Pheasant katsu recipe Ingredients Sauce 50g tomato ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tbsp mirin 1 tbsp English honey 5g ginger, grated Cabbage 300g green cabbage,…
Food and Drink
Partridge biryani
Partridge biryani recipe A perfect dish for using up freezer stash. Ingredients Partridge marinade 100ml plain yoghurt 75ml light game stock 1 clove of garlic, grated 10g ginger, grated ½…
Hot whisky, tea, cider and spice
Hot whisky, tea, cider and spice Serves 4 Ingredients 2 English breakfast teabags 700ml medium cider 3 cinnamon sticks 2 cloves 2 star anise 1 tbsp cardamom pods, lightly crushed…
Early spring dinner party ideas for seasonal eating
March is often cold but the sun shines for longer and spring is on its way. So what should you be serving your guests? Pre-dinner drinks A rhubarb daiquiri is…
Rhubarb and rosemary daiquiri
I love how the tart, fruity flavours of the rhubarb balance the bright acidity of lime and warming kick of rum. The rhubarb syrup makes enough for about six cocktails…
Cosmopolitan sorbet
There are several bartenders across the US who claim to have invented the Cosmopolitan in the 1970s or 1980s, from Cheryl Cook in Miami to Toby Cecchini in New York.…
Venison sloppy joes
Thought to hail from the Midwest, sloppy joes are an all-American classic made with beef. My recipe gives them a British twist by using wild venison, which brings a rich,…
Venison pasanda
Venison pasanda is a useful way to use up your freezer stash. Venison pasanda recipe Venison marinade 80g plain yoghurt 2 tsp dried cumin 1 tsp ground coriander ½ tsp…
How to make the ultimate point-to-point picnic
Is it going to be your 4×4 that has a group clustered around it at picnic time? Will your point-to-point picnic be the ultimate? Follow our advice and you’ll have…
Coronation pheasant vol-au-vents
With their light, crispy layers of buttery pastry, vol-au-vents are best eaten in the great outdoors. You can start from scratch with the cases but no one will judge you…