One of our finest meats has to be wild venison. Full of flavour, it can be used in a range of recipes. Here I sauté the base of the Stalker’s Pie in rapeseed oil; try the cold-pressed bottles from Hillfarm in Suffolk or J Stringer & Sons from Yorkshire. Stalker’s…
The brown crab can be found all around the British Isles and is by far our biggest species. The female is impressively productive, laying between 250,000 and three million eggs a year. Pot-caught crab is the most sustainable choice, as it is species selective and has a low impact on…
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives who could make it and then go to bed leaving it to simmer in a low oven until their beloved…
This recipe is inspired by the traditional Welsh soup cawl. By cooking the vegetables in the same pot as the lamb and perry (pear cider), they take on a rich and deeply comforting flavour. WELSH LAMB SHOULDER WITH POTATOES, PERRY, LEEKS, YOGURT AND HONEY Ingredients Serves 4 Yogurt and honey…
As a guest there is much to enjoy about an invitation to spend the weekend in the country. Cosy, made-up bedrooms; arranged entertainment; and an array of feasts prepared by someone else. All you have to do is be good company, and turn up and leave when told. For a…
These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls Tahini dip 2 tbsp tahini 2 tsp lemon juice 1 medium clove garlic, finely ground to a paste 1 tsp…
Without doubt, casseroles are essential kit for any country kitchen, not simply for cooking up tasty game stews but for a wide array of delicious dishes. According to Field food writer Philippa Davis if one buys well, one should only need to buy once. “For me, a casserole dish needs…
As The Prince of Wales, HM King Charles III regularly championed British food and drink producers. So this month, I have used a few of their products for inspiration. In 1999 at Highgrove he brought together cheesemakers, cheesemongers, government ministers and civil servants to save the British artisan cheese industry.…
A great way to use up any old hot cross buns and an excellent method of making use of fresh ones too. Lightly spiced, deliciously rich but not overly sweet, this is one recipe to try this Easter. HOT CROSS BUN-AND-BUTTER PUDDING WITH BRANDY AND MARMALADE Ingredients Makes 4 to…
If you have a freezer full of pigeon and you need to offload and make some room, try this roast recipe to impress guests and satisfy anyone’s hunger. WHOLE ROAST PIGEON AMD PURPLE SPROUTING BROCCOLI WITH SMASHED WHITE BEANS Serves 2 I think the sight of a whole bird on…
