! Hello and welcome to Scarecrow’s Kitchen
I have been a chef now for 30 years working in high end restaurants in London, stunning 5 Star hotels, beautiful wedding venues & little gastro pubs in the middle of nowhere. My career has taken me across Europe and through the mountains of the French and Swiss Alps, working under and alongside many talented Chefs, creating & cooking many different cuisines along the way.
I am now an Executive Head Chef in charge of my own kitchen, designing menus & using my knowledge to lead and teach the younger generation of chef, alongside this I also love spending time cooking with my own little apprentice chef, i.e. my 7 year old son! Watching him learn and show an interest in food is wonderful, he is always willing to get stuck in with the cooking, not so much with the cleaning up after though!
Looking back now at my career, ignoring the extremely hard work & far too many hours spent in hot kitchens, one of my lasting memories is ingredients! Having the opportunity over the years to use some of the finest ingredients the world has to offer, I have always made it my business, wherever I am in the world, to ensure that I know what produce is in season, where to get the best quality and ensure it tastes good.
Scarecrows Pantry is an amazing platform allowing me to use my experience and knowledge to introduce you to unique British farms, producing only the absolute best British organic fruit and vegetables.
Working with the Scarecrow team Gail, Mitch and Pete is a great opportunity to use some of the finest, freshest produce that farms from Sussex and the surrounding counties have to offer.
“What I want to try and achieve from Scarecrows Kitchen is not just to introduce you to tasty, family friendly recipes and amazing ingredients, but also give you more confidence to cook & produce dishes for your family and friends.” Justin Gillam
My recipes are based on everyday items available from the Scarecrows Organic box selection and ingredients which are readly available in any shops.
Following my ‘tips ‘n tricks’ will also boost your kitchen skills and give you confidence when approaching a new recipe, these are just little snippets from my career as a chef, taking on board lessons I have learnt from those Head chefs who have molded me into the chef I am today.
Please feel free to pass on any feedback and if there is any particular dish or style of cooking you are interested in let me know through our Facebook page.
Remember that cooking is something that should be enjoyed, shared & loved.
Do not forget if you make a mistake, treat it as a lesson and learn from it and do not give up…….
Justin………………….and my little apprentice…. Nathan
Roasted Organic fennel, shaved courgette salad, lemon, honey and baked rosemary croutons An amazing colorful vegetarian salad with roasted Organic fennel, and courgette ribbons all combine with a sweet zingy lemon and honey dressing.
Simple to put together, a refreshingly crunchy and vibrant side for those summer gatherings.
Courgettes are amazing raw, using a peeler to shave delicate slices adds a fun look, the y are full of VIT C and a perfect addition to your 5 a day. Roasted cauliflower, plum tomato, baby spinach salad with a garlic and pumpkin seed crunch topping A vibrant, fresh and textured vegan summer salad for the adults, a perfect accompaniment for a BBQ alongside a glass of wine. Super easy to prepare this roasted cauliflower salad is packed full of flavours and the garlic and pumpkin seed crunch gives it an extra boost. It is wonderful to take a traditional British vegetable and pimp it up! Enjoy Maple roasted squash with rhubarb, apple, fresh mint and pumpkin seeds This vegan recipe will blow your taste buds away, with a sweet buttery Maple roasted butternut squash, topped with a tangy rhubarb and lemon sauce. Aubergine shells filled with edamame bean ratatouille, vegan cheese sauce This vegan recipe has a real summer vibe feel with bright colours and fresh flavours! Home-made vegetable stock This is a perfect and simple recipe for a home-made vegetable/vegan stock. Potato bake with sweet potatoes, mushrooms, leeks and smoked garlic An oven baked delight with layered leeks, mushrooms, onions and two types of potatoes. Vegan tagine with butternut squash, cauliflower, green olives and apricots Why not try this tasty Moroccan style vegan roasted tagine, over flowing with healthy vegetables? Vegan Thai red curry with aubergine, peppers, green beans and lime leaves This beautiful recipe is packed full of Asian flavours with a perfect balance of sweet, sour and spice! Thai red curry paste This vegan Thai red curry paste is fresh, zingy and warming! Crispy fried butternut squash and spinach bhajis with vegan yoghurt, spring onion and lime dip It's the weekend and you're craving an Indian delight. Aromatic flavours and wonderful spice combinations! Slow cooked balti style curry with puy lentils, turmeric potatoes, ginger and garlic This beautiful aromatic flavour punching curry is truly amazing, and once you have mastered the basic steps, I guarantee this will replace your Friday night takeaway! Roasted broccoli, aubergine, red chili crispy parcels with vegan cheddar and organic mustard mayo dip Wow!! I really love these chard broccoli parcels, crispy on the outside and extremely rich and creamy on the inside! Winter swede fondants with rosemary, garlic and cardamom This recipe is a straightforward tasty alternative to normal Sunday roast vegetables, sweet, caramelised and packed full of flavour! Winter spiced courgette, sweet potato, onion and mint fritatttas Courgettes are such a versatile vegetable, they can be added in to so much, with their bright green colouring, fresh and vibrant look and healthy eating benefits. Jerusalem artichoke soup with ginger, parsnip crisps, honey caramel croute To me this soup recipe is a real classic, warming, creamy and extremely tasty, I love the earthy flavour of the artichokes and the rosemary working so well with a sticky honey crouton. Baked sprout tops, smoked bacon, pinto beans, garlic cream Sprouts, sprouts, sprouts, you either love them or hate them! they are definitely one off those traditional British vegetables that are not admired enough. Sprout tops, rainbow chard, mild curry stir fry This is another quick and simple recipe using your sprout tops. They are a very versatile vegetable and work well with spices and other strong flavours. Home-made baked potato gnocchi, mushroom, cavolo nero kale, crispy bacon and parmesan A real favourite of mine, combining the nutty flavours of the cavolo nero with mushrooms, garlic, cream, pasta, fresh herbs to create a top end, luxury cheffy plate of food. Mini Pumpkin and cinnamon doughnut balls with a dark chocolate and peanut dip This recipe is a real crowd pleaser, warm doughnuts with a rich nutty chocolate sauce. A very simple method with tasty results, and a real family treat. The taste of the pumpkin and the peanuts work so well together! Roasted pattypan squash with candy beet, brie and rosemary This recipe is a real treat for a vegetarian Sunday roast option. Rich, creamy and packed full of Sunday flavours. Fresh rosemary and the sweetness from the beets are a prefect combination. Stuffed rainbow chard, braised rice and fresh herbs This recipe would work with so many types of fillings, Moroccan spiced meats, Asian flavoured salmon or even cheeses. Whole roasted Cauliflower, Pork meatballs, tomato, spring onions and Chestnut mushrooms This recipe is a interesting way of using your Cauliflower, it moves your thoughts away from just a Cauliflower cheese on a Sunday roast to a taste changing way of cooking.
