Pheasants are often available for next to nothing from December to February. This recipe turns them into an indulgent winter treat.
A guest recipe from chutney connoisseur James Mackenzie
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Here is a quick video on how to put together my favourite wild winter snack from half a dozen wild ingredients that grow right next to one another…
I get a little troubled by the excess of sous vide cooking in modern gastronomy. Do we really want so much of our food to be swaddled in plastic? Why not instead use the natural seasoning, umami-giving, nutrient-rich and moisture retaining properties of seaweeds?