Category Archives: Recipes

Gammon with Navy Beans

Gammon is the name for pork which has been cured by salting or brining – it can also be smoked. Meat was traditionally salted and smoked  to make it last longer, but with the advent of refrigeration, this is no … Continue reading

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Cazuela de Conejo

This is a typical Spanish Rabbit Casserole recipe, of which there are many – probably one for each autonomous region, if not each pueblo. Rabbit itself is very much considered meat in Spain, unlike the UK where most people (these … Continue reading

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Sous-Vide Barbecue

Oli had some new cooking toys, so we decided to use them for a barbecue on Saturday, however, the forecast said rain, so Sunday became a better option. The main piece of equipment, was a sous-vide immersion circulator – a … Continue reading

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Conejo al Vino (Rabbit with Wine)

This is a simple Spanish rabbit recipe, with the ingredients kept to a minimum – probably what’s local and to hand. The flavour goes a long way to proving the old adage, that less is more! Rabbit is not an … Continue reading

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Paloma en Escabeche

Escabeche is a method of food preservation, using vinegar (and sometimes citrus juice), invented by the Persians  many centuries ago. Both the Greeks and Romans used vinegar as a preservative, so escabeche might have reached Spain before the the Moorish … Continue reading

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Wood Pigeon (roasted)

From my living room window, I can see 5 common wood pigeon doing their best to eat all the new shoots on a large elderflower tree. I find it quite ridiculous that 10 town pigeons sit watching them from a … Continue reading

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Pheasant with Fennel

Here’s my last pheasant dish of the season, an adaptation of a Clarissa Dickson Wright recipe – here’s her inspirational comment: In my days as a pheasant farmer, I was interested to see how energetically the pheasants savaged the fennel in my garden. Game … Continue reading

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