They do not have much natural sugar like other vegetables so will not caramelize with heat, so using a dry rub when roasting will really boost the flavors.
I Have used Asian and Moroccan spices before that have worked extremely well but this time I'm going a little Mediterranean, with garlic, Tomatoes, Paprika, and lemons.
The cauliflower will work with most meals, I've gone with some meatballs as this is a family favorite.
My perfect picture for this recipe would be in the center of the table surrounded by salads, dips, pieces of torn flatbread and olives.
This recipe will serve 4 people. Roasted Squash puffed Pancakes So easy & So tasty, perfect little afternoon snack, healthy breakfast idea, amazing with fresh berries, a savoury starter, would even be perfect to make little ones for a Canape & once the mix is made it will last in the fridge for a couple of days, just make sure you cover properly.
This recipe would be good if you had any left over Squash from another recipe or Pumpkin.
For this recipe you will need a baking tray, non-stick frying pan, mixing bowl, whisk, ladle & a Pallet knife that is it.
Crispy Marrow fingers, Panko crumb, basil and black Pepper mayo dip I wanted to try and pimp up this classic British vegetable, instead of the typical recipes that are out there, most chefs normal recipes always involve stuffing and baking.
Marrows do not have the strongest and deepest of flavors but what they are good at is absorbing, the inside flesh is very sponge like, so perfect to infuse other taste and create your own recipe.
I've kept the basic of this recipe simple, meaning that once you have mastered the basic steps, introducing your own touches will be very easy and satisfying.
example; by adding dried seasoning mixes to the flour, smashed seeds or nuts to bread the crumbs or by simply changing the dip you really can turn this into one of your own specialties, I've even served them tomato ketchup for the little man and he loved them as a dunker. Pan Roasted Sprouting Broccoli, Tarragon, Fennel seeds I love this, simple, tasty, fresh & so easy, can be use as a side dish to any meal or just a wicked snack for any time of the day, it would pair so well with a sexy bit of fresh Salmon or oven roasted chicken legs with more garlic, olives Baked squash noodles, garlicky chestnut mushrooms with a warm Vine Tomato & yellow pepper salsa. A nice clean, vibrant Vegan recipe, the cherry tomatoes & olive oil balancing out the sweet flavours of the squash
Perfect for a summers evening with a chilled glass of a dry white Wine Creamed Aubergine dip, Garlic & Olive oil This is a great way of your using your Aubergines, a hint of warmth but not too spicey & amazingly easy, will store in your fridge for 24hrs so you can get ahead. Paprika & lemon courgettes Turmeric and Ginger Braised Pak Choi I really love this idea because it is so fresh, simple & has amazing Asian flavours which I absolutely love. It’s an easy and perfect addition to griddled meats such a Chicken & Pork plus its delicate flavour will work with all types of fish, especially Salmon as it is slightly oily which will complement the peppery taste of the leaves. Potato Scones with Sussex leeks & red Chilli This recipe is a real favourite in our house especially with little man, I just leave out the chillies for him. We like to have them with breakfast they work well with a good Sausage & scrambled eggs, the recipe originates from the Scottish style, I’ve just adapted by adding a egg some leeks & chilli.
You could use these for lunch & dinner as well, I’m thinking pork chops, Lamb steaks, grilled garlic mushrooms, rocket salad. Red Kurri Squash and Chickpea Korma with Minted Natural Yoghurt. I really like this type of Squash it has a very deep intense colour to it when cooked, look amazing when cooked & presented in the middle of the table as sharer between friends, the fleshy inside is sweet & when cooked properly has a truly buttery texture in your mouth. Depending on the size of your Squash this recipes can work as a sharer or an individual dish, up to you….
I get passionate about all Indian based flavours, Curry powders, Tandoori seasoning, Cumin, Coriander, Ginger Garlic etc, so that is exactly why I thought I would pimp up these squashes with a little Indian influence.