COOKING WITH / RHUBARB

We tend to look forward to Wednesday’s in our kitchens, as it’s the day we receive our weekly delivery of fresh produce from our friend Seb at Seb’s Organics. We never quite know what ‘gems’ Seb will throw into the mix, as he’s acquired a bit of a reputation for surprising us with produce we haven’t ordered… we’re not complaining!

April brings with it a gorgeous selection of fruit and veg which adds plenty of colour to our plates – one of our favourites, rhubarb.

Originally grown for medicinal purposes in the 18th century, rhubarb is both a fruit and a vegetable. Packed full of nutritional benefits which aid towards a healthy diet, rhubarb has been linked to lowering cholesterol, stimulating the bodies metabolic rate, and playing a positive role in preventing stomach cancer. It’s important to note that the leaves of the plant are not edible due to the high levels of oxalic acid – but I have another use for them later on.

This month I’m turning to Chef Alix of The Bookshop to share with us her delicious Rhubarb and Orange Posset recipe. It’s been a favourite from our Sunday Lunch menu for the past few weeks, and deserves to be added to your family cookbooks to be enjoyed for years to come.

Enjoy,
Dorian
 

FUN FACTS

1.  If you want to clean your saucepans, boil rhubarb stalks in a little water; the resultant acidic mix shines even the dullest of pan interiors in a matter of minutes.
2.  Organic insecticide: Boil rhubarb leaves in a few pints of water for 20 minutes, strain the liquid and add soap flakes to fight off leaf-eating insects.

   

WHAT YOU'LL NEED...
TIME: Prep – overnight / Making: 1hr approx. / Cooling + Setting: 2-3hrs approx.
Makes 6 portions

POACHED RHUBARB
• 1kg Rhubarb
• 3 Oranges (Zest + Juice)
• 2 Bay Leaves
• 1 Vanilla Pod  
• ½ tsp Vanilla Paste
• 1-2 Sprigs Thyme
• 250g Caster Sugar

 ORANGE POSSETS
• 1L Double Cream
• 150g Sugar
• 2 Oranges Juiced + 3 Zested

GINGER BISCUIT SNAPS
• 350g Flour
• 125g Dark Brown Sugar
• 100g Butter
• 1 Egg
• 4 tbsp Golden Syrup
• 1 tbsp Bicarbonate of Soda

METHODS...

POACHED RHUBARB

Cut rhubarb into 2cm chunks, add to a large, deep baking tray with the bay leaves, vanilla pods, orange zest, sugar and thyme, mix and leave to infuse overnight. Add the orange juice to rhubarb mixture and poach in the oven at 160 for 10 minutes or until just soft. Make sure you drain and keep any extra juice.

ORANGE POSSETS

Place the poached rhubarb in the bottom of the glasses. To make the posset, put the cream and sugar in a heavy based pan on medium heat, constantly stirring together. Once all of the sugar has dissolved, bring to a boil and take off the heat. Stirring constantly, add orange zest followed by orange juice. Once everything is combined, pour in the ready glasses with the rhubarb.

Place the glasses in the fridge for a couple of hours to cool and set. In the meantime, get the extra juice and pour into a pan to reduce on low heat. Leave to simmer until it is the consistency of syrup.

 

GINGER BISCUIT SNAPS

Preheat oven to 180C and line a few baking trays with grease proof paper. Place flour, ginger, butter and bicarbonate of soda in to a mixer until it becomes a crumb (if you don’t have a mixer, use your finger tips using the rubbing-in method to combine). Then add the sugar and mix well. Add golden syrup and egg until a firm pastry forms – if it is a little soggy, add a touch more flour. Cover and place in fridge over night (or for a couple of hours). Using a well floured surface, roll out to 5mm thick and cut out into rounds. Bake for 7 minutes at 180C until golden and crisp.

Once the possets have set sufficiently, the biscuits have cooled, and the juice has been reduced to a syrup, everything is ready to be assembled. Put a little syrup on top of the posset, break up the ginger biscuits and place on top of the posset.

Lastly, if you're looking for more exciting ways to incorporate rhubarb into savoury dishes, I recommend trying it as a sauce to accompany pork, goose or mackerel. 

DEYA BREWERY

On Friday evening we headed to Cheltenham's industrial estate to pop-up at DEYA Brewery.

