The Magic of Handmade Gifts
There's something enchanting about receiving a gift that has been carefully crafted by hand. Handmade gifts are a labour of love, and they hold a unique charm that store-bought items simply can't replicate.
Supporting Local
In a world dominated by mass-produced goods, buying local has never been more important. By purchasing handmade gifts from local artisans and crafters, you not only support their passion and livelihood but also contribute to the local economy. Local artisans pour their heart and soul into their creations, often using sustainable practices and ethically sourced materials. By buying local, you become part of a movement that values quality, craftsmanship, and the preservation of traditional arts and crafts. Here at J Boult Designs, we utilise upcycled materials and have sustainable practices in our workshop.
Unique and Thoughtful Presents
Handmade gifts are inherently unique and carry a story. They stand out from the sea of generic items found in large stores, allowing you to give something truly special to your loved ones. Each handmade piece is imbued with a sense of authenticity and individuality that can't be replicated.
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Thoughtful Gifts
With J Boult Designs handmade gifts, you have the opportunity to buy local and small. Each gift handcrafted in the J Boult Designs workshop is unique and crafted with care.
At J Boult Designs, sustainability is at the heart of everything we do. When you place an order, you can rest assured that the materials used will be carefully selected with the environment in mind. J Boult Designs prioritises sustainable and ethically sourced materials, including spent shotgun shells, bullets, upcycled antler, reclaimed wood and low-impact leather dyes and waxes. By choosing to order from J Boult Designs, you contribute to reducing waste and supporting eco-friendly practices.
One of the unique aspects of J Boult Designs' gifts is the meticulous craftsmanship that goes into each piece. Jamie Boult, the designer-maker at J Boult Designs pour their passion and expertise into creating handmade products of exceptional quality. By choosing J Boult Designs, you are not only receiving a beautifully crafted item, but you are also supporting the art of handmade craftsmanship and promoting sustainable consumption.
The beauty of J Boult Designs handmade gifts lies in their timeless design aesthetic. These pieces are not just for the Christmas season; they are crafted to stand the test of time. By gifting from J Boult Designs, you are offering a lasting treasure that can be enjoyed for years to come.
Supporting Local & Scottish
When you place an order with J Boult Designs, you are supporting local and support Scottish craft. By choosing to shop locally and supporting independent artists, you contribute to the growth and vitality of the creative community, fostering a sustainable and vibrant Scottish economy.
This Christmas, break away from mass-produced gifts and embrace the beauty of sustainable style with J Boult Designs. If you choose a custom-made item, you not only celebrate individuality and personal taste but also support eco-friendly practices, handmade craftsmanship, and supporting the local economy. Let J Boult Designs help you create a memorable and meaningful festive season filled with sustainable and stylish gifts that will be cherished for a lifetime.
Find out more on custom orders here or check out J Boult Designs products
]]>Through our interview with Jamie Boult, it is evident that J Boult Designs seamlessly blends creativity, craftsmanship, and environmental responsibility, showing us that sustainable design can be functional, visually appealing, and a catalyst for positive change.
]]>The Perfect Pour: Enhancing Your Whisky Experience with J Boult Designs Fallow antler whisky tasting flight
Elevate your whisky tasting experience with the J Boult Designs Fallow antler whisky flight. Handmade in the J Boult Designs workshop overlooking the scenic Sound of Mull on the remote Morvern peninsula just south-west of Fort William in the Scottish Highlands. Reflecting upon Scottish craft heritage with an up-cycled ethically sourced fallow deer antler and four wee Glencairn crystal glasses, this unique flight is ready for a dram to be poured in!
Adding a locally made hipflask to your Whisky Ritual
Discover the J Boult Designs Shotgun cartridge hipflask handmade from ethically sourced leather and one spent 20 bore cartridge riveted into it. The leather cover is hand dyed with natural walnut shell dye in the J Boult Designs workshop. As each cover is hand dyed, each hipflask is completely unique.
By pouring and keeping in your pocket, your favourite dram you are creating a meaningful connection with your favourite Scottish whiskies.
Whisky and Wood: J Boult Designs' Handcrafted Whisky Barrel Coasters
Each coaster is expertly crafted from authentic whisky staves, sourced from the finest oak barrels that once held the golden nectar of aged spirits. Every coaster showcases the intricate beauty of the wood's natural grain. With its unique character and charm, no two coasters are alike, making each set a truly one-of-a-kind treasure.
Nestled within this artisanal set is the iconic Glencairn Glass, revered by whisky connoisseurs worldwide. Meticulously shaped to enhance the aroma and flavour profile of your favourite spirits.
Celebrating Milestones: Handmade Gifts from J Boult Designs
Explore our range of cufflinks, perfect for marking special occasions and with a glass of your favourite single malt close by. J Boult Designs has a fantastic range of handmade cufflinks crafted from upcycled materials such as Scottish red deer antler, cartridges, bullets and Ballachulish slate. All available with three different backings; brass, silver plated and gold plated.
At J Boult Designs, we understand the passion and appreciation that whisky enthusiasts have for their favourite spirits. Our handcrafted whisky gifts are meticulously designed to compliment and enhance your whisky experience, adding a touch of elegance. The J Boult Designs workshop is based on the remote Morvern peninsula, in the Scottish Highlands surrounded by some of Scotland’s most renowned distilleries. From upcycled whisky stave coasters to our beautiful fallow deer antler whisky flight, our creations celebrate the craftsmanship of both whisky and design, making them perfect companions for your favourite whiskies. Inspire your whisky ritual with J Boult Designs and indulge in the beauty of handmade whisky gifts.
]]>Tradition and Heritage: Understanding the Glorious 12th
The Glorious 12th date was initially set as the Game Act of 1773 restricted hunting or purchasing grouse between the tenth day of December and the twelfth day of August. This act was written with the preservation of the moors and hills across the British Isles in mind.
The pastime grew particularly in popularity during the 1850s due to the widespread introduction of the widespread railway networks, allowing more people to reach the moors. It became more popular at this time as well due to the advancement of faster re-loading shotguns.
During the world wars of the early 20th century and the aftermath, the impact of rationing assisted in transforming the sport from an aristocratic game to a necessary pursuit of wild food. There are examples of farmers and landowners allowing employees to shoot for their own food during this era.
