Tom Salt is not only a long-time supporter of Tempus but also the Exec Chef of the London restaurant group Manicomio and the city staple that is Canto Corvino . Tom’s style is very much Italian in origin but Canto’s menus are more adventurous and the restaurant has received rave reviews since it opened. This recipe is play on a classic carbonara and absolutely lives up to everything we would expect from Tom’s food, a real tour-de-force of flavour. Ingredients 100g Pancetta 100g Jowl 50g Lardo 500g Paccheri 75g Bath Blue (Semi hard blue cheese) 15g grated pecorino cheese 1 egg 25g Preserved Norcia Black truffle (optional) Chives & Chive flowers 6 Sage leaves Method Put a...
Another great guest recipe from our friend Pip Lacey Head Ched and Co-Owner of Hicce – a play on the breakfast classic with some aged Tempus Lardo, perfect for a bank holiday brunch. Toasted beer bread, poached eggs, hollandaise, lardo, tabasco, coriander beer bread Ingredients 500g white bread flour 10g salt 10g yeast 300g lager/beer 150g water 25g xtra virgin olive oil. Method Very easy, you will just need to find yeast! I don’t have a mixer at home but if you do beat the bread mix in that for ten mins. I have to recreate this with my hand for double the time! You need a 30 by 20cm lined tin. Mix the ingredients all together....
With Borough Market in full swing and many vegetables and herbs at their peak, try our new roasted achari salami & herb cauliflower recipe.
An amazing salad from Chris Lyon - using King Peter ham, salt baked harissa beetroots, lemon labna, château de Lyon pickles and garden greens.
A superb stew from guest chef Harry Russell - using pork belly, chickpea, Tempus' jowl & pancetta. Perfect for the colder nights.
A perfect summer dish , Tempus Foods' very own lightly cured swordfish with fennel, tomato and unique no.8 chutney.
Tempus Co-Founder, Tom Whitaker has created this bite sized dish to showcase the versatility of Tempus No.8 - in this case with fish.