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Poultry and Meat

Appears in
Open Rhodes Around Britain
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About
You’ll find that each recipe in this section and, in fact, almost every one in the book, has its own introduction. This should give you a good idea of the dish itself and some extra information on its seasonings and flavours. Having the ‘extras’ helps you with alternatives and options with the dish itself.

Whenever I’m working with poultry or meats, my first thoughts are with traditions. The Roast Turkey Breast with Lemon and Herb Stuffing is a good example. Based on a traditional idea - turkey and stuffing - the difference is that the breast is off the bone and has been filled with the stuffing. This, of course, means that with every thick slice you have the stuffing as well.

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