A nice bit of skirt

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 best cut of beef.’ Of course, he’s embarrassed about his pretension now – for a start, these days he would call it ‘skirt’ not ‘bavette’; and furthermore, he wouldn’t assume to tell his butcher brother-in-law which bit of beef is best.
May 25, 2016 by Gerard King
Tags: beef recipes

Offaly good lamb recipes

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 the Animal’. The first was my mum’s stuffed lambs hearts with mashed potato – so comforting – and the second was second was sizzling sweetbreads, cooked by one of the Turkish customers at my dad’s old butcher’s shop in north London...

March 15, 2016 by Gerard King

Why eat mutton?

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 and its taken quite a lot of convincing to get her to give it another try. However, if properly hung, mutton is full of the most delicious flavour and can be roasted and served pink...

February 08, 2016 by Gerard King

New year, new mutton recipes

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 turn – led by an internal compass – to mutton. Because for me, February is mutton...

January 22, 2016 by Gerard King

A great recipe for Christmas ham

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 can’t cook another thing - or for putting in a pie or soup when your energy returns. Not to mention the guilty pleasure to be had in picking away at it when no-one’s looking…

December 11, 2015 by Gerard King
Tags: pork recipes

Pheasant for Autumn

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 making the most of it while it lasts (til about mid-February)...

October 08, 2015 by Gerard King
Tags: game recipes

Wild Venison and Bramble Stew

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, blackberries and venison...

September 21, 2015 by Gerard King
Tags: game recipes