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!
Curry in a hurry? All you need is a can of kidney beans and the fresh amazing Stuffed by SS curry sauce. Sona from Stuffed by SS shows us how
The sauce takes 3 days to make and is a secret family recipe from Punjab in Northern India.
Stuffed by SS Curry Sauce
This one pot grouse is the perfect date night treat.
2 Whole Grouse
Small knob Butter
1 tbsp Olive Oil
2x 1/4 Lemon
2 Bay leaves
2 Thyme Sprig
300g Chorizo Ring, thickly sliced
700g New Potatoes, halved (or quartered if really large)
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