Turan has been smoking, curing and brining all different types of food for years, and is a fountain of knowledge on the subject.  Turan shares his greatest creations with us at Seasoned Cookery School on our Smoking and Curing course.

Here are Turan’s top foodie discoveries, to give you an insight into the world of our food smoking expert!

5 minutes with Turan copy

 What has been your top foodie discovery recently?

I’ve just started to cold smoke chickpeas that can then be used in bean salads, hummus and are a real revelation.

Top Tip -Don’t try this with tinned chick peas though as they have little texture.

Where is the best place you’ve eaten at recently? 

It has to be the Crooked Billet in Newton, Longville. They’re tasting menu is superb, and they make their own charcuterie with my curing salts.

What is your food heaven & your food hell?

My food heaven is fresh asparagus. Whereas, My food hell mini sweet corn, I just don’t understand them!

What dish do you currently want to perfect?

I’ve been working to perfect curing Wiltshire Cured Ham, which is good already but could be better.

What have you got planned in the next month or two? 

We’ve got some Food Smoking Courses planned for the autumn and we also see the return of the curing and brining courses too, so exiting times ahead.

Have you been inspired by Turans passion for smoking delicious food? Join us on his ‘Smoking and Curing’ course with us at Seasoned Cookery School.

Seasoned Cookery School

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