[col type=”three-fourth”] Roasting parsnips in honey and sherry brings out the natural sweetness in this earthy vegetable. Ingredients 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways 4 tbsp sherry 4 tbsp clear honey salt …
[col type=”three-fourth”] Ingredients For the pork 150g/5oz walnuts, shells removed, roughly chopped 2 green apples, chopped 2 sprigs fresh thyme, roughly chopped 200g/7oz butter, softened salt and freshly ground black pepper 1kg/2¼lb boneless loin of …
[col type=”three-fourth”] Pop this shoulder of pork dish in oven in the morning for Sunday lunch. Forget about it for a few hours and then just finish off with the parsnips and mash near serving …
[col type=”three-fourth”] Ingredients For the pheasant 2 pheasants 1 onion, roughly chopped 2 tomatoes, roughly chopped 2 sprigs fresh thyme 2 bay leaves salt and freshly ground black pepper 1 tbsp olive oil 110ml/4fl oz …
Ingredients For the hogget 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget salt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped For dauphinoise potatoes 900g/2lb King Edward potatoes, peeled and sliced …
Navarin is a wonderfully warming French lamb stew. Try it with rosemary dumplings and delicious roasted veg for a hearty meal. Ingredients For the lamb rump navarin 3 x 400g/14oz lamb rump steaks, chopped 50g/2oz …
