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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)
The anchovies have been blended into the dressing with the capers so they act like a seasoning for the whole salad. 8 new potatoes 200g french beans, trimmed (or sliced runner beans) 4 eggs 12 cherry tomatoes, halved 8 artichoke hearts, cooked and (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)
This is a luxurious curry, and something of a treat due to its price. The dish’s base is fairly mild, as it is important that the flavour of the lobster is not overpowered. If you prefer, you can substitute the lobster with any firm-fleshed white (read full article)
As simple as this recipe seems, it is worth making purely because it tastes so good. It is perfect to have with drinks before a meal – especially when the weather is pleasant enough to eat out in the garden. You can prepare the peas and beans ahe (read full article)
These delicious cold smoked anchovies in oil are available at Brindisa. They are more like a fresh than a canned product, quite unique and one of my favourite convenience foods. If you want to avoid the garlic, just serve them on hot buttered toast (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)
Sardines work with all number of things – beetroot, horseradish, little roasted tomatoes … and chickpeas are very good, too. Their creamy texture and nutty flavour balance this oily little fish that tastes so completely of the sea. 8 very f (read full article)
You can find duck legs quite easily these days in butchers and supermarkets; if not, you could just use a whole duck instead chopped into four, or buy two ducks and remove the legs and save the breasts for another meal. I get mine from Bury market. (read full article)
This makes a lovely lunch dish on its own, or can be served as an accompaniment to simply grilled meat. The sweet zingy topping is delicious on just about anything. Sometimes for a snack I spread it on toast, perhaps with a little ricotta. For the (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)
A slice of hot buttered toast with ripe tomatoes is a simple, pleasurable snack, especially if you use one of the tasty heritage varieties, or a large juicy beefsteak tomato, such as Marmande or ox heart. Any ripe, tasty tomatoes will do though, and (read full article)
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