Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
I am finally home from book tour, finally able to return to doing what I do best: Working with wild foods.
If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. Cured like corned beef, then coated in coriander and black pepper and smoked.
A recipe for spaghetti with anchovies, a take on the classic pasta con le sarde from Sardinia and Sicily. Any small fish works, though.
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta.
Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.