Honey mustard pigs in blankets




30 pigs in blankets

80g Colmans English mustard

80g runny honey

Chopped chives



Cook the pigs in blankets until golden, add the honey and mustard in to a medium heat frying pan, heat until it bubbles and then add the sausages, glaze until sticky and serve with chopped chives

    Pigs in blankets
    Pigs in blankets
    Woods Restaurant

      Vichy carrots


      1kg Heritage Carrots with tops

      125g Unsalted Butter

      250ml carrot juice

      125ml orange juice

      2 sprigs rosemary

      1 Star Anise

      4 sprigs thyme

      2 cloves garlic, crushed

      80ml white wine vinegar

      100g sugar or honey,

      Salt and Black Pepper




      Pick the green leafy tops off the carrots and drop them into ice water.

      Steam the carrots until just cooked, and then in a sauté pan add in all the remaining ingredients and bring to the boil, add in the carrots and cook for 10 minutes, serve with a little of the liquid and the crisp green leafy tops.

      roast potatoes by Simon Wood
      roast potatoes by Simon Wood

      Ultimate roasties

      Perfect Garlic and Rosemary Roasted Potatoes



      2kg Red Skin Potatoes

      2 Bulbs of Garlic (Halved)

      1 Bunch of Fresh Rosemary

      1 Bunch of Fresh Thyme

      500g Goose Fat

      Maldon Sea Salt

      Black Pepper


      Preheat the oven to 190ºC/375ºF/gas 5.

      Peel the potatoes, cutting any larger ones so they’re all the same size

      Wash the potatoes in cold water to get rid of any extra starch and place a large saucepan on to boil, season with a good amount of sea-salt.

      Add your goose fat into a large roasting tray, the biggest you have. This is to make sure there’s plenty of room for the potatoes and heat to circulate, heat for 10 minutes while your pan of water comes to the boil


      Now, add the potatoes to the water and parboil for 10 minutes, you want the outside soft and the inside with a little firmness remaining once ready drain in a colander and leave to steam dry for 5 minutes.


      After 3 minutes give the colander a shake to help fluff up the potatoes so they look ‘Snowy’ – this will help to help them to crisp up later on.


      Carefully remove your roasting tray with the hot fat from the oven and place on a suitable surface, add in half of your herbs and a bulb of your halved garlic and put it back in the oven for 5 minutes. After five minutes remove the herbs and garlic. You now have a nicely flavoured oil that will make your potatoes taste amazing! 


      If you leave the herbs in for the whole time it takes to roast your potatoes, they will burn and taste acrid! We will add in the rest of the herbs with 10 minutes to go to really lift the flavour!


      Tip the potatoes into your roasting tray and turn with tongs slowly coating them in the flavoured hot fat, take care not to break them before seasoning well with the sea salt and black pepper.


      Roast for 45 minutes, before turning each one to coat in more fat and ensure even colouring, now add in your remaining herbs and garlic and roast for a further 10-20 minutes depending on how much colour you want on them


      Once golden and crisp drain any excess oil on a little kitchen paper 


      As a chef I find Its always best to do a little test at this point and eat one just to check the seasoning, sometimes I must do this three or four times, just to be sure!

      Peppers & Spring Onions
      Peppers & Spring Onions

      Simons Christmas gravy 




      1kg Chicken Thighs or Wings or a mixture of the two

      Olive oil

      4 large carrots

      2 Sticks of Celery

      3/4 Bay leaves

      1 Sprig of Rosemary

      1 Teaspoon fresh Thyme

      1 Teaspoon fresh Sage

      3 White onions halved

      2 Maris piper potatoes quartered

      1 Tablespoon of your cranberry sauce

      Celery Salt (1 teaspoon)

      Ground Black Pepper

      3 Pints of Chicken Stock

      4 tablespoons cornflour




      Set the Stock and cornflour Aside

      Add the remaining ingredients into a roasting tin and cover with olive oil. Roast until golden and the meat is easy to pinch away from the bone, approximately 75 minutes at 180c, 350f, Gas 4. Remove from the oven and shred the meat into the roasting tin and use a fork or a masher to crush all the vegetables Place over a flame or on the hob

      Add 4 table spoons of the cornflour and mix well cooking the flour out and then add in the stock slowly stirring well and crushing all the flavour out of the vegetables and the chicken. Cook until thickened and dark brown in colour.

      Check Seasoning and strain through a colander and then again through a sieve to get a refined finish to your sauce

      Cranberry Sauce


      Juice of 2 clementine’s

      400g cranberries

      200g light muscovado sugar

      100ml port


      The Method


      Add all the ingredients into a saucepan and cook on a medium heat until sticky and delicious, store in sterilised jars in the fridge or give away as Christmas gifts!


      Chicken fat brioche bread sauce.




      500ml whole milk

      500ml double cream

      100g Chicken fat

      25g unsalted butter

      150g chopped white onion

      10 white peppercorns

      2 bay leaf’s

      10 thyme sprigs

      2 grated garlic cloves

      200g brioche crumb

      1g Ground Nutmeg

      3g Maldon sea salt




      Sauté the Onion, Garlic, Thyme, Peppercorns, Bay Leaf and salt in the chicken fat and butter. Add in the Brioche crumb and stir before adding the milk and cream.


      Add the nutmeg after 5 minutes and then cook for further 25 minutes and then blend until smooth.

      Simon Wood Christmas
      Simon Wood Christmas
      Simon Wood Christmas

      Buttered chicken sprouts


      1kg sprouts, shredded
      150g chopped shallot
      300ml chicken stock
      Crispy chicken skin
      100g smoked bacon lardons
      Chopped Chives
      250g butter.
      Ground black papper


      In a saucepan over a medium heat add the lardons and cook until just starting to crisp up. Add in the chopped shallots and cook for two minutes, next add the sprouts, stock and butter and bring to the boil reducing slightly, season with pepper

      Serve in a bowl topped with the chicken skin and chopped chives.

      Buttered chicken sprouts
      Simon Wood
      Written by Simon Wood
      WoodKraft Cheltenham


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