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Monday 27 May 2024

recipe: goats cheese pecans & apple salad

Picker Integration
goats cheese pecans & apple salad
apples & chunky goats cheese dressed w/ honey pecan & thyme
IngredientsMakes: 440g - Serves: 2
47g salted honey pecans (recipe below)
100g cherry tomatoes
120g apple
7g lemon juice
30g lettuce
90g goats cheese
30g snapdragon dressing (recipe below)
5g thyme
1g salt flakes

Make the salted honey pecans first to give them time to cool and harden.
Slice the tomatoes in halves - these where gorgeous sweet yellow ones from the garden.
Slice the apple in wedges & squeeze fresh lemon juice on to stop them oxidising.
Slice the goats cheese, mix everything together and dress w/ thyme.

salted honey pecans
honey caramelised toasted pecans w/ a hint of salt
IngredientsMakes: 47g
30g pecans
15g honey
15g sugar

Add the sugar to a non stick pan on a high heat. Distributed evenly across the surface.
Add soon as all the sugar has melted and started bubbling add the honey.
Mix w/ a wooden spoon. (Or use the pan and no spoon takes practice!)
Once evenly mixed add the pecans & toss to coat, turn the heat to low and toast the pecans being careful not to burn the sugar.
Turn out onto a grease proof mat (silpat) or grease proof paper

snapdragon dressing
balsamic vinegar, honey & olive oil w/ toasted sesame seeds
IngredientsMakes: 95g
30g balsamic vinegar
30g honey
30g olive oil
5g toasted sesame seeds

Toast the sesame seeds in a dry pan then mix all the ingredients.

Friday 2 April 2021

Experiment / Recipe: Duck and Apple Quinoa w/ Wild Garlic & Duck Butter

by Simon Fernandez of ferdiesfoodlab

For this recipe I added a little lemon and  sugar to the apples to stop them oxidising & give the salad some light notes for a sunny spring day! If it’s a rather greyer colder day, it comes out rather well if you caramelise the apples. Add just a touch of sugar with a little cinnamon, and add some chopped dates to the salad too! 

This make a pretty decent vegetarian dish if you drop the duck, and replace the duck butter with 50/50 salted butter and creme fraiche!!

for the wild garlic & duck butter (makes 350g)

150g duck butter (recipe)

200g wild garlic (blanched and refreshed)

1/2 lime (juiced)


Blanch the wild garlic for 10 minutes tops, then drop it into cold water to stop it cooking and preserve the colour.

Probably best to do all the wild garlic at the same time and keep a third back for the salad!!

Chop it up so it doesn’t cause problems for the stick blender. Blend the leaves and lime juice in a high side jug

Once you have a relatively smooth paste add the butter in thirds until you have a loose puree.

Check it for seasoning, adjusting the salt and lime as necessary, then put it in the fridge to set

for the duck and apple quinoa salad (serves 2 - light lunch)

100g quinoa

250ml chicken stock

1 quarter confit duck leg (picked, recipe)

1 onion (brunoise)

1 clove garlic (crushed, chopped)

100g wild garlic (blanched, refreshed and chopped)

1/2 lime (for garnish / extra dressing)


Put the the quinoa and boiling stock in a pot with a lid, cook for approximately 10mins.

When it’s cooked the quinoa should have a little bite and have white circular whispy bits.

In the mean time put the picked duck into an oil coated pan on medium heat and leave it to crisp up.

Put the onions garlic and oil in a pan and cook until soft and translucent, then add them to the quinoa once it’s cooked. Chop the wild garlic and mix it, the apple and the duck into the quinoa too.

to serve

5g coriander (chopped)

1/2 lemon juiced


Add the coriander and lime juice, season and mix through well. Place in a serving bowl and top with wild garlic puree and a wedge of lime. No huge rush to serve, it should be at room temperature 


Quinoa water grain cooking ratio: 450:250 stock:grain - yields a cooked weight of 640g - a lot!

Cooking time ~15mins.

Wednesday 31 March 2021

Recipe: Duck Confit & Duck Butter on Toast (Wild Garlic Duck Butter)

by Simon Fernandez of ferdiesfoodlab

Confit duck is so simple to make it’s unbelievable! It’s also a way to preserve you duck so it will last longer. You can do the legs plain without any additional herbs and spices and flavour them later or you can let them infuse with flavours for the dish you have in mind!

I like to add a lot of garlic, onions and a little chilli to the mix. These slow roast to great tasting warm kind of soft reduction with beautiful savoury flavour. When mixed with a little cream and butter this makes a great alternative spread!

for confit duck legs

2 duck legs

3 onions

1 bulb garlic

2 chillies

big sprig of rosemary

250ml vegetable stock


Brown off the duck legs in a frying pan seasoning them well.

Place all ingredients into an oven prof pot with a lid.

The stock should almost cover the duck.

Top up with a little olive oil and place the oven at 150C for 2-3hours

for duck butter

80g confit garlic and onion (from confit duck legs)

80g creme fraiche

80g butter (s)


Bring to boil, or microwave in favourite high sided microwave proof container.

Blitz to a rich confit duck flavoured sauce.

It’s not quite puree when it’s warm but it sets into a luxurious spread.

Great on toast or for croutons.

This is also a great base for wild garlic & duck butter . . . next post!

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More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
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