Tuesday, 1 January 2008

The burnished bird and the trimmings

This was the last stage of a marathon morning of cooking - getting all the trimmings cooked and ready to serve with the bird. I had opted for a fetching lattice work with bacon, that gave the bird roast a very Victorian feel. I had some left over Quails which were roasted along with chipolata sausages and prunes that went soft and beautifully sticky. Two solid days and weeks of planning later and I was nearly there; about to serve up Christmas lunch, Stevie Wallis style.

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