• Minced venison shoulder, combined with some pork to keep it succulent, makes a mean burger. If you have a mincer, choose the meat yourself and put it through the medium (4-5mm) plate. If you don't have one, you can ask your butcher to do the mincing for you.

    Prep time: 10 - 15 minutes; cook time: Until heated through

    Serves 8:

    •     ½ tsp juniper berries
    •     3 bay leaves
    •     4 sage leaves, chopped
    •     1 tsp white peppercorns
    •     5g/1 tsp sea salt
    •     750g venison, coarsely minced
    •     250g fatty pork, such as pork belly, minced
    •     1 tbsp white wine
    •     A little rapeseed or olive oil

    To serve
    •    A knob of butter
    •    2-3 pears, cored and thickly sliced
    •    8 slices of good white bread or rolls, such as sourdough or ciabatta

    Put the juniper berries, bay leaves, sage, peppercorns and salt into a coffee or spice grinder and grind to a fine powder (or chop the bay leaves very finely, then pound to a powder with the other ingredients using a pestle and mortar). Place

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  • Rhubarb fool

    Rhubarb fool is a classic — a sunshiny pudding to enjoy on one of the first really warm days of spring.
    Rate this recipe:

    Prep time: 10 minutes

    Cook time: 2 minutes.
    Serves: 4—6

    •    Orange, 1
    •    Rhubarb stalks (i. e. no leaves), 350g
    •    Caster sugar, about 40g
    •    Double or whipping cream, 150ml (or 1 small carton)
    •    Icing sugar, 15g
    •    Citrus juicer, chopping board, sharp knife, medium-sized saucepan, wooden spoon, 2 medium bowls, whisk (either electric or a rotary beater), tablespoon.

    Squeeze the juice from the orange. Trim the ends off the rhubarb, slice it into half-finger lengths and place in the saucepan with the sugar and orange juice. Put the pan over a low to medium heat and slowly bring the fruit to a gentle simmer.

    Cook, stirring carefully and only occasionally with the wooden spoon, until the rhubarb pieces are completely tender but some of them still have their shape. (There comes a point when you're cooking rhubarb when the stems completely disintegrate

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  • By: Hugh Fearnley-Whittingstall

    I've had my nose to the grindstone these last couple of months, finishing off a new book (wait and see — that's not what it's called, but it is the current answer to the question, 'What's it all about, Hugh?). Nonetheless, I've been taking plenty of little breaks from my office chair to spend some time out in the garden, planting, pruning and just generally filling my lungs with the rapidly warming air.

    We've been blessed with some really gorgeous spring days already down here on the Devon/Dorset border. The orchard is in full blossom and the pond is heaving with frogspawn (though I haven't yet found a way to combine the two in a recipe). After such a long and genuine winter, it's been an absolute pleasure to be able to go outside in shorts and shirtsleeves these last few days.

    [Useful: Why we need to return to the hand-packed lunch]

    In my years as a fledgling vegetable gardener, I often found early spring to be a bit of a back-breaking time, as the

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  • This recipe of Gill's has become a River Cottage classic, and a particular favourite during the colder months. If you have time, make double the quantity of pastry, bake two pastry cases blind and freeze one.
    This means that next time you want to make a savoury tart, you will have already done half the work.

    Prep time: 5 - 10 mins (+ 30 minutes chilling)

    Cook time: About 1 hour (total)

    Serves 4-6:

    •    For the shortcrust pastry:
    •    250g plain flour
    •    125g unsalted butter
    •    A pinch of sea salt
    •    1 medium egg yolk
    •    25—50ml cold milk

    For the filling:
    •    2 large or 3 medium leeks (about 500g), trimmed of tough green leaves, washed and sliced into 1cm rounds
    •    A knob of unsalted butter
    •    Sea salt and freshly ground black pepper
    •    100g Dorset Blue Vinny or other good blue cheese, grated
    •    2 medium eggs
    •    2 medium egg yolks
    •    350ml double cream

    First make the pastry. Put the flour, butter and salt in a food processor and pulse until the mixture looks

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  • Combine oranges and lemons for a homemade squash recipe from River Cottage Every Day!

    Prep time: Simmer mixture until it becomes a syrup.

    Cook time: Bring mixture almost to boiling point.

    •    1kg sugar
    •    1l water
    •    Zest of 3 or 4 oranges
    •    Zest of 3 or 4 lemons
    •    500ml orange juice (you'll need about 10 oranges)
    •    50mml lemon juice (you'll need about 10 lemons)

    Dissolve the sugar in water over a low heat. Add the lemon and orange zest and bring to the boil, simmering the mixture until it becomes a syrup.

    Add the lemon and orange juice the turn up heat and bringing the mixture almost to boiling point but not quite.

    Sieve the mixture and pour the hot squash into sealable bottles.

    Serve your squash diluted with water.

    Homemade croissants 

    Kelp crisps

    Potato and fennel soup 

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