This is our go-to recipe for all sorts of game. You can use it as a cure for duck legs, pork collar or guinea fowl. Just rub into the flesh and leave overnight, before you confit in duck fat. Or you can use it as a seasoning, just sprinkle on or rub into the flesh before cooking. Once made it can be kept in a refrigerated airtight container for several weeks. This game spice is used in our fabulous pheasant in a bag recipe. read more
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At BB we believe in mindful eating. We think about food – all the time. What to eat, when to eat it, where it comes from, how to cook it, how to be more adventurous. And we talk about it too.
From the Grande Fromage down, we know food, and we know you know food too. So join us chez nous, where the conversation starts around the table….
With the festive season coming to a close and the cold weather upon us, we’re sharing one of Raymond’s favourite winter dishes which will warm you from the inside out. Watch our video below: read more
We like to do things differently at Brasserie Blanc, so for a twist on the traditional mince pie, why not try our delicious recipe for a Christmas mincemeat jalousie. A wonderfully festive dessert, perfect served warm with cream, vanilla ice cream or vanilla custard. You can use shop-bought puff pastry, and a jar of mincemeat to ensure you can spend less time in the kitchen and more time with loved ones. Follow our easy guide or watch our video where we show you how to make it. read more
Try our fantastically easy roast pheasant in a bag recipe. Guaranteed great results, and a delicious festive alternative for those that are tired of turkey. Serve with potato rosti, pumpkin and blackcurrant, sauce for a gorgeous winter dish. read more