Eating on the Wild Side: Cooking Squirrel Offal and Foraged Fennel
Patrick Galbraith sets out after some squirrels and a few pigeons before heading back to London where butcher and expert offal chef, Flossy Philips, shows him how to prepare and cook the kidneys, liver, and heart
Patrick Galbraith learns about offal and why chefs love cooking with it. First, he heads to Norfolk with his friend Sachin Kureishi to shoot some woodpigeons and some squirrels and then he returns to London, where the young butcher, chef, and offal devotee, Flossy Philips, comes over to his flat to cook some really impressive dishes, using squirrel and pigeon offal as well herbs foraged in the local park.
Flossy, who runs an offal project called ‘Floffal’, believes that innards are the very essence of a creature and they should be treated with as much gastronomic respect as the most expensive cuts of meat.
You can follow Flossy on Instagram here
The wine they drink, which comes from Walsingham Vineyards, can be found here:
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