Grouse Soup

Grouse Soup

Game season is one that many of us look forward to with great anticipation every year. But game birds, delicious as they are, have one great problem – much of the meat ends up being left of the bone once carved and consumed. One can’t help but look at the wastage with a heavy heart.…

Devilled Kidneys with Bacon

Devilled Kidneys with Bacon

Ingredients (Serves 2) 6 lambs kidneys 50g lardons ½ onion – diced 100ml white wine 100ml double cream handful of parsley – chopped 2 – 3 tblspn Dijon mustard juice of ½ a lemon 1 – 2 tblspn tomato puree 2 – 3 tblspn Worcestershire sauce 50g butter Tabasco – a few dashes ½ tblspn…

Drunk Apple and Blackberry Pie

Drunk Apple and Blackberry Pie

Given winter is a time for hearty puddings and desserts, I thought I’d share a recipe for a fruit pie in this series of wintry dishes. The particular delight about this pie is that it’s made using the gin infused leftover flavourings of one of the most perfect winter drinks: apple and blackberry gin. The…

The Pheasant Cheese Toasty

The Pheasant Cheese Toasty

Ingredients for One: 2 slices of seeded bread Good handfull of Mature cheddar – gratedFinely chopped leftover roast pheasant meat – about a dessert spoonful Large teaspoon of Dijon mustardGood slug of Worcestershire saucePinch of salt and pepperSplash of the pheasant gravy and the cooking juices. Method: Put everything (except the bread) into a bowl…

Apple and Cinnamon Tart

Apple and Cinnamon Tart

Ingredients 2 medium sized Apples (or 1 large cooking apple) 125g Puff Pastry 85g Unsalted Butter 3 desert spoons of Brown or Caster Sugar 1 desert spoon of Cinnamon Powder   Method Peel both apples, then quarter and core them. Chop the quarters of one apple into little pieces, as small as you can, and…