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Like a good spring clean, it's out with the old and in with the new. Our first decision was to get rid of plastic trays as we are very keen to help do our bit to save the planet.
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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
Here are some of my favourite sites at the moment...
Feeling hot, hot, hot!
Published on July 22, 2008
I don't often use this slot to talk about our food but I thought I'd zap up a quick newsflash. It looks like the UK is in for the hottest week of the summer so far. Better still the whole Bighams barbecue range is on special offer at the moment so no excuses!
In Waitrose and on www.ocado.com buy any 2 Bighams barbecue dishes and there’s £2. 50 off. So why not get some fantastic food to go with the fantastic weather? Once you've created an alfresco triumph, how about sending me some photos of the food. Pictures of your creations are beginning to flood in and in the next week or two I am going to post the best ones on the blog, so watch this space! Send them to me at charlie@bighams.com
To have a look at my BBQ range Click Here
To click straight through to www.ocado.com, Click Here
Mike and Bobby
Published on July 18, 2008
“They came in yesterday!” enthuses Mike, stall holder and centre piece of our local market. After 25 years running his stall Mike certainly hasn’t lost any of his enthusiasm for good honest veg!
In this case he is talking about his personal favourite at this time of year, the bobby bean. “All legumes are currently excellent” he continues, and without pausing for breath, he is forcing fistfuls of runner beans in to my hands. “feel these” he says “ just like velvet” When we’re in town, the wander down the High Street to see Mike is a Saturday ritual. Each week he highlights what is season and which veg he is particularly proud of at the moment.
This week he is typically vivacious, “now don’t get me wrong I love a good roast as much as the next man, but at this time of the year, I wouldn’t complain if the wife served me just a plate of veg.” he states, waving a broad bean to reinforce his point.
Mike goes on to explain that the wholesalers are full of top quality British produce at this time of year but that the return of British bobby beans are something special, pausing for thought, he explains “They just taste of summer”
So this week, try cooking with British bobby beans (also called dwarf beans) and why not send me your recipes or photos of your dishes to charlie@bighams.com. I’ll stick the best ones up here. Also expect to be hearing more from Mike he has kindly to be our resident blog veg expert! Thanks Mike
Finger limes
Published on July 17, 2008
I’ve been a bit lazy recently about updating this page so to make amends I thought today could be a two pieces day …
Every now and again you come across a new ingredient and a recent discovery for me was the amazing finger lime: an incredible taste explosion of zestiness and zing with a caviar like texture – what a combination.
For more information on this extraordinary fruit take a look at www.wildfingerlime.com. When I tasted them we bought them frozen and squeezed them into our mouths neat and they were fab – but I’d love to hear from anyone who has used them in a recipe and how you’ve found them to cook with. Please drop me an e-mail at
Luscious lamb for summer ...
Published on July 17, 2008
As you may have already gathered I am a huge fan of lamb, especially at this time of year. I had some particularly yummy lamb the other day cooked on the barbecue. Here’s a picture of it to get you salivating!
If you find yourself with a spare couple of hours this weekend why not follow suit and ask a few friends round and settle into a lamb feast? I deboned out a whole leg of lamb (it sounds complicated but actually only takes about 10 minutes) and then smeared it with a marinade of olive oil, olives, capers some nice Maldon sea salt and oodles of fresh parsley and then cooked it over warm coals for 2 hours. I think the secret is to keep half the marinade back and add it half an hour before you’re ready to eat and then you get the benefit of both the cooked and fresh flavours from the marinade. Enjoy!