A delicious and gluten-free treat, perfect for afternoon tea or buried in fresh custard after a hearty Sunday lunch, my rhubarb upside-down cake is enhanced with pomegranate and rosewater, saffron and sweet mandarins. Recipe: serves 8 Cake 3 medium eggs 165g butter 165g light brown sugar 1 bunch of rhubarb, leaves removed 180g self raising … Continue reading Seasonal Rhubarb, Mandarin and Saffron Cake
Christmas is now the only time of the year I make trifle. Growing up it was a mainstay of my grandmother's birthday and Christmas tables, but the tradition now firmly sits within the festive period.There's something wonderfully decadent about the layers of creamy comfort, the hit of booze and the digging down to the bottom … Continue reading The Pheasant Philosopher’s Christmas Diaries: just a little trifle, please!
Stocking the drinks cabinet is a chore we must all undertake at this time of the year, whatever your personal preference, relatives and friends' preferences must also be taken into account and that bottle of Creme de Menthe hidden at the back of the under-sink cupboard surely cannot last another year. Interestingly, some … Continue reading The Pheasant Philosopher’s Christmas Diaries: top tipples
There are certain things that I order every Christmas, which admittedly, are rather indulgent; whole cheeses, specialist drinks, charcuterie and chocolate. These are the items which make the Christmas period extra special, impresses guests and, in their own way creates family traditions - without exception I always seek out a really good Stilton, but I … Continue reading The Pheasant Philosopher’s Christmas Diaries: Stories of Stilton
Christmas really does seem to start earlier and earlier every year, even more so for food writers. This year I'd like to share with you how I personally prepare for the festive season. Starting on Stir Up Sunday, the day traditionally set aside for preparing the Christmas Pudding, I'll be offering recipes, tips and ideas … Continue reading The Pheasant Philosopher’s Christmas Diaries
Almost twenty-five years ago, my parents bought a large, honey coloured stone village house on the borders of three French departments; the Lot-et-Garonne, The Gers and The Landes. Three departments with extremely different culinary influences yet all exceptional in their own way.My first ever piece of food writing was for my GCSE English coursework portfolio. … Continue reading The Pheasant Philosophises in Gascony: Market Musings
Every year, I do my very best to source my Christmas foods locally - and living in such a fabulously foodie area, it’s surprisingly easy to do. Restaurants place such an importance on food miles and rightly so, but it’s not just about the environmental impact, it’s about supporting those small businesses who a passionate … Continue reading Festive Goodies from The Wye Valley and The Forest of Dean