The season for pot roasted pheasant
I suppose one of the main influences that inspired me to write Cooking without Recipes was the seemingly natural instinct my mother had in the kitchen, as she moved effortlessly around her Aga, her sleeves rolled up, barking orders to a young boy standing on a stool, to wash dishes or peel vegetables. Sometimes I [...]write a comment | Articles, Eating bread sauce, pheasant, roasts, Sunday lunch
Roast Silverside with Red Cabbage Silverside isn’t always the finest cut so responds well to the added flavours of the mixture of thyme, lime juice and honey you coat it with. Roast the joint rare and when it’s done add some red wine to the roasting pan and reduce the liquid for gravy. While the beef [...]write a comment | Articles beef, red cabbage, roasts
Toast some cardamom seeds and cumin seeds in a pan with butter. When they are popping, whizz them in a blender with garlic, salt and red peppercorns, capers, olive oil and the zest of two oranges. Squish this mixture into small incisions all over meat and smear the mixture all over the outside. Put it [...]write a comment | Cooking cardamom, pork, roasts
Off duty in the kitchen at Christmas
Christmas is unusual for two reasons this year. First I’m not cooking. Secondly I am spending it with family. Both of which anyone who knows me will understand are uncharacteristic. But I am thrilled on both counts. Contrary to popular expectation, I love being cooked for.write a comment | Articles, Eating Christmas, pudding, roasts, turkey
Poached and roasted duck with marmalade
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