Pheasant Eggs – Recipes

We have some pheasant eggs in this week – a great seasonal delicacy, the yolks are comparatively larger than a hen’s egg, deep yellow with a glorious, rich flavour.  You can treat them like gull’s eggs for a treat, or simply as you would hen’s eggs for breakfast. Gavin will … Read More

East Marden Mutton

This week we have some mutton to stew over; sourced from East Marden. Mutton is tastier than lamb, but is still seen as specialist meat that is fashionable in restaurants, but not kitchens, despite for centuries being more popular than lamb. It was served at the last lunch on the Titanic … Read More

Venison Wellington

Gavin is making Venison Wellington for Christmas, along with Beef Wellington and Salmon encroute.  Using the finest Stansted venison loin (or aged beef fillet), the meat is wrapped in Parma Ham, placed on a bed of mushroom duxelles and then sealed into puff pastry.  Not only is this seriously delicious, … Read More

Cod Stew with Olives and Capers

Cod Stew Recipe As the waters off the South Coast start to cool, the cod come inshore.  Fresh cod straight off the boat is hard to beat, and this cod stew gives warmth as the nights get cooler. Serves 4 2 courgettes, sliced thinly 6 tablespoons olive oil 1 onion … Read More

1 2 3 4 5