Rose Prince

Rose Prince

Cook, food writer and author of five cookbooks.

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game cottage pie

Mixed game cottage pie recipe Prep time: About 40 minutes Cooking time: About 2½ hours Ingredients 2tbsp duck fat or dripping 2 carrots, diced small 1 stick celery with strings…

delicious duck

It would be ridiculous to inform anyone above nursery school age of the difference between a chicken and a duck. Yet behind their marked appearances lies a cooking problem. Roast…

Moo Shu Wild Boar Wraps.

I love a shopping challenge and nothing satisfies my curiosity more than a mooch around a Chinese supermarket — or online shop — for ingredients. The test is not to…

recipe for venison cannelloni

There’s a group of pubs, scattered between inner London and Oxford, that I urge anyone to seek out. The term ‘gastropub’ is used to describe pub food. I dislike it.…

Grouse day in 1911

In one sense, game today costs a markedly different amount depending on who you are. For a paying Gun, that brace of pheasants you take home at the end of…

Pheasant croquetas

Smoked ham and pheasant croquetas with peas, beans and mint Ingredients 600ml whole milk 75ml rich chicken or gamebird stock ¼ white part of leek, sliced ¼ tsp grated nutmeg…

Quail with chorizo and aioli

Should you be tempted by this recipe for quail with chorizo, a favourite discovered at Tom Pemberton’s wonderful Notting Hill restaurant, Hereford Road, I highly recommend British quail fromThe Wild…

recipe for wild sea trout with crayfish

The summer treat that is wild sea trout is one I’ve always anticipated with relish. The heavy restrictions on sea trout fishing in British rivers mean that a meal of…

roast teal

I have written before about the greatness of a wild mallard breast when perfectly cooked. Likewise, a teal in good condition is the epitome of delicacy. The meat is paler,…

venison stew Indonesian style

Game is perfectly adaptable for Indonesian dishes, as this venison stew will prove. Substituting chicken with pheasant or rabbit for satay works beautifully. A spatchcock partridge marinated in fragrant spices…

pot roast duck recipe

I have a confession to make. This pot roast duck dish was cooked with the legs of a farmed duck. The plan was to use wild mallard legs, but moving…

using the whole pheasant

The principle of making the most of what you’ve got was never absent from our great-grandmothers’ kitchens. Yet today commercial poultry is rarely sold with the giblets, head or feet…