Because older birds are not tender enough to be roasted, they are excellent slowly braised and tenderised in a beautiful sauce. The advantage of a little age is, of course, a lot more flavour, so this...
I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish and any variety of white fish. However, what...
This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises slowly in the oven so you can forget all about...
After 40 years of recipe writing about other more elegant ways of serving duck I have now returned to this, the original recipe. If you think halfway to Chinese this is what it's like, moist flesh, lots...
There are some lovely plump, free-range guinea fowl around at Christmas and this would be a splendid celebration lunch or supper for two or three. If you don't have Calvados, use brandy (but as Calvados...