I was lucky enough a little while back to be sent some fabulous venison fillet by the people at Ballinwillin Farm, who farm organic venison and wild boar. I can’t recommend them highly enough. This was an incredible fillet, a joy to cook and an absolute delight to eat. They deliver nationwide too, so if you can’t source venison locally, give them a go. I promise you, you will not regret it.
I love sweetcorn. It’s versatility is not always appreciated, but I cook with it in a myriad of ways…using it for everything from corn pancakes for brunch, or added to a dhal cut into slices or pan roasted with butter, green chilli and mexican oregano and then sprinkled with grated parmesan cheese. Yum
I love sweetcorn. It’s versatility is not always appreciated, but I cook with it in a myriad of ways…using it for everything from corn pancakes for brunch, or added to a dhal cut into slices or pan roasted with butter, green chilli and mexican oregano and then sprinkled with grated parmesan cheese. Yum
I was feeling especially lazy late one recent Saturday afternoon and not really in the mood for cooking something complicated, plus I needed time to go for a run before it got dark. But we needed something to eat, and I really didn’t fancy a take away…I pretty much always end up regretting that choice when I make it. I decided some fresh bread, a good soup and a salad would be perfect; quick, nutritious and tasty…and if I made the soup from some roasted vegetables then I could pop it and the bread in the oven whilst I went for my run and the meal would only to take minutes to finish once I got back.
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