It's an interesting concept Theo and his team have implemented, as each Friday from 4-9pm they stop production and open their brewery, the Taproom, to the public alongside various pop-ups and live bands. Definitely a cool place to be if you find yourself in Cheltenham on a Friday afternoon. 

If you missed us this time around, we'll be heading back on Friday, June 9th from 4pm.

More on DEYA Brewery HERE

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To inquire about outside catering e-mail hello@aruleoftum.com 

STAFF STORY / CUSHLA

I started working at the Burger Shop in February of 2016 alongside studying dance at college. Since finishing college I have continued to work here. I enjoy being a part of an enthusiastic team and working in a vibrant, busy environment and I take great pride in contributing to the customers enjoyable experience at A Rule of Tum.

FAV MEAL TO COOK AT HOME
Spaghetti Bolognese .
 

SOMETHING I ALWAYS HAVE IN MY FRIDGE
Plenty of goats cheese.


ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Prince Harry.


FAV A RULE OF TUM DISH
Quinoa Burger and Sweet Potato Fries + The Bookshop's Sunday Lunch.


WHERE I FEEL MOST AT HOME
Wherever I am with my family, I feel at home. Family is home.


WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I have always loved to dance, so as far back as I can remember I guess I wanted to be a dancer (not sure whether hat was when I was 7 though). 

MOTHER'S BRUNCH

To celebrate all of the special Momma's out there, this Saturday we'll be hosting a Mother's Brunch at The Bookshop at 10AM + 12PM. 

Limited tickets are still available for both seatings and can be purchased HERE

In the mean time, we invite you to meet some of the inspirational women in our lives... Mum

Hazelnut Babka Loaf

Spinach Frittata 

MOTHER'S BRUNCH MENU

Almond + Hazelnut Buckwheat Granola
Quince Jam
Neal's Yard Greek Yoghurt
Hazelnut Babka Loaf
Spinach Frittata

Farmer Tom's Rare Breed Sausages | Burnt Onion Ketchup| Balsamic Onions
Black Mountain Smoked Salmon | Pickled Beetroot | Crème Fraîche
Garlic Roasted Field Mushrooms
Squash Fritters | Feta Mayo
Smashed Organic Avocado
Buttered Cavolo Nero + Savoy
Alex Gooch Sourdough

Method Coffee
Trumpers Tea
Hermitage Farm Apple Juice

COOKING WITH / SWEET POTATO

We’ve always been inspired by our surroundings and the people within it, and we take great pride in having the privilege of working directly with the farmers, butchers, producers etc. who make this beautiful county of Herefordshire what it is.

Continuing to evolve and challenge ourselves is something we encourage, and want to do more of in 2017, which has been the driving force behind recent experiments in our kitchens. As such, Chef Nicole has been busy tinkering away, developing a vegan menu for an upcoming event at The Bookshop, in partnership with Hereford Indie Food… Vegan Night.

When it comes to sourcing fruit and veg, we look no further then Seb from Seb’s Organics. It’s always a pleasure dealing with Seb because his passion and knowledge for organic fruit and vegetables shines through. Based on a farm in the heart of Herefordshire, Seb has been supplying our restaurants with seasonally fresh organic produce that we’re always proud to shout about.

As a preview of what’s to come at next month’s Vegan Night, Chef Nicole has prepared a dish for you to create at home using the humble sweet potato.

Packed full of the 4 essential micronutrients we need in order to live healthy and active lives (Vitamin C, Thiamin, Potassium and Manganese), sweet potatoes are a versatile root vegetable which contain an abundance of health benefits:

• Boosts Immune Systems
• Nervous System Function
• Cell Protection
• Ability to Absorb Iron
• Teeth + Gum Health
• Psychological Function

To purchase tickets to Vegan Night, head HERE

In the meantime, I encourage you to whip up this delicious dish at home whilst we eagerly await April 26th's Vegan Night.

Dorian.

