Taste the Wild Blog

October 20, 2015

One Day Autumn Preserves course

Course description Preserving hedgerow berries has been a household occupation for hundreds – if not thousands of years! On this course we show you the different berries to be found, which ones are particularly good to preserve and how to do it. We will make a range of preserves, some using a mixture of hedgerow … Continued

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October 9, 2015

Salt cured venison with berry sauce, smoked oil and pickled berries.

A great little Autumn dish making the most of our delicious local venison and some hedgerow berries. To serve 2 as a starter. Ingredients: 200g Venison loin 50g rock salt 3 sprigs of Thyme 1/2 tsp chilli flakes A few grinds of black pepper Smoked olive oil (optional) Method: Put all the spices and the … Continued

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September 7, 2012

Pontack sauce recipe

Pontack sauce is an old traditional recipe named after ‘The Pontack’s head’  a restaurant in London in the 17th Century. It has a good strong flavour, I think it’s a little bit like HP Sauce. Ideally keep it for a few months before using, as the flavours mellow. It goes especially well with cold meats and game but … Continued

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