Dare to be different!
Are you a recent graduate who is wondering if following the herd in to the personality free zone of big business is for you? If so, we may just be able to help. At Bighams we run a rather unconventional graduate scheme (it is unconventional because we are small enough for you to actually learn how a business works). The scheme is ideal for those who have a passion for food and want to make a real and immediate difference in a small and dynamic company.
PS We also do 3 month placements...
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our NEW everyday range available now...
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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
We’d love you to tell your friends about us, so we thought the chance of winning this foodie powertool might entice you to recommend a friend?
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Stuffed baby squid
Published on August 12, 2009
Those of you who are regulars of these pages will know I am a bit of a fan of squid. I don't think there's much to choose between large ones and small ones from a flavour perspective but the little 'uns do lend themselves to a different sort of cooking as stuffing them is so easy.
Although you can't see it from my picture above I went for an oriental stuffing here: julienned carrots, spring onions and red peppers muddled in with some fresh lime juice (I don't know why but it really does leave lemon juice in the shade when it comes to fish), some shredded ginger & some sweetened soy sauce. Have you got a favourite squid stuffing you want to le me know about - drop me an e-mail at charlie@bighams.com.
We did it again!
Published on August 11, 2009
It is not often that we use this blog to talk about our business or our food but occassionally we simply can't help ourselves.
This week we have found out that we have been awarded 2 Gold Taste Awards by The Guild Of Fine Foods. The Great Taste Awards are widely recognised as the 'epicurean equivalent of the Booker prize' so we are super pleased to have won two.
This year our Vietnamese Chicken Stir Fry and our Pea and Smoked Ham Pie Pie were both given a gold gong. That is on top of the three gold awards we won last year. Have a look at the winning dishes here www.bighams.com/our-food
So, once again, apologies for using this blog to be just a little bit boasty, but we get very excited when other people tell us they love our food as much as we do!
Let me know what award winning or potential award winning recipes you have at charlie@bighams.com
Griddled prawns
Published on August 6, 2009
Prawns don't seem to have had much of an outing on these pages for a while so here's a nice snap of some I tucked into recently.
One of the great things about prawns is how quick and simple they are to cook. If you have a griddle you can put on the top of your stove it always strikes me as a particularly satisfying way to cook them. The kitchen soon fills with wonderful aromas and, as they cook, you can sprinkle them with some chopped garlic, a sprinkling of fresh lemon juice and a freshly chopped chilli if you like a bit of spice.
Wood fired chicken
Published on August 4, 2009
Even in a summer when there isn't as much sunshine as there should be there's always the opportunity to head off to the woods with a handful of friends, a large hamper of food and a few bottles of wine & beer. To my mind no summer picnic is complete without a fire - whether it's to keep the midges at bay or to keep you warm as time runs away with you and your picnic extends into the early evening.
One of the greatest things about a fire is the opportunity to cook over the glowing embers once it has died down. Here I've cooked some simply marinated chicken wings with a generous handful of rosemary (my view is you can never really have too much - if it catches fire just replace it with a bit more).