Smoked Sweet Potato | Black Garlic Harissa | Pecan Dukkah | Oat Creme Fraiche | Coriander

WHAT YOU'LL NEED...
Serves 4

• 2 Large Sweet Potatoes
• Handful of Oak Chips
• 150g Oat Creme Fraiche
• 3 stems Coriander
• Chervil or Green Leaf to garnish
• Lemon Juice
• Olive Oil
• Sea Salt

Black Garlic Harissa
• 1 Pointed Red Pepper, roughly chopped
• 2 Tomatoes, roughly chopped
• 1 Red Onion, roughly chopped
• 6 Cloves Black Garlic
• 2 Red Chilli’s, left whole with stalks pulled off (3 if small) 
• 1 1/2 tsp Cumin Seeds
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Fennel Seeds
• 1 tsp Coriander Seeds
• Juice 1 Lemon
• Olive Oil
• Sea Salt

Coriander  Oil
• 30g Coriander
• 1 Garlic Clove
• 75 ml Olive Oil
• Sea Salt

Pecan Dukkah
• 60g Pecans
• 1 tbsp Coriander Seeds
• 1 1/2 tsp Sesame Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• Sea Salt
• Black Pepper


METHOD

Black Garlic Harissa
Preheat the oven to 200

Black Garlic is a great flavour and works well in this Harissa, place the red pepper, chilli, black garlic and red onion in an oven tray and coat with sea salt and olive oil. Roast for 15 minutes until nice and charred up, then leave to cool. Meanwhile places the spices in a frying pan and toast until fragrant. Place the charred ingredients in a food processor with the toasted spices and lemon juice, blend until smooth, taste for extra seasoning, lemon juice or olive oil. 


Pecan Dukkah

Roast the pecans at 180 for 5 minutes until toasted, leave to cool. In a frying pan toast the coriander seeds, sesame seeds, cumin seeds and fennel seeds until fragrant. Once all ingredients are cool, roughly chop the pecans. Place the spices in a pestle and crush, add the chopped pecans and crush again. 


Coriander Oil

In a food processor place the coriander and garlic and blitz until fine, add the oil and then season to taste. 

Cut the sweet potato on the bias to get ovals that are 1cm thick. Steam these until they are just soft, this takes about 7 minutes. Once steamed, place sweet potatoes on a tray and drizzle with olive oil and salt, roast at 200 for 12 minutes. Smoking is fairly simple, the important thing is to have it in an enclosed space. Get an old saucepan and place the handful of oak chips in and cover with foil, place on a high heat and keep shaking the pan to make sure all the chips burn. The enclosed space has to be heatproof, using an oven is best (as long as you clean it thoroughly afterwards), you could also use a very large saucepan with foil for covering. Once the chips are burnt, place pan in enclosed space with the sweet potatoes, pierce holes in the foil of the smoke pan and close the oven door/cover the pan with foil and leave for 15 minutes. I always test what I am smoking at different times to get the perfect smokey flavour. 

Whilst the sweet potato is smoking, finely chop the coriander and stir into the oat creme fraiche with lemon juice and sea salt to taste. 

The Sweet Potato will no longer be nice and crispy, get a hot frying pan with a little oil in and fry sweet potato on both sides until crisp and charred. To serve I start with a circle of creme fraiche, dress the sweet potatoes in the black garlic harissa and place on top of the creme fraiche. Sprinkle the pecan dukkah on top and garnish with some chervil leaves and coriander oil. 

The Harissa and Pecan Dukkah keep really well and are great with other dishes too!

STAFF STORY / ALIX

I started working for A Rule of Tum at their first ever supper club at Dunkerton's back in 2013. From restaurant pop-ups, catering outside events, all the way to being apart of opening their first Burger Shop, it's been an exciting journey so far. Even at the beginning it seemed like their passion and drive had them destined for something bigger, and I wanted to be a part of that. Having been around on and off since the beginning, I am glad to be back and part of the AROT family as a Chef at The Bookshop - and I'm excited to see what the future has in store.


FAV MEAL TO COOK AT HOME
Pasta - super easy and cheesy.


ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Probably going to have to be the cast of Harry Potter - preferably in The Burrow itself.


FAV A RULE OF TUM DISH
Pulled pork with chips and slaw or anything to do with Steak Night.


WHERE I FEEL MOST AT HOME
At home on the sofa having a movie day, wrapped up snug as a bug in a rug.


WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
There's so much I wanted to do when I was young. From a policewoman to a vet, but I changed my mind all the time.

MOTHER'S BRUNCH

Selfless, strong, inspiring, motivating: these are just some of the words that come to mind when describing the unsung hero's who have shaped us into the people we are today... Mum. 

