Poultry recipes

Coq au Vin is the quintessential bistro dish that remains a sublime French country classic and an essential part of...

“If you really like chicken, you like it poached. But poaching takes no pity on inferior birds” Jean-Claude Miéral....

Some years ago now, a few members of the family embarked upon the West Country equivalent of the Camino de Santiago in...

“To the ruler the people are Heaven; to the people, food is Heaven” Kwan Tze. 700 BC Although we...

During my time as a wine importer I have visited scores, if not hundreds of wineries around the world. I have shivered...

In a media-dominated culinary world where speed and convenience outweigh depth and tradition, Thai cooking is often...

On my shelves sit two little independent cookbooks that didn’t begin their life in a journalist’s kitchen, buttressing...

“I begin with the proposition that eating is an agricultural act. Eating ends the annual drama of the food economy...

Elisabeth Luard, in her absorbing book European Peasant Cookery, introduces one of my most treasured poultry dishes...

“I’m having fruit salad for dinner. Well it’s mostly grapes actually. OK, it’s all grapes. Fermented grapes. I’m...

If you want British food at its finest, or should I say British country food at its finest, then you should head...

"Regard it as just as desirable to build a chicken house as to build a cathedral". Frank Lloyd Wright Readers of the...

Over the years my family has occupied three separate houses across North Norfolk, all approximately equidistant from...