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Archie Peck

@peckish_kitchen

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• Cook • Occasional DJ • Pickle Enthusiast 🥒
• Weekly recipes, cooking with the seasons
• [email protected] for enquiries 📧
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One Pan Sausage & Broccoli Butterbeans 🥘 . A go-to midweek meal and the perfect food for this time of year. Comforting, hearty and super easy to chuck together. • Ingredients (serves 4) 🛒 1 jar Bold Bean Queen Butterbeans 6 sausages 1 onion, sliced 2 cloves of garlic, crushed 1 pack tenderstem broccoli, sliced 1/2 a tsp chilli flakes 250ml white wine 250ml chicken stock 1 lemon 30g Parsley, finely chopped 50g Parmesan, grated Method 👨🏻‍🍳 - Remove the sausages from their skins and shape the meat into little balls. Cook them in a pan with some olive oil on a medium heat until they gain some colour, then add your sliced onions. Cook for a few minutes until translucent before adding the crushed garlic and chilli flakes. Chuck in a large glass of white wine to deglaze the pan. If you don’t have wine, a splash of vinegar works just as well. Make sure to scrape off all the caramelised bits from the base of the pan- it will add so much flavour to your sauce! Add the beans straight to the pan (with the brine from the jar) along with the chicken stock and the tender-stem broccoli, and allow to soften for a few minutes. Once cooked through (but still with a little bite) add the parsley, Parmesan and lemon juice. Mix well and adjust the seasoning as required before serving up with more grated Parmesan and big chunk of bread to mop everything up. by @peckish_kitchen
106
7 days ago
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Pork chop > Steak • Pan-seared, basted with garlic and rosemary and served with a sweet and smokey charred peach & nectarine salsa • In terms of value for money, I don’t think it gets much better than a this. £14 for the absolute monster? Bargain of the century • Drop a comment below if you want the full recipe and method ⬇️ by @peckish_kitchen
133
25 days ago
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Between the Bread Episode 3: Lamb Arayes 🫓 • Homemade flatbreads stuffed with spiced lamb, fried till golden, then finished in the oven — served with garlicky yoghurt and pink pickled onions to cut through the richness. So, so good. • Honestly way easier than they look, and 100% worth making the flatbreads yourself (shoutout @mob for the recipe) • Drop a comment below if you want the full recipe and I’ll pin it in the comments- save this one for the weekend! taken in London, United Kingdom by @peckish_kitchen
97
6 months ago
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Curried Mussels on Toast 🍞 • An ode to potentially my favourite dish of 2026 courtesy of @kellerwinebar in Whitstable- a must visit if you’re there for the weekend! • Ingredients 🛒 (serves 2) - 800g shell on mussels (cleaned & de-bearded) - 1 small white onion, finely diced - 1 clove of garlic, crushed - 1 thumb of ginger, grated - 1 tsp of medium curry powder - 250ml dry white wine - 75ml double cream - 1 lemon - 1 slice of Sourdough - Dill Method 👨🏻‍🍳 - Gently sauté the onion with a decent glug of olive oil in a pan over a medium heat. When softened, add the garlic and grated ginger followed by the curry powder. - Add your mussels to the pan with the aromatics and give everything a good stir. Pour in the white and bring to a gentle simmer before placing a lid on the pan. Leave to steam for a couple of minutes until the shells open up and the mussels turn a deep orange colour. - Remove the mussels from the pan, and in turn remove the meat from the shells- a spare shell works particularly well as pincers for this! Keep the cooked mussels aside in a bowl and discard any mussels that haven’t opened after cooking. - Toast your sourdough until golden brown or gentle fry in a pan with some butter. - In the meantime, blitz the contents of the cooking liquor using a stick blender or a Nutribullet before adding it back to the pan, along with the cream, some salt and a good squeeze of lemon- adjust seasoning accordingly. Add the cooked mussels back to the pan and warm through. - To serve, spoon the curried mussels over the toast, allowing the sauce to properly soak into everything. Top with some dill fronds and serve with a chilled glass of white. by @peckish_kitchen
81
13 days ago
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Between the Bread - Episode 8: Spicy Filet-O-Fish 🐟🍔 • A few upgrades on the original in the form of a spicy tartar sauce and a big dollop of poor man’s caviar… Easily my favourite of the series so far by @peckish_kitchen
100
20 days ago
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Between the Bread – Episode 7: Smoked Trout & Cream Cheese Bagel 🥯 • Been meaning to make these for a while and safe to say I’m converted. I followed a really easy recipe from @mob - super fluffy, the right amount of chew and infinitely better than supermarket ones. • Smoked trout, pickled onions, crispy capers and cornichon-spiked cream cheese. A classic with a few twists. by @peckish_kitchen
81
a month ago
