Winter 2022Chef David Hayden and wife Rachael run The Gallows in Milnrow, winners this summer of Come Dine With Me The Professionals.

Chef David Hayden and wife Rachael run The Gallows in Milnrow, winners this summer of Come Dine With Me The Professionals.

Braised brisket

• 2kg boneless brisket
• 1 bulb of fresh garlic
• 1 tsp wholegrain mustard
• 2 tsp tomato purée
• 2 pints stock & apple cider vinegar or 2 pints red wine
• 1 tin chopped tomatoes
• Fresh thyme
• Dried oregano
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tsp brown sugar

1. Brown the brisket on the hob in a casserole dish. Try not to move it, other than to flip it once. Once browned on both sides, take the meat out of the pan and set it aside.
2. Sauté the garlic, mustard and tomato purée, then pour in the red wine (or stock and vinegar mix) and chopped tomatoes. Return the brisket to the pot, fatty side up.
3. Stir together the spice mix (thyme, oregano, garlic powder, paprika, brown sugar) and sprinkle it over the brisket then put the lid on and put it into the oven at 160°C for three hours.
4. Start checking the meat after two hours by using a meat thermometer. You could take it out when the meat reaches 90°C, but some say that as high as 95°C is the sweet spot for braised brisket. Remember, braising is all about using low-and-slow heat to transform your brisket into something moist and meltingly tender.
5. When it’s done, take the meat out of the pot. Cover it with foil to keep warm while you make the brisket sauce.
6. To make the sauce just put the pot on the hob on a medium heat and simmer for about five minutes to reduce.
7. Place the brisket on buttered mash potatoes, circle with the reduced sauce and serve with the honey glazed carrots, and brussel sprouts with bacon.

Sprouts with bacon

• 1/2 pound bacon cut into small pieces
• 2 dozen Brussels sprouts trimmed & halved
• Salt & pepper to taste

1. Fry the bacon in a skillet over a medium-high heat until crispy.
2. Take the bacon out of the pan (set aside until needed), leaving the bacon fat in the pan.
3. Add the sprouts to the pan, stir them until they’re nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for five minutes.
4. Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish; just keep an eye on them.

Carrots with walnuts & honey glaze

• 6 fresh carrots, sliced
• 1 tbsp butter
• 100g walnuts, chopped
• 2 tbsp honey
• 1⁄8 tsp ground black pepper (to taste)
• 1⁄8 tsp cinnamon
• Salt
• 1 -2 tbsps of lemon juice (optional)

1. Steam the carrots for about 15 minutes until tender.
2. In a small skillet, heat butter and sauté the walnuts for 3-5 minutes until lightly browned.
3. Add the seasonings, honey and the lemon juice if using. Stir well then add the steamed carrots tossing gently to coat.
4. Add the fresh chopped parsley just before serving.