Wednesday 20 May 2020 was an odd morning. I woke early, couldn’t get back to sleep, and just after 5am I decided to take the dogs for a early walk. The lockdown means that I am not commuting into London and so I can enjoy a longer walk before starting work. Continue Reading…
A show stopping tear and share bread that is great to entertain a crowd.
A traditional oven baked rice pudding. Serves 4Continue Reading…
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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.
Large baking potato
Small tin of beans
Scrub potato clean and pat it dry. Rub all over in olive oil. Cook for 2 hours in the oven at 200 degrees Celsius.
When serving, cut a cross in the top and push down the four “corners” so the middle pops up, and then add a knob of butter to the centre and this will make the potato soft and gooey. Warm up the beans and add as a topping.
Serve with salad.
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)