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Venison leg cooked in hay with roast celeriac and braised red cabbage

Venison leg cooked in hay with roast celeriac and braised red cabbage // Simon Rogan

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Venison leg cooked in hay with roast celeriac and braised red cabbage

The peppery dittander and spiced cabbage add a beautifully autumnal feel to this exciting dish. This venison leg recipe also requires cooking with hay; be sure you keep an eye on it and don't let it burn.

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The fast show: Simon Rogan's recipes for midweek meals

Simon Rogan's mussels, monkfish, potato and romesco: 'A decent midweek tea needn't take hours.' Photograph: Colin Campbell for the Guardian. Food styling: Claire Ptak

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Optical illusions: Simon Rogan's recipes for midweek dinners

Simon Rogan's stuffed mushrooms with dill salad recipe. Food styling: Claire Ptak. Photograph: Colin Campbell for the Guardian

Simon Rogan recipe: Glazed lamb belly with artichoke and sherry vinegar

Chef Simon Rogan recipe: Glazed lamb belly with artichoke and sherry vinegar

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Tricks of the trade: Simon Rogan's recipes for midweek suppers

Simon Rogan's halibut, cabbage, broad beans and vin blanc recipe: 'Fish is made for midweek tea.' Food styling: Claire Ptak. Photograph: Colin Campbell for the Guardian

Hot fig mousse

Simon Rogan adds an exciting twist to this autumnal mousse, transforming it into a soufflé in the closing stages. A perfect fig recipe for a cold day and worthy of investing the time into creating this delicious dish.

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"To celebrate reaching the 1,500 recipe milestone, we wanted to take our reputation for making the tastiest snacks that bit further and create something truly extraordinary - something money can't buy. The graze X Simon Rogan box pushes the boundaries of everything we've done before."