Journal

Every year at the start of bbq season I get excited by the idea that simply splitting and flattening a chicken can be such a game-changer. Not only does spatchcocking...

My brother-in-law, who is much younger than me, always had a sophisticated palette. At the age of twelve, when I first met him, he declared that ‘bavette is much the...

You may have read our previous blog about old cow, after the increasing interest in older beef (and cow) from Galicia and the Basque country inspired me to try raising and butchering...

I was reminded this week of two favourite offal dishes from my childhood when a neighbour leant me a book called ‘Odd Bits – How to Cook the Rest of...

Our second Aldeburgh Mutton Week kicks off on 20th February with a programme of special events including tastings, cookery and butchery demos, special suppers and more.  Please do come and support...

Now there’s a question! Although I’m rather evangelical about mutton I can understand why it might not appeal - my mother-in-law remembers vats of grey, unappetising mutton stew at school...

I love to mark the passage of the year with seasonal meat. So that, as the frantic buzz of Christmas fades like the blossom on a winter cherry, my thoughts...

What a treat to have a joint of ham in the fridge over the Christmas holidays. It’s my favourite for Boxing Day, but also makes a perfect stand-by when you...

There’s a gathering interest amongst UK foodies in eating old cow. If only I could come up with a more exotic name for it. In northern Spain, where they have...

Pheasant is a real treat - there’s something about the distinctive flavour that suits the cold winter months; and there’s great pleasure to be taken from anticipating the season and then...

As I write, I notice that the brambles on the hedge in our garden have at last ripened and it brings to mind a recipe using two wonderful local ingredients,...