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@NotThamesWater
Went a little seasonal today - Roast pheasant breast with confit leg & chestnut dumplings, Jerusalem artichokes with shallots & rosemary, savoy cabbage, parsnip crisps.
Should have used caul fat for the dumplings and to wrap the breasts, but couldn't get any in time. Used pancetta instead, which almost worked.
Now I just need to figure out what to do with a litre of goose fat, pheasant fat and oil.
Tomorrow, sprout tops and fried ham hock.