I am seeing venison more and more on the shelves, Norwich market nearly always stocks it and farm shops often have a stock in their freezers. It’s a similar price to beef and cheaper cuts offer tender, quality and rich tasty dishes making it perfect for old fashioned pies and casseroles.
Who doesn’t like hummus these days – a smooth and creamy flavoursome Middle Eastern dip, perfect with any bread, splurged in to falafel wraps or if your a foodie diva serve with Ras AL Hanout Lamb.
This is a Tapas batter recipe I usualy use with mushrooms but it works a treat with whelks too. The batter is light and airy with a little crisp from the vinegar with the bonus of the plump juicy whelk in the middle. Serve with a garlic mayonnaise.