Hay Rice Pudding

Hay Rice Pudding

100g Pudding rice
50g Light brown sugar
1L Raw milk
50g Cultured butter
100g Cultured cream

1 Indonesian long pepper
A pinch of dry ginger, a sprinkling of caraway seeds and of cinammon.
A large handful of meadow hay

Roast  hay in at 160C for fifteen minutes. Toast caraway seeds, cracked long pepper and spices in a dry pan, grind and add to a pot. Add the milk and turn the heat on low. Add the roasted hay and cover with cling film. Heat until nearly at the boil (or the cling film blows off - whichever is sooner) and then leave to infuse for a couple of hours, off the heat. 

Melt the butter in a wide pan and add the sugar. After a minute, add the rice and stir over a low heat for ten minutes, until the grains have swelled a little and are translucent. Strain the milk and add it to the rice along with the cultured cream. When the cream has melted mix the rice well, pour the whole lot into a baking dish and bake for seventy five minutes at 145C. Grill the top for 3-4 minutes and let cool for about ten minutes

The rice pudding in the picture looks a little split, which it is, but I am not one to be offput by escaping hay-infused clarified butter.

Eat with plum jam.

Kentish Romano Peppers 

From the Isle of Thanet and bought at Fruit Garden in Herne Hill.
I smoked them in a drum barbecue for five hours, over a smoldering mixture of elder and juniper woods, green tea and hay. I had planned to try and dry them in the sun during the micro heatwave we had, but this was too micro, and it’s gone, and so I have started to dry them at 70C in the oven. They have been in for around twelve hours so far. The kitchen smells amazing.

Halfway through the smoking, I collected the juice that had been drawn out of the pepper flesh and which had collected in the keel of the peppers. It was insanely good, and I drank it all. 

Wood-grilled lamb necks, braised in chocolate, hay, chiles (Chipotles meco and morita, Guanjillo, Parilla, Ancho) roasted peppers and tomatoes. Salsa of cherry tomatoes, grilled sweetcorn, brown shrimps, coriander. Hay-infused strained yoghurt

Wood-grilled lamb necks, braised in chocolate, hay, chiles (Chipotles meco and morita, Guanjillo, Parilla, Ancho) roasted peppers and tomatoes. Salsa of cherry tomatoes, grilled sweetcorn, brown shrimps, coriander. Hay-infused strained yoghurt

About to dehydrate the skin that formed on top of chicken/hay/sourdough crust stock - a technique I was shown at Noma in January

About to dehydrate the skin that formed on top of chicken/hay/sourdough crust stock - a technique I was shown at Noma in January

Roasted chicken thigh/crispy skin and hay stock, pre- ice clarification @theenduranceldn 

Roasted chicken thigh/crispy skin and hay stock, pre- ice clarification @theenduranceldn 

An experiment with some favourite ingredients. Grinding roasted meadow hay with guatemalan coffee beans and roasted cacao bean given out by Enrique Olvera (of Pujol restaurant in Mexico) at the 2012 MAD Symposium. Over the top of the resulting coffee is scorched whipped milk

An experiment with some favourite ingredients. Grinding roasted meadow hay with guatemalan coffee beans and roasted cacao bean given out by Enrique Olvera (of Pujol restaurant in Mexico) at the 2012 MAD Symposium. Over the top of the resulting coffee is scorched whipped milk

Coffee and roasted hay in the Aeropress to be infused for 30 seconds and fed to my wild starter.

Coffee and roasted hay in the Aeropress to be infused for 30 seconds and fed to my wild starter.

A whisky barrel stave and some roasted meadow hay with Birch bark. 
 A plan is emerging for the making of a sweet syrup to drizzle over nitro-aerated sourdough pancakes. There is also a gap in the dish that could be filled with a foam or maybe a burnt or pressure-caramelised cream.

A whisky barrel stave and some roasted meadow hay with Birch bark.

A plan is emerging for the making of a sweet syrup to drizzle over nitro-aerated sourdough pancakes. There is also a gap in the dish that could be filled with a foam
or maybe a burnt or pressure-caramelised cream.

Dry rub ingredients for BBQ pork belly, Chiles (ancho, guajillo - from @CoolChileCo), Aleppo) achiote, cinnamon, hay 

Dry rub ingredients for BBQ pork belly, Chiles (ancho, guajillo - from @CoolChileCo), Aleppo) achiote, cinnamon, hay