Inspired by last year's trip to France, Matthew decides to add a couple of geese to his menagerie, and while picking them up off a local farmer, he is distracted by a home-built cold smoker. One of Matthew’s visions for the new farm is to experiment with various food processes, and, inspired by the cold smoker, he wants to test new cured products and smoke them.
Learn the many different cuts of pork and watch as Matthew shows you two recipes for each: one slow cooked and the other fast.
Every month, Feast magazine publishes a selection of Matthew's personal recipes, such as this warming pea and bacon soup.
Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience? Matthew shares the ups and downs.
Learn how Matthew came to the realisation that chefs don’t have the best produce in the land, normal folks living close to the land do.
Truffle sausages are a variation on the coarsely ground Italian sausage. They are, at their pinnacle, just meat, salt, pepper and truffle.
Matthew Evans, along with friends Nick Haddow and Ross O’Meara, put good old-fashioned flavour back on the plate in Deli Book.