Tag Archives: anchovy paste

Teal

Teal is a small dabbling duck (not quite as big as a partridge) which has the flavour of a mallard and the delicacy of a snipe or woodcock. There are permanent groups of teal in Britain, which breed over the … Continue reading

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Cazuela de Pollo y Chorizo

I had some leftover roast chicken and combined it with other ingredients languishing in the fridge to produce a warming chicken and chorizo casserole – something to ward off the autumn cold. I cooked this in a Spanish terracotta cazuela … Continue reading

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Pheasant with Navy Beans

Pheasant were probably introduced to Britain by the Romans and were definitely well established by the time of the Normans. It should be relatively easy to buy pheasant from a decent butcher during the shooting season, October 1st to February 1st and … Continue reading

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Pheasant and Sausage Casserole

I caught a glimpse of what I thought was a recipe for pheasant and sausages (on the web) a few weeks ago, but having gone back to find it (and I did search extensively) all I can see now are … Continue reading

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Kangaroo Casserole

As I left the Squirrel Barbecue, Oli thrust a bag of leftovers at me and said, “See what you can do with these.” I cycled off into the night and on arriving home, just remembered to put the bag in … Continue reading

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‘Nduja

‘Nuduja (pronounced ‘nduya) is an Italian pork salumi (cured sausage), made with pig’s head (but not cheeks – they are use for guanciale), shoulder and belly, plus salt, roasted red chilli peppers and spices. The mixture is squeezed into a pig’s … 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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