Some flavour combinations work; no need to adapt, change or mess about with them. Oranges, for example, have enough acidity to break through the fat richness of a plump duck. This same duck contains a sweetness, which, when combined with poached quince and fresh sour oranges, gives your taste buds the delightful satisfaction of a sweet and sour dish more often associated with Chinese cooking.
With coveys of French partridge bursting from the maize, and early autumn mushrooms bubbling up among the forest moss and leaves, it seems only natural to bring this environment to the plate!
My bread sauce recipe easy is the most delicious accompaniment to gravy and grouse, Christmas cockerel, roast chicken etc.
As far as I’m concerned, Christmas isn’t complete without my Cumberland sauce recipe!
Valentine Warner’s stout and ginger lacquered smoked pork cheek bun is a delicious and unique way to enjoy our smoked pork cheeks.
Valentine Warner offers up a delicious and very naughty recipe using cotechino sausage and a tunwoth cheese ‘aligot’. If you are unsure as to what an aligot is, think of a garlic-infused mashed potato made by someone who loves cheese.
Partridge often arrive at the table in more traditional forms, so here’s a partridge recipe that’s a little more exciting!
Try this festive roasted Christmas apples recipe, stuffed with sausage meat, ginger biscuit crumble, and topped with redcurrant jelly. The perfect sweet and savoury side dish for roast turkey, pork, or beef. Ideal for your Christmas dinner table!
Picture this: mushrooms sprouting wild across the moorland, cattle grazing peacefully among the junipers, their hooves tamping the earth. It’s a scene of rugged beauty that sets the stage for this dish.
Christmas without ham is Christmas without The Two Ronnies, Kermit without Miss Piggy, it just isn’t Christmas!
Take time to marinade your prunes in some dark rum, making sure they are truly intoxicated for a fun Christmas party food.
Good quality lamb liver is a real joy, and very little needs to be done to achieve excellent results! My favourite method is to pat it dry, lightly dredge it in seasoned flour, and quickly fry it in foaming butter with a handful of fresh sage leaves.