Notes about Recipes in this book

• Wood pigeon with blaeberries

  • Elizabeth.f on July 31, 2021

    Based on this recipe. Better to brown pigeons before putting in the oven. Blueberries added to sauce and cooked down and then sieved before adding pigeon back again. Whole blueberries added before serving. Served with beetroot purée and steamed Swiss chard.

• Root vegetables with goose fat, garlic and thyme

  • mjes on January 19, 2021

    Yes, my son and his wife challenged me to try at least one recipe from a different cookbook each week. I made the mistake of choosing Mark Hix's British Seasonal Food. A mistake because, as I remembered, Hix has many interesting recipes but, as I forgot, he uses many ingredients that I simply don't have access to. Therefore, I ended up trying root vegetables with goose fat, garlic and thyme. I only made one substitution - duck fat for goose fat but the recipe even said that was acceptable. I needed more cooking time -- almost doubled the suggested time. I don't know whether it's a matter of how I like root veggies cooked, oven differences, . . . This is a definite keeper as a recipe but I love cooked parsnips and rutabagas (swedes), I still prefer good turnips eaten raw ... perhaps, pulled from the garden, washed under the facet, and eaten before Mother catches you.