Pheasants are often available for next to nothing from December to February. This recipe turns them into an indulgent winter treat.
Most people can easily recognise mussels, but not many harvest and eat them from the wild. This is largely due to fears over pollution and poisoning. While it is true that all filter feeders should be treated with caution, a little care and effort will minimise the risk and allow you to enjoy this superb wild food.
Catching and eating razor clams, or spoot clams as we call them in Scotland is pretty much the most fun you can have with your clothes on. Here is the lowdown on where, when and how to catch them – and what to do with them when you do…
The pheasants we encounter in Scotland (Phasianus Colchicus) are neither native or truly wild. Indigenous to Mongolia, they may have arrived here with the Romans as ornamental birds and were certainly a common sight in Britain