venison

This is a pie to be eaten hot on a cold wintery day after the sort of walk that leaves your ears and toes tingling and your hands reaching for the warmth of a log fire. A classic country recipe, it can be made from any mix of game - try venison, pheasant, partridge, pigeon or rabbit. If you're short on game you can bulk it out with some stewing beef.
This makes an impressive starter for a supper party, served with home-made quince jelly or spiced pears and a few elegantly-arranged salad leaves, but it's equally good for lunch with hunks of country bread, cornichons and a big crunchy salad.
Trust us, once you’ve tasted them, you’ll never go back.
I was once asked if I worried about my arsenic intake due to the amount of seaweed that my family and I eat. It was one of
Both my guest and I (guest? It was my mum) got a bit lost as we wended our way to the Great Northern Hotel this week, which sits between the newly-refurbished King's Cross Station and its close neighbour St. Pancras. It's all those exits - utterly baffling.