Tim Maddams

Jun 9, 2023 | shootinguk.co.uk | Tim Maddams

These days, even folk who hunt their own meat are sometimes missing the odd opportunity to experience something out of the ordinary at the table. Perhaps because of busy lives, a lack of thoughtfulness or simply because they have had a bad experience with a certain meat in the past and are now prejudiced against it forevermore. We all have the odd thing we simply won’t eat.

Mar 10, 2023 | bbc.co.uk | Seema Pankhania |Annie Rigg |Tim Maddams |Keshia Sakarah

Preheat the oven to 180C/160C Fan/Gas 4. Rub the pumpkin with the oil and sprinkle with the salt, chilli powder, ground coriander and ground cumin. Add to a large roasting tin along with the onion, tomatoes and garlic. Roast for 1-1½ hours, turning every 30 minutes to make sure everything is soft and caramelised (pumpkins vary hugely in how long they need to be cooked for, the more water they contain the longer they will take).

Mar 8, 2023 | bbc.co.uk | Keshia Sakarah |Gaz Oakley |Tim Maddams |Elainea Emmott

Make sure all the vegetables are cubed to roughly the same size to make sure they cook evenly. You will make more green seasoning than you need, add the rest to stews, curries or other slow-cooked dishes.

Mar 8, 2023 | bbc.co.uk | Rachel Phipps |Justine Pattison |Tim Maddams |Keshia Sakarah

less than 30 mins10 to 30 minsSweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection!Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.

Feb 19, 2023 | shootinguk.co.uk | Tim Maddams

I have, over the years, come up with many fancy ways to cook pheasant, but I find I come back time and again to the same old reliable favourites. This recipe for pheasant schnitzel  requires nearly no imagination or culinary flair and yet still tastes fantastic. The golden rule with pheasant breast meat is not to overcook it. We make so much of it being lower in fat than poultry but that is as much its downfall as its blessing — fat covers myriad cooking errors.