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The perfect 20 minute lunch: Pan con Tomate with tinned sardines and a shallot & parsley salad 🍅 • Super easy, cheap as chips and packed full of protein • Thought I’d also take a stab at slightly longer video format- would love some honest feedback/ tips in the comments below… by @peckish_kitchen
95
2 months ago
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AD | Sticky gochujang prawn noodle pot 🍜 Taking the humble noodle pot up a notch with @itsuofficial I’ve topped their Big Chick N Ramen with sticky gochujang prawn skewers, a jammy ramen egg and a fresh spring onion & chilli salad. Sweet, spicy, salty and super fresh- the perfect accompaniment to their delicious miso broth. Recipe 🛒 • 1 itsu Big Chick N Ramen • 8 raw king prawns • 1 tbsp gochujang • 1 tbsp honey • 1 tsp soy sauce • 1 tsp sesame oil • Juice of ½ a lime • 6 eggs • 200ml soy sauce • 200ml water • 50ml mirin • 1 tbsp chilli oil • 4 spring onions (green ends), finely sliced • 1 red chilli, finely sliced • Small handful coriander • Sesame seeds, to garnish Method 👨🏻‍🍳 Boil the eggs for 6½ minutes before transferring straight into iced water. Once cool, peel and leave to marinate in the soy, mirin and water for 12 hours or overnight. This is so worth the prep time- they are different gravy! For the salad, chuck the finely spring onions, chilli and coriander into a bowl of ice water and leave in the fridge. Mix the gochujang, honey, soy, sesame oil and lime, then coat the prawns and leave to marinate for half an hour. Remove the prawns from the fridge and thread them onto skewers. Reduce the remaining marinade and in a separate pan until thick and glossy. Fry the skewers over a high heat for a minute or so on each side until cooked and nicely caramelised. Spoon over the reduced marinade during cooking and finish with sesame seeds. Prepare your itsu noodle pot according to the packet instructions, then top with the prawn skewers, halved ramen egg and spring onion salad. Finish with any extra toppings your heart desires and get stuck in. by @peckish_kitchen
81
2 months ago
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Between the Bread- Episode 6: Panuozzo 🍕 • If a calzone and a sandwich had a love child, it’d look something like a Panuozzo. One of the best sarnies going and a great way of using up leftover pizza dough (@7thfloorpizza for the recipe) • If you don’t own a pizza oven, cooking the dough in a screaming hot pan to crisp up the base and then under a grill on full whack is also super effective! by @peckish_kitchen
76
3 months ago
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Few bits I’ve been cheffing up lately… • Pepperoni pizza in the @gozney - unreal bit of kit! 🍕 Crispy spiced trout with kale salad 🥗 @mob for the inspo Pork fillet with Panzanella salad 🥗 Green prawn noodle salad, another banger from @mob Prawn aquachile 🦐 Eggs Benedict quiche courtesy of the new @pieminister range 🥧 taken in London, United Kingdom by @peckish_kitchen
61
3 months ago
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Pork Fillet with Panzanella salad 🥗 • A seriously cheap and underrated cut of meat paired with one the best summer salads that combines sweet tomatoes, fresh basil, sherry vinegar and crunchy sourdough croutons. So fresh and simple to pull together- one of my absolute go to mid-week meals during the summer months. • Ingredients 🛒 * 1 pork fillet (450-500g) * 600g ripe tomatoes, cut into rough chunks * 200g sourdough, torn into chunks * 3 roasted red peppers, sliced * ½ shallot, finely sliced * A handful of fresh basil, torn * 1 tbsp sherry vinegar (or white wine vinegar) * 2–3 tbsp extra virgin olive oil * 1 garlic clove, lightly crushed * 2 sprigs rosemary * 1 tbsp sunflower or veg oil * Knob of butter * Sea salt & black pepper Check the comments section for the full method! by @peckish_kitchen
70
3 months ago
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Prawn Aguachile 🦐 • A perfect summer dish and one of the best things to make when it’s too hot to turn the oven on. • Ingredients 🛒 - 1 pack frozen raw king prawns, thawed, peeled and deveined 2 green chillies 30g coriander 4–5 limes, juiced 1 garlic clove ½ shallot, finely sliced 1 red chilli, finely sliced ½ cucumber, finely sliced 1 tortilla wrap 1 tsp ground cumin 1 tsp smoked paprika Olive oil Sea salt Method 👨🏻‍🍳 - 1. Cut the tortilla wrap into triangles. Toss with a drizzle of olive oil, the cumin, smoked paprika and a pinch of salt, then bake at 180°C for 8–10 minutes, or until crisp and golden. 2. Butterfly the prawns, then cure them in half the lime juice with a generous pinch of salt. Refrigerate for 30 minutes, or until the prawns are opaque. 3. Meanwhile, blend the green chillies, coriander, garlic, the remaining lime juice and a generous pinch of sea salt until completely smooth. Taste and adjust the seasoning if needed. Add the green sauce along with half of the sliced shallot and half of the sliced cucumber to the prawns. Gently mix everything together until evenly coated. 4. Spoon into a chilled bowl and finish with the remaining cucumber, shallot and the sliced red chilli. Serve immediately with the homemade tortilla chips to scoop up every last bit. by @peckish_kitchen
68
3 months ago
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