Game

I've absolutely no idea where I got this recipe from, but I've copied it out from somewhere and stuck it in my recipe binder! All I know is it works a treat for picnics and packed lunches. It's great served cold with mustard. 700g mixed game meat such as pheasant, partridge, hare and rabbit, boned 250g venison steak cut into cubes 2 tbsp sunflower oil 2 red onions, peeled and sliced 100g smoked streaky bacon, and chopped 100g chestnut mushrooms, cleaned and sliced 1 clove garlic, peeled and crushed 30g plain flour 1 bay leaf 1 orange, zest and juice 1 tbsp redcurrant jelly 300ml pint chicken ...

Everyone I know cooks. Everyone I know except, sadly, for me, cooks well. Good eh? Being surrounded by people who cook lovely food means both that I get to eat the lovely food, and that I get to be incredibly lazy and loll about doing not an awful lot while I'm waiting for the next mealtime. Super. And like the good little investigative reporter I am, I observe, just for you. This last week, in Devon, at the home of father-in-law George, chef supreme, we ate some jolly nice stuff. I watched, listened, took notes, ate, ate more, and ate more again. George thinks that people don't eat enough game these days. Judging by his yummy productions, I'm with him. ...

This combination of sauerkraut and meat is a classic Polish winter dish, originally supposedly cooked in a big cauldron on the fire in the forest. Not exactly a pinnacle of sophisticated cuisine but a flavourful, hearty, warming combination. There is no definite recipe, though some ingredients are essential; but you develop your own combinations and use what is available. 'Bigos' means essentially mish-mash and there is a lot of freedom as to what to use and how. Not recommended if you suffer from indigestion or liver trouble (as cabbage is notoriously difficult to process) but great as a hearty evening meal, eminently suitable also for a late-night early-morning pick ...