Garlic butter, made with foraged wild garlic
A delicious recipe for spring lamb – the anchovy and garlic allow the lamb to retain its moisture during roasting.
A simple recipe for a hearty partridge and mushroom casserole, cooked in the slow cooker.
The standard approach to cooking wild duck is something rich, awash in red winey and invariably heavily reduced and that can certainly be very pleasant. However, wild duck is a richly flavoured meat and my preference is for something fresher and zestier.
Feeds four (or less if hearty appetites and/or the duck breasts are small)
A recipe for a rich and moist fruit cake. Continue Reading…
A simple recipe for roast garlic. Perfect for a winter’s evening. Continue Reading…
A simple recipe for lemon and thyme chicken
With a glut of pears from a generous neighbour this post records my attempts at making pear brandy.
An autumnal recipe for plum and apple chutney
This entry will record my first attempt at air dried venison.