Things which are time consuming relating to the Christmas Lunch are far better done early and the advantage of a good sized freezer makes preparing for Lunch extremely simple indeed.I like to serve two stuffings. One meat, and cooked separately from the bird, and one to stuff in the neck cavity, to take on the… Continue reading The Pheasant Philosopher’s Christmas Diaries: Getting ahead with Christmas, a Duo of Sublime Stuffings
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… Continue reading Moroccan Spiced Slow Roast Shoulder of Lamb
Roast Golden Beetroot Mezze with Honey and Pomegranate We are now firmly in Autumn's grip and what's left of the leaves are falling fast. One of the most vibrant and plentiful winter vegetables in the Beet, be it the rich red of the classic Beetroot or their bright, vibrant orange and yellow cousins, far less… Continue reading Autumn Recipes: A Roast Golden Beetroot Mezze, with Honey and Pomegranate #nationalhoneyweek
This weekend I've gone a little bit pork mad. On Friday I took delivery of 1/2 a free-range, rare breed pig from Martha Roberts' The Decent Company. I was very impressed by the obvious bond she has with her pigs and (so far) I am certainly not disappointed in the quality of the meat. Rare… Continue reading This little piggy went to market….then into the freezer…..and it was yum!
As I mentioned in my earlier post, the stars of Abergavenny Food Festival are without doubt the producers. Whether nestling between the little booths or creating fine displays in the prestigious Market Hall, the producers have an infallible passion for food and drink which is infectious and wonderful. Most are happy to chat… Continue reading The Abergavenny Food Festival Part 2: The Producers #AFF2017
The squash family are very much in season at the moment; whether it be the familiar Butternut, the inelegant Onion Squash, the Turk's Turban or the versatile Spaghetti Squash - and those are just a few - squash is both nutritious and surprisingly tasty and for those low-carb devotees contains only 8g per 100g. … Continue reading In praise of Squash