Wild Rabbit Stew (with Cook’s Treat)

November’s ‘In the bag’ event, hosted by Scott at Real Epicurean featured game, one of the things I most look forward to cooking in the autumn. My local butcher usually has rabbit available, albeit in his freezer as I guess…

Thanksgiving Thoughts

Thanks to this blog, Facebook and Twitter I have had the fortune of being able to communicate with so many wonderful people in America who, although we’ve never met, I consider my extended friends. It’s to all of you who I dedicate this post to and wish you the happiest of Thanksgivings.

Divine Venison

I bought these fabulous venison steaks from one of my local butchers who cut them from a piece beautifully deep, rich red in colour which the knife went through like butter. Like all good butchers he asked me if I’d…

A Glorious Goose for New Year’s Day

On New Year’s Day I finally fulfilled a long-held culinary desire: to roast a goose over the festive period. Every year when I watch ‘A Christmas Carol’ or read another wonderful sounding recipe for goose I think I’d love to…

Warm Duck and Crunchy Red Cabbage Salad

If you’re anything like me Monday night is not a night when you want to be coming home from work and cooking something taxing. I’m loving my new job but even so, the start of the working week after the…

The Heart of Autumn

Autumn is in full swing now and the landscape is rich with colour; the remaining shades of green specked with gold, brown and red. It’s so beautiful and every year never fails to leave me with a sense of wonder…

Gluttony

I am so stuffed. I have that very full, very contented, and slightly sleepy feeling that comes after a good roast dinner. I’ve installed myself on the sofa with my feet up and a blanket over me, laptop on lap.…

O’ Sweet Partridge

I’ve found a good source of game birds from this small Kentish farm shop and I’m very much enjoying trying different ones. I picked up two partridges on my last visit which I stuffed with butter, garlic and shallots, wrapped…

A Brace of Pheasants and a Chocolate and Chestnut Truffle …

Last night Rob and I had a feast fit for a King, which celebrated the season in a big way. Pheasants, parsnips, chestnuts; we had the best autumn has to offer. The meal felt very festive and would make a…

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