A feast of a meal, with a perfectly roasted joint of pork at its centre. It might just make a fitting alternative to a turkey on your Christmas dinner table.
George Ryle
Recipes
Corned beef ox tongue reuben sandwich
Cooks in 3 Hours Difficulty EasyA slight diversion from the classic corned beef Reuben sandwich. Needless to say, the ox tongue works a treat and is instrumental to a very fine Reuben indeed.
Venison haunch steak w/ glazed carrots & green peppercorn butter
Cooks in 1 Hour Difficulty MediumA simple combination of flavours, where the distinctive notes of the venison are allowed to shine.
Roast pheasant w/ cabbage, bacon & marsala
Cooks in 40 minutes Difficulty EasyA quick and easy, one pot wonder of a dish, with a beautiful wild pheasant at its heart. This recipe is straightforward and perfect for a light midweek supper.
Roast grouse, bread sauce, game chips & liver parfait toast
Cooks in 1 1/2 Hours Difficulty HardThe classic garnish for this most famous of game birds. It’s a classic for a reason, working on every level to deliver a stunning plate of food.
Chorizo, chickpea, trotter & ear cocido
Cooks in 3 1/2 Hours Difficulty MediumA cocido is what we might refer to as a stew. Rustic and comforting with various cuts of pork and big juicy chickpeas, it’s a true expression of Spanish food.
Chorizo cooked in cider
Cooks in 15 Minutes Difficulty EasyA classic tapas dish from the region of Asturias in Northern Spain, chorizo cooked in cider is a simple and gratifying combination. Perfect food with a drink.
Jacob’s ladder beef ribs braised in oloroso w/ fried potatoes
Cooks in 4 Hours Difficulty EasyThese ribs, braised in rich liquor, are such a delight. Their terrific ratio of fat to dense, tense and marbled meat yields something truly unctuous.
Pork shoulder chop, roast shallots & romesco sauce
Cooks in 1 1/2 Hours Difficulty MediumPork shoulder chop is served here with a classic of Catalonia, romesco sauce and roasted onions. A perfect meal for two under the spring sunshine.
How to cook grouse
The ‘glorious twelfth’ marks the beginning of the grouse season. This iconic game bird’s stunning plumage and exquisite flavour offer a true taste of the wild.
Rack of hogget, smoky aubergine, chilli & oregano dressing
Cooks in 1 Hour Difficulty MediumServed here alongside a silky, smoky aubergine garnish, a rack of hogget is a lovely thing to cook, provided you have the patience to do it properly.
