The humble egg is the indispensable wizard of the kitchen, and Easter is the time to appreciate it. The Easter bunny may be busy dishing out the cloying chocolate variety,…
Cookery Features
Pheasant fajitas
Pheasant fajitas are a fun take on game recipes and a new way to cook pheasant
How to make pigeon pate
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Partridge pot-roasted with thyme, hay and cider
Partridge pot-roasted with thyme, hay and cider is a wonderful way to serve partridge. The simplicity of ingredients means that you can add your own variations to the recipe and…
How to carve meat well and the history of carving
How to carve meat is a required skill that rears its head at Christmas time. Whether you are attempting the ultimate in Christmas cooking, the Royal Roast or the perfect…
How to barbecue
A warm greeting to you all – well, I hope it’s warm. With the start of the summer holidays it’s the obvious time to get out the wire brushes, rehome the…
Egyptian Walking Onions
The Egyptian walking onion is a smallholder’s plant – which is a polite way of saying that it is untidy, difficult to harvest and an acquired taste. On the plus…
Return a shooting invitation: Learn to smoke food
Everyone who shoots, fishes or stalks has a freezerful of dead stuff, some of it rivalling the Siberian mammoth for its years in icy entombment. Those ancient pheasant and pigeon…
Rolled Christmas duck
If the thought of yet another turkey dinner drives you to distraction, duck out with this old-fashioned but elegant Christmas duck.
Lobster soup
Lobster soup may not have to break the bank. Mike Robinson show how lobster can be great value