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The latest addition to the recipe page – Pheasant and Winter Chanterelle Casserole

At this time of year comfort food takes centre stage. It’s dark and getting darker, cold and in our wet British climate, often gloomy outside, so it’s lovely to get in the kitchen as the light disappears and cook up a casserole, where the flavours melt into and complement each other and there’s minimal effort required to make or eat it.

On the menu for the Nobel Winners Banquet in Stockholm this year was Pheasant with Chanterelles, and so in honour of that we borrowed and adapted a Hugh Fearnley Whittingstall recipe, to include our favourite hearty, gamey, casserole ingredient: Winter Chanterelles. They really bring out the strong flavours of pheasant, beef or venison, so it’s a match made in heaven, and the perfect dish for a cosy night in with friends, family, the fire lit and a good bottle of something to enjoy. And on that celebratory note we’d like to wish all of you a really happy Christmas and a wonderful New Year. We’re looking forward to meeting more of you in 2013 at one of our mushroom tastings or forays in the UK or out in Sweden with us picking your own!

Bon appetit!
Comfort food par excellence.
Bon appetit!