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Sunday, 15 October 2017

Sunday dinner

As well as the pheasants prepared in yesterdays post we had some other birds to prepare, the goose breasts have gone into the freezer ready for Christmas while the rest was reserved for todays dinner. 
Carrots, swede, onions, green lentils and pearl barley along with the meat which had already been fried in a dusting of flour went into the slow cooker with a couple of pints of stock.
A few hours later it was ready to dish up

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