The Wandering Feast

The Wandering Feast Hi im greg and I love to cook out doors! Follow along for recipes and some great food! Also on insta & tictok search for me there.

01/09/2026

Ingredients below 👇
Hot smoked mackerel with a honey mustard and dill sauce, home made mushy peas, garlic chilli Prawns and some boiled potatoes tossed in rosemary butter and smoked sea salt
Another great meal with the fish being provided by the organic butchery (link in the comments!)

Dill honey and mustard sauce:
3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
1/4 cup freshly chopped dill
2 teaspoons Lemon juice
Salt and pepper to taste

Mushy Peas
1 bag frozen peas
2 tbsp Greek yogurt
2 sprigs of mint
2 tsp Dijon mustard
2 tsp lemon juice
1 tsp smoked salt
1 tsp black pepper

Garlic chilli Prawns
3 tbsp Butter
7 cloves garlic
1 Birds Eye chilli
1 pack peeled and cooked prawns (would normally use fresh but didn’t have any for this cook)

Boiled potatoes
8 potatoes chopped
2 tbsp butter
1 sprig rosemary
1 tsp smoked salt

Hot smoked haddock just heated on the fire from the

Mackerel was amazing and so was that sauce!

Also the wine from was amazing with this dish! Your wines great we will be having this again!

29/08/2026

Spatchcock chicken, Fire roasted pepper, courgette and feta salad with some crispy potatoes sounds good to you?

Another great chicken from everything I have received from you guys has been amazing. I’m really looking forward to cooking the pigeon and the mackerel fillets that I’ve got as well so watch out for these videos coming thick and fast.

For this cook I had one whole chicken that I spatchcocked put on the fire and then mopped with a garlic and garden herb butter.
I learnt that roasting peppers and removing the skin really changes the flavour and the texture of the pepper itself so I chuck the pepper straight onto the fire. Let them burn the outside then straight into an ice bath when burnt and then that skin will peel off easily making the pepper nice and soft and taste a bit sweeter. I cooked some courgettes that I picked from the garden as well unfortunately I overcooked them a tiny bit, but nonetheless they were brilliant added some feta, roasted garlic, lemon juice, salt and pepper then drizzled some balsamic reduction on top.

The potatoes were just cubed chucked in with some oil bit of rosemary and left to Cook till crispy

A little side salad from the garden all leaves and flowers are homegrown. We like to grow as much as we can ourselves and then source everything else as locally as possible.

Really looking forward to the next couple of cooks that l’ve got coming up with meat from the organic butchery it’s always a pleasure to cook with their meat. If you’re looking for some yourself here is the link in the comments below.

I hope you have an amazing day.

29/08/2026

What do you have in your roasts? And do you want my individual recipes?

If you are British the chances are you love a Sunday roast just as much as my family do!

There isn’t much I love more than cooking a big family meal. Getting everyone round the table and catching up on the news.

This one was a gorgeous leg of Hogget from my sister and brother in law’s farm and their business The Dartmoor Shepherd. For those that don’t know Hogget is, its 1-2 years old so older than lamb. It has longer to mature which means it has better fat marbling giving it a greater depth of flavour. their sheep are totally pasture fed and it shows in the meat.
They sell their Hogget boxes online through their website so l’ve tagged them in the caption.

The amazing veg comes from a local community supported market garden called Chagfood. My family gets a weekly box of fresh seasonal and organic vegetables grown less than 2 miles away.

The Hogget was slow cooked in a Dutch oven over the fire with onion, garlic and rosemary for 4 hours.
I served it up with roast potatoes, hot honey parsnips with charred bacon bits, carrots, cauliflower broccoli cheese, stuffing and some lovely big Yorkshire puddings and don’t forget the red wine gravy!

26/08/2026

Steak sandwich! How do you like your steak cooked ?

Me personally I like any where between blue and medium rare but any further for me personally is too much. Don’t get me wrong I’ve messed up some steaks it happens, well that’s what I tell myself.

Open steak sandwich served on a butter and herb baguette with guacamole, chimichurri and some coriander to top

The tomahawk steak was given to me by The Organic Butchery as you’ve seen in my videos their meat is top notch and as mentioned in the name it’s .

https://www.organicbutchery.co.uk
Is their website so please go have a look and pick yourself up some top notch steaks and other meat. I’ll be releasing more videos of their meat very soon

❤️💞❤️

04/05/2026

This was truly special!

I’m a massive fan of French onion soup with that bread cheese top, so why not slow cook some chuck I got from The Organic Butchery with locally produced veg from chagfarm.

Now I didn’t have the correct cheese for this so I replaced with mozzarella but the dish was stunning

If you want the recipe please ask in the commments!

03/05/2026

Pigeon Brest with a red wine and onion jus served with curried aubergine and coriander mashed potatoes
Pigeon breast may be be small but oh my days! They are amazing

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