Dad-of-four Jimmy Doherty hasn’t looked back since taking on the leasehold of a 100-acre farm just outside Ipswich 12 years ago, which led to the BBC series Jimmy’s Farm. He now presents several cookery and food production shows including Channel 4’s ‘Jamie and Jimmy’s Friday Night Feast’ with best bud, chef Jamie Oliver. Here he shares some of his favourite recipes for where all dads like to take charge of the cooking – the BBQ!
Aspall Glazed BBQ Pork Ribs
75g dark brown sugar
3 bulbs of crushed garlic
4 teaspoons chili powder
2 teaspoons Maldon sea salt
1 teaspoon ground black pepper
½ teaspoon celery salt
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon freshly ground white pepper
½ pint of Aspall cider
¼ cup maple syrup
2 racks baby back ribs
4 tbsp barbecue sauce
Mix together all the ingredients to make a thick marinade, this can be made a few days in advance.
Place the ribs on a baking tray, before baking at 180ºC for 1½ hours until the meat is tender but not quite falling from the bone.
Smother the ribs in the sticky Aspall marinade, and leave to sit for at least 4 hours.
Heat the BBQ to a medium heat, but no flame before placing the ribs on the grill. Continue cooking them until the pork has heated back through and the meat is super sticky and caramelised. (You can reheat the ribs in the oven at 200ºC rather than BBQing if it rains!).
Yoghurt and Mint Marinated Leg of Lamb
1 Boned Leg of Jimmy’s Farm Lamb
500ml Natural Yoghurt
Handful of Fresh Mint
Salt and Pepper
2 tbsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Ras El Hanout
Squeeze of Lemon Juice
In a pan toast the Fennel, Ras El Hanout and Cumin, before crushing in a pestle and mortar to release the flavours, before adding the yoghurt. Finely
slice the mint and add to the yoghurt, before adding the lemon juice.
Massage the lamb well with the yoghurt spice mix, and leave to marinate for 24 hours if possible – but a minimum of 2 hours.
Place the lamb in an oven tray and bake for 4 hours at 160ºc until the meat flakes.
Alternatively cook for 3 hours in the oven before finishing on the BBQ.
Jimmy’s Epic BBQ Marinade
Use as a marinade for chicken or pork, or as a BBQ sauce on a burger!
25ml Vegetable oil
2 White onions
2 Crushed cloves of garlic
100ml Apple juice
120ml White wine vinegar
125g Black treacle
4 tbsp Dijon mustard
300ml Tomato ketchup
20g Smoked sea salt
5g Fennel seeds
5g Cumin seeds
5g Coriander seeds
5g Mustard seeds
Toast the last 6 ingredients in a pan, before blending into a fine powder.
Slice the onions and fry in the oil on a low heat, until soft and golden.
Add the garlic and continue to cook for another couple of minutes.
Add the spice mix and cook out for 2-3 minutes, before adding the remaining ingredients. Bring to the boil, before turning down the heat and reducing until thick and sticky. Blend thoroughly and pass through a fine sieve.
Store in the fridge for up to 2 weeks.
Jimmy has always been passionate about nature and farming. By the time he was 16, he was the youngest ever Assistant Entomologist at the Mole Hall Wildlife Park in Walden and after gaining a degree in Zoology, Jimmy worked at the Entomology Department at London’s Natural History Museum before moving on to Coventry University where he researched for a Doctorate in Entomology, set up an insect laboratory and taught Animal Ecology and Animal Philosophy to undergraduate students. In addition to presenting TV shows for Channel 4 and BBC,
his farm has an award-winning restaurant, a nature trail, a butterfly house and holds numerous science and food festivals throughout the year.Jimmy is married to Micaela and they have four daughters Molly, Cora, Neve and newest addition Bo.
For more information about Jimmy Doherty, Jimmy’s Farm and his online shop visit jimmysfarm.com