Today the Glorious 12th represents not only the start of the shooting season, but the countryside's role in conservation efforts and land management. This is a contentious issue with different charities and individuals having different perspectives on how best to manage moors. According to a 2014 study about Berwyn moorland that looked at the changes in local bird populations between surveys in 1993 and 2002, there has been a reduction not only in red grouse but also in lapwing, hen harrier, golden plover and ring ouzel numbers. Driven grouse moor management ceased on Berwyn Special Area for Conservation in the late 1990s. In other areas of Scotland and the UK where grouse moor management continues red grouse are still found at higher densities.
Adding to this the presence of grouse shooting consistently generates economic benefits to the local and regional areas of both Scotland and the United Kingdom. Research has shown that it continues to generate higher levels of local and regional spending than other comparable land uses, making it a vital cornerstone of the rural economy that sustains more jobs per hectare than other sectors. In Scotland alone it generates around £30 million a year from shooting tourism, the UK overall it is around £150 million.
Capturing the Essence: J Boult Designs gifts inspired by the Glorious 12th
The Glorious 12th holds a special place in the hearts of shooting enthusiasts, symbolising the start of the shooting season and celebrating the traditions and heritage of the British countryside. At J Boult Designs, we embrace this occasion with our handcrafted gifts, paying tribute to the art of shooting and the natural beauty that surrounds it. Through our designs, we aim to capture the essence of the Glorious 12th while upholding our commitment to sustainability and ethical practices.
]]>Sustainable Population Management
Wild venison is harvested from carefully managed populations, ensuring the delicate balance between deer and their habitats. In Scotland, there are no predators to the deer populations. Wildlife management by country estates, community owned land and Scottish government land implements strict regulations to control population numbers, preventing overgrazing and minimising damage to forests and agricultural lands. These measures help maintain healthy ecosystems.
Ethical and Humane Practices
The hunting of deer in the United Kingdom follows strict guidelines that prioritise ethical and humane practices. Deerstalkers undergo comprehensive training to ensure the highest standards of animal welfare, employing quick and humane harvesting methods. By choosing wild venison, consumers can support responsible hunting practices that prioritise the well-being of the animals.
Nutritional Benefits
In addition to its sustainability advantages, wild venison offers several nutritional benefits. It is a lean meat, low in fat and cholesterol while being rich in essential nutrients such as iron, zinc, and omega-3 fatty acids. Venison is leaner than chicken. By incorporating wild venison into their diet, individuals can enjoy a healthy and sustainable protein source that contributes to a balanced and nutritious lifestyle.It is one of the most nutritious of all red meats and a good source of iron and is high in Vitamins B6, B12, potassium, phosphorus, riboflavin, and niacin. It is also a source of zinc, lower in fat and saturated fat than domestic red meats, yet it is higher in polyunsaturated fats.
Wild venison provides economic opportunities for local communities, particularly in rural areas. Responsible hunting practices generate income for Scottish farms and estates, gamekeepers, and local businesses involved in the processing and distribution of venison. By supporting the consumption of wild venison, individuals can contribute to sustainable rural economies.
Wild venison represents a sustainable and ethical choice for conscientious consumers seeking to make a positive impact on the environment and their health. With its low carbon footprint, support for regenerative land management, and promotion of biodiversity, wild venison is an excellent locally sourced protein source worth considering for your table.
]]>J Boult Designs is now listed on Faire! Faire is a wholesale platform for buyers that are looking for something a wee bit different. If you have an independent gift shop, gallery or retail space and are looking for products like ours register with Faire today and check out our unique men's gifts
See more: https://faire.com/direct/jboultdesigns
]]>Unveiling the Whisky Stave Coaster Gift Set
The Whisky Stave Coaster Gift Set by J Boult Designs is a remarkable product that perfectly blends form and function. Each set is meticulously handcrafted using reclaimed whisky barrel staves, adding a unique touch of authenticity and charm. These staves, sourced from distilleries, bear the marks of their previous life, showcasing the rich history of the Scottish whisky-making process.
The coaster set comprises one unique coaster, each carefully cut from the whisky barrel staves. The natural wood grain and the remnants of whisky aging give each coaster its distinct character, making each coaster a one of a kind treasure.
One of the remarkable features of the Whisky Stave Coaster Gift Set is its ability to enhance the whisky tasting experience. The wood used in the coasters absorbs the aromas of the whisky, allowing them to slowly release and infuse your surroundings with delightful scents.
Nestled within this artisanal set is the iconic Glencairn Glass, revered by whisky connoisseurs worldwide. Meticulously shaped to enhance the aroma and flavour profile of your favourite spirits, this glass is the epitome of elegance and functionality. Its wide crystal bowl gently cradles the whisky, allowing the rich aromas to concentrate and the delicate nuances to unfold, delivering an exquisite tasting experience with every sip.
The high-quality craftsmanship of the coaster comes straight from the J Boult Designs workshop overlooking the scenic Sound of Mull on the remote Morvern peninsula, in the Scottish Highlands. Surrounded by distinguished whisky distilleries in the Highlands, Jamie Boult the designer behind J Boult Designs was inspired by the taste of single malt and beauty of whisky staves a waste material of the whisky industry.
The Perfect Gift for Whisky Enthusiasts
The Whisky Stave Coaster Gift Set by J Boult Designs is not only an excellent addition to your own whisky collection but also makes for an exquisite gift. Whether it's a birthday, anniversary, or any other special occasion, this coaster set is sure to impress any whisky lover. The combination of the stave's history, the captivating aromas, and the rustic yet Scottish aesthetic make it a unique and thoughtful present.
In the world of whisky, every detail matters, and the Whisky Stave Coaster Gift Set by J Boult Designs epitomises this sentiment. With its handcrafted beauty, aromatic infusion, and practical functionality, this coaster set is a testament to the passion and dedication of whisky enthusiasts.
Indulge yourself or surprise a loved one with this exceptional gift set that elevates the whisky experience to new heights. J Boult Designs is thrilled to create such a remarkable product that brings together craftsmanship, history, and the spirit of whisky in one beautifully designed gift. Simply add your favourite dram and enjoy!
]]>Perfect for the Dad that enjoys the great outdoors. This hip flask filled with some warming liquor is the perfect way to keep his whistle warm and his legs going. Each Shotgun cartridge hip flask has a handmade leather cover that has been made with care in the J Boult Designs workshop. Each full leather-bound 6oz (177ml) stainless steel hip flask is made with an up-cycled 12 bore shotgun cartridge riveted into the leather. The Shotgun cartridge hip flask is presented in a gift tube with a wee funnel that your old man is sure to love, for ease of pouring his favourite dram.
