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Blood Custard Tastes Better Than It Sounds
Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
This Chef Is Serving Hares in Jugs
Standing in the kitchen of London game emporium The Jugged Hare, chef Steve Englefield opens a bag containing a skinned hare and a teacup’s worth of blood.