalade into a small pot of fat-free Greek yoghurt along with a spoonful of oats that have been toasted with a little muscovado sugar. Let the mix sit overnight and enjoy in the morning.


makes around 6 large jars


1.1kg Seville oranges, well washed

2 lemons, well washed

2kg preserving sugar

10g unsalted butter


1. Start by halving and juicing all the fruit, retaining all the pips. Use a teaspoon to scrape the membranes out from the juiced fruit.


2. Cut the skins in half again and slice off some of the white pith if it is really thick. Next, slice the skins into strips of your choice of thickness, depending on whether you want a fine shred or a coarser one. The shreds will swell as they cook to an extent. (I add the lemon skins to the mix, although many recipes call for just the juice and I would have to accept that maybe it isn’t a true Seville orange marmalade.)


3. Measure the juice from the fruit and make up the quantity to 2l with water. Put the juice and shredded peel into a large saucepan. Tie the pips and around a quarter of the membranes in muslin and add this to the pan. Bring to the boil and then simmer very gently until the peel is tender, around 1–1½ hours.


4. Remove the muslin bag and squeeze all the juice out into the pan – if you have a potato ricer it is brilliant for doing this!


5. Warm the sugar in a roasting tin in the oven set to 100˚C for 10 minutes. (This is recommended in many recipes to aid dissolving. I use the oven to sterilize the jars, too.)


6. Add the warm sugar to the pan and stir constantly until it has dissolved, then increase the heat and boil the marmalade rapidly for 5 minutes before starting to check for a set. If using a thermometer it should register 104–105˚C. Or pour a spoonful onto a chilled saucer; when the edge of the pool of marmalade is pushed, the skin should wrinkle.


7. Once a set is achieved, pour the marmalade into the sterilized jars and seal.



By Well Seasoned, Jan 2 2018 09:49AM

Happy New Year! Hope you all had a fantastic Christmas


2018 is, obviously, an exciting year for us and we're now on the three month countdown to publication day for the book. We've probably got one more final proof read to do before everything is set in stone and the book goes to print.


Until then, assuming you've had enough turkey and sprouts to last a lifetime (or until next Christmas anyway), how about a new recipe from Russell to launch your January? Walter Rose are a traditional butchers in Wiltshire and Russ has long used them to supply top-notch meat and game, both for his restaurant and for our Well Seasoned recipe testing. On their blog this month is a picanha rump cap recipe. Paprika and pickled jalepenos add a bit of welcome warmth to some classic winter ingredients - parsley root, cabbage and apples.


You can find the recipe HERE.


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