Summary
Had I the time and the necessary amount of slack in the waistband I would eat a lot more turkey around Christmas time. Nothing quite sets the tastebuds tingling faintly in anticipation than the smell of roasting turkey wafting out of a pub, or restaurant, as the kitchen prepares to serve lunch to its customers.
Mind you, I would be picky as to where I ate. I would be particularly picky about the kind of vegetables they were serving. I mean, anyone can roast a turkey. Not everyone can make sure the accompanying vegetables are a fit and proper accompaniment to one of the most delicately flavoured of all poultry meats.See the full content of this document
Extract
In the Kitchen with Chris Rundle
I've lost count of the number of times I have smiled as a plate of roast or meat casserole has b...
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