” Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire” -Edith Sitwell
With Winter as a time for wrapping up in our winter woolies and hibernating at home, it is the perfect excuse to take to the kitchen and discover all the beautiful produce available. The cold weather demands hot lunches and hearty dinners, so explore what you can whip up in the kitchen using the delicious game and root vegetables in season.
Archie’s Pan roasted Guinea fowl with smoky puy lentils is a a heart warmingly wintry dish, full of fantastic gamey flavours. This satisfying dish is really easy to prepare and perfect with a glass of red in front of the fire.
To serve: Divide the warm lentils onto each plate with 3 roasted tomato halves each Place your guinea fowl on top and drizzle with olive oil. This also tastes great with some aioli.
Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Parsnips, Potatoes (maincrop), Salsify, Shallots, Swede, Truffles (black), Truffles (white), Turnips, Wild Mushrooms.
Apples, Clementines, Cranberries, Passion Fruit, Pears, Pineapple, Pomegranate, Satsumas, Tangerines.
Almonds, Brazil Nuts, Chestnuts, Hazelnuts, Walnuts.
Duck, Goose, Grouse, Guinea Fowl, Hare, Mallard, Partridge, Pheasant, Rabbit, Turkey, Venison.
Clams, Cod, Coley, Dab, Dover Sole, Gurnard, Haddock, Halibut, Hake, Langoustine, Lemon Sole, Lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Red Mullet, Scallops (queen), Sea Bass (wild), Sea Bream, Skate, Turbot, Winkles.