These recipes were created by celebrity chef, Valentine Warner who recently teamed up with Chicago brewer, Goose Island to celebrate their annual London Migration Week Tour* to create a menu of beer-inspired recipes. 

Each hand-crafted recipe uses a different Goose Island beer, for example anIndia Pale Ale, an English Style Bitter and Halia, a very unusual beer, which is brewed with peaches in a wine barrel.

  • Honkers Ale Black Bread
  • Crispy Goose IPA Battered Cod Cheeks with Smoked Cod’s Roe Mayonnaise
  • Confit Duck legs with pickled peaches and Goose Halia 

Honkers Ale Black Bread

Accompanied by Goose Honkers Ale | 4.3% ABV Makes 1 loaf



Handful of oats

225g Wholemeal flour

225g Plain flour

1 tbsp caraway seeds

1⁄2 tsp salt

1 × 7g sachet of dried yeast

125ml Black treacle

200ml Warm water

125ml Goose Honkers Ale


  • Butter loaf tin lightly and throw in a handful of oats. Shake tin so oats stick to the butter inside the tin  

  • In a large mixing bowl combine both flours, seeds, salt and dried yeast 

  • Pour black treacle into a measuring jug, add warm water and Goose Honkers Ale, stirring until treacle has totally dissolved 

  • Add treacle mixture to the dry ingredients, stir until well combined

  • Put bread mixture into loaf tin, cover loosely with cling film and leave to rise in a warm place. Let bread rise for an hour, or until doubled in size. Make sure you remove the cling film before the bread sticks to it

  • Preheat the oven to 200°C/fan 180°C/ gas

  • Using a sharp knife, score the surface of the bread lengthways and scatter oats on top

  • Place an oven tray on the bottom shelf containing 5mm of boiling water and add loaf tin. Cook for 50 minutes

  • When the bread is ready the water should have boiled away, allowing the loaf to develop a crispy crust, the loaf should be quite dark in colour

Turn it out of the baking tin and give it a final 5 minutes in the oven

Confit Duck Legs with Pickled Peaches

Accompanied by Halia | 7.5% ABV Serves 6


6 level tbsp Maldon sea salt

1 tbsp juniper berries, lightly bashed

2 good handfuls of thyme sprigs

1 garlic bulb, skins left on the cloves, cloves roughly chopped

4 good handfuls of rosemary sprigs, broken

20 black peppercorns

2 broken up cinnamon sticks

6kg large duck legs from free-range farms

Extra virgin olive oil to cover duck legs

150ml white Burgundy, or other dry white wine – optional

A circle of baking paper, the circumference of the pan (Cartouche)

A robust kitchen plate


  • In a large bowl, combine salt and juniper berries, thyme, garlic, rosemary, cinnamon and peppercorns 

  • Add the duck legs into the mixture and rub salt into them 

  • Take any left-over salt mixture and scatter into the bottom of a large lidded container 

  • Add first 3 duck legs into the container, skin- side up

  • Continue to scatter the remaining salt mixture onto the duck legs, close the container and wrap the whole box in cling lm
  • Leave duck legs in a fridge for 12 hours, turn the box upside down halfway through

To cook:

  • Take each duck leg and dust off any visible salt and put into the pan, repeat with all legs 

  • Add in any berries, peppercorns, all the garlic,
rosemary and thyme to the pan from the container 

  • Add the glass of wine 

  • Cover duck legs with olive oil 

  • Cut out a circle of baking paper that fits into the pan, place over the cooking duck legs and add a robust kitchen plate to prevent spitting and to keep duck legs under the hot oil 

  • Bring hob heat up to a bubbling simmer and cook for 2-2 1⁄2 hours 

  • Test duck with a fork, if cooked, meat should come away easily from the bone. 

  • Preheat the oven to 180°C fan/220°C/Gas 7 half an hour before you plan to use the duck legs 

  • Roast the duck legs for approximately 20 minutes, or until the skin is very crispy 

For the peaches: makes 12 peach halves in syrup


6 large firm ripe peaches

2 medium bananas (long) shallots, peeled halved lengthways and thinly sliced

2 long red chillies, thinly sliced

500g caster sugar

200ml good-quality red wine vinegar

300ml Halia
3 dried bay leaves

10 black peppercorns

2 tsp black mustard seeds

2 tsp coriander seeds


  • Cut the peaches in half and remove stones 

  • Put shallots and chillies into a large saucepan 

  • Add Halia, sugar, vinegar, bay leaves, seeds and peppercorns to the pan 

  • Heat gently stirring until sugar dissolves 

  • Add the peaches to the pan and increase the heat 

  • Simmer mixture for 3 – 4 minutes, turn peaches once or twice, so they cook evenly 

  • Remove the peaches from the pan and add them to a bowl or a sterilised jar 

  • Bring the pickling liquor left in the pan to the boil 

  • Slowly reduce the liquid until it has thickened to a syrupy consistency 

  • Pour pickling liquor over the peaches 

  • Leave to cool for 30 minutes (top up with more syrup if necessary), then seal the jars and let the
peaches sit in syrup 

  • For best results leave for 24 – 48 hours before