Place the sloes and sugar into a 70cl bottle and top up with your spirit leaving a small gap at the top. Secure the top and leave somewhere that you will be reminded to give it a little shake each day when you pass. I do this about twice a day. The sugar will dissolve quite quickly and the colour will start to diffuse into the spirit. Stop shaking after about 2 months - you can drink at this stage but a smoother result is achieved if it is left to stand for another month. Remove the sloes and filter the finished tipple into a clean bottle just in time for Christmas. ... Full Recipe
Firstly the rabbit & venison need to be slow cooked in a bath or casserole dish in order to have the meat from the rabbits fall away from the carcass and the venison to be almost breaking down. Mix the stock, red wine, bay leaves, juniper berries, onio...Full Recipe
To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill. These ...Full Recipe
Heat oven to Mark 3 or 160 degrees Rub butter around ovenproof dish Split garlic cloves in half and rub around dish. Then chop or crush and add to dish. Finely slice peeled celeriac and potato. Layer in dish, seasoning each layer and ending ...Full Recipe
Cook the peas and beans in boiling water for 2 minutes, then drain and refresh under cold water. Set aside. Put the crème fraiche and milk into a pan, large enough to hold all the vegetables and bring to the boil. When it has thickened a little, ...Full Recipe
Wash and dry the potatoes. Coat lightly in the oil and salt and tip into a roasting tin along with the sprigs of rosemary, making sure they get a coating in the oil. Roast at 200OC/gas 6 for 35-45 minutes until crisp and golden. ...Full Recipe
Trim the ends of the rhubarb and cut into 3cm chunks. Place in a saucepan with the orange juice and caster sugar. Heat gently, stirring until the sugar has dissolved. Continue to cook at a gentle simmer until the rhubarb is cooked, which will be a...Full Recipe
Strip the spiky rosemary leaves off their woody stems and finely chop them with the other herbs. Mix with the breadcrumbs, lemon zest and seasoning and spread out on a plate. Stir the honey and mustard together. Season the prepared racks of lamb...Full Recipe
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