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.
This is one of my absolute favourite dishes for pheasant. Juicy, tender, crispy, buttery, sharp and salty, it’s a small island of crispiness to swoop down upon on those days when you can see your breath in the cold air.
A delicious Italian-inspired way to enjoy dry-aged native-breed pork. Cut from the top end of the loin, with the rib bones left in for incredible flavour.
So often served cooked and I love to eat venison raw. This recipe works very well with beef also using either sirloin or fillet.
This beef ossobuco recipe, often referred to as braised beef shanks, is a mouth-watering Italian comfort dish traditionally made with veal. This simple slow-cooked recipe is delicious all year round.
I’ve been unsuccessfully trying to get this recipe from my local Thai restaurant for years now. The evasive responses – ‘next time’ or ‘she’s not here today’ – are always the answer, despite our apparent friendship. So, if I half think I know what I’m talking about, here’s my version of how it’s done! Comparing them side by side, I’d say it’s pretty close. The crispy onions are my own addition.
A classic French stew perfect for a dinner party. Coq au vin is a quick and easy chicken recipe that sees thighs and drumsticks braised in a luscious, glossy red wine sauce. Wonderfully rustic, yet still elegant, this winter dish also includes shallots, chestnut mushrooms, smoked pancetta or bacon, and thyme for a delicious, comforting meal.
This fennel sausage recipe makes a comforting, hearty supper, perfect for colder months or any time you need a warming meal. Quick to prepare and best enjoyed with a robust red wine.
Curry dishes are hugely popular in Jamaica, thanks to the indentured servants to who arrived after emancipation in the early 19th century to make up the labour shortfall once slavery had been abolished. Curry goat and curry chicken are the best-known dishes, but Curry Oxtail is a close contender. It’s a stunning dish, one that is best started a few days before you intend to eat it.
Here is something a little different! A spicy, jungle-style curry served up in a loaf of bread and so typical to South Africa.
This recipe was inspired by the sight of hardy sheep grazing among dry mountain shrubs, with the scent of sun-scorched herbs wafting in the warm air and the Aegean glistening in the distance.
Just the kind of thing we eternally hope to find in a remote pub with uncomfortable furniture, a glowing fire and a stone floor.