Shooting Times & Country Magazine - - CONTENTS -

With the sea­son now un­der way, it is good to see all the ar­ti­cles pro­mot­ing Taste of Game and the va­ri­ety of recipes pub­lished.

How­ever, I feel it would be bet­ter served by the chefs in­volved and the pho­to­graphs show­ing the dishes that look as if they have been cooked. There is noth­ing bet­ter than slow-cooked par­tridge, pheas­ant and so on — the mod­ern idea seems to be to serve game still in raw state, which can not be healthy. I won­der how many con­sumers would agree with me. r. stubbs, by email

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