“My father was standing on the edge of the clearing with the moonlight streaming down all over him and a great bunch of pheasants in each hand. His face was bright, his eyes big and bright and wonderful, and he was staring around him like a child who has just discovered that the whole world [...]
There are a lot of myths about game. It’s hard to get hold of. It tastes strong, sometimes bitter. You’ll crack your teeth on lead shot. You can ruin a dish by cooking it for a few seconds too long. As with all myths, these and most of the rest are completely untrue. Game has [...]
A shoulder of lamb is a hefty cut, but it’s cheap and it goes a long way. This method leaves the lamb falling apart, tender from the best part of a day in the oven. It’s very satisfying and relaxing to know that something great is happening in your oven at home whilst you’re out [...]
In the middle of the beef crisis in the UK during the nineties, beef joints including the animal’s bones were banned. You couldn’t buy proper roasting joints anywhere. All beef was sold off the bone, and that was that. My dad had other ideas, and wasn’t about to be scared off by a minor inconvenience [...]
Chicken and Other Birds is the latest book from John Torode, the Australian chef behind Smiths of Smithfield and one of the presenters of the BBC’s Masterchef. The purpose of Torode’s book is very simple and very clear. He sees chicken as one of the cornerstones of a cook’s repertoire. “If you can roast a [...]