This week Philip reflects on the joys of game and it's place in the British culinary calender. To make the most of your bird, he suggests storing your game in the back of the fridge for a week, serving to soften the flesh and further intensify the flavour. A simple rub of salt, pepper and orange before roasting in the oven will allow for a simple, crisp and moist bird. Pair with roasted root vegetables, puréed squashes or ideally sesame stir fried kale.
See all of Pip's Tips here.
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