Comforting and definitely a crowd pleaser, a chunky burger that you can wrap your hands around is exceedingly satisfying. This recipe uses lebanese 7 spice mix in the burger with Scottish pork. I’ve experimented with many variations of game versus pork ratio and even tried different forms of fat (chicken, cheese, lots of egg, goose fat, etc) and have come to the conclusion that there is a good reason many people use pork at about a 50/50 ratio with game meat. It tastes delicious and therefore makes game burgers delicious.
Serves 4 (Makes approximately 8 burgers)
Ingredients:
The Burger
500g wild game minced (I used wild goose, but venison or I’m sure duck would work well too)
450g pork minced
1 large white onion
3 eggs
200g ruskoline crumb
2 tablespoons of flour
2 tablespoon of cumin
1 tablespoon of garlic powder
1 tablespoon of onion powder
2 tablespoon of paprika
1 tablespoon of coriander ground
1 tablespoon of ground pepper
3 teaspoons of ground cardamom
Optional toppings:
Orkney mature cheddar cheese
Lettuce
1 tablespoon of mayonnaise, 1 tablespoon of BBQ sauce
Gherkins
Brioche buns
Recipe:
Mince or mix together game meat and pork. Add the list of ingredients from the burger ingredient list with the minced meat. Ensure it is thoroughly mixed. Make mixture into hand squeezed burgers. Place on tray and place in your fridge.
For BBQ: Fire up the BBQ and place the burgers on a hot barbeque until fattest burger is 72 degrees inside
For oven cooking: Preheat the oven to 200 degrees celsius. Fry burgers in a shallow pan of oil. Carefully flip once. Place in the oven covered in foil for 15 minutes or until 72 degrees in the middle of your largest burger.
Whilst the burgers are cooking in the oven, mix together the burger sauce mixture of mayonnaise and BBQ sauce. Then slice the gherkins and cut up the lettuce and cheese.
Once the burgers are cooked, stack the burgers with plenty of cheese in the brioche buns. Serve with roasted sweet potato chips and salad.
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Shotgun cartridge hip flask gift set
Bring the spirit of the Scottish Highlands this festive season, with this exquisitely unique leatherbound shotgun hipflask gift set. Handmade in the J Boult Designs workshop, each piece of leather is hand dyed with a natural upcycled walnut shell dye. This means that each hip flask is unique. It is then riveted with a spent 20 bore shotgun cartridge and packaged with a funnel for easy pouring of ones favourite dram.
A gift for someone that loves their truck
The shotgun cartridge hip flask gift set
Totally unique, handmade with natural British fallow deer antler. A superior way to enjoy a single malt with friends. Each flight is handmade to the highest possible standard in the J Boult Designs workshop overlooking the scenic Sound of Mull. Presented with four crystal wee Glencairn glasses. Perfect for a Dad that is sure to love a whisky in front of a roaring fireplace.
Slàinte mhath!
]]>Delicious and easy to throw together, this is the perfect warmer weather dish. The marinade has a classic barbeque flavour, making the meat even more tender. This recipe can be adapted to being cooked on your grill inside, especially if you are craving kebabs and the weather isn’t permitting a barbeque.
Serves 2
Ingredients:
Marinade -
400g good quality wild venison meat (I use stew meat, however you could use fillet or saddle if you would prefer)
1 tablespoon of worcestershire sauce
1 teaspoon of mustard
1 tablespoon of cumin
1 tablespoon of smoked paprika
1 tablespoon of dark brown sugar
1 teaspoon of smoked salt
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of ground black pepper
For the kebabs -
1 red pepper chopped roughly
1 red onion chopped roughly
Method:
Combine all the ingredients from the marinade in a bowl. Stir in the venison pieces covering them in the marinade sauce. Cover and leave in the fridge for as long as you can. I left mine for 8 hours. However, if you run out of time, don’t worry 45 minutes covered in the fridge should do the trick.
Before your barbecue or grill is ready, roughly chop the red pepper and onion placing them in bowls ready to slide onto the kebab sticks.
When your barbeque is ready, get your bowls of vegetables and the marinated meat out. Place pieces of meat and vegetables on the kebab sticks. Once this is done, depending on the temperature of your barbeque or grill, cook for about two to four minutes on each side.
Serve with salad, wraps and your favourite cocktails somewhere sunny.
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Roe Deer in Scotland by Linda Mellor
Perhaps Roe deer are a species of deer most closely associated to children’s fairy tales and the Disney film, Bambi. They certainly were for me. At the age of 4 or 5 my mother took me to the cinema to see Bambi and sealed my lifelong love of deer, in particular, Roe deer. As a photographer they have always fascinated me: captivated by their beauty and in awe of their agility to spring across fields, and leap fences with ease.
Timeline of Roe Deer in Britain
Roe (Capreolus capreolus) are the smallest of the British native deer species and are thought to have been resident in Britain since before the Mesolithic period (6,000 to 10,000 years ago). They became extinct in England by 1800s due to over hunting and forest clearances although reduced numbers remained in areas of Scotland. Over the centuries other deer species once resident in parts of Scotland moved on but the roe deer have remained.
Typical habitat of Roe Deer in Scotland
Adaptability has been the key to the survival of Roe deer, they can be found in most areas from remote open hill ground to green spaces, woodland and scrub areas in towns and cities and derelict industrial sites. Roe are smaller than red and fallow; they typically weight between 19 kgs for does (female) and 25kgs for bucks (male) although weight will vary depending on location, available food, shelter, and weather. Their smaller size makes them less noticeable than the likes of red deer, and they are certainly a more timid species. Roe deer are active over a 24 hour period, however, like most wildlife they are more likely to be seen at dawn and dusk, or out in the sunshine after a prolonged period of rain. Throughout the summer months they are usually solitary and during the winter and spring months they may form loose family groups. All these factors make them more inconspicuous however, if you look to open areas close to woodland on an early spring morning or at sunrise during the summer months there is a good chance of a glimpse of roe deer feeding.
Differences between Roe bucks and does
The buck is the larger of the sexes and is identified by the short antlers, the doe can be identified by a small tuft of rump hair that looks like a tail. Both have white/cream coloured patches on their rumps: the doe’s rump patch is upside down heart shape and the buck’s a kidney shape, and when alarmed, the deer will flare out their rumps. In summer, both sexes can be recognised by their sleek rich, chestnut red coloured coats and as the seasons change, and head towards the winter months, they grow a thicker coat which is greyish fawn colour. During the late spring when they moult their coats look dishevelled and patchy.
