Category Archives: Recipes/Food and Wine Pairing

Hare can be difficult to come across unless you live in the countryside or shoot. However they can be ordered in advance from game dealers or butchers. Hare are rather bloody to prepare (the blood can be saved to make … Continue reading →

Goulash is an ancient Hungarian dish which uses Paprika and Garlic. It’s thought that Christopher Columbus introduced Paprika to Europe having found it as a domesticated plant among the Native American people (the explorers named it ’Indian pepper’). The pepper … Continue reading →

Pigeon seems to be experiencing a renaissance – the days of Pigeon Pie are long gone and pan fried Pigeon Breast is all the rage. I’m not surprised – it’s an easy dish to prepare and is better than duck … Continue reading →

Britain is home to a mouth watering dish that most folk find hard to resist – the suet pudding. Puddings have a long history that dates back for centuries but the first mention of steak and kidney pudding in print … Continue reading →

Wild rabbit was a staple food for centuries in Britain and we relied on it during the Second World War. In the Middle Ages rabbits were bred in warrens for their meat and fur and nowadays farmed rabbit is available … Continue reading →

Venison has become increasingly popular over the past couple of years and it is starting to grace the dinner tables of more and more folk across Britain. There are some good reasons for this – Venison is actually as nutritious … Continue reading →

I am not sure how you celebrated Mothering Sunday but my youngest daughter Rosie wanted to cook something special for her Mum rather than go out. Having put our heads together we decided to cook a Fillet of Beef Wellington … Continue reading →

Duck shooting season may be over but I have a lovely recipe for Wild Duck to share with you. You can also use the recipe with farmed Barbary Duck that’s more readily available in the shops. Barbary Ducks are none … Continue reading →

Save 20% off a 12 bottle case of Chateau Grand Rousseau 2009 – a nice opulent claret that pairs with an array of winter red meat and game recipes! Normally priced at £118.20 for a case of 12 bottles we … Continue reading →