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Faggots with gravy
Light, full of flavour, tender and succulent. So much better than my best memories of that succulent meat ball in rich gravy that we used to buy ready prepared in a foil container.
Rabbit Casserole with Shallots and Walnuts
We rear our own rabbits, generous friends have a walnut tree and other friends from Brittany arrived, last autumn, with gifts that included a string of shallots. Today I have combined these ingredients with an onion and a swede from our own garden to create a warming winter casserole; very appropriate as the temperature has fallen below zero.
The addition of walnuts made the casserole taste more gamey but rabbit avoids that well hung flavour that does has never appealed to me. If you hesitate to eat rabbit or game, substitute with chicken and possibly a few small mushrooms.
Lamb meatballs
A recipe with a rich tomoto sauce and small, juicy, lamb meatballs with rosemary and mint for flavour. Best enjoyed with spaghetti or tagliatelle – leftovers will freeze and taste great in a few weeks time.
Spaghetti bolognese
If you’re not into cooking already, start making spaghetti bolognese, from scratch. It’s easy, delicious and will help with making so many other meals. Who needs Dolmio?
Braised fennel
I made this from Keith Floyd’s recipe for braised celery. Simple, delicious, and a tribute to one of the best cooks the world has ever seen. Best made whilst drunk on a good claret.