Home territories of Roe deer
Roe deer tend to prefer their home territories, and local ranges, and as such, can display rather predictable behaviour. In good quality habitats, the areas in which roe live can be small, as little as 5 – 6 acres. Both does and bucks can be territorial. Mature bucks are typically more aggressive during early spring through to autumn, and will chase and fight other bucks on their territory. The rut takes place from mid-July to the end of August, and bucks can be seen chasing one another and fighting. The home range of a buck tends to be larger and more exclusive than the doe territories which often spill out into neighbouring areas.
Roe deer management
Like all deer, Roe deer numbers need to be managed. Culling is an essential practice in the management of a roe deer population. It is crucial, not only for the welfare of the deer, but also to lessen the impact of deer browsing on young trees, crops and in gardens and reduce the likelihood of deer-vehicle collisions on our roads: each year people are killed in deer-vehicle collisions.
Roe deer population
Roe deer populations, if left unchecked, can damage tree growth, cereal crops and decimate gardens. Roe deer tend to favour sweet, succulent plants, and new leaf growth. If there is ample food source, and the Roe population is relatively undisturbed, then they will thrive, with does giving birth to twins or triplets once a year, and quickly increasing a small population to a large one capable of impactful damage. Professional deer management balances the deer numbers allowing the countryside, trees and crops to flourish without the pressure of over-grazing and deer-related damage, and healthy deer can be enjoyed by everyone.
Venison is good for you
As a food source, venison has been eaten for centuries, but in the last decade it has become a popular choice on restaurant menus and is stocked in butchers, and supermarkets. It is one of the most nutritious of all red meats and a good source of iron and is high in Vitamins B6, B12, potassium, phosphorus, riboflavin, and niacin. It is also a source of zinc, lower in fat and saturated fat than domestic red meats, yet it is higher in polyunsaturated fats. The roe venison is milder in flavour and finer in texture than red deer venison, so if you are unsure if you would like venison or not, roe venison would be an ideal first meat to try. Roe deer antlers, naturally shed from October to December, older bucks drop their antlers first, are a popular craft item, made into sticks, jewellery, accessories for you and your home.
Author’s interest in Roe deer species
Over the decades roe deer have been a frequent subject of my photography and I have also stalked them in different counties. Whether stalking with a rifle or taking photographs with a camera, it is important to understand the species and also take a moment to appreciate and enjoy them. Without deer management we would not have a thriving, healthy population and neither would we see beautiful examples running across the countryside like devils then stopping to look back to see who had disturbed them.
Do you want to go Roe deer stalking?
If you are interested in stalking roe deer visit Country Sport Scotland website, where you will find a selection of professional stalkers offering stalking opportunities throughout Scotland for Roe deer and other deer species.
Roe deer season - Scotland
Roe Buck April 1 – Oct 20
Roe Doe Oct 21 – Mar 31
Deer stalking in the UK – Code of Practice by BASC
About the Author:
Linda Mellor has been a countryside photographer and writer for decades. Based in the Highlands, she writes about Scotland’s countryside and wildlife, and photographs deer. An author of three books, editor of a quarterly magazine and a freelance writer and photographer, Linda takes her inspiration directly from the Scottish countryside. Linda also gives talks, and can be found hosting talks at the Scottish Game Fair in July at Scone Palace.
Linda Mellor Photography website
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This year we’re celebrating love in all forms. Shop independent before Valentine’s Day and get a thoughtful gift for your partner that loves all things unique and handmade.
See more of our sustainable process by browsing our handmade gifts
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Seriously satisfying and fresh, this pheasant satay recipe is the real deal. It’s super zesty making for a great Spring dish to serve to your friends and family.
Note on equipment: You will need a food processor or powerful blender to make this recipe. You’ll also need a grill to cook the pheasant in.
Serves 4
Ingredients:
SATAY
100g fresh coriander
1 fresh red chilli
1 clove of garlic
3 heaped tablespoons of peanut butter
1 teaspoon of soy sauce
2cm piece of fresh ginger
1 lime
GRILLED PHEASANT
4 pheasant breasts
4 wooden skewers
NOODLES
250g dried medium egg noodles (or 1 nest per person)
100g unsalted cashews
1 teaspoon of chinese 5 spice
1 teaspoon of runny honey
A bunch of spring onions finely chopped
A small bunch of fresh coriander leaves
2 tablespoons of soy sauce
1 lime
1 teaspoon of sesame seed oil
1 teaspoon of fish sauce
1 tablespoons of sesame seeds
Recipe:
To start, place your 4 wooden skewers in water. Let them soak. Put your grill on the highest temperature setting.
Place cashews in a food processor or blender with chinese five spice and blend. Once you have cashews in a mixture of sizes and consistencies, take them out of the processor and to one side. Next it’s time to make the satay sauce in the food processor. Add the coriander (stalks and all), chilli, garlic, peanut butter and soy sauce and blitz. Add ginger and zest of one lime and the juice from this lime. You may need to add a couple splashes of cold water to make the paste into a sauce. Season to taste.
Next slice up the pheasant and put onto the wooden skewers. Lather peanut sauce on top of the pheasant and rub the sauce into the pheasant with your fingers. Place the remainder of the peanut sauce in a small bowl with olive oil on top and put to one side. Put the pheasant under the grill for about 10 minutes each side or until golden and cooked through.
Whilst the pheasant is cooking under the grill, put together the noodle salad. Put the nests of noodles in a large bowl and cover the noodles with boiling water. Leave to soak for about 5 minutes. Put a medium fry pan on low heat and add the cashew mixture to the pan with runny hunny. Chop up the spring onions and coriander and place in a large bowl. Add the cooked noodles to this bowl along with the golden cashew nuts once they are ready. Add soy sauce, sesame oil, fish sauce and lime juice to the salad. Toss and season to taste with salt, pepper and sesame seeds.
Place this noodle salad on the table with a small bowl of satay sauce. Serve the pheasant skewers with your favourite boiled green vegetables, fresh limes and ice cold lager beer. We usually go for crispy green beans or pak choi.
