Tag Archives: Balsamic Vinegar

Pigeon Breasts in Cream Sauce

June 27th, 2013 I’ve been very lucky lately, the pigeons have been at the farmer’s Brussels sprouts, so for the last couple of weeks (at the Farmers’ Market) I’ve had six pigeon breasts added to my bag of vegetables, as … Continue reading

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Fried Green Tomatoes

October 9th, 2012 I had lunch with Rick and Su on Sunday. They still had a few tomato plants laden with fruit and at this time of year there’s no chance that they will ripen. I came home with a … Continue reading

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Beef Osso Buco

June 4th 2012 I know it’s been hotter than July, but the temperature has dropped again (just in time for the Jubilee) and I noticed beef osso buco in the butchers for £5.50. This is cheaper than my usual veal osso … Continue reading

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Chicken Livers

November 25th, 2011 … and for supper I chopped up a pound of chicken livers and flash fried them in the griddle pan. For good measure I added a little salt, pepper and a few basil leaves (Oli’s suggestion). Once cooked … Continue reading

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Grouse

November 22nd, 2011 Grouse are a popular game bird, about the same size as Partridge. They are completely wild and have resisted all attempts to breed them, therefore their natural, moorland habitats, mainly heather (which they like to eat) have … Continue reading

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Beef Cheeks

July 1st 2011 I was delighted when I walked into the butchers and they had about a dozen beef cheeks (also known as ox cheeks) on special offer. They weighed about half a pound each, so I bought two. Beef Cheeks … Continue reading

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Duck Confit and Puy Lentils

April 14th, 2011 Duck Confit is a very traditional, French, method of preserving duck (probably dating back hundreds of years). It’s thought that this type of preservation originated in Gascony. The duck legs are first, salted with the addition of … Continue reading

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