Meat & Fish
Grouse - At its peak & a must try before the end of the grouse season on the 10th December.
Duck - Season just starting & at this time of year duck will be tender, very tasty & not too fat.
Goose - Buy a large bird as most of the weight tends to be fat.
Beef - At a premium from November, choose stewing steak as it is more tender than braising cuts.
Venison - Casserole with shallots, mushrooms & root vegetables.
Pigeon - Casserole in a rich wine sauce, allow one pigeon per person.
Hadock & Cod - Very flavoursome from September, price starts to fall from November.
Mussels - Not expensive this time of year & taste delicious cooked with white wine, herbs & some single cream added towards the end of cooking. Don't forget to discard any shells that do not open.
Whelks, Cockles & Winkles - Eat with a dose of vinegar & pepper.
Dover Sole or Plaice - Ideal for grilling with a little butter.
