An autumnal recipe for plum and apple chutney
Blinis with creme fraiche, horseradish, smoked salmon and dill.
A quick and simple recipe for roast grouse.
Continue Reading…
Recently I obtained 5 brace of wild duck from the gamekeeper on a local shoot.
Wild duck do not have the bulk of a farmed duck. There isn’t a awful lot of meat on them and so it’s easiest to breast them. Continue Reading…
Rillettes (pronounced ree-yettes) are coarse-textured and deliciously old-fashioned. They make a great alternative to paté. Often made with pork, duck or goose, the savoury quality of rillettes comes from using traditionally fatty meats and a generous quantity of salt. They will keep for weeks if covered with a layer of fat. Continue Reading…