Oak-Smoked Wild Mallard Breast
Take your duck – I use wild mallard, as I have easy access to them, but a shop-bought Aylesbery would do just fine – and remove the breasts, taking as […]
Take your duck – I use wild mallard, as I have easy access to them, but a shop-bought Aylesbery would do just fine – and remove the breasts, taking as […]
Here is a quickie for you and one of my absolute favorites. I think this dish is a large part of the reason my wife said “yes” when I asked […]
I baked a lovely ham over the weekend and, while much of it has been used in sandwiches and the like over the last few days, I still had a […]
Tonight I got a message on my way home, from Abigail my wife “Organise dinner. Starter and main. We have partridge and chicken and ham,” she barked. Hmm Well, after […]
My life is one of many facets. One of my more interesting jobs I do in the winter is as a loader and driver for game shooters. This is either […]
This is the first recipe I produced for the “Old Gits Society” (a group of semi-retired, semi-alcoholic loveable rogues in need of a good solid meal every few weeks). They’re […]
ABOUT THE SHOTGUN CHEF Raised on the family farm in Epping, William Alldis picked up a rifle around the same time he picked up a saucepan – aged five. His […]