Wood pigeons have dark red flesh with a naturally mild gamey flavour and are inexpensive. One bird is ample for one person. This recipe was my introduction to pigeons and is still my favourite. Casseroling them whole in this fashion…
Tag: England
Wild Duck with Grapefruit and Port Sauce
Bred-for-the-table ducklings tend to have a high proportion of frame and fat and a low proportion of actual duck meat. The antidote is wild duck – mallard – which has little fat, almost as much meat and a good flavour.…
Veggies for Fish
This is an earthy combination of vegetables flavoured with mint that seems to be a good accompaniment to fish dishes. Planning serves: 4 preparation time: 15 mins cooking time: 10 mins Ingredients 25g butter 125g garden peas (preferably fresh) 125g…
Skate with a Herb Crust
This recipe is from The Fish Course by Susan Hicks. Skate is a tasty, easy to eat fish courtesy of its flat bone (well, cartilage, really) structure. This dish has the added advantage of being reasonably healthy since the fish…
Shortcrust Pastry
A shortcrust pastry, in either sweet or savoury form, which seems to break many of the accepted pastry rules but which works well. Planning serves: preparation time: 10 mins cooking time: Ingredients 8 oz self-raising flour pinch salt…
Shepherd’s Pie
The old English classic; this version being just a minor modification to one from The Cookery Year published by the Reader’s Digest Association. Some interesting (healthier?) variations can be made by using alternative toppings such as sweet potato or a…
Mrs Mopp’s Rough Puff Pastry
This is a cheat’s substitute for puff pastry which is really popular. The grating of the frozen butter is still hard work but it is, I am assured by my pastry chef (Carol), a darn site easier than traditional puff…
Roast Pork with Quinces
What do you do with quinces if you don’t have a sweet tooth? Since they resemble apples in flavour, are as hard as bullets and take long, slow cooking to become tender, they do make a great accompaniment to roast…
JO’s Roast Pork Loin
This recipe is courtesy of Jamie Oliver, transcribed from his Jamie’s Kitchen , quantities adjusted for four people. (Any more hungry Horaces, and I don’t know where to find a roasting pan large enough!) Planning serves: 4 preparation time: 30…
Roasted Red Pepper Soup
Developed from an idea in a Waitrose Seasons magazine – yet to be tried. I want to roast the peppers whole so as to profit from the juices that accumulate inside. This means they’ll need seeding after roasting. Served with…