Normally I’d call this “barbecued” but, since this requires indirect cooking in a kettle barbecue, “charcoal roasted” seems to be a more accurate description. This is simply a pleasant way to cook a duck so the fat runs out and…
Tag: England
Carrot and Orange Soup
In my opinion, carrots can be a fairly tedious vegetable; colourful and indispensable for stocks and coleslaw but then life can get dull. I don’t really know why, probably a colour thing, but I tried combining carrots with orange in…
Braised Fennel
This makes a great accompaniment to fish and chicken (not together!) dishes. I use chicken stock for the braising but a vegetable stock could be used. This recipe also works well for chicory but halve the cooking time. Planning serves:…
Baked Jerusalem Artihokes
Untried as yet – from Jamie Oliver’s American publication. Planning serves: 4 preparation time: 20 mins cooking time: 30 mins Ingredients 300ml double cream or crème fraîche juice of 1 lemon 2 cloves garlic, peeled & finely chopped 1 hfl…
Asparagus Soup
This is a terrific way to use up the great tasting stems of asparagus when the tips have been used in another dish (such as in Vegetables for Fish). The other main ingredient being home made chicken stock from chicken…