Mother's Day is a day to pay tribute to the women who gave us the gift of life. It's a time to reflect and celebrate all that they have done, and continue to do for us. 

Because one day simply isn't enough to show gratitude to the amazing women in our lives, we've created a special Mother's Brunch on Saturday, March 25th at 10AM + 12PM. 

For full event details or to purchase tickets, click HERE
 

MOTHER'S BRUNCH MENU

Almond + Hazelnut Buckwheat Granola
Quince Jam
Neal's Yard Greek Yoghurt
Hazelnut Babka Loaf
Spinach Frittata

Farmer Tom's Rare Breed Sausages | Burnt Onion Ketchup| Balsamic Onions
Black Mountain Smoked Salmon | Pickled Beetroot | Crème Fraîche
Garlic Roasted Field Mushrooms
Squash Fritters | Feta Mayo
Smashed Organic Avocado
Buttered Cavolo Nero + Savoy
Alex Gooch Sourdough

Method Coffee
Trumpers Tea
Hermitage Farm Apple Juice

 

MEET SOME OF THE AMAZING MUM'S IN OUR LIVES... 

 

'I guess the immediate words that spring to mind when I think of Mum are strength, creativity and selflessness. It takes those things plus a whole lot more to raise us as she did. I have 6 brothers and sisters, all of which she taught how to cook. She raised 5 of us pretty much on her own whilst Dad was studying. She commuted to work every week, attending night classes to get two degrees, and she's an incredible artist (our Halloween game was on point all thanks to her) she has always put others before herself. Teacher, carer, artist, healer... I'm not sure if there is anything she can't do.'
- William

'My Mum is an amazing woman. Growing up she's given my sister and I everything we could want whilst she overcame the struggles of being a single Mum, battling cancer and still working doubley hard to study at Uni in another city to follow her dreams. I don't know anyone tougher or more inspirational than her. She's taught me you can overcome anything life throws at you, she's literally my hero.'  Amber

'My Mum is an amazing woman. Growing up she's given my sister and I everything we could want whilst she overcame the struggles of being a single Mum, battling cancer and still working doubley hard to study at Uni in another city to follow her dreams. I don't know anyone tougher or more inspirational than her. She's taught me you can overcome anything life throws at you, she's literally my hero.' 
- Amber

'I can’t help but feel utter nostalgia when I look at this photo. This encapsulates my life as a child growing up in rural Ontario, Canada. I can actually remember spending the entire day (most were like this) playing with the farm animals with my baby brother MJ in tow. By the looks of it, I was in the midst of running through sprinklers and eating whatever Mom was grilling on the BBQ on the fly. Life was simple back then, and I have my Mom (and Dad) to thank for always encouraging my brother and I to go after whatever our hearts desired. You continue to provide us with unconditional love and support, which makes you pretty damn awesome! Happy British Mother’s Day - I love you more than words can say!' 
- Trish

'She's the reason I love eating and making good food. Mum is like a food encyclopedia. When my family and I are out eating at a restaurant and no one knows what something on the menu is, she always will!! It never ceases to amaze me how much she knows about food and it's origin!'
- Sid 

'I'm very blessed to have grown up with such a strong female figure in my life! What makes my Mum special to me, is knowing how her determination and care for everyone but herself has helped her live the most admirable of lives. She's acted as a mother figure to so many in need, who have crossed her path over the years.'
- Lara

'I don't know what got in to me that day? We were having a day out, enjoying a nice summer walk up the mountains in Switzerland with some of my Mum's closest friends. It's embarrassing, I was 3 years old, crying and screaming, refusing to walk - so Mum had no choice but to carry me. She carried me all the way up to the top... and I couldn't have been the lightest at that age. Thank you Mum. Thank you for carrying me that day and every day before that. Thank you for continuing to carry me now, and everyday in your heart. I will always love you. Happy Mums day to my truly special Mama.'
- Simona

'This picture of me feeding my Mum food, whilst tied to a restaurant chair to stop me from running off and ‘exploring’ says a fair amount about how much of a handful I was growing up. Looking back I find it amazing how much of her life she has dedicated to making sure that I had all the experience, opportunity and guidance that she could give. Thanks for everything Mum, your love and support keeps me going daily.'
- Jon

