Hot smoked

Whilst chicken can be bland it really doesn’t need to be!  This is a really simple recipe and almost a one pan dish too.  We had taken 2 chicken breasts from a large free range organic chicken.  The skin was left on the chicken and […]

We are very fortunate in having friends who have access to wild venison but don’t like it!  This means that we are sometimes recipients of generous pieces to cook.  On this occasion it was a

We seem to have had a spate of ridiculously cheap pork on offer at our local supermarket recently.  We buy most of our meat from one of a couple of very fine butchers we have locally.  Nevertheless, even when you are not looking to buy […]

Dirty cooking?  Cooking the food you are about to eat directly onto the burning charcoal. It gets a whole series of names too: Dirty, Caveman, Cowboy. I have to say I have always been rather sceptical about the idea of this form of cooking.   Perhaps […]

We were given a venison joint by a good friend!  The details of the beast from which it came were a little unclear – the cut was in doubt too (but probably boned leg)!  It was thought to be Red Deer but we did not […]

Slow cooked belly pork is a real joy!  But is has become difficult to find good “fatty’ belly pork to allow the release of that beautiful ‘porky goodness’.  Understandably there has been a trend to produce less fatty pork for health reasons – and the […]

For some years now we have visited a delightful restaurant in Tuscany called La Scottiglia in the village of Pescina on the side on Monte Amiata.  We have always been looked after exceedingly well there and it is a place we frequently recommend. They do […]

The idea of Greek lamb and roast potatoes takes me back to Athens in 2004 when we were invited to a friend’s wedding there.  Michalis was working on his PhD with me in the UK and very kindly invited Jackie and I to his wedding […]

We had very much enjoyed the Osso-Bucco we made on the Big Green Egg last year (see here) so when we came across some Red Deer shin cut in the same way as veal for Osso-Bucco it seemed too good an opportunity to miss.  The […]

The simple answer is of course once it is cooked it is then referred to as a “Ham”.  What ever we call them this is a delicious  way of eating pork and in the UK is always associated with the Christmas period – but it […]

We had planned to make a very rich casserole using some cubed shoulder of wild venison that we had picked up just before Christmas.  With all the festive excitement it had been popped in the freezer.  Once defrosted I was a little disappointed to see […]

Having finally come to the conclusion what we were going to include in the Christmas Terrine it was time to put it all together!!  The one thing we have learned this year making terrines is that