I’d never cooked pheasant till last week when I bought one from Churchill Meats. Not knowing what to do with it, I consulted my very old copy of Elizabeth David’s French Provincial Cooking. Using inspiration from two different recipes, the following is the result. The pheasant was similar to chicken in some ways but more […]
Read more
Game
Braised Quail
Last weekend I bought a pack of six quail from William in our market on Saturdays. I cut them in half and four of us to had three halves each. They look small but that was definitely enough. When eating quail you need to be prepared to pick them up and eat in your hands. […]
Read more