10/09/2026
I thought I would do a little round up of some recent menus I have turned out up here at Tulliemet House for the Globetrotting guests. First up this Alpine Butcher inspired porchetta which I served this evening. Butterflied pork belly, which is stabbed, scored and stuffed with rosemary, jalapeños, orange zest, garlic, salt and pepper. This is then rolled up tied and left to dry out for three days in the fridge. On the day you cook it you bring it up to room temperature, set the oven to 140°C brush with vinegar and cover in an egg white and salt crust. You bake until cooked through (about 3hrs) take out the oven, remove the crust and stab again and put back in a hot hot oven to crisp up the crackling. I then used the discarded pork ribs to make a jus with, pancetta, white w**e onion, fennel and celery and simmered it all for a couple of hours and then used it to braise the runner beans and spinach. A more versatile idea than a pork rib gravy when the rest of the menu is being served cold.
This salad has been a summer winner from Honey & Co. new book Daily, it is almost like a riff one panzanella but with crispy chunks of baked potatoes instead of bread. The dressing is with jalapeños (I sense a theme emerging here), red w**e vinegar, garlic, coriander seeds and oregano. Leftovers can be served as a bruscetta minus the potatoes as they go a bit soggy.
Such a winning flavour combo and lovely to incorporate some stone fruits into the salad. I normally have nectarines but peaches worked just as well and were perfectly ripe. The Isle of Wight Tomatoes tomatoes are next level as is their oak smoked tomato balsamic. Don't the flowers go perfectly with this salad!!
This was such a crowd pleaser. Using beef from Tulliemet estate I found an NYT Cooking recipe for meatball tagine which was so fragrant. Served with a herby couscous with almonds for crunch and a jalapeño yogurt for a bit of a kick. Everyone loved it.
It rained of course but that didn't deter me an having prepped all the accompanying dishes I sallied forth to BBQ with my anorak on. The iberico pork is so mentingly tender.
I saw a recipe in Roberta Hall book Changing Tides for cauliflower with Vadouvan Butter.
