VENISON WELLINGTON

A variation on the classic Beef wellington, if executed well the wellington is a thing of shear beauty, perfectly cooked meat with crisp pastry…….. it will take time, and it’s certainly worth taking the time to do the wellington well, I use pancakes to wrap around the meat, some do some don’t, it’s just a…

PHEASANT BREASTS WITH TERIYAKI SAUCE AND NOODLES

Not quite as strange as it sounds, this is a great way of using the not so great looking or older pheasants that maybe a little tough, and is a bit different from the usual roast pheasant, we’re going to lightly marinate the pheasant breast and then smoke them, sounds like a bit of a…

GINGER AND CHOCOLATE PUDDING WITH BLACKBERRIES

Definitely a good cold winter comfort pudding this, it’s not flashy or cheffy, but it’ll definitely get you going ” mmmm” You’ll need 6 150ml pudding moulds or one large one This recipe will serve 6 people SHOPPING LIST For the blackberries 200g of fresh blackberries 100g of caster sugar A splash of water A…

CROWN OF WOOD PIGEON WITH PRUNES

PRUNES! I can here you all screaming already! But it actually works really well, Cooking the pigeon on the crown will help to keep the meat juicy, the worst thing to do with pigeon is over cook it, pink is good, pigeon is generally at its best spring to autumn, but of course you can…

SPICY BEEF SHORT RIBS 

I love my spices, I don’t claim to know a great deal about them! But I do know when something tastes great, This recipe is one of those, something to nibble on when you’re sitting down watching the football, kinda foods I think, I’m using beef short ribs, but you could easily use pork if…

CUMBRIAN CHRISTMAS PIE 

Now, this hasn’t anything to do with Cumbria, nor Christmas, and in the grand scheme of things, isn’t even a pie! Albeit that the ingredients are baked in pastry, but the pastry isn’t meant to be eaten! But! I couldn’t think of anything else to call this recipe, and as Christmas is just rearing it’s…

ROAST GROUSE 

I’ve got a love hate thing going on with grouse, I’ve eaten it many times in my life, once it was fantastic, a couple of times okay, but usually, absolutely awful!  Grouse has a rather herb/ heathery kind of flavour I think, some people love it, others wouldn’t thank you for using it to clean…

AROMATIC SLOW COOKED PORK BELLY 

Of all the cuts of Pork available to us, in my humble opinion, the belly is without doubt the best,  I’m going to add some oriental flavour to this dish, but it’s by no means authentic, so please don’t be contacting me asking me what on earth do I think I’m playing at again? I…

BEEF BOURGUIGNON

Yet another classic that’s had everything done to it over the years, and it is just that, A Classic, if cooked correctly, and as always, with love and pride, this dish takes some beating  The recipe does take a little time but is absolutely well worth that effort, I’m serving this with celeriac mash, really…

SEA BASS BAKED IN NEWSPAPER 

This is a great fun way of cooking a whole fish out doors on the BBQ or open fire, it’s not particularly BBQ weather, so it’ll work equally as well in the oven, but if you have a chance, try it out doors  I’m using sea bass, but most fish of this size would work…

GRILLED HAKE WITH SHELLFISH BROTH

My favourite place for seafood is without question, the west coast of Scotland, particularly Oban, it’s just wonderful, this recipe is so simple, using, as you’ll all be aware, the fantastic hake, and really whatever splendid shellfish you have to hand, clams, mussels, scallops, langoustines………. the list is endless  This recipe will serve 2 people …

POT ROAST RABBIT IN CIDER 

It is my humble opinion that we don’t eat enough rabbit these days, I’m not sure why, they’re inexpensive, it’s healthy for you, doesn’t have a strong gamey flavour, has less calories than other meats, and you could argue that the Wild rabbit is pretty much organic!! …we could go on, I urge you to…