'I have many lovely memories with Mum, from family walks in the countryside to snuggling up on rainy days with a hot chocolate and watching film after film. My Mum has always been there to support me. She has taught me to stay positive throughout and to appreciate everything life brings. You are inspirational!' 
- Cushla

'I think this picture shows that my Mum is also my best friend. We have cried, laughed and fought together, but one thing is for sure, I can always count on her. She is an amazing independent women. My two sisters and I are lucky to have such a strong role model in our lives. Love you Mum!'
- Alix

'My Nana, Heather has to be the greatest chef in New Zealand. For as long as I can remember she has been cooking up amazing meals and never once short of inspiration. My favourite meal from memory is her Japanese style curry, or chocolate self saucing steam pudding... if there was one thing I miss about New Zealand, it would definitely be my Nana's cooking. Too bad her skills didn't pass down to me.'
- Caleb

STORY

In late November, Ross from Herefordshire and Ludlow College approached us with the idea of a collaborative project with his catering students, to showcase the skills that they had learned during the course and to give a platform for young talent in Herefordshire. Ross realises that his job is not just to teach, but to inspire the next generation of cooks, chefs, and restaurateurs, a notion that we hold close to our hearts – so naturally we jumped at the opportunity to support him and the college… Story was born.

From concept to execution, we worked closely with the team at the college to provide the event with the exposure it deserved, and the support we received was outstanding. It took less than a month for both evenings to sell out, and demand continued right up until the big day.

Being involved with such an event brings us to thinking about the future. As a young person myself, having opportunities like this and the freedom to explore the skill sets we’ve been working so hard at is unbelievably valuable. Not only to the individual(s) involved, but to the community in which we live in, and the people that make it.

The service couldn’t have run more smoothly. The kitchen team and front of house put out each ‘chapter’, plate by plate, in a way that you would expect from any well-run restaurant, and over the course of 3 hours, guests enjoyed 7 courses, complete with canapes, petit fours and coffee. The attention to detail, a testament to the work that Ross and his students are doing.  

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Greeted with a round of applause, the kitchen team came out to chat with guests, friends and family. You could see a sense of accomplishment on their faces – a very proud moment for all involved!

We would like to give thanks to the students (Shannon, Angus, Devonne, Shelly, Joe, Kelly and Becky), Chef Lecturer Ross, Hospitality Lecturer Zoe, and Communications Officer Amy from Herefordshire and Ludlow College for making this all possible. We look forward to working with you again.

In the meantime, catch the students serving up some of their delicious food at the Cider Orchard Restaurant up at the College every Wednesday evening in term time.

http://www.hlcollege.ac.uk/College/restaurant.html

STAFF STORIES / LARA

 

I was first introduced to AROT by my big bro, who raved about the boys from the very beginning. And after joining the team it didn't take me long to realise it was the place for me. It's a huge pleasure to be part of this big family and work alongside individuals so driven by their passions. Pairing great food with equally great people is always a winning combination for me, so I guess I've hit the jackpot!
 

SOMETHING I ALWAYS HAVE IN MY FRIDGE
Almond milk, eggs + a supply of green juices.


FAV MEAL TO COOK AT HOME
Anything I can whip up and feed a rabble of hungry friends with.


ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE       
The most loving lady who I would give anything to see just once more, my Grandma.


FAV A RULE OF TUM DISH
Nothing beats The Bookshop's feasting menu leftovers on the weekend.


WHERE I FEEL MOST AT HOME
Surrounded by mountains. No matter where I am in the world, I've always found peace on a mountain.


WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I spent my entire childhood adamant that I was going to be a vet... it may be time to rethink that plan.

HLC PRESENTS: STORY

On 28th February and the 1st of March, we're teaming up with a group of Herefordshire & Ludlow College cookery students and Hereford Indie Food to deliver two exclusive culinary experiences.

Aptly named 'Story', the evenings will feature 7 students who will be serving up a 7 chapter (course) tasting menu at The Bookshop. Shannon, Angus, Devonne, Shelly, Joe, Kelly and Becky have been developing, practicing and perfecting their dishes, which were inspired by a cook book of their choice and creativity. 

This one-off event is a moment to shine a light on, and further inspire 7 hugely talented individuals; the future of Herefordshire's food scene and our community. 

