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The feeding of the 1,000

This is a menu with a difference: the recipes, all from much-loved chefs, have been created for an event called 1,000 Mouths. Held this month at Nancarrow Farm in Cornwall, it aims to support a very worthwhile cause: the charity Action Against Hunger

people.

We all know that coming together over good food can be transformative. Sharing a meal with family, friends (and strangers) is one of the things that makes us human. The 1,000 Mouths event is a way of bringing people together for good times and fun, but it also has a deeper purpose – two, in fact. One is to introduce feasters to the work of Action Against Hunger, which tackles child hunger around the world. The other is to demonstrate the importance of eating socially and conscientiously.

The concept is to feed 1,000 guests over the course of 12 feasts held during the four nights of the festival, using meat from a single bullock reared on Nancarrow Farm (for details of the festival, see overleaf). The bullock is the traditional Devon breed and its meat will feature on all the menus, alongside seasonal ingredients grown on the farm or locally. The Nancarrow team show, through the events, how meat can be enjoyed with little waste, as well as inspiring people to try new ways to use lesser-known cuts.

Guest chefs including James Knappett, Phillip Branch, Dougy Robertson and the River Cottage team will be cooking alongside Nancarrow’s resident chefs Darren Broom and Jackson Bristow. They’ve shared some of the recipes with us so you can create your own (seriously full on) beefy feast. To find out how you can support Action Against Hunger, see p78.

Turn the page for the recipes

The beef from a Devon bullock serves 1,000 guests at three feasts over four nights, while raising money for charity
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Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.
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