]]>There’s something incredibly nostalgic and underrated about stuffed peppers. If I’m in the mood for comfort and warmth in winter, stuffed venison peppers are an excellent cheesy way to get a feed without the heaviness of usual wintry meals out there. Please note that I use goose fat as I feel adding fat sometimes to lean venison works really well. If you’d prefer to use butter or oil, feel free to substitute these out. This dish is a great way to hide some of those vegetables that tiny humans (and larger ones too) have a disdain for. I used mushrooms, but carrots, celery and anything else you have in your fridge or pantry that need to be used works well too.
Serves 4
Ingredients
400g wild venison mince
4 large red peppers (bell or pointed works well)
A handful of mushrooms finely chopped
6 garlic cloves finely chopped
1 red onion finely chopped
2 tablespoon of rose harissa paste
1 tablespoon of goose fat
1 shot of coffee or small cup of instant coffee
1 tablespoon of worcestershire sauce
300ml of organic chicken or beef or venison stock
Grated smoked cheddar cheese
Salt and pepper
Recipe
Preheat oven at 180 degrees
Cut the peppers in half carefully. Remove the seeds and white bits from the core of the peppers, placing the peppers on an oven tray. Place the peppers in the oven for 30 minutes.
Whilst the peppers are in the oven cooking, fry the onion, garlic and mushrooms in olive oil for 10 minutes on high heat. Remove the cooked vegetables from the pan. Add 1 tablespoon of goose fat and once hot add the mince to brown. Once the mince is cooked through add the rose harissa paste and onion, garlic and mushroom mix stirring through generously. Mix the 300ml of stock, coffee and worcestershire sauce making a beautiful savory juice. Add this to the pan and stir in. Leave on medium heat with the lid off until the peppers are ready. The venison mix needs to be not too saucy, so that it is easy to transfer into the peppers.
Once the peppers and venison mince sauce are ready, take the oven tray of peppers out. Carefully spoon in the venison mix into the peppers. Placed grated smoked cheddar on top. Put the tray back in the oven for 10 minutes until the cheese has melted and browned slightly on top.
Serve your peppers with boiled potatoes and crunchy warmed greens in front of a roaring fireplace with a glass of red or single malt of your choice.
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To celebrate our love of single malt, we've decided to feature three J Boult Designs products that accompany a glass or two of your favourite dram.
We moved to Scotland in 2000 when Jan Jacob, my husband, was offered a job as an estate manager. We had been dreaming of moving away from the busy Netherlands but with 3 small children it hadn’t happened yet. We then met this Dutch man who had just bought a Scottish Country Estate and needed someone to look after it. He asked Jan Jacob if he wanted to work for him and he immediately said yes! There was a house available and a job so it was the perfect opportunity for us. The girls were still very small so the perfect age for them to move, we found tenants for our home and left within a few months. We kept our house in the Netherlands for a few years just in case we wanted to come back but we never did. Part of Jan Jacob’s job was the management of the wild deer population and we fell in love with the delicious meat. The price of venison was very low at that time, the meat was not as mainstream as it is now. Not many people were eating venison and we wanted to add value and increase the shelf life so we could sell the products further afield. Always full of new ideas, Jan Jacob soon started to experiment with the venison and built a wooden box in the garden to smoke the meat. A friend owned an old derelict Butchershop in Roy Bridge and we managed to get the lease. The building had been empty for many years and after kitting it out into a state of the art processing unit we started trading in 2003. The first years he ran the business in the evenings alongside his job on the estate , our family grew with 3 more boys which kept me busy. When our youngest started school in 2010 we both committed full time and Great Glen Charcuterie really grew then. We supply independent retailers such as farm shops, food halls and delicatessens across the UK and sell to restaurants too. We now produce a range of charcuterie such as salami, chorizo, pepperoni, bresaola most of them made with Scottish Wild Venison but have branched out to pork charcuterie now too.
We have always loved good food and love to grow our own vegetables and cook from scratch and fill our cellar and freezer with goods to last us through the winter. As a young boy Jan Jacob loved the dried sausages his mum bought from the local butchers. There is a tradition of making dried sausages in the Netherlands and we wanted to do this with venison too. It was a bit of a challenge as venison is a very lean meat and does not contain much fat, however Jan Jacob worked out a recipe in the end.
We source the deer from the surrounding estates in our area. We know the stalkers and estate workers who manage the wild deer population, this connection is very important to us. The deer roam freely in the Scottish hills and feed on heather, wild plants and grass making venison a delicious healthy meat. It is low in fat, high in iron and a very sustainable meat source for the charcuterie products. Because there are no natural predators anymore the wild deer population has to be managed to a sustainable level. If the deer would not be managed there will be too many for the area. They will eat small trees having a negative impact on the landscape and in a very cold winter many will starve to death if there is not enough food. We believe eating wild meat is a sustainable option and can’t be compared to high intensive meat production.
We are most proud of our green Pepper Venison salami, we love eating it and it is our best seller. It has also picked up many awards over the years, it did get 3 gold stars a number of years at the Great Taste Awards, was in the TOP 50 foods and in 2019 won Best Game product at the British Charcuterie awards.
We are based just North of Fort William close to Ben Nevis. We love this area, we can walk into the hills from our garden and there are so many great rivers and lochs for swimming close by. We are also very close to the Nevis Range where our children have spent many happy days skiing. Check out Great Glen Charcuterie and their fabulous wild meat products on their website: www.greatglencharcuterie.com/
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Warm up that dreich week day night, with this fabulous fake-away recipe sure to fire up taste buds. This recipe is perfect with pheasant. It can easily be made with partridge, pork or chicken. You can substitute panko breadcrumbs for crushed corn flakes.
Serves 4
Ingredients:
Pheasant
4-6 pheasant breasts cut into small strips
1 plate full of plain flour
1 tablespoons chinese 5 spice
2 chicken eggs mixed with a fork on plate
1 plate of panko breadcrumbs
1 litre of vegetable oil
Sticky and sour sauce
250ml apple juice
2 tablespoon soy sauce
5cm fresh ginger
3 garlic cloves
2 tablespoons brown sugar
2 tablespoons mirin
1 tsp of tomato paste
1 tablespoons corn flour
Ginger fried noodles
200g mushrooms sliced
200g fresh udon noodles
5cm piece of fresh ginger minced
2 tablespoons of soy sauce
1 teaspoon of ground ginger
2 teaspoon of ground chinese 5 spice
Method
Heat oil in wok on medium heat.
Heat up your oven to 90 degrees and place a ceramic dish in it. This will be used to keep the fried pheasant warm.
Lay out plates of flour mixed with Chinese 5 spice, forked eggs and breadcrumbs. Have a spare plate available for pheasant that has been dipped in all three ready.