Tickets are £28 per person and include 7 chapters + canapés | 6.30PM for 7.00PM

For more information on this event or to purchase tickets, head to herefordindiefood.com

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STAFF STORIES / LYDIA

I first discovered AROT at one of their pop-ups in 2014. After gobbling down one of their delicious pulled lamb burgers and thinking it was amazing, I started to keep a close eye on upcoming pop-ups and events the boys were hosting. After attending the first ever steak night, it was clear that A Rule of Tum was a pretty special place. Jumping on 2 years, I was persuaded to join the creative team alongside the most lovely and inspiring people. I am gaining a wealth of valuable experience and doing loads of great stuff. Working with food has always been a passion of mine, and these guys have given me a great opportunity to pursue it - who needs Uni anyway?


LYDIA'S JAM
What a Wonderful World - Louis Armstrong... but it depends what I'm doing of course.


FAV MEAL TO COOK AT HOME
I tend to bake cakes a lot more than savoury, but it would have to be a stir fry - delish and nutrish. (or a marmite and cheese sandwich) 


FAV A RULE OF TUM DISH
Steak, green sauce, a whole bowl of mac and cheese and a lamb salad... plus any of the desserts.


ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE       
All of my friends and family. They mean more to me than someone famous. 


WHAT WAS MY ROLE AT A RULE OF TUM WHEN I STARTED & WHAT IS IT NOW?
Marketing Intern to assist with Hereford Indie Food. Now I'm full-time working in the creative team for both AROT and HIF. From photography to Christmas decs, all the way to menu tasting - I'm your girl.


WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
Olympic Athlete or a Nurse - I became neither.

CHRISTMAS EVE BRUNCH

On December 24th, we held our second ever Brunch in The Bookshop. Nicole + her wonderful team cooked up a storm with the best local produce and a little festive inspiration. 

Happy faces were fuelled by Method Coffee, Trumper's Tea + Caleb's Bloody Mary's. Alex Gooch supplied his delicious Stollen, Black Mountains Smokery their Oak Smoked Salmon + Seb his beautiful Organic fruit and veg (just to name a few).

Our love for detail ensured every guest's experience is truly enjoyable - each place favour was hand illustrated + tied with loved and care. 

We hope all who came enjoyed and we are excited to announce there will be more to come in the new year. Keep a close eye on our social platforms + shops for updates.

Cooking with / turkey

We are now into the week of preparation and ensuring everything is ready for the festive weekend. A Large part for most, is serving up a big, hearty delicious meal for loved ones. Whether there are 2 or 20 of you, Turkey is a staple centre piece in many households.

Once considered a luxury, I still believe it should be treated this way; time and care must be taken to ensure plates are clean + your guests are happy. I have created a recipe to give it the love it deserves; forget a dry, slightly disappointing bird and welcome some extra flavours + techniques. Below you'll find a recipe for Sausage + Chestnut Stuffed Free Range Turkey Breast, Organic Parsnip Puree & Pickled Cranberries - Enjoy!

We wish you all a Merry Christmas + a very happy New Year.

Dorian

 

WHAT YOU’LL NEED

STUFFING + TURKEY

  • 2kg Boneless, Skinless Turkey Breast

  • 300g Sausage Meat 

  • 1 Onion

  • 4 Garlic Cloves

  • 100g Cooked, Peeled Chestnuts, Finely Chopped

  • 1 Bunch Fresh Sage, chopped

  • 2 tsp Sea Salt

  • 1 tsp Cracked Black Pepper

  • 100g Pitted Prunes, diced

PARSNIP PUREE

  • 8 Parsnips, sliced

  • 200ml of Cream

  • 100ml of Water

  • Salt to taste

PICKLED CRANBERRIES

  • 250ml Red Wine Vinegar

  • 500g Soft Dark Brown Sugar

  • 250g Fresh Cranberries

  • 1 Cinnamon Stick

  • 1 Star Anise

  • 3 Cloves

  • 1 Bay Leaf

  • 1 Red Chilli, split down the middle

  • 1 Clementine, zested

TO GARNISH

  • 50g Peeled and Cooked Chestnuts

  • ½ Bunch Sage

 

METHOD

STUFFING + TURKEY

For the stuffing, finely chop the onion and garlic gloves - fry with 50g of butter until translucent. Ensuring the onion and garlic is cool, combine together all the ingredients (except the turkey). 

