Easter is the time to salute the humble egg, an indispensable wizard of the kitchen. While we can expect the cloying chocolate variety from the Easter bunny, these are not…
Cookery Features
How to grow chillies: turning up the heat
Chillies are simple to grow yourself at home – and there are over two hundred varieties to choose from. Plus they can be used far beyond curry. Add fire and…
How to carve meat well and the history of carving
Knowing how to carve meat well is an essential skill, but one fewer and fewer people possess. Whether you are attempting a festive turkey on the 25th or a simple…
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 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…
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