KIS stands for Keep It Simple and is a BigBarn initiative to help more people enjoy great food and save money.
You can browse the videos to find recipes using cheaper, seasonal ingredients, or upload your own videos and become the next famous TV chef!
Boil the pasta until al dente
fry the mushrooms and add to a bowl
Fry the greens
make the white cheesy sauce
add all veg to the white sauce
Add the everything to the baking tray
add cheese on top (optional)
bake for 15 minutes
We make a huge saucepan of healthy veg soup for less £3
We used stock made from the Sunday roast chicken bones and lots of chopped veg, some of which was passed its sell by date
Get the best veg from a local grower to help boost your local economy and encourage more local food production
Assorted chopped veg
Part of BigBarn's series on making 'staple' foods at home. A great way to avoid the nasty salty, sugar laden foods with preservatives and dodgy additives.
Baked beans have exactly the right mixture of salt and sugar to make our brain think they are delicious. Why not make your own using quality natural ingredients.
Tabboulet Tal Yemeni Spicy blend (optional)
chopped fennel (optional)
chopped celery (optional)
Gill Meller of Chefs Alliance makes toad in the hole using free range pork
from farmer, Harry Boglione's organic pigs at Haye farm. Through his ethos of regenerative agriculture these pigs not only live how nature intended, but also regenerate the soil to help capture carbon and reverse climate change. Top chef, Gill Meller, writes about the importance of supporting high welfare pig farmers in his River Cottage Handbook: Pigs and Pork. In this video he shows us how to make the perfect toad-in-the-hole.
We need to reconnect with and support our traditional high welfare farmers, or we risk losing them forever. Gill & Harry are #RootingForRealFarms... Are you? #regenuary
Free range pork sausages
batter mix (egg, flour milk)