Trim any bits of fat or membrane from the turkey and with a sharp knife and open out the turkey breast as if you are butterflying it. Place the turkey between two pieces of cling film and flatten out with a rolling pin.

Get two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. spread the stuffing mix in an even layer onto the turkey breast and then use the foil to help you roll it up lengthways. 

Completely encase the turkey in the two layers of foil and secure with cook's string at regular intervals along the length of the roll. Place in the fridge until required for cooking.

To cook, preheat the oven to 120C/250F/Gas ½.

Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil.

Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches the correct temperature. 

Once cooked, remove from the oven, cover with aluminium foil and rest for 40 minutes. When cool enough to handle, remove the string and foil.

(See below for serving + garnish).

METHOD

PARSNIP PUREE

Put the sliced parsnips, cream and water into a pan, cover with a lid and cook until the parsnips are soft.

Strain, reserve the cream and add the parsnips to a blender.

Add a splash of the reserved cream to the parsnips and blitz until smooth and silky. Season to taste.

 

METHOD

PICKLED CRANBERRIES

Place all ingredients except the cranberries into a pan. Bring to a boil then turn down the heat and infuse. 

Add the cranberries, take off the heat and allow to cool in the pickle.
 

TO SERVE

For the Garish, toast the chestnuts in a hot oven. Fry sage in the butter until crispy.

Slice the turkey into disks and brown in a heavy based pan with a little oil. Cover in chicken gravy and warm in the oven at 180C for 5 minutes. Warm the parsnip puree. 

Place both carefully on a plate, garnish with the pickled cranberries, crispy sage, and the toasted chestnuts.

STAFF STORIES / CALUM

Well, my Rule of Tum journey started when I saw a recruitment post on social media. After dropping off my CV and completing my first trial shift I quickly realised that I loved the ethos and atmosphere within the company - the rest, as they say, is history. 
 

CALUM'S JAM
I feel good - James Brown

 

FAV MEAL TO COOK AT HOME
Toad in the hole with creamy mash and onion gravy.

 

FAV A RULE OF TUM DISH
Pulled Welsh Lamb Burger...you haven't lived until you've tried this beaut.

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE       
Bob Marley.

 

WHAT WAS MY ROLE AT A RULE OF TUM WHEN I STARTED & WHAT IS IT NOW?
When I started with Rule of Tum I was a Line Chef and now I'm the Kitchen Manager for the Burger Shop.

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
A Fireman.

STAFF STORIES / SIMONA

I started at The Bookshop back in July, and since day one, my journey has been full of excitement and new challenges. In the short time that I've been apart of the AROT family, I’ve learnt a lot and met so many hard working people along the way - which is already more than I could have asked for. I couldn’t be more grateful for the opportunity to join this incredibly talented team full of passion and enthusiasm. Every day brings a new challenge and I can’t wait to contribute towards the future growth of the business.

 

WHAT'S YOUR ROLE AT A RULE OF TUM
Maintaining my job role as The Bookshop's Restaurant Manager. I can't wait for what the future brings.


SIMONA'S JAM
The Lumineers- Ophelia

 

FAV MEAL TO COOK AT HOME
I don't cook at all simply because I'm never at home.

 

FAV A RULE OF TUM DISH
Roast Organic Squash, Coriander, Greek Yoghurt, Pumpkin Seeds – my favourite dish from the Small Plates menu.

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE       
I'd like to see my Nan one more time... To tell her all that I have done in my life so far.

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
Flight Attendant

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COOKING WITH / GINGER

Recently I turned to my friend Debbie Lewis, a Hereford based Nutritional Therapist specialising in gut health, to share her knowledge on ginger and the importance of including it into our diets whenever possible. Health benefits aside, ginger is a delicious spice which makes the perfect addition to any festive recipe.

To get you in the Christmas spirit, this month Chef Nicole is sharing with us her Ginger Cake recipe. It's been a popular menu item at The Bookshop for a few weeks now, and will no doubt leave your family and friends licking their dessert plates clean.

Dorian

WHAT YOU'LL NEED...

 

• 300g Self Raising Flour

• 2 tbsp Ground Ginger

• 1 tsp Ground Cinnamon

• 1 tsp Mixed Spice

• 375ml Milk

• 145g Soft dark brown sugar

1 tsp Bicarbonate of Soda

• 150g Butter

• 85g Treacle

• 165g Golden Syrup

• 70g Stem Ginger, finely chopped

• 80g Stem Ginger Syrup

• 1 Egg Beaten

 

METHOD

This makes one round 23cm cake, you can also bake it in a brownie tin for nice square hunks.

