The first weekend of December is suddenly here. Unless you are one of those manically organised and gung-ho people whose festooned and twinkling house is visible on Google Earth, this is the time that many of us are just getting our festive act together: fashioning together door wreaths, attempting to string up tangled-together lights, writing and sending cards. 803 more words
Tags » Celeriac
A delicious combination of smoked pheasant breast, braised pheasant leg with walnuts and citrus, celeriac purée, port sultanas and air dried ham.
I smoked these pheasant breasts over a 50/50 mix of oak and birch for 3 hours – imparting a delicate smoke which is definitely evident without overpowering. 310 more words