A favourite way with venison in autumn from ” Comfort & Spice” by Niamh Shields. The sauce with need adjusting to your preference depending on the sweetness of the blackberries, the richness of the stock and your choice of wine. Use a good quality balsamic vinegar if you can. Serve with mashed potatoes.
Blog Archives
Parsee Duck Egg Scramble (4)
Bacon and Eggs with Apple and Parsnip (4)
Tuna Fishcakes (4)
Parsnip, Puy Lentil and Watercress Salad (4)
Fennel and Sausage Muffins ( makes 12)
Sauteed Potatoes with Spring Onions and Eggs (2)
Unscrambled Menemen with Leftover Bread (3)
French Cafe Salad (4)

A favourite salad recipe from ” Simple Food” by Jill Dupleix. Really its a posh salad Niciose by another name, but she suggests variations using chicken, beans and tomato or aspagagus, avocado and ham. In the version in the picture I used salad leaves instead of rocket, small cherry tomatoes and omitted the anchovies- the message being adapt to use what you have.
Tuna with Sicilian Potato Salad (4)
I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.
Wild Salmon with Jersey Royals and Watercress (4)
An early summer favourite from ” Lobster and Chips” by Trish Hilferty. The first wild salmon usually becomes available in early June, briefly overlapping with the time of year when smaller Jersey Royals are still available. Sea Trout or organic salmon can be used as an alternative, but I urge you not to use farmed salmon.