Mackerel removed from the MCS's Fish to Eat list
Mackerel has been removed from the Marine Conservation Society's Fish to Eat list and is now rated as a fish to eat only occasionally. Herring and sardine are still on the menu but it's a shame mackerel is no longer considered a...
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Winter Pheasant Casserole
This is what January should be about. It's cold outside and Christmas is over - you need something to cheer you up. Detox? I don't think so. Following on from my recent post on skinning pheasants, I took a brace...
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Preserved Lemons
This is the first time I've tried preserved lemons like this - the aim is, in a month or so, to use these things in Moroccan tagine dishes. After doing a little research into how to go about preserving lemons like...
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Pheasants
Each Christmas we're lucky enough to be sent a box of pheasants that were left over from a shoot. Why anyone would want to shoot animals and then not eat them is beyond me - such a waste of excellent...
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Pork Belly With Leeks & Prunes
This was a relatively quick & easy meal. I put the pork on the day before in the Sousvide Supreme so I only had to worry about the veg when it came to Sunday evening. Leeks with prunes, I decided, would...
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Grilled Halloumi Salad
This salad unashamedly has too many ingredients. A few days back I had an urge to eat halloumi and promised myself I'd get some this weekend. I love the stuff - I love the way it's rubbery, I love the...
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Sous Vide Brisket
A cheap, tough piece of meat - brisket requires a nice slow cook to allow that toughness to give way to beautifully moist, fall apart meat. Cooking in the Sousvide Supreme allows you to cook the brisket for a couple...
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Coq Au Vin
What to cook in my new Falk Culinair copper pan? It wasn't really a difficult decision - Coq au vin was the perfect test - frying off the ingredients, cooking the chicken in wine and then finishing off the sauce would...
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A Thing Of Beauty
Choosing the right equipment for your kitchen is important. In fact - poor quality products in your kitchen can have as equally a negative effect on your cooking as using poor quality ingredients.  Furthermore, buying cheap, poorly made equipment is...
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48 Hour Sous Vide Ribs
There's obviously a reasonable amount of planning ahead when cooking your dinner for 48 hours - you need to anticipate what sort of food you'll fancy eating in 2 days time. Nothing to worry about here though - is there...
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SousVide Supreme
To say I've been looking forward to trying one of these machines is somewhat of an understatement. I've been experimenting with cooking in temperature controlled water for a while now, not always successfully. So - the prospect of getting my...
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September Salad
It's not been the best summer in terms of sunshine but it has obviously been a great summer for my apple tree - I'm filling buckets with apples and there's still a whole load more to harvest. So - I...
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Osso Bucco
I used British rose veal in this dish - and so should you. I'll spare you the ethical reasons for choosing this meat (there's a perfectly good article here if you're not yet up to speed on the subject). All...
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Gurnard
Ugly? I don't think so. Sure they look a little different but I think they look kind of cute - they look a bit like puppies. Not that I'd suggest eating puppies.. well, we'll see. Put it this way -...
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10 Hour Shoulder Of Lamb
Shoulder of lamb... possibly my favourite piece of meat. The texture, the flavour - it's ultra-classy. I've been cooking shoulder of lamb for years and have relied on my tried and tested method - cook at 170c, covered with foil,...
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A Quick & Simple Fish Stew
I used coley in this dish - it's cheap, sustainable and the texture works well provided you don't over-cook it. You could use cod or haddock but it's nice to know you're doing your bit for sustaining fish levels. There's...
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