HOME COOKING
I agree 100% with Ian Barnett’s comments on the ridiculous level of ingredients that often feature in the recipes (Letters,17 February). I would bet there isn’t a single reader who possesses all the ingredients needed for the searedpigeon(Game cookery, 3 February). I also have never heard of Sichuan peppercorns, and my pantry contains very little Thai shrimp paste or Chinese chilli oil.
If you have to go out and buy these ingredients, it totally defeats the object of cheap or free game meat.
The recipe in this week’s issue, however, was the total opposite: two duck legs, a few spuds and a couple of apples (Game cookery,17 February). Absolutely perfect, and it is currently simmering away in the oven. Job done!
Mark Bryant, by email
The Editor responds:…