Juniper
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A beautifully fragrant spice that is used to make gin, so think of gin and you’ve got juniper. The berries are purple-black, slightly wrinkled and grown wild in hill country. They ripen in autumn, so perhaps that is why juniper is often served with game and pork, wild boar and other autumnal recipes.
It is quite pungent and a little goes a long way. When you place them in a mortar and begin to crush them, their deep fragrance and the anticipation of their flavour cannot fail to please.
Makes about one 17½ fl oz (500 ml) preserving jarSpiced Cranberry and Claret Jelly
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
Serves 4Braised Pork with Prunes
Wintry comfort food at its best - this French classic feature pork, prunes, apples and spices with a crisp potato topping. All you need to serve it with is some seasonal greens or winter carrots.
Serves 10-12Pheasant Terrine
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
Serves 8 as a first course or light lunchRillettes de Tours
Just add toast, pickles or chutney for a real taste of France, ideal for those who don't like liver.
Serves 2-3Venison Sausages Braised in Red Wine
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
