Sauce #101 | Met Gala for Wine Geeks
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This week’s recipe is for barbecued milk-fed lamb with a sage and anchovy butter sauce. That is all.
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Sunday Sauce is a weekly Substack in which I endeavour to give you some ideas and inspiration for your weekend’s cooking. You can read and subscribe via the link in my bio.
Sauce #100 | The One With the 10 Best Recipes
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To mark the 100th edition of Sunday Sauce I’m just straight-up providing you with 10 recipes and no paywall (and a very public pronunciation fail by my daughter). That’s, like, 10% of a cookbook totally sur la maison. Please do cook at least one of them. If it inspires you to cook another, fab, if it inspires you to subscribe, well that’s a bonus. Said recipes are:
- Chicken & Wild Garlic Pie
- Barbecued Mullet & Prawns with Braised Peppers and Green Tapenade
- Roasted Cauliflower, Chickpea & Bulgur Salad with Harissa Dressing
- Potato, Onion & Cheddar Suet Pie
- Quick Roast Chicken with Rosemary, Sherry Gravy & Roast Garlic Mash
- Sausages with Celeriac Gratin and Apple Sauce
- Roast Hispi Cabbage with Chicken Butter (🙏 @1accidentalchef@10cases )
- Roast Potato Salad with Charred Pickled Cucumber & Dill
- Brown Butter Apple & Rosemary Cake (🙏 @jess_elliott_dennison )
- Lovage Granita
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Sunday Sauce is a weekly Substack in which I endeavour to give you some ideas and inspiration for your weekend’s cooking. You can read and subscribe via the link in my bio.
Peckish has officially launched! 💥
Last week, we had an unforgettable evening at Thirsk Lodge Barns, celebrating our new era of in-house catering.
Our ethos is all about local, farm-to-fork produce, with seasonal dishes and sharing plates designed to keep things relaxed, sociable and full of flavour.
Thank you to everyone who joined us, we hoped you loved the food as much as we loved hosting you!
If you've got a taste for more, why not join us at our Spring Menu Evening on 14th May or our Supper Club on 11th June? Link in bio! 🍽️
#thirsklodgebarns #ukweddings #farmtofork #launchnight #weddingvenue
Holiday at @woodsfarmhouse_yorkshire this summer? We’re away so we’re renting it (loose dates) from the end of July to the end of August. It’s a shame to leave it without people playing in it.
This home is perfect for families, the hill garden is great for role polies, there’s a fire pit and and herbs to pick for outdoor feasts, fires inside for cold nights, comfy beds with good linen, fields to stride through, a local pub, a perfect sunrise and excellent stars. We can sleep 7/8 (1 main king, 1 twin, 1 small double, 2 bathrooms; en suite annex with king 3 metres from main house). Message for more info. 🦋
Lovely photographs from @samashtonmedia of week’s launch of Peckish, our in house food team @thirsk_lodge_barns . Gougères with cheddar custard and branston pickle ketchup / broad bean and spenwood tarts / mushroom parfait / merguez sausage rolls / spiced pork belly and pickled rhubarb. Must get a smarter apron.
It’s not all weddings. Lots of events on the calendar for 2026. Details on @thirsk_lodge_barns website 🐷
Sauce #99 | A Pie for Ed
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This week’s Sunday Sauce features a chicken pie, or if you prefer, stew with a lid (survey 1,000 people first, please), with asparagus and sugar snaps. A primavera chicken pie. Inspired by @adambyatt , I might/ought to add. A good pie.
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Sunday Sauce is a weekly Substack in which I endeavour to give you some ideas and inspiration for your weekend’s cooking. You can read and subscribe via the link in my bio.
Sauce #98 | Bad Stakes, Good Beef
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This week’s Sunday Sauce is a racy one and features beef top rump with oloroso and black olives, duck fat patatas bravas, green beans with sherry vinegar and almonds, a burnt lemon and wild garlic aioli, and some fried squid.
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Sunday Sauce is a weekly Substack in which I endeavour to give you some ideas and inspiration for your weekend’s cooking. You can read and subscribe via the link in my bio.
Tickets for June at the Clock Barn are now on sale. Saturday 27th sold out fast. Still some spots on Friday 26th. Come get em.
Taramasalata on toast, chilli seaweed
AJO BLANCO
Charentais melon, olive oil, smoked almonds
CONFIT TROUT
Cucumber, horseradish, preserved lemon
PORK SHOULDER
Roast new potatoes, braised leeks, wild garlic aioli, pickled wild garlic capers, sherry gravy
BASQUE CHEESECAKE
PX and coffee caramel
Salted chocolate fudge
@the__clock__barn
Sauce #95 | A Selection of Boiled Meats
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This week’s Sunday Sauce features a recipe for bollito misto with wild garlic salsa verde.
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Sunday Sauce is a weekly Substack in which I endeavour to give you some ideas and inspiration for your weekend’s cooking. You can read and subscribe via the link in my bio.
Sauce #94 | Barflies
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This week’s Sunday Sauce features recipes for topside of beef rested in wild garlic butter, and hake with cavolo nero pesto butter beans. Plus a shout-out to some 10/10 hospitality @hopperslondon
“As the complaints piled up, the bartender, with whom Nora had refused to engage, quietly went about his business. I wondered who it was he was making an exotic looking shot for at this hour on the Lord’s day. There was a lot of stirring going on. A high pour. A pinkish infusion. The shot was finished with some sort of foam expressed from a whipped cream dispenser.
Wordlessly, he placed the shot before a surly Nora. She glared at the drink, and then at the bartender. I smiled apologetically, assuming there was no alcohol in the tincture though quietly hoping there was maybe a little. She took a tentative sip and grimaced. I thanked him for trying, and turned my attention back to Nora, who was by now draining the contents of the shot glass like a cowboy with an empty hip flask. Then she ordered another. A full glass this time, please. If this was a flash-forward to a night out with Nora then it boded well, sort of.”
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Sunday Sauce is a weekly Substack in which I endeavour to give you some ideas and inspiration for your weekend’s cooking. You can read and subscribe via the link in my bio.
Sauce #93 | Pass the Couscous
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This week’s Sunday Sauce features a trip to @wts.restaurant , and recipes for lamb belly with orzo and not mint sauce, a chicory and anchovy gratin, and @we_are_food ’s recipe for honey, lemon and coriander cake
“Mint sauce felt like the move but I don’t like mint sauce, because it’s disgusting. So I imagined what an Italian would do if someone described mint sauce to them, and made that instead, and it was much nicer.
I cooked some orzo in the cooking liquor. Over lunch our friend Emily asked hesitantly “is this wholewheat orzo or did you cook it in the lamb stock?”.
There was great relief when I replied the latter. “I was hoping you’d say that.”
I’m not sure my sister Mary got the memo. “Pass the couscous”.
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Sunday Sauce is a weekly Substack in which I endeavour to give you some ideas and inspiration for your weekend’s cooking. You can read and subscribe via the link in my bio.
