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This is an economical way to get four good starter servings out of two grouse. (You can do the same dish with wood pigeon.) Make the polenta the night before; once set, it will last a few days in the fridge. 2 oven-ready grouse salt and freshly gro (read full article)
I often use this pastry recipe for tarts, as it’s buttery and crunchy. You will need a 23cm tart tin with a removable base. For the pastry: 250g plain organic flour 1 whole egg 1 egg yolk 2-3 drops of vanilla extract 1 tbsp caster sugar a pinch o (read full article)
I like to place this on the middle of the table at the start of a meal for all to take as they please; the recipe below is for individual portions – just multiply according to your number of guests. It is very important that the butter itself be (read full article)
The UK cuttlefish season has come to an end and I would imagine less than 5 per cent of the catch is actually consumed in the UK, if that. For a nation that eats a fair bit of squid, we are still rather nervous about cuttlefish; maybe it’s the th (read full article)
Madame Rarebit, Mrs Rarebit, Jessica Rarebit, whatever you call it, this take on the classic croque madame is a winner. Serves four. 70g unsalted butter 3 tbsp flour 500ml whole milk 200g caerphilly cheese, grated or crumbled into small pieces ¼ t (read full article)
You could use most types of clams for this dish – or even mussels, cockles or razor clams. 250-300g clams, cleaned 3 cloves of garlic, peeled and chopped 60-70ml dry sherry 1 tbsp chopped parsley a couple of knobs of butter Put the clams and ga (read full article)
I suppose this is a kind of variation on the famous omelette Arnold Bennett, which was made with smoked finnan haddock. 2 large baking potatoes 200g smoked haddock enough milk to poach the haddock 100g butter 30g flour 1 tsp English mustard 3-4 tbs (read full article)
Like meat-eaters, vegetarians like to be a bit spoilt sometimes too – but it’s often the case that restaurants don’t make much of an effort, preferring to treat them like they have some sort of social disorder or disease instead. I’d say tha (read full article)
The Glorious 12th has arrived, i.e. shooting grouse. At this time of year, I hate to see the carcasses of game birds being scraped off the plates into the bin; you’d be surprised how much meat you can retrieve from a supposedly finished carcass, (read full article)
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