At the top of his game Marta Jacyna talks to Jose Souto, senior lecturer at the Culinary Arts Westminster Kingsway College, a BASC Food Ambassador and demonstrator chef for Taste of Game. As a BASC Food Ambassador, you may have seen Jose Souto in our Shooting and Conservation magazine promoting Read more…
Wild and Game, the not-for-profit company putting game on the menu across the UK…
Vibrant, healthy and delicious. Perfect for dinner parties. What are you waiting for?
An oriental masterpiece, full of texture and palate-punching flavours.
I decided to focus on using local produce in my recipe. I got all the products from a local greengrocer who sources fruit and vegetables from the local area.
I wanted to create a simple but also modern dish. The sweet potato has become a popular alternative to the white potato.
I decided to use wood pigeon for my samosas because it’s a dark meat and very lean so it was ideal to use in crispy filo pastry as the pastry wouldn’t go soggy. I shot the pigeon with my dad on a cold night’s roost shooting in Leicestershire. Therefore, my pigeon was a locally sourced ingredient.