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 […]
Festive Venison Tagine – Anything But The Turkey
Venison Tagine – The Perfect Alternative Festive Lunch? Go straight to the Gentle reader, I think I may just have created the perfect Christmas lunch for those of us who don’t really enjoy turkey and for those who simply want to ring the changes. There are lots of reasons why a venison tagine is a […]
Festive Pork Loin Roast – Anything but the Turkey
Celebrating Christmas without the Turkey – Festive Pork Loin and trimmings. Go straight to the I’m rather bemused that the day I started to write up my Festive Pork Loin – one I’d prepared earlier that week, I spotted a feature in The Observer with Claudia Roden’s Roast Belly of Pork with chestnut puree and […]
Crab Boil Grand Aïoli
A dish combining french and creole influences to show off Great British Crab Go straight to the This recipe for Crab Boil Grand Aïoli is inspired by two specific dishes, both originating in French-speaking parts of the world. The addition of crab makes this an indulgent and truly ‘grand’ dish. Adding malt vinegar to […]
Dover Sole with Crispy Leek
A simple but luxurious recipe for Dover Sole Dover sole is my favourite fish. It reminds me of seaside shacks and homecooked fry ups but also of family celebrations at restaurants. This recipe tries to marry those two styles with capers and leeks to add brightness and crunch. I’m delighted to report that Bradley’s […]
Roast Halibut with Prawns and Samphire
How to Roast Halibut – the perfect way to cook a special fish. Skip straight to my recipe Do you own favourite pans? I’ve just been sent one to review which I know will become an old favourite. I love cooking with cast iron and for years have wanted a two-handled skillet. Why? Well, it’s […]
Pork Tenderloin with Sauce Verte
Perfect Spring Pork Tenderloin from Parson’s Nose Butcher. Tenderloin is one of my favourite cuts of pork. It’s the ‘fillet’ from a pig – the equivalent to porcine fillet mignon. Tender, lean, and sweet, it’s a cut with very little fat and as such it’s easy to overcook it and make it dry. The idea […]
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 […]
Italian Wild Boar Ragù – From Tuscany to Abruzzo
Wild Boar Ragù with Montepulciano d’Abruzzo Although we tend to associate Italian wild boar recipes with Tuscany, hunting and eating cinghiale is common in many rural parts of the country. Abruzzo, with it’s massive and famous national park, in the centre of the Apennines, is well-populated with wild boar. They breed prolifically and, like deer, can […]
Coniglio Alla Stimpirata – Sweet and Sour Rabbit from Sicily
The Taste of Sicily – Coniglio Alla Stimpirata One of the first Sicilian dishes I tried was caponata. A sweet-sour vegetable dish that is like a more exotic ratatouille and is sometimes served with pine nuts and raisins, I was smitten at the first spoonful. It’s a recipe to make in late summer here in […]