Dip pheasant strips in flour mixture, then in the eggs and then breadcrumbs. Set them to one side ready for frying. Once the oil is warm, fry pieces of pheasant in batches making sure to not overcrowd the wok. Place the pheasant on a plate in the oven to keep warm. Once all the pheasant has been fried, put hot oil in the wok to one side.
Next, make the sticky sour sauce. Place all the ingredients for the sauce in a food processor and whisk until smooth. Transfer sauce to a small pot and place on medium heat, stirring occasionally. Meanwhile, boil the kettle and place noodles in a bowl covering them with hot water.
Next, make the noodles by frying the mushrooms and ginger in coconut oil in a frying pan. Add soy sauce, Chinese 5 spice and ground ginger. Drain the noodles and stir them into the mixture.
To serve, place the noodles, sticky & sour sauce and fried pheasant pieces on plates. Sprinkle over sliced fresh coriander, chilli, spring onions and sesame seeds. Serve with boiled, crunchy broccoli or greens of your choice.
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I had always wanted to be an entrepreneur and have my own business. We had the idea for Whisky Frames in 2016 when I was looking for a personalised frame when our dog Tess sadly passed away. We had an ah-ha moment when we saw a gap in the market for both personalised frames and genuine Scottish gifts. We attended our first Christmas market in 2016 and sold out of frames before the end of the day. We knew that we had a product that people loved at this moment. When I was due to go on maternity leave the following August, we decided to use the time I was on leave to really try to build the brand.
Over the past year, we have diversified with the opening of Barrel Smiths which adds to our range with additional personalisable whisky barrel gifts and more!
We get our inspiration from Scotland and its industrious past. Scotland has such a fantastic history of makers and we love reusing a by-product of the whisky industry creating beautiful gifts for people to treasure. It is great to get a message from a customer about a special moment we framed for them. It's amazing to be a part of their experience and story.
We make all the frames in our workshop just outside of Edinburgh. We start with kiln drying all our wood in our biomass wood dryer ( We use our wood offcuts to feed the biomass). Following this each frame moved through sanding, doweling, gluing, planing, spraying, metalwork, and finishing.
I always look forward to the Christmas season when we make whisky barrel hoop wreaths. This really reminds me of my childhood. My father owned a flower shop and I would help him there when I was young. Wreath-making really gets me excited for Christmas. Although now the wreaths are year-round and we are looking forward to more designs and wreath-making kits to get people involved in the process.
Whisky Frames and newly formed Barrel Smiths are located in Rosewell Midlothian. Midlothian is great. We really enjoy exploring all it has to offer with our two children. At weekends we love to go on bike rides exploring Roslin Glen, brunching at the Sun Inn, and further afield. Rosewell has easy access to the reservoirs where we enjoy paddle boarding and wild swimming sessions. Over the past year with not being able to travel we have been so lucky to have the Pentland hills and more on our doorstep.
Check out Whisky Frames website here to see their beautiful handmade products and story.
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Founded by Jo Lochhead in 2012, The Crafty Kit Company produces best-selling craft kits that are stocked by independent and national retailers such as John Lewis, including needle felting, knitting, sewing, and cross stitch kits. For each kit that The Crafty Kit Company sells, it is committed to donating one ‘impact’ to good causes worldwide, and also supports local charities such as Headway, and Edinburgh Dog and Cat Home.
I’ve always been crafty, and grew up in a creative family: my dad was a watercolour artist, my brother is a potter, and my mum has always been sewing or creating something beautiful!
The Crafty Kit Company grew out of a specialist bead shop which I opened in Haddington In 2004. Over the years the shop morphed as we began stocking craft supplies and fabrics, as well as a few craft kits we had developed. We began taking the kits to trade shows, where people kept asking why The Bead Shop was selling crochet kits! In 2012 we decided to start The Crafty Kit Company, and have never looked back. I feel incredibly lucky to have been able to turn my passion into a successful business.
I take inspiration from the beautiful countryside, flora and fauna that surrounds us here in East Lothian, where we have so many stunning walks right on our doorstep. Woodland animals and birds are always popular with our customers, who also love to connect with the natural world as they craft. I also like to draw inspiration from current trends - such as succulents, dinosaurs, and gnomes, which have been a huge hit over the past year!
We’re very proud to make all of our kits from our premises in the old post office on East Linton’s High Street, where we now employ a team of over ten people. We’re always looking for ways to make our products and packaging more sustainable, and were thrilled to be voted Best Sustainable Craft Company in the Craft Business Awards 2021.
Although like all businesses the past year has brought its challenges for us, we’ve been incredibly fortunate to see demand for our kits grow hugely since the first lockdown of 2020, as people have turned to crafts and crafting to relieve stress and learn new skills. Our needle felting kits have been particularly popular - it really is highly therapeutic to spend an hour stabbing away with a sharp needle..!
The biggest hit of the past year has to be our Nordic Gnomes, which are a great introduction to needle felting for beginners. We’ve had a fantastic response to them, and have loved seeing our customers’ photos of them on Facebook and Instagram!
One of my favourite kits is our Wild Scottish Hare, which was the first needle felting kit that we launched, and which was designed by a wonderful local artist, Alison Rumbles.
Well, it would be rather odd of me not to say that East Linton is top of my recommended places to visit - it’s a beautiful village, a little Scotland in miniature with hills and valleys, a river running through it, ancient castle remains and of course no less than two Outlander locations! But my absolute favourite place to return to again and again is the Isle of Lismore on the west coast. I’ve been visiting Lismore for over 30 years and find the peace and tranquillity a real antidote to our busy working lives. It’s a place that you can truly switch off (it helps that there’s very poor mobile phone signal on the island!) Over the years, our family has got to know Lismore and its people very well and we feel like we’re ‘home’ whenever we step off the boat.
]]>Can you tell us how your business got started?
After studying archaeology and working as an archaeological illustrator for a few years, kids came along and I wanted to do something that would fit around them and be more flexible. In 2010 I started making personalised baby and kids clothing and blankets, but decided something that was more shop-ready and less personalised would potentially be a better income. I had been given some scraps of Harris tweed by my friend Tamsyn, and eventually I made some chicken doorstops from them. These proved popular, so I made more. Fast forward 10 years and I have a range of over 33 Harris tweed products and also a range of laser cut and etched products. I’ve attended 3 Trade Shows and built up stockists all over Scotland, and even some in France, Holland and the USA.
