Archive for January, 2016


“Ode to Old Crow” …..


golfing crowOnce upon a time there was an old one-legged Crow who loved to watch a good game of golf!!

He lived at Scarthingwell Golf Club, at the 10th hole, in a lovely old park just south of Tadcaster in Yorkshire.

Every year a particular group of guys would come to play and dear old “One-legged Crow” would delight in following this team of happy chaps around, watching them play from hole to hole, and especially at the 10th, cheering them on with a


He was such a Star!


For many, many years this group of guys would come to play their Annual Golf Tournaments at the park and dear old One-legged Crow would come and watch.

They grew quite fond of Old Crow and even changed their name to “Team Crow”!

A happy friendship developed between them.

A game of golf at the park wouldn’t be the same now without their dear feathered friend.



Then one year the inevitable happened….


always in our hearts crow“Team Crow” turned up to play their Annual Tournament.

Old One-legged Crow wasn’t there.

They played on into the game, and still their feathered friend didn’t show up. The guys were sad. It wasn’t the same without him.

At the end of the game they came to accept that maybe dear old “One-Leg” had gone to Corvid Heaven – that he had maybe passed away.


They decided that from that very day their Annual Golf Tournaments would be in honour of their gentle, curious, fun, golf-loving feathered friend.

They kept their promise to Old Crow.


And every year they still do…..



3 crowsIn response to a post recently about three dead roadkill crows in my freezer, a dear old friend asked me if I had a spare leg and would I make something for one of her regular customers.  Not an unusual request from someone that knows me well… lol.

She told me about her customer, how she had cut his hair for years and every now and again he would chat about golf.  He told her a lovely story about how is friends played a tournament every year, and about an old one-legged crow who loved to watch them play.  This customer was the Chief Organiser of “Team Crow”.

She recounted the story to me.

I said “of course! Anyone who honours Crow can have a leg”! Lol.

So I made this trophy for them, for their Annual Tournament.

The story and memory of dear old One-legged Crow and his love of golf lives on….


“Ode To Old Crow”


one leg crow trophy

Made from recycled materials, a trophy base, a mini golf ball, silver star and silver club and of course…

One Crows Leg!

Since writing this story I have been contacted by Team Crow who are thrilled with the story and wish to create a team logo from the Trophy.
They also had this to say…
"...besides our annual competition for the One Legged Crow trophy we also have two other competitions which last over the whole year. We have therefore decided to award your shield to the "Crow of the Year" which will be the best performer over the three competitions".

How fab is that 🙂


“FOOT & FADGE” – Roadkill Terrine

Roadkill Rabbit and Pheasant Terrine with Pig’s Uterus, Trotters, Bacon and Goji Berries.

My 'Foot and Fadge' Terrine - Organic pigs trotter and uterus with goji berries.


TERRINE is one of my favourate dishes!!  It has humble beginnings as a hearty meal for French labourers, but is now served in upscale restaurants as a starter.  You can experiment with terrine ingredients as much as you wish, nothing is carved in stone when it comes to these kinds of recipes!  It depends on what nature offers you at the time and your personal tastes!

This terrine came about from acquiring a recent roadkill rabbit and pheasant, a bag of organic pigs trotters from a local farm and a pigs uterus from the Chinese Supermarket!

Since the meat mixture is best marinated and left in the fridge for a day, cooked and cooled the next day and then left up to two days for proper pressing to occur, terrine can be a time-consuming dish. But it doesn’t have to be!


Wild Ingredients 

  • 1 roadkill pheasant
  • 1 roadkill rabbit

(Or whatever nature provides when using road-kill.  Use the breasts of pheasant, pigeon (or other bird) and saddles of rabbit, fox, deer, hare, etc, for the terrine; throw the rest of the game meat and bones into the stock pan, cook, cool and pick clean the bones, you can freeze the meat bits for later to use in another recipe). 


For the forcemeat  – This is a cold pressed terrine!

  • Chosen cuts of cooked meat, or/ and cold meat picked off the carcasses of pre-boiled game
  • livers from all the game (optional) fry off/ cook first
  • 1 handful fresh breadcrumbs (optional if Gluten Free)
  • 1 tbsp (lemon) thyme, finely chopped
  • salt and pepper
  • trotter jelly
  • 1 tbsp dried and powdered nettle leaves  (these I forage every spring in bulk and dry out for the whole year.  Mostly dried for tea, I also powder and chuck into soups, stews, mash, gravy…all sorts!)


