The Pheasant Philosopher’s Christmas Diaries: Getting ahead with Christmas, a Duo of Sublime Stuffings

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

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 … Continue reading The Pheasant Philosopher’s Christmas Diaries: Day 2, The Butcher’s Order

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. … Continue reading Season of Mists and Mellow Fruitfulness…A little taster of the project I’m currently working on…