Where do you look for inspiration when you are designing new products?
I love things that are practical and look nice, and I’m heavily influenced by Scandi design, so I draw on these for inspiration. I also think it’s a wonderful thing being a Scottish-based designer and embracing how lucky we are to have Scotland as a brand. People come from all over the world to visit Scotland, and the diaspora and tourists love a Highland coo or stag! I also think it’s a beautiful thing to have the Harris tweed industry and the heritage behind it, it’s such a globally recognised brand which still has decidedly grassroots.
Can you tell us a bit more about how you make your products?
I have a purpose built studio that I work in from home, which also houses my laser cutter. This was originally a practical investment for cutting the tweed (previously all cut by hand), but I’m expanding my range of products into laser-cut and engraved wooden decorative items. When it comes to sewing, I have a small team of people who sew from their own homes across East Lothian. Every item is handmade, and finishing touches like button eyes are sewn on by hand. A lot of my time is spent fulfilling orders and doing paperwork, or dropping off and collecting stock, so I don’t get to do a huge amount of sewing myself!
What are your most popular products and which are your own favourites?
The top sellers are the highland cow doorstops and hanging decorations, followed by the scottie dog decorations! They are cute and Scottish, and make a lovely gift. My personal favourite are the linen-lined baskets, because they look nice and I use them to tidy away junk from every surface in the house! But I also love the combination of bright Harris tweed colours and Liberty fabrics, so I’d also choose a cosmetics bag as another fave.
If you had to pick one place in Scotland to recommend that people visit, where would it be?
Since childhood I’ve visited the Ardnamurchan peninsula on the west coast of Scotland. It’s a truly wild place, where time slows down and I can recharge. I love taking my kids there, and see them enjoy it as much as I did as a child, and still do. We go fishing, visit white sandy beaches, and put out food for the resident pine martens, badgers and deer. Even the midges don’t keep us away!
Thanks so much to Caroline for introducing us to her beautiful collection. Find her website here and follow her on Facebook or Instagram.
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If you absolutely love Korean or Japanese street food and are craving a fake-away without the takeaway guilt, try these crispy partridge bao buns! Made with absolutely delicious and healthy partridge breasts, each mouthful is delicious. Perfect for a night in and the kind of sharing food where each person can build their own bao bun to their liking!
Equipment: You can use a food processor to make the sticky Korean sauce. You'll need a steamer to steam the bao buns with.
Ingredients:
Partridge marinade:
To serve:
Method:
Place the partridge breast pieces in a bowl. Add the buttermilk, salt, pepper and salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
Chop all the ingredients that you are going to serve with the bao buns. Put aside.
Preheat the oven to 65 degrees (to keep cooked partridge warm). Heat a large pan of vegetable oil until hot.
Mix together the crispy coating ingredients in a small bowl. Take the partridge out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the partridge pieces in the crispy coating mixture – ensuring it’s fully covered.
Once the oil is hot enough, add in 5-10 partridge pieces. You can add more or less depending on the size of your pan, be sure not to overcrowd the partridge. Cook for 3-5 minutes until golden brown and cooked in the middle. Place on a plate in the oven to keep warm whilst you cook the rest of the partridge.
Once all the partridge is cooked and warming, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, water and sesame oil in a food processor and mix. Pour out the sauce and place in pot. If you don't have a food processor, just place all the ingredients straight into the pot, make sure that the garlic and ginger are super finely chopped. Bring the sauce to boil on the hob, then simmer on low heat for 5 minutes until thickened.
Follow instructions for steaming bao buns
Carefully open the steamed bao buns and stuff with the Korean crispy partridge. Top with spring onion, pieces of lettuce, fresh chillies, coriander and sesame seeds before serving.
]]>We make handmade up-cycled gifts in Scotland and wanted to feature some other makers and small businesses that are from Scotland too. This is our second small business to be featured in this blog series called Meet the Maker.
Bill Baber is a family run handcrafted knitwear business based in the Grassmarket, Edinburgh. We sat down to have a chat with Jack Baber about the story behind Bill Baber.
Jack Baber from Bill Baber Knitwear
How did the Bill Baber business get started?
My parents started working together over 40 years ago. My Mum, Helen, had studied and worked in textiles and knew she wanted to design her own garments. Initially my dad, Bill, helped out behind the scenes but when Mum hurt her back and couldn’t operate the machine, he had to step in. She taught him how to knit and they began designing and making knitwear together. They've never looked back!
Bill, Helen and Jack Baber at Bill Baber Knitwear
I joined the business around 12 years ago and really enjoy designing and working with our customers so they end up with a truly unique garment. We design and make a range of womens knitwear in Edinburgh and have recently added some children’s pieces to our range.
Helen with dress from Picolo's kids range
What's Bill Baber's inspiration?
We take a lot of inspiration from nature and the Scottish landscape around us. We are obsessed with colour and spend a lot of time creating colour combinations!
Bill Baber Knitwear - Inspired by Edinburgh's Old Town. The Bill Baber workshop and shop is just around the corner from here in Edinburgh's Grassmarket.
How do you make the products?
Helen & Bill in the workshop
We are a fully fashioned, hand framed knitter. That means that we use large electric knitting machines for speed & efficiency and then assemble these pieces together as .
We produce panels of knitted fabric on an electric machine. Each panel is the exact shape and size that we need it to be for the finished garment, that is where the term “fully fashioned” comes in. If we need a sleeve, we create a tapered fabric panel knitted to the exact shape and size that we require.
After we have inspected each piece carefully and given it a steam press, the different panels of the garment are assembled on a linking machine. We take one or more of the yarns used in the knitting and use it to bind the panels together on a large round machine that behaves a bit like a sewing machine. This gives us a strong invisible seam along the edges of the garment. Being a good linker takes years of training and practice, it’s about quality not speed. All of us here at Bill Baber Knitwear can link and when we are very busy, that’s what we are all doing!
What's your favourite product that you make?
Bill says that his favourite is always the latest thing he’s worked on. His current favourite is our Mosaic Jacket. This is a piece we originally made in the 1980’s and we have re-imagined it and brought it back into our range! It’s made of luxurious Merino wool with a mosaic inspired pattern along the hem and sleeves.
Helen loves our Sally dresses. These are lightweight tunic length dresses made from a linen and cotton mix. They layer very well and can be dressed up with heels for a night out or down with jeans for everyday wear.
