Lockdown 3… the never ending days of sameness.
But Kyle and I have done our best to keep our spirits up and to enjoy the time we have left together (wow that sounds a bit scary). I mean, just the two of us (three with Alfie) before our lives get turned upside down in July.
One thing we really try to do every weekend is go for nice walks and enjoy our food. I mean, options are limited and this is really all anyone can do. But anyway, we try and have a nice walk together, or one of us will meet up with a parent or friend to go for a walk and a takeaway coffee to liven up the social juices.
During my pregnancy I’ve changed my usual coffee of choice (an obnoxiously complicated order) to a decaf almond latte which I just find divine. Previously I’d have some sort of syrup in there but my tastes have changed a bit and all I want is a coffee flavoured delicately creamy drink. Normally at home I’ll have a black decaf coffee (which I’ll invariably liven up with a side of chocolate), so it’s nice to have this simple pleasure to look forward to at the weekend.
Anyway a few other things that I’ve been really enjoying is cooking. We regularly get Hello Fresh, which we love as it jazzes up our weekday meals and keeps organising meals quite easy. But I was also recently sent a pack of game from the Game & Wild company. I’ve had meat from them before and really enjoyed it so I was excited to try out some other bits.
I don’t regularly eat game – I’d be more inclined in a restaurant to try something but I never think to try anything in a supermarket. But their Cook with Game Starter Pack is perfect for people who aren’t sure where to start. It comes with a selection of game and SO helpfully a recipe book.
Within the pack you get:
- 6 Partridge Breasts
- 4 Pheasant Breasts
- 8 Pigeon Breasts
- Venison Mince 500g
- Talking Game Recipe Book
I don’t think I’ve ever tried partridge, pheasant or pigeon so I was quite intrigued. I’ve had venison before (as a steak) but not as mince. I mean I was instantly thinking, burgers! I flicked through the recipe book, and the helpful seasonal recipe leaflet they included, to find options for the meat and the choice was fantastic. So many options!
I used the venison mind to make some INCREDIBLE burgers. They were so tasty. Less beefy than beef but just as juicy. Kyle was a BIG fan.
For the partridge I made a delicious lemon and mushroom risotto using one of the seasonal recipes and it was really tasty.
I love risottos but also feel a bit cheated when there isn’t a lot else going on so the added partridge gave it that extra jazz.
I had grand plans for the pheasant and pigeon by with the recipe of tasty looking curry and a stroganoff but as the weekend weather changed I got a very random and spontaneous desire for a BBQ. I could not get it out of my head!
Thankfully we had some coals saved in the shed, so got it fired up and, instead of wasting money on extra meat at the shop, we decided to bravely try the pigeon and pheasant on the BBQ (as well as some random pork steaks and ribs in the freezer in case it went pear shape!).
I tell you what, it worked! I marinated the breast with a tasty paprika and pepper herby blend and served with salad and buns. It was so good! Different, definitely, but a lovely treat on an early spring evening.
Really recommend this starter pack if you’re in the market for jazzing up your cooking and meals, especially during this boring lockdown period.
As well as cooking, we’ve also been ordering brownies from Instagram. I mean this has sort of become a problem as we’ve now done it three times. The brownies are SO FRICKING good. They’re from an incredible hobby baker who does bespoke brownies that you order via direct messaging her.
She’s been made redundant from work so this is a way for her to get a bit of money while she looks for another job. But MY GOD, she should definitely consider doing this for a living. Her brownies, honest to god, are the best I’ve ever had. I’d even go as far to say the best dessert food I’ve ever eaten. They are dense, squidgy, moist, soft, moreish and packed full of chocolate pieces (of which you can choose). I meeeeean WHAT. Kyle and I can’t get enough.
If you’re in need of a chocolate pick-me-up, I can’t recommend her more. She also does blondies, rocky road and millionaire shortbread (or monster creations blending them). Her Instagram is @nickichalam. Check her out immediately!
We’ve already got another order on the go with her for next week…
What foodie bits have you been enjoying recently?
Have you ever ordered any baked items off of Instagram?
**Full disclaimer: I was sent the Wild & Game meat for free in exchange for a review. All thoughts are my own honest ones.**
I was somewhat apprehensive when quite a large number of different sausages showed up at my door. I mean, quite a lot of sausages. Now I like sausages, don’t get me wrong, but the sheer volume was quite something. I immediately froze a load and then decided to cook a batch up and take some to work, and then eat the rest through the week throwing them into different meals.
They were easily cooked in the oven in about 30-40 minutes and unlike pork sausages left next to no fat in the baking tray. They smelt amazing. It took all my strength to save them for work the next day. I took them in, chopped up into chunks, for my work friends to try. Now that might seem weird and granted it kind of is, but people bring cakes in all the time so why not sausages!
And let me tell you, these bad boys went down a TREAT. People couldn’t get enough of them. They went very quickly. Every person who tried them, honest to God, said how tasty they were. And they weren’t wrong. They were so moreish and flavoursome.
This photo really makes me laugh. I’m such a child