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CHEF!

WHAT TO MAKE AND HOW TO MAKE IT – DIRECT FROM THE KITCHENS OF OUR FAVOURITE FOODIES

Choose figs that are plump and ripe for Ottolenghi’s recipe, but make sure you use them quickly as they don’t stay good for long

H I G H L I G H T S

FLIPPING THE BIRD Change up your regular roast chicken for this spatchcock poussin, why don’t cha? Page 40

UP YOUR GAME

Venison is the hero of this earthy and autumnal plate Page 42

DUKE OF PORK

Sweet meets salty in this candied bacon recipe Page 45

GOOD EGG

P L U S !

Because we love a dish we can eat at any mealtime Page 46

3

desserts to finish your feast on a (sugar) high

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CRUMBSMAG.COM

Crumbs Bath & Bristol - Issue 68  
Crumbs Bath & Bristol - Issue 68  
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