Magazine
Latest Issue

Matters of taste: is home-made always better?

Am I less of a cook if I get it frozen from the supermarket?

Is it worth getting stuck in in the kitchen?. © Jeff Kubina

My boyfriend Adrien came back from a day of shooting in the drizzling French countryside with a heavy bag containing two pheasant, two mallard ducks and four little brown partridges. I took them out and laid them on the kitchen counter. Iridescent feathers, heads bright with flashes of blue and red, now limp. They were dead but very beautiful. I set to plucking.

I have only plucked…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to letters@prospect-magazine.co.uk

More From Prospect