Oddly as you mention it, we had roast pheasant today. I didn’t really like it, though Mr Sheena went to a lot of effort to do something nice. I’ve never had it before but it felt almost tough and was a bit too gamey for my tastes.
I've never cooked partridge myself, mainly because I've been underwhelmed when I've eaten it in restaurants. I like the gameyness, but not the borderline toughness. I'm not sure if I've been unlucky when I've had it (which I think is only twice), or if that's just the way it is. But I'm not in a rush to have it again.
I'm very much here for lentils though. I need to do more with them.
One of the chain restaurants (Prezzo, Zizzi or similar) did Tuscan sausages with lentils braised in red wine, which I've copied a couple of times, but haven't used lentils for anything else really, other than chucking them in with bacon for soup.
That sounds rather lovely. I did these in chicken stock with some really finely diced onion carrot and garlic and to be honest I’d happily eat a bowl of just that
I am off to make the Carbonara so you are free of me for an hour! This better be worth it, four quid this parmesan cheese Why the fuck is cheese so dear