“I don’t always use bacon to line the tin, often I use a jelly, say, from a pigs head, ham hock or trotters.  I  like to decorate the top (first layer in the tin) with a few foraged edible leaves and/or fruits“.


Other Ingredients 

  • 6 rashers of smoked bacon
  • pre-soaked Goji berries (in Brandy tastes really good!)




Day One…

  1. Marinate the choice cuts of the game (saddles, breasts and thighs) in a generous splash of red wine (you could also throw in a few teaspoons of soft brown sugar if you want).
  2. Make a pork ‘binding’ jelly.  This can be made a day in advance by boiling the trotter or hock in a sauce pan, then simmering on a low heat for 3 hours, until the skin dissolves and the knuckles separate.

The gelatin removed from the meat is used as a preserving & jellying agent (as in the making of pork pies).  Nowadays artificial gelatin is often added, but I prefer the traditional method.


Day Two…

  1. Mix (in a blender) the cooked meat, cooked livers, breadcrumbs, season with the salt and pepper and mix together thoroughly with 4 or 5 tbsp of melted trotter jelly.  This is the forcemeat.
  2. Cut the marinated game meat into long strips about 2 fingers thick.
  3. Fry the game in oil/ butter until nicely browned, do not overcook the meat.
  4. Grease a 1lb loaf tin or glazed earthenware terrine dish with the butter.
  5. First cooked bacon rashers into the buttered base.  You can first add some pretty herb leaves for decoration if you fancy.  Be creative!!  Pour on a little of the warm, liquid jelly to bind the first layer, then a layer of forcemeat!  Allow to cool and set.
  6. When set, add another layer of forcemeat followed by a layer of game meat, and repeat this action until the game is gone.  Be mindful, think about the finished pattern when it is cut into slices.  Add the Goji berry layer somewhere in the middle.  Finish with a layer of the forcemeat.
  7. Terrines must be pressed as they cool to release trapped air.  This makes for a smooth texture and they’re easier to slice.  Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a house brick (wrap in cling-film or foil in case it is a bit dirty).  If you have a spare loaf tin the same size, use that with a brick inside it.  Put the terrine in the fridge for 24 hours.


Day Three…

  1. To serve, remove from the tin, guide the knife around the edges and tap upside down on a chopping board to release.  If it doesn’t come out, pour some boiling water into a baking tin and warm the terrine for 10 seconds at a time, so the jelly begins to melt inside, but not so much that it melts the bulk of the terrine. When released, chill again and slice thickly while cold with a very sharp knife, clean the blade between slices.  Arrange on a plate with some chutney, jelly and warm brioche.


Also think about including… 

  • Foraged herbs and fruits of your choice – autumnal fruits such as plums, blackberries,cherries, apple or apricots work really well!  Be creative!!  Why not make your own chutney too?


 Making Roadkill Pies for Come Dine With Me“…so whats the difference?”

Wild Game Terrine was one of the dishes I served up on Come Dine With Me many years ago, alongside Curried Pheasant & Quinoa Roadkill Pies.  I served two dishes as I wanted to spark a debate if my guests wouldn’t eat the roadkill, but would eat the butcher bought meat.  My question was – “so whats the difference?”  It was the same wild animal, the difference being one had been deliberately shot with a gun, the other had been accidentally hit by a car!  If it was a question of ethics, which one was the most humane?  If it was a question of freshness, one had been hit by a car within a few hours, the other had been hung for over a week in the butchers shop…. which one would you eat?

As it happened they devoured them, and loved it all!    Phewwww!!

Click here for the 2 min trailer…

I hope you enjoy my other ROADKILL & “FERAL FUSION” recipes!




Pigs ears and trotters with goji berries - silk purse


Pigs Head Terrine

Made with the whole head, in particular the Ears!


“This terrine was made out of a pigs ear and a trotter!  It was a beautiful thing to look at, and tasted damn good too, dipped in an Asian style sauce made from soy sauce, mirin and sake, with ginger, garlic and spring onions…. mmmmmm!  


Will finish that blog and publish soon…









%d bloggers like this: