Mincemeat recipe hugh fearnley-whittingstall biography

I lifted this recipe from Hugh Fearnley-Whittingstall's new book The River Cottage Year (Hodder & Stoughton £17.99), a perfect Christmas gift.

She works for Hugh Fearnley-Whittingstall at River Cottage (she's their preserving guru!) On the contrary, I find the history of all.

For my pies I used a mincemeat recipe from the 21st century foodie and chef Hugh Fearnley-Whittingstall.

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Hugh Fearnley-Whittingstall: You Ask The Questions

Hugh Fearnley-Whittingstall, 39, was born in London and raised in Gloucestershire. Educated at Eton and Oxford University, he joined the River Café in London as a sous chef in 1989. After being sacked, partly due to his untidiness, he became a familiar face on TV with his series Cook on the Wild Side and TV Dinners. Since 1997, he has presented four series for Channel 4 detailing life on his smallholding in Dorset, the latest of which is Beyond River Cottage, and written three cookbooks. He lives with his wife Marie and their sons Oscar and Freddie.

I am having my parents and two brothers over for Christmas. Traditionally, we have turkey, but I would like to try som

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Tag Archives: lamb
Here we are at the mid-way point of the Dinner Party Through Time and we have arrived in the Georgian period with two great recipes inspired and stolen from the excellent 18^th century cook book The Experienced English Housewife by Elizabeth Raffald. The book and the great lady herself deserve a post to themselves really; it lets such a light into the world of grander houses during that time. It’s a book I often leaf-through, so it was the obvious choice.
I thought that the course should be from opposite ends of the gastronomic spectrum with a rich leg of mutton, specially prepared to taste just like venison, and a Lenten pie, specially made for fast days and full of lovely vegetables and herbs.
To dress a Leg of Mutton to eat like Venison
Get the largest and fattest leg of mutton you can get cut out like a haunch of venison as soon as it is killed, whilst; it will eat the tenderer. Take out the bloody vein, stick it in several places in the under side with a sharp pointed knife, pour over it a bottle of red wine, turn it in the wine four or five times a day for five days. Then dry it exceeding well with a clean cloth, hang it up in the air with the thick end uppermost for five days; dry it night and morning to keep it from bein
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