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Meat
Properly Garnished Roast Hen Pheasant
I’ve become keen on shooting in the past two years and find that people in this neck of the woods have very strong views as to how long pheasants should be hung. I prefer not to hang mine for so long that they walk themselves to the table and reckon that a week is the optimum time. Traditionally roasted pheasant with game chips, bread sauce, fried breadcrumbs and streaky bacon is still my favourite way of serving this bird.
From ‘A Return to Real Cooking’.
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Roast Rack of Pork with Crackling, Lemon, Garlic and Sage
If you want really good crackling look for a dark, dry skin when buying your pork. Some people rub the skin with olive oil, but my tried and tested way is to splash it with cold water and then salt in.
From ‘Cooking at Morston Hall’.
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Roast Leg of Spring Lamb, studded with Garlic and Rosemary
This recipe will give you succulent roast lamb, pink in the centre and well done on the outside. Rustic Ratatouille goes well with this dish.
From ‘Cooking at Morston Hall’.
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