Happy Happy Holidays

Christmas turkey

I don’t know about you but I have to admit I was drawing a sigh of relief when Christmas was over. Don’t get me wrong, it was fun and filled with laughter, friends, food and a generous flow of wine, I love all of it but the build up was pretty full on. I almost, … Continue reading

Venison with cranberries & black pudding and potato pave

loin of Venison with Cranberries

Winter has arrived, I had the first freezing day at the market, the days are very short and there is a snow forecast for next week. I haven’t seen snow for four or five years so it would make a change.   Is it just me that feels as if the weeks are rushing past? … Continue reading

Burnt green chilli harissa and rack of venison

torched green chilli and spring onion

I was pottering around with the TV in the background with a food program, not unusual in our house, and all of the sudden I heard green harissa. That caught my attention and the question of how and a harissa is defined made me stop and sit down to be able to give it my … Continue reading

Elderflower cured venison with lime and watermelon salsa

Elderflower cured venison

Summer is here and the elderflowers have been in bloom for a few weeks. They have a short season and I have been thinking of ways to use elderflowers for a savory dish.     I went to pick some just in time and came home with some beautifully fragrant flowers. I rinsed the flowers … Continue reading

Wild fennel cured ribs of venison

cured venison ribs

I went to the butcher the other day to get a small piece of bavette steak. That was everything on my shopping list. As I walked into the Black Pig Butchers Lizzy put out a rack of venison. We were just having a chat and I got completely side tracked! I stopped talking and I just … Continue reading

Canapés, dumplings and dessert inspired by the colour red

They say that all things comes in three and in this case it might be true. We have had three different lots of friends to come visit within a short period and it has been so much fun. We had some very late summer weather, really amazing for this time of the year still spotting … Continue reading

A very foodie Canterbury festival and venison sort of Rydberg

Biff Rydberg is a classic Swedish dish, invented and served, supposedly at Hotel Rydberg for the first time and it is as simple as it is good. There are four main components, cubed beef, fillet is most often used, cubed potato, onion and egg yolk. This dish is comforting and rich and lately I have been … Continue reading

A very Swedish lunch

It was the run up to Christmas and a busy day in Gothenburg, a few meetings but also time for lunch and when in Sweden… Every time I come home I have to eat ( at least) one prawn sandwich or salad! There is no other place where the prawns tastes better, caught in the cold … Continue reading

Venison stew with Hungarian spices

I went to to the butcher to get some bacon for breakfast and came home with cold cut meats and diced vension instead! I just couldn’t help myself. I picked up some bread from the baker as well and was on my way home for a cold breakfast. It was still delicious and most likely … Continue reading

A traditional Swedish Christmas dinner with lots of snow

I was going to Sweden for a couple of meetings and a Swedish company Christmas dinner. Already on the way I was thinking about Swedish foods and one of my absolute favourites is bleak roe. The bleak roe is eaten with sour cream, finely chopped red onion, finely chopped chive and toasted biroche or blinis. This flavour … Continue reading