Take four generously sized venison noisettes, pan-fry in oil and butter. Get the pan very hot before adding the seasoned venison, then cook the first side until it has a good colour (about 3 minutes) and then flip it and cook till the other side is also nicely browned. Easy!
Read article
Celeriac is a tasty alternative to potato, or it can be combined with potato to give an extra dimension to the simple spud. Here’s how to make potato and celeriac mash; alternatively you might like to try celeriac dauphinoise.
Read article
There are lots of blackberry sauce recipes around, many of which are paired with game such as venison, and some redcurrant ones too. Venison with blackcurrant sauce (or jus) is a little bit less usual but it was no problem for me to DIY although I subsequently found a proper recipe by an Irish jam producer.
Read article
In Blumenthal’s search for perfection, he interviews experts, conducts his own experiments, and explores the origins of each dish. The text is seasoned with cooking tips and ideas – and some rather bizarre suggestions (including a culinary use of a vacuum cleaner).
Read article
Following an instance of poor customer service, Not Delia writes to Waitrose and receives an acknowledgement, followed by a succession of promises…
Read article
Easter wouldn’t be Easter without the traditional chocolate egg, would it? So it’s no surprise to find that Artisan du Chocolat have several mouth-watering variants on the theme in their “As Above, So Below” seasonal selection.
Read article