Simon Rogan’s Smoked Roe Cream


This recipe was given to us by Dr Chet Sharma, Head of Research and Development for Simon Rogan of L’Enclume in Cumbria. Many thanks to Dr Chet Sharma!The team operate from Aulis (the development kitchen/bar where new techniques, technologies, and ingredients are explored and new dishes created). Aulis also opens its doors to up to six diners who have a meal prepared before them from an open kitchen, and experience dishes before they appear on the L’Enclume menu.

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Bradley Smoked River Cobbler Fishcakes with Poached Eggs


I confess to having never heard of this fish until this week when a pensioner in Sainsburys, talking to me in the fish section, recommending it highly. It is considerably cheaper than the cod and haddock that it otherwise closely resembles and is from a certified sustainable source, albeit Vietnam. I understand it is now available in several of the major supermarkets writes Sandra Tate …

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Bradley Smoked Italian Sausage, Spinach and Fresh Tomato with Pasta

For utter simplicity and maximum flavour this is difficult to beat. Most of the large supermarkets offer ‘Italian style sausages’ in their sausage ranges – this means they’ve seasoned them with garlic, fennel seed and a touch of chilli – and jolly good they are too. So I gave them some added Bradley Smoker flavour as well writes Sandra Tate …

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Grilled and Bradley Smoked/Rested Rib of Beef

Beef Rub 

*This recipe is suitable for beginners

rubbed-ribTo achieve a sweet/hot and dark crust to the beef I first prepared a beef rub. Place a large, crushed clove of garlic, 15g Maldon Sea Salt, 12g soft light brown sugar, and a generous tablespoon of Worcestershire sauce in a mortar and grind with a pestle to a dark paste. Rub the beef on both sides using all the rub, adding a good grinding of black pepper too. Set aside for an hour whilst heating the BBQ to 225°C – 250°C. Have the Bradley Smoker ready alongside the BBQ, add a few Alder bisquettes and set the cabinet temperature to 80°C – we are ready to go!

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