We're working with chef-turned farmer Julius Roberts this autumn, as we share the same values around sustainability, respect for the land and wildlife, and raising native breed livestock as naturally as possible. Julius visited the farm a few weeks ago and cooked up a glorious fire-cooked autumn spread with our butcher and chef Connor. Over to Julius.
Here’s Julius' campfire recipe for 'fire-cooked Fire-Cooked Ox Heart Skewers with Labneh'.
Season the yogurt with a little pure sea salt, place into a tea towel and hang with a bowl underneath for a minimum of 12 hours. The yogurt will thicken as it starts to release liquid - and just like that you have labneh.
Once the fuel in your fire has a thick grey coat, it's ready to go.
Add all the spices to the pestle and mortar and carefully grind to a medium-coarse blend.
Carefully trim the heart to remove any sinew. Dice the heart into equal sized cubes. Season the heart and roll it in the spice blend, until all the cubes are well covered. Instert the skewer into the peices of diced heart, leaving a little gap between each piece.
Lightly oil the skewers and place over the hot coals. Cook for just a few minutes on each side, until the outside has lightly charred. Take a dollop of labneh and spread it across a plate, place the skewers on top and scatter over the fresh herbs. Eat immedietly, while the heart is piping hot.
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