02 BEGINNER’S PLUCK

If you can’t get out there and shoot the birds, your next best option is to buy them whole from licensed online sellers such as the Wild Meat Company. Order them feathered to save money, then pluck them yourself. Do it into a bin liner that has washing-up liquid rubbed around the inside to catch the feathers. If you’re struggling with the last few, hold the bird over a gas hob to singe

them off, or give it a blast with a blowtorch (£ 34 boroughkitchen.com). To gut the birds, use a sharp boning knife that will also come in handy for butchery (£ 47 knivesandtools.co.uk). Cut an inch-long incision between the bird’s legs, then remove all the contents you can and briefly flush out the cavity with cold water. Keep kitchen shears (£ 22 victorinox.com) close for spatchcocking, if necessary, and consider your appetite well and truly worked up.