Tag Archives: gravy

Pig’s Head (slow cooked)

It’s quite common to see pig heads hanging in London butcher’s shops in early January. Traditionally pigs are fattened up through the warmer months (where crops are plentiful) and then slaughtered in late autumn or early winter. There are very … Continue reading

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Cajun Roast Pork

17th September, 2014 I’ve been meaning to post this recipe for over a year, as I cook it on a fairly regular basis. It’s not an authentic Cajun recipe, I made it up, having been inspired by the method my … Continue reading

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Mallard

January 14th, 2013 I saw some lovely fat mallards in the Farmers’ Market last weekend and then kicked myself for not buying one. A mallard is a large variety of wild duck indigenous to the British Isles, though some migrate … Continue reading

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Guinea Fowl

August 13th, 2012 Guinea fowl are a West African game bird that has been domesticated and farmed in Europe since the sixteenth century. They are a fairly mild tasting bird, with a flavour somewhere between chicken and partridge. These birds … Continue reading

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Cockerels – marinated and roasted

July 20th, 2012 While pot roasting my cockerel, I mixed up a marinade for the other two birds. I used about 200ml olive oil, 8 pieces of garlic chopped, a big pinch of crushed chilli and the juice of half … Continue reading

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Wild Rabbit (roasted)

June 27th, 2012 Rabbit is not an indigenous British species, it’s thought that they were brought here by the Romans or Normans, to farm for meat and fur. Rabbit has gone out of fashion, it’s not currently a very popular … Continue reading

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Saddle of Venison

March 16th, 2012 I had a really interesting day out yesterday. In the morning I saw the fabulous David Hockney exhibition at the Royal Academy (thanks to Audrey) and in the afternoon/evening I visited Sean at a stately pile in … Continue reading

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Faggots

January 26th, 2012 Faggots are a traditional English dish, particularly popular in the Midlands (especially popular during the second world war). A faggot is a mixture of pork offal, generally comprised of bacon, belly, heart, liver, minced up with herbs and … Continue reading

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Pheasant and Morcilla

November 14th, 2011 I went to the butcher to buy a pheasant – it’s pheasant season, they’re getting quite big and the price is down to £3 each, which is cheaper than last year! Graham (the butcher) mentioned he’d cooked … Continue reading

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Fore Rib of Beef

October 29th, 2011 Last weekend I went to Rick and Su’s for dinner. Rick bought a 4lb Fore Rib of Beef from Waitrose – who do sell very good roasting joints. Note the marbling (little veins of fat) in the meat. … Continue reading

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