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!
Find out how to make partridge breasts with pear puffs with this easy recipe.
Made with puff pastry and a pear and port marinade.
12 127mm Defrosted pastry squares
12 Partridge Breasts
6 Ripe Dessert Pears
375 ml Port
Small Bunch of Fresh Sage (Stalks Removed)
12 Strings of Redcurrant (optional)
6tbsp Redcurrant J
A twist on the high street classic!
For the Cajun Seasoning:
2 tbsp Garlic Powder
2 tbsp Italian Seasoning
2 tbsp Paprika
2 tbsp Salt
1 tbsp Black Pepper
1 tbsp Cayenne Pepper
1 tbsp Dried Thyme
1 tbsp Onion Powder
The north African spices and flavours really compliment the pheasant, making a particularly good winter warmer.
4 Pheasant Breasts
3 tbsp Olive Oil
2 Onions, 1 chopped and 1 sliced
100g Ginger, roughly chopped
3 Garlic Cloves
1 tsp Turmeric
1 tbsp Ground Cumin
1 tbsp Coriander
A twist on the takeaway classic, this recipe is perfect for a speedy midweek meal.
1/2 Onion, chopped
1 tsp Garlic, minced
2 tbsp Oil (vegetable or sunflower)
750g Brown Rice
2 drops Sesame Oil
3 tbsp Soy Sauce
128g Combined Frozen Peas and Carrots
This unique recipe is a really great way to cook grouse if you are a little concerned about the gamey meat - the strong Caribbean flavours compliment the grouse perfectly.
For the Grouse:
1 Medium Onion, finely chopped
1/2 cup Spring Onions, finely chopped
1 Hot Pepper, finely chopped
3 tbsp Soy Sauce
1 tbsp Oil
1 tbsp Cider Vinegar (or white vinegar)