Recently I have been a little lapse in posting recipes, such is the combination of end of term for children and trying to promote my book, waiting for that media boost which the lucky few manage! But the good news is that providing I get my act together, I have collected some recipes over …
Venison is lean and delicious. It is gamey and if you want to lessen that, then you could replace some of the stock with soaked porcini liquid, and add the porcini in step 5. The wonderful thing about this is being able to pop it in the oven and forget about it until it is …
Hugh Fearnley Whittingstall’s cider pheasant (thank you Moni for introducing me) began my looking forward to doing justice to those beautiful birds whose grace through our skies so swiftly comes to an end. I used Marsala here, but brandy is equally good, so do as you wish. A quick flambe of the pheasant adds some …
‘Now a rissole may be a most delicate preparation made with chicken and cream and truffle – a dish for a king; but of whatever material you make it, it must be creamy inside and crisp outside.’
(Learning to Cook, 1915, Mrs C.S. Peel)
Having made pulled roast pork on Saturday so that it falls apart, and …
I thought I better share this with you as blackberries will be with us for a little longer, and this really was more delicious than ever.
Serves 2
Ingredients
Venison steaks at room temperature
Red wine (About 50 mls – I used Rioja)
A nut of rich stock or glace
A few blackberries
2 knobs of unsalted butter
This is one of …
