Grilled partridge with pearl barley wild mushroom risotto
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
I can’t claim this mincemeat recipe to be my own – I modified it by removing the nuts and fiddling with the quantities, but I served it at one of […]
Venison Wellington makes a fantastic centrepiece for a dinner party. It is not, as is often assumed, an invention for that famous Duke’s epic victory, but rather so named because […]
This elegant pie is fantastic for any festive gatherings you may be holding over the next couple of months. I like to use wild rabbit because it is far more […]
The wind has really picked up today on the island so rather than venture outside I’ve hunkered down in the kitchen to make some delicious warm and comforting focaccia. We’ve […]
If you find that your grouse have been badly shot, this is a fantastic recipe to make the most of what’s left of the carcase so that the birds don’t […]
While spear fishing in Cornwall a few weeks ago I managed to bag myself a very large rainbow wrasse. Wrasse are not a fish you will find on your fishmonger’s […]
I whisked the wifelett away for a week in Cornwall – hiding behind a facade of being wildly romantic, but actually knowing that this would be an excellent chance to […]
When the wifelet returned, exhausted and thirsty from The Shotgun & Chelsea Bun Club’s annual conference to speak on behalf of Shooting Times at the weekend, I would have normally […]
This is a great warming winter dish for using up any pheasant you have still in the freezer. We use this throughout the season for a beaters’ lunch or as […]