County’s finest celebrate success in the Carlsberg UK Northamptonshire Food and Drink Awards 2013/14 After muc..
350g/13oz (peeled weight) butternut squash, cut into small cubes, rapeseed oil, 4 gelatine leaves, 75ml/3fl oz chicken stock, 50ml/2fl oz double cream
1 crown of wild duck, (whole duck with legs, wishbone and under carriage removed), 2 confit duck legs, (you can confit the legs that come from the crown), 1 potato, finely grated, handfuls thyme, leaves onlypicked and stalks reserved, 2 tbsp clarified butter
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4 wild duck, jointed into legs and half crowns, 8 tbsp confit salt, (see Cook’s note below), 100 g duck fat, 1 carrot, roughly chopped, 100 ml water
2 small free-range chickens, with gizzards, sea salt, ½ bunch fresh thyme, ½ bunch fresh rosemary, 1 head garlic, split in half horizontally
4 x 450g/1lb Anjou squab pigeons, 4 tbsp groundnut oil, 50g/2oz butter, 2 garlic cloves, peeled, sliced, 8 black peppercorns, crushed
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