Beef Jerky
My first attempt. A spice mix of dried hogweed seeds, hawthorns, lime (tree) leaves and roasted hay, all toasted and ground, along with an Indonesian long peppercorn. Next, a piece of 50+ day aged Dexter sirloin from Nathan Mill’s brand new shop The ButcherySE23. The beef that Nathan sources and ages is better than any other beef I have ever eaten, and it actually smelled like it was cooked already - deeply savoury and with the aroma of lactic bacteria.
I nearly scrapped the test in favour of eating it straight away. I am curing the slices with the spice mixture, salt and sugar for 24 hours, then I’ll dehydrate them at 60C

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

Dried hawthorn berries. I have six barbary duck breasts curing in a mixture of salt, sugar, pepper, ground hawthorn berries, ground dried borage, roast hay and chipotle chile, to make ham.

Dried hawthorn berries. I have six barbary duck breasts curing in a mixture of salt, sugar, pepper, ground hawthorn berries, ground dried borage, roast hay and chipotle chile, to make ham.

Tamworth belly from @GingerPigLtd in a dry rub of 4 chiles (Aleppo, Ancho, Guajillo, Pasilla - from @CoolChileCo), hay, yeast, salt, achiote, cinammon, smoked paprika.  Curing overnight, to be smoked/roasted on BBQ, stuffed into homemade sourdough baguettes with Elderflower pickled carrots, chicken liver pate and coriander

Tamworth belly from @GingerPigLtd in a dry rub of 4 chiles (Aleppo, Ancho, Guajillo, Pasilla - from @CoolChileCo), hay, yeast, salt, achiote, cinammon, smoked paprika. 
Curing overnight, to be smoked/roasted on BBQ, stuffed into homemade sourdough baguettes with Elderflower pickled carrots, chicken liver pate and coriander

A tandoor-roasted sheep’s head, served by Anissa Helou and Stevie Parle at their nose-to-tail dinner at The Dock Kitchen on 8th May, 2012. We ate the eyeballs, then the cheeks, then the brains, then the tongue, with lemons, salt and aleppo pepper to dip the bits into.