Getting ready

The brilliant Hope Fitzgerald came and took these lovely pictures of my preparations for the last supperclub, which also involved harvesting nasturtium seeds from the bottom of the garden to make piccalilli with a little local twist. The stock I was making with some truly mighty beef bones and game bird carcasses was to create the sauce for roast partridge  – recipe here. And the ham hocks were for a terrine, recipe by Russell Norman of Polpo

All images are ©Hope Fitzgerald

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