An Eighteenth Century Feast

I’ve got a bit of catching up to do – this weekend was a Grigson frenzy; 5 in one day!! I had been toying with doing a reasonably elaborate meal – and in particular the roast pheasant that appears in the book. It was meant to be the 100th recipe but I couldn’t get hold of pheasant giblets, but look and ye shall find.

So basing a meal around this I came up with a loose theme – the Eighteenth Century. It was quite a time-consuming set of recipes, but none are particularly complex. Plus I had lots of help from my sous chefs Iain (Butters) and Charlotte (Charmolian). Also, in the times of the credit crunch, the whole meal was actually pretty good value, so it won’t burn a hole in your pocket. Anyways, here it is:


Little Leek Tarts served with a rocket salad (the latter, my own addition, obviously)

~Main Course~

Brace of Roasted Pheasants

Served with: Game chips, green vegetables, buttered crumbs and a rich giblet gravy

Accompanied by: Creamed celery and bread sauce



Not a mean feat, but we started well ahead of time so that we never seemed rushed, plus much of this could be made in advance. Paddy, Kate and Pete came over, so there were no heirs and graces and if anything did go wrong it wouldn’t matter (nothing did!). So if you fancy making any elements of this meal, I shall naturally be adding the recipes alongside any wee factoids I may find over the next couple of days.

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