Anything but the turkey! Pheasant Pot Roast. Go straight to the Do you enjoy game birds? A seasonal treat, well-hung pheasant has bags of flavour and can be roasted, pot-roasted or jointed and used in a casserole. One pheasant is the perfect size for two people while a brace of pheasants – a male and […]
Wild Boar Tenderloin Steak with Mushrooms in Red Wine
Wild Boar Steaks paired with Chianti from Castello di Radda The first time I ate wild boar was in Tuscany. Staying in the heart of Chianti in Lecchi di Chianti, our villa was in a small hilltop village that had been restored and converted into holiday accommodation. The pretty terrace looked out across the vineyards […]
The Jugged Hare – Review
Celebrating Game Season at the Jugged Hare. Situated in the shadow of London’s Barbican Centre, The Jugged Hare is a pub-restaurant specialising in game meats. I have walked past countless times on my way to the theatre and exhibitions and always thought that it exuded a good atmosphere. Invited to review the restaurant during game […]
Pheasant Breast with White Wine and Mushroom Sauce
Easy Pheasant Recipes – Pheasant Breast in White Wine: My earliest memory of eating pheasant comes from a childhood in Norfolk. My father was the village GP and, growing up in the 1960s and 70s in the countryside was a far cry from today’s high street offerings. It was an era when much to my mother’s […]
Game On! – Plate Restaurant presents its new seasonal menu
Autumn – season of mists and mellow fruitfulness. And game. Just a short walk north of Silicon Roundabout and Old St tube, a hipster’s throw from Shoreditch and a slicker’s from the City, Plate Restaurant at the strikingly modern M by Montcalm hotel has just come out with its new seasonal menu, highlighting some delicious […]
Young’s Pubs get their head in the game this Autumn
Autumn – A Game Season: There’s no denying that there is a hint of autumn in the air and our long hot summer is finally drawing to a close. Whilst that’s sad in many respects, there is a lot to enjoy about the autumn; including a change of food and drink styles. Young’s are embracing […]
Wild and Game – Pigeon Breast en-croûte recipe:
Pigeon Breast en-Croûte and Game Pâté. *Stop Press – it’s always lovely when one of the companies you’ve been working with makes a really special offer. While not everyone may want to make my pigeon breast en-croute recipe, Wild and Game, the company who supplied me in the first place, has released a special self-isolation pack […]
Partridge in Red Wine and Medlar Sauce
Seasonal Cooking – Partridge in Red Wine and Medlar: It’s the game season – one of my favourite times of the year for food. I tend to overindulge in Game with the justification that it is healthy (naturally organic and lower in fat than farm cultivated meat and poultry) but with a genuine love for […]
Roast Partridge with Pear and Thyme
Roast Partridge with Pear and Thyme. We’ve spent the last 5 months visiting various blogs throughout the UK who have been championing their own local produce and cuisine. Literally from Lands-End with Choclette from Tin and Thyme to John o Groats, with Janice at Farmers Girl Kitchen. During that time, you’ve all risen to the […]
Pigeon Breasts with Red Wine & Medlar
Pan Fried Pigeon Breast. Last Autumn I acquired some medlars. I had no idea what to do with them, just a fascination with these fruits that you needed to rot before they were ready to use…I think my original plan was to make medlar cheese, but when they had bletted (rotted) there were not really […]