Many of us will look to that extra cheese course after Christmas lunch, and then there has to be enough cheese in the house to take you through to the new year. I have already covered the history of stilton in my diaries but now I'd like to share with you a few of my… Continue reading The Pheasant Philosopher’s Christmas Diaries: the cheesecake of cheesecakes.
Many people are becoming much more experimental in the kitchen and, where once, turkey or goose took centre stage, now there are many different options for the Christmas table. Aside from a good joint of beef, leg of lamb or meltingly soft slow-cooked pork shoulder many people look to game - especially in smaller households,… Continue reading The Pheasant Philosopher’s Christmas Diaries: a change from turkey…my partridge (or pheasant) in a pear tree
Traditionally, the 'Designated Driver' has not been terribly well catered for, an orange juice and lemonade, glass of coke or coffee is the usual choice however, now there are dozens of alcohol free choices out there, waiting to be discovered - so, even as the driver you can enjoy some seriously festive drinks.With almost 25%… Continue reading The Pheasant Philosopher’s Christmas Diaries: Driving Home for Christmas.
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
I have to admit to being a little lax over the past few weeks, there's been a lot going on, (not all food related) however, now that the worst weather is over and Spring is, hopefully, on the horizon, I've come home to roost a while. This year, I'm hoping to put together a few… Continue reading March Morning Musings from Monmouthshire
After Christmas, the harsh month of January brings about a distinct need for creative culinary construction. It begins with the craving for spring. Soon after the Christmas items disappear, just as the Easter eggs start filling the supermarket shelves my heart yearns for oranges. There’s something wonderful about those Spanish oranges which conjure up the… Continue reading A Few Foodie Thoughts In The Bleak Midwinter
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