Scarecrow’s Kitchen

Justin our chef

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…….

Happy cooking

Justin………………….and my little apprentice…. Nathan

Roasted Organic fennel, shaved courgette salad, lemon, honey and baked rosemary croutonsBy Justin GillamAn 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.
Whole roasted Cauliflower, Pork meatballs, tomato, spring onions and Chestnut mushroomsBy Justin GillamThis 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 PancakesBy Justin GillamSo 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 dipBy Justin GillamI 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 seedsBy Justin GillamI 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
Creamed Aubergine dip, Garlic & Olive oilBy Justin GillamThis 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.
Turmeric and Ginger Braised Pak ChoiBy Justin GillamI 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 ChilliBy Justin GillamThis 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.By Justin GillamI 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.

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