Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives who could make it and then go to bed leaving it to simmer in a low oven until their beloved…
If you have a freezer full of pigeon and you need to offload and make some room, try this roast recipe to impress guests and satisfy anyone’s hunger. WHOLE ROAST PIGEON AMD PURPLE SPROUTING BROCCOLI WITH SMASHED WHITE BEANS Serves 2 I think the sight of a whole bird on…
Rich, luxurious and decadent, lobster mac and cheese makes the most of not only the meat but the hugely flavourful shells. However, be careful not to over-simmer the milk, as if cooked for too long, the shells can impart a bitter flavour. LOBSTER MAC AND CHEESE Serves 2 Ingredients 1…
This pie recipe makes the most of the duck’s flavour by cooking it whole first before shredding to create the filling. I tend to use an enamel dish as I think the pastry cooks better – if using ceramic you will need to increase the cooking time so the base…
