Sue’s trout from Wayfarer Trout can only be explained to the initiated - once bitten you won’t go anywhere else. Hers are pin-boned and tastefully presented - seared with lemon is my choice, alternatively you could use the smoked trout in a spread.
Read MoreFrom Dargle Valley Ducks I order Serene and Dean’s whole birds and they also sell the thighs separately, which is good to know should you want to make confit. I recently tried their sausages and duck liver pate and was very favourably impressed. We make our own at Hartford House but I recommend this pate for home use. Serve with crispy, thin Melba toast and sweetened strawberry-and-rosemary relish.
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