The toastiness of porter + the sweetness of root vegetables + the spiciness of mustard = our type of braised hen.
Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.
We’ve something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.
We swoon to this inspired collision of several strong-willed ingredients, each playing nicely but shouting, “Taste me!”