It was quite by accident that I created a menu for a dinner party that we had last night, which ticked nearly every ethical, environmental, health and taste box! I had a feast which was gluten-free, wheat-free ,mostly organic or wild, zero-food miles ( well practically, if you don’t count the butter, sugar and olive…
Tag: GAME COOKERY
Warm Salad of Partridge
It is getting to the time of year when we really need to finish up all the Game left over from last Season. Partridges can often be very disappointing after 6 months in the freezer. This mid-week supper shows that you can still serve a tasty partridge in a way that suits the lengthening days…
PIGEON BREAST SALAD
It starts with a glorious view out of the bathroom window one sunny Saturday in March. Then a pigeon comes to eat the blossom on my Mirabelle tree.Then a friend comes to join in. Pigeon breast salad is now on the menu. Incredibly easy to make, you just poach the skinned breasts gently in oil…
Muntjac is the best venison to eat
It is always a red-letter day when we have a Muntjac in the Larder. Click on Photo to read more
ARABELLA'S AMBROSIA 
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