April 9, 2010 Food & drink 
Confit rabbit legs, brushed with Dijon mustard, rolled and coated in breadcrumbs then deep fried to produce a tender and crisp result, packed with game flavour.
Read the full article → December 26, 2009 Food & drink 
My son just asked why everything he’d eaten over the past two days had turkey in it. It was a good question. We told him that it’s traditional to cram an entire year’s worth of turkey consumption into a single week at the end of December, and that there was plenty more to come over [...]
Read the full article → 