Grease and line a 23cm spring form cake tin.

Sift the flour and ground spices into a large bowl.

Pour milk and brown sugar into a pan and let it dissolve, stirring frequently, as soon as it is at scalding point remove from the heat and whisk in the bicarbonate of soda. Leave to one side for 10 minutes.

Put the butter, treacle, golden syrup in a pan and melt on medium heat. Once melted, whisk this into the flour mixture little by little.

Then gradually whisk in the milk mixture until smooth, if you do get lumps then you can sieve it before the next step.

Add the egg, stem ginger and syrup, give it a good whisk and leave at room temperature for 2 hours.

Bake at 160 for about and hour, check at 45 minutes. When it is done it will be fairly firm and come away from the edges slightly. A skewer will come out clean. Leave to cool in the tin before getting it out.

This cake gets better with age and will be absolutely delicious after a day or two.

GINGER

As the winter months approach, and the cold and flu season hovers, it's important that we continue to nourish our bodies with the right foods in order to keep our immune systems in check. 

This month, I've turned to our friend, Debbie Lewis, to share with us her wealth of knowledge on ginger and the importance of including it into our diets wherever possible.  

Dorian

Ginger is one of the most widely used spices in the world and it’s actually part of the same botanical family as turmeric and cardamom. Ginger has been used in traditional medicine for thousands of years and was highly valued and traded by the Romans for its medicinal qualities.

Cultivated mainly in tropical countries, ginger contains over 100 chemicals including the super chemical compound gingerol. This oily resin in the root acts as an anti-oxidant and packs a punch as a potent anti-inflammatory agent.

Gingerol has also been well documented clinically to support the body with indigestion, nausea, immune function and bacterial infections. It stimulates the circulation and helps to relieve pain.

At this time of year ginger is a great addition to our diet as our immune systems start to struggle with the colder weather. It’s delicious grated in to soups or curries, in marinades and dressings or simply a couple of slices in a mug of hot water with lemon and honey.

Debbie Lewis 
Nutritional Therapist
Debbie is a Registered Nutritional Therapist (BANT) and trained in Functional Nutritional Medicine.
www.debbielewis.co.uk

SUPPLIER / CHASE DISTILLERY

The world of spirits is something that, to most of us, is shrouded in mystery beyond a branded bottle and a twee story. With gin, this is especially the case; often because the tale is one of the imported neutral grain spirit, added imported botanicals and a flashy marketing campaign to boot.

What is perhaps most understated about what William Chase has achieved since setting up Chase Distillery 2008, is the focus on the provenance of what goes into their range of products at centre stage. The 'field-to-bottle' ethos and being able to show where the ingredients are grown is something that is core to the family's and team's beliefs. Knowing where and how something is made is a powerful message that the Chase team has in abundance.

Pushing other producers towards transparency in an industry that all to often pushes the other way, is something that the Chase family and the distillery team should be commended for. It is also one reason that we should be proud to have them on our doorstep. 

 

STAFF STORIES / NICOLE

I have always been interested in food, growing up in Herefordshire with all of the great produce was probably a big part of this. The first dish I ever tried of A Rule of Tum's was roast lamb, and it is still a staple favourite. I love what they do and wanted to get involved - I feel at home in the kitchen. It's an exciting team to be apart of and I can't wait to see what we do next. 

 

NICOLE'S JAM
Too many answers, but a dance floor favourite would have to be 'Bump n' Grind' by R Kelly.

 

FAV MEAL TO COOK AT HOME
Breakfast! Or dinner for friends.

 

FAV A RULE OF TUM DISH
Anything served on the Charles and Diana plate, in particular, Tom's Lamb with green sauce.

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE       
One of my favourite authors, Ali Smith. Also Henri Matisse.

 

WHAT WAS MY ROLE AT A RULE OF TUM WHEN I STARTED & WHAT IS IT NOW?
I started working in the Burger Shop and prepping. I still remember my first Sunday with Steve + Seb listening to Fela Kuti. I now run The Bookshop's kitchen and absolutely love it.

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
An artist, with an excellent wardrobe.