superfood - the foodie website

Welcome to Richard Leader's food and cooking blog
- and welcome to our new look.
This site is about what I cook and eat - that's all there is to it!

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A-Z of English Food - feel free to contribute!
Updated: 08/01/08

The Full Kitchen Bookshelf
Updated: 28/12/07

ukfoodbloggers

Where you might find me lurking: Food Blogs

Some of my favourite UK-based food blogs:

And some from further afield:

Latest Book Reviews

Morimoto: The New Art of Japanese Cooking - a review

Morimoto - the new art of japanese cooking reviewed. "Beautiful, sublime, informative but utterly bonkers"

The Full Kitchen Bookshelf

I'm trying to compile my full list of cook books - it's going to take a while I think! Here are some to be getting on with...

The Food of Spain and Portugal - a review

A stunning overview of the 21 regions of Iberia highlighting the different gastronomic variations in each - written with style and a clear love of the landscape, people and food of the area

Nobody Does It Better: A Review

Nobody Does It Better: Why French Home Cooking Is Still The Best In The World - on the evidence of this passionate and entertaining book, French home cooking is still in pretty fine fettle.

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We got a mention in The Guardian - check out their A-Z of unusual ingredients part 2.

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What I'm saying on Twitter (rubbish usually)

Latest tagged entries for 'GAME'



Something to Grouse About

Tuesday, 20 October 2009 8:29 A GMT+01
When a very nice chap gives you a brace of grouse, it would be rude to say no, wouldn't it? On holiday with the grouse...
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Pheasant with star anise

Thursday, 8 January 2009 8:02 P GMT+01
To my mind, pheasant always goes well with a few gentle spices - here star anise is the big player with a few cloves and some coriander seed for good measure...
Comments/Trackback (5-1)

An open lasagna of pheasant

Tuesday, 6 November 2007 12:00 A GMT+01
Is it a lasagna? Maybe it's an open ravioli? Anyway, it's just a quick way of making a lasagna without the white sauce and all that baking. This is a great way of using-up left-over pheasant - particularly leg meat.
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Pheasant with star anise, ginger, noodles and broccoli

Thursday, 1 November 2007 10:13 A GMT+01
Based largely on a Rick Stein recipe, this is a great way of dealing with a pheasant. While it's all well and good to roast a pheasant in the traditional way, it does tend towards dryness. Here it is kept nice and moist with interesting spicing.
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Venison with pimenton

Monday, 29 October 2007 10:57 P GMT+01
Another weekend, another venison recipe. I can't pass it by when it's the same price as beef and looking so lovely on the butcher's slab. This time, I bought stewing venison - now this is a cut that benefits from marinading and gentle cooking...

Venison chops with sloe gin and horn of plenty mushrooms

Wednesday, 26 September 2007 9:30 A GMT+01
My first game of the season - and using last season's sloe gin seemed like a good idea...
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Vension Wellington

Monday, 15 January 2007 9:30 A GMT+01
The idea of doing a venison wellington for Christmas lunch just kind of came to me (fortunately a long time before Christmas). I was looking to do something different to the ubiquitous turkey - something local, rich and exciting. The cons
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A perfect winter dinner: braised pheasant and porcini with mashed potato

Tuesday, 13 December 2005 10:14 A GMT+01
Having seen off November with a MacSween's haggis on St Andrew's night, we started December with some delicious pot roast/braised pheasant.It is believed that the Normans introduced pheasant to Britain, and it is now the most commonly available game.
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