...so we went to buy some and saw an amazing bit of beef!
We decided to have a roast but not a roast and went back to the old Bradford spring/summer favourite; crushed potatoes.
Vinegary rabbit is not everyone’s thing
Umbrian Rabbit is from The Classic Food of Northern Italy (Anna del Conte). I love it but the vinegar hit, and the rabbit for that matter, are not to everyone’s taste so I’ve adapted it by using chicken instead of rabbit and wine instead of vinegar. It’s worth trying the original though.
I don’t wear Wellington boots and I don’t like pastry that much so . . .
This is similar to beef wellington but with lovely crispy prosciutto crudo on the outside instead of pastry.