In the morning, when I open the front door I’m greeted with the harsh scream of the Buzzard, shortly followed by the caw of the Crows it’s trying to harass, this drama is mellowed by the gentle song of the Thrush and the coo of Wood Pigeons, watching the unfolding masquerade from a safe distance….
Tag: british
Historic Bites: Butterly Delicious
“With enough butter, anything is good.” Julia Child For decades, butter has been demonised, labelled an artery-clogger contributing to high cholesterol and obesity, and replaced with low fat spreads and margarines. An ingredient at the very heart of western cuisine for centuries, butter is one of the purest fats available, tastes ambrosial and now, rather…
Seasonal Rhubarb, Mandarin and Saffron Cake
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…
The Pheasant Philosopher’s Christmas Diaries: top tipples
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…
The Pheasant Philsopher’s Christmas Diaries: Party Punch and Mulling
No Victorian Christmas party was complete without a gleaming punch bowl full of inhibition-removing deliciousness. In richer households, these bowls would be silver or silver gilt, with matching chased cups and ladle, in middle class houses cut glass or crystal was offered, whilst lower down the social pecking order china, wood or pewter was most…
The Pheasant Philosopher’s Christmas Diaries: Easy Entertaining.
I am extremely proud of my Welsh heritage and although there aren’t many exclusively ‘Welsh’ traditions, we do have some excellent recipes to satisfy the hungriest of guests over the Christmas period. Feeding a party is quite a challenge, but sometimes, especially in the colder weather it’s nice to offer guests something a little more…
The Pheasant Philosopher’s Christmas Diaries: Stories of Stilton
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…
The Pheasant Philosopher’s Christmas Diaries: Day 2, The Butcher’s Order
Today I’m turning my attention to planning my Christmas butchery order. Last year I chose one of Holt-Wilson’s Monmouthshire Turkeys and I was extremely impressed with the bird – it served far more mouths (with leftovers) than recommended, and was firm and flavoursome – not gamey, but rich and a real treat! I do feel…
The Pheasant Philosopher’s Christmas Diaries: Stir Up Sunday
Discover the origins of The Christmas Pudding and Stir Up Sunday – why not try making your own this year with my easy-to follow-recipe.
Moroccan Spiced Slow Roast Shoulder of Lamb
I adore the combination of flavours in North African cooking, the rich tagines, delicate sweet pastries, mounds of minted, olive oil rich couscous, bulgar wheat salads gleaming with jewel-like pomegranate seeds – and now, with autumn on the way i’d like to share one of my favourite, albeit possibly inauthentic, recipes combining local Welsh Lamb…
Seasoned with Slow from The Pheasant Philosopher 