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…
Tag: pork
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…
Bangers and Bonfires #UKsausageweek
Bonfire Night; the air is filled with woodsmoke, a hint of sulphur remains from the recently released fireworks. The sparklers have sparkled and now, hunger strikes. What better warming winter dish to turn to than the humble British banger? A childhood favourite, steaming from the barbecue and tucked into a pappy white roll, maybe a…
This little piggy went to market….then into the freezer…..and it was yum!
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…
Season of Mists and Mellow Fruitfulness…A little taster of the project I’m currently working on…
The Forest of Dean is at its best in the Autumn months, when the great oaks, once famed the country over for their strength and height, and used in shipbuilding, are burnished in the golden light of an Indian summer. The forest’s leaves encompass all shades from tawny yellow, to ruby-red and dark earthy brown….
Humbled by Pork!
Last week I was lucky enough to be invited to a press day organised by porc.wales, a new, assembly backed initiative to promote small producers of proper pork in Wales. Wales and Pork have a history which goes far back (although not too far, as the pig was sacred to the celts) but up until the…
Seasoned with Slow from The Pheasant Philosopher 