The Sally Dress pictured above
As for me, I am a big fan of our NACTA (North American Celtic Trade Association) award winning linen capes. They are perfect for throwing on top of an outfit for some extra warmth while keeping your arms free and they’re available in over 40 colours!
Linen capes pictured above
What part of Scotland are you based in? And what do you love about your local area?
We are based in Edinburgh and have been for over 40 years. We love being in the heart of the city in the Grassmarket. I love that it’s full of independent unique shops and it’s lovely to be part of that community.
Busy Grassmarket in Edinburgh's Old Town
To check out the Bill Baber range of beautiful range of knitwear click here for the Bill Baber website
]]>You can make the pasta by hand or if you have a pasta rolling machine available follow the instructions for the machine in making tagliatelle. We used a pasta machine to make the pasta. Having fresh pasta makes this dish into something more special and boy it's worth the hassle of making it!
Wild venison ragu with fresh tagliatelle
Serves 4
Time to cook: You need to leave the pasta dough for 30 minutes to rest and for the gluten to develop
Approximately 2 hours for the sauce (obviously the more simmering time the sauce has, the better it tastes)
Ingredients
For the pasta
400g pasta/ 00 flour
4 eggs
For the ragú
100g smoked bacon lardons
1 carrot, finely diced
1 celery stick, finely diced
1 onion, finely diced
3 garlic cloves, finely diced
400g wild venison mince (or other wild meat works too)
125ml red wine
400g good quality tin chopped tomatoes
1 tablespoon tomato puree
150ml whole milk
1 bay leaf
half a freshly grated nutmeg
salt
Method:
Pasta
Tip the flour onto your wooden board and using your fingers make a well in the middle. Pour the eggs into the well. Take a fork and scramble the eggs and flour together. Mix well and make sure no lumps are present until you have a batter. Give your dough a quick knead picking up any left over flour. The texture should end up being soft and pillowy, but not too sticky.
Knead the dough for a minimum of ten minutes. Eventually your dough should feel smooth. Wrap your dough in cling film and leave in room temperature for 30 minutes.
Roll out your dough with a rolling pin and if you have a pasta machine feed through the pasta machine. Follow the pasta machine instructions. If you are making the pasta by hand follow this video on how to make tagliatelle.
You want your ribbons to be about 7mm (3/4 inches) wide. Hang your pasta up to dry whilst you make the sauce.
Ragu sauce
Use a dutch oven or heavy lidded pot on the stove top to heat oil and add lardons. Once the fat has been released add the carrots, onion, garlic and celery. Turn your heat down to medium, stir the lardons, fat and vegetables together. Leave for 10 minutes until carrots have begun to soften. If you need to add a splash of water to encourage the vegetables to cook please do. Once the vegetables and lardons mixture has caramelised, remove it from the pot.
Add more oil, turn up the heat and add the mince. Once the meat has been browned, add the vegetables and lardons mix. Stir in the wine and tinned tomatoes. Cook for five minutes until the wine cooks out. Stir in half the milk, the bay leaf, the grated nutmeg and the tomato puree. Let the ragu simmer very gently on low heat for an hour or two with the lid half on. Add the rest of the milk as the ragu simmers when you feel it's getting dry.
When you're ready to serve
Boil a large pot of water, add some salt and then very gently when the water is bubbling add the fresh pasta. Cook the pasta for a few minutes, drain and serve. Serve with grated parmesan, finely chopped parsley and freshly grated pepper.
]]>This is a delicious, spicy and nourishing noodle soup to have. It's so hearty, perfect for winter evenings in front of the fire. I love using wild ingredients like the delicate wood pigeon and hearty venison or duck stock. If you'd like to learn how to make your own wild game stock there's a recipe here.
Serves 2 people
Ingredients:
Coconut oil
200g ramen noodles
2 wood pigeon breasts
1 tablespoon of gochujang paste
1 teaspoon of soy sauce
3 garlic cloves chopped
1.5cm piece of ginger finely chopped
200g of oyster or chanterelle mushrooms (or button mushrooms) loosely chopped [you can use dry mushrooms as well]
1 litre of water
A few tablespoons of venison stock (or any wild game stock) or a beef or chicken stock cube
1 tablespoon of white miso paste
2 tablespoon of mirin
A handful of coriander finely chopped
4 handfuls of spinach fried
1 tablespoon of sesame seeds
1 fresh red chilli sliced thinly
2 spring onions sliced thinly
2 chicken's eggs (or 4 quail eggs) boiled
Pepper
Method:
Marinade the pigeon in gochujang paste and soy sauce. Put aside.
Fry the garlic and ginger together in a pot. If you're using fresh mushrooms add these and lightly fry them for a few minutes. Add 1 litres of boiling water, venison stock and miso paste. If using dried mushrooms add them now. Put heat down to medium or low. Stir occasionally.
Meanwhile chop coriander, spring onions and red chilli. Put aside. Get eggs in a pot to add boiling water to later and get spinach ready to be fried in a small pot too.
Get a fry pan and put coconut oil in it. Put the stovetop on high. Once this is hot, add pigeon breasts whole. Cook for 4 minutes on each side. Put the thermometer in and once it hits 50 degrees take off the heat. Wrap in tinfoil and let meat rest in a warm place for 20 minutes.
Add boiling water to eggs and boil them for 5 minutes. Add noodles and mirin to stock in the pot. Once the eggs are boiled, peel them and chop them in half. Fry spinach for a couple minutes and put aside. Slice the pigeon breast lengthways.
When you are ready to serve. Add the broth and noodles to bowls. Then place the spinach on top with pigeon breast and egg. Top with coriander, spring onions, fresh chilli, sesame seeds and season with pepper.
Enjoy!
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The sale is running from today, Friday the 27th of November until midnight on Monday the 30th of November. Simply enter the code: JBDBLACKFRIDAY2020 at check out once you've added the handmade products to your basket.
Shotgun cartridge hip flask gift set
Our newest product, the Shotgun cartridge hip flask gift set is the perfect gift for those that love the outdoors and a nip of whisky or sloe gin. Wrapped in leather, each hip flask is unique with different up-cycled shotgun cartridges riveted into the leather. The leather is dyed with an environmentally friendly, natural walnut shell dye.
Get cosy this Christmas season with the J Boult Designs Fallow antler whisky flight. This is the perfect gift for the whisky connoisseur in your life. Each flight is handmade in our workshop from ethically sourced fallow antler and four crystal Wee glencairn glasses.