This recipe, by chef Mary Ann Gilchrist of Carlton Riverside in mid Wales, is an ideal accompaniment to succulent, flavoursome roast grouse.
Place whinberries into a stainless pan and add the liqueur. Simmer on a low heat for 5 minutes until the fruit is soft. Taste for sweetness, add a little sugar of necessary. Add the balsamic and pepper, cook for a further minute then cool and refrigerate in a sealed jar until use.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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