Chef Of
The Month

Toby Harmer, owner and chef at Garlic Wood Farm Events

Toby joined Garlic Wood Butchery in 2014 and has recently started Garlic Wood Events, the catering arm of the business. Born and bred in West Sussex, Toby has been in catering for 17 years, working both locally and in Italy, where he spent several years with his family; working on a small holding; raising livestock; brewing wines and spirits; and learning the traditional cooking, curing and preserving methods of the Abruzzo region.
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Garlic Wood Events

Unique event and wedding catering

The experience of sharing great food is an important part of making your event special. Whether it’s a special dinner for two or a large family wedding, serve beautifully prepared, delicious food and your guests will remember and talk about it for years. Garlic Wood Events believes that great event catering starts, very simply, with great ingredients and that's why their Conservation Produce is at the heart of every event they cater. They are committed to working with native breeds of livestock sourced from artisan producers striving to produce the best pork, lamb, beef, game and poultry. They source locally grown, seasonal produce, and forage locally for wild herbs, hedgerow berries and flowers, to create bespoke menus and creative, modern dishes with a Sussex twist!

http://www.garlicwoodfarm.co.uk/catering/

Garlic Wood Events

Unique event and wedding catering

The experience of sharing great food is an important part of making your event special. Whether it’s a special dinner for two or a large family wedding, serve beautifully prepared, delicious food and your guests will remember and talk about it for years. Garlic Wood Events believes that great event catering starts, very simply, with great ingredients and that's why their Conservation Produce is at the heart of every event they cater. They are committed to working with native breeds of livestock sourced from artisan producers striving to produce the best pork, lamb, beef, game and poultry. They source locally grown, seasonal produce, and forage locally for wild herbs, hedgerow berries and flowers, to create bespoke menus and creative, modern dishes with a Sussex twist!http://www.garlicwoodfarm.co.uk/catering/
8131


Recipe Of
The Month

Serves: 6
CONFIT SHOULDER OF SUSSEX LAMB, REDCURRANT & PORT JUS WITH ROAST ASPARAGUS
A rich, seasonal dish for everyone to tuck into.
Ingredients

For the lamb

whole shoulder of Sussex lamb

2 tablespoons of olive oil

salt & pepper

few sprigs of rosemary

4 anchovy fillets

bulb of garlic, halved

200ml white wine

For the asparagus

3 bunches of local asparagus

50g Sussex butter

For the port jus

good splash of port

1 tablespoon redcurrant jelly

knob Sussex butter

watercress to garnish

Method

For the lamb

  • Preheat oven to 180 C
  • Heat olive oil in a large pan, season lamb and brown on all sides.
  • Place into roasting pan with rosemary, garlic, anchovy fillets and wine.
  • Tightly cover pan with 2 layers of aluminium foil and roast for 4 hours until soft and tender.
  • When cooked, drain and keep all the cooking juices, then shred the meat using two forks. Keep warm. Pour away the juices into a saucepan.

For the Asparagus

  • Lay the asparagus spears in the roasting pan, add 6 knobs of butter and a sprinkling of salt and pepper – roast for 15 – 20 minutes, turning occasionally.

For the Port Just

  • Whilst the asparagus roasts, reduce the pan juices over a low heat by about half - adding a good splash of port and a tablespoon of redcurrant jelly.
  • Finally, whisk in a knob of butter, for added shine.

To Serve

  • Serve lamb with a jug of jus, some roasted asparagus spears and a garnish of peppery local watercress.

ENJOY!

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