Jamie’s perfect Sunday game
I’ve been invited up to Hawkley for a bit of hunting and then turn that into the perfect game for a Sunday.
It’s ’going to be absolutely Pukka.
My recipe for perfect Sunday Game.
But first I’m out hunting, we’re going for some top notch birds, possibly some ducks. Ideally looking for about 10 birds, to feed all those coming for a meal.
First up with my good mate Morgan, no big guns but a little leg side trap, and the first one is caught.
Lovely jubbly. More of Morgan later.
But then we get the guns out, with my two top guys, Harry, and Bertie. Harry brings the style and Bertie brings the muscle, but they bagged another couple of birds, including one particularly juicy bird.
This is taking shape nicely.
None of this happens without the beaters out in the field. Gilby, in the line of fire, is literally catching bullets out there for me.
Top Guy!
By now I’ve got a couple of nippers, on YTS helping out. No turkey twizzlers for them, Ed, Will and Harrin, big things planned for them, and they bagged another couple of birds. It’s coming together nicely, they’re going to be great in the kitchen.
The drinks keep flowing as its hot, but my guys keep going.
We’ve now probably got enough for a really decent dish but a few more birds would do no harm.
Bash It!
My man Greg comes into the attack, and quickly bags three, and I think we’ve got enough for great game. Eight birds downed, and 174 mins before the guests arrive.
It’s looking Pukka.
Time a mug of tea and a quick sandwich, before the team get into the kitchen. We’ll be back after these messages.
Welcome Back … I’ve prepared the birds, gutted, and plucked. We’re ready to go. The oven by now has cooled slightly from earlier, but is still hot, and cooking.
Let’s go.
First off, we need to sweat some bacon, and a bit of onion in the heat.. suddenly the heat went up..the bacon was fizzing, and onion simmering. Listen to that, smell that. Layers of flavour. Chef Hawthrone was removed early, but imparted great flavour, but Williams, head chef, remained. Sweating on the heat, the lid was removed.
One of the YTS lads came in, but a bit hot for Gilby Jnr, and left the kitchen earlier than hoped, taking a ripe cherry with him. But in came Ed. Great technique, possibly a Michelin star in the offing for him.
The kitchen is running smoothly. Time for some more drinks – 125 mins to the guest arriving..
We’re on track…
However there is a problem, the head chef has been caught out.. Williams departs, but another wise old head, Gilby steps in the hot seat.. This lad can wield the wooden spatula, we’re ok for a bit.
By now we’ve added the birds into the mix.
Give it a little whizz and simmer!
But Gilby also leaves, and Ed has enough too – great shift though.
We’re still well on track though. Guest arriving in just over 100 mins and two new chefs in.
Two of my previous YTS guys, great hopes for them.. Morgan and Hillier, don’t they look great in their chef’s whites. Morgan very classy, stirs with a high left elbow, Hillier more of bish bash bosh!
But they’ve got it under control, some nice touches, and some big flourishes.. certainly Hillier in charge, on the pass, and Morgan as the sous.
Guests arriving in 15, and It’s all in hand.
Seasoned, and bubbling.
Umami!
But sous Morgan’s seen enough, his work here is done – he hands over to Williams for the last 15 mins, and Williams with some great strokes, helps Hillier plate up and we’re done! The clock has run down, and we’ve made it.
The perfect recipe for great game!
But the game is nothing without our hosts. What hosts they’ve been, and after all that cooking we get to sit down and chat in glorious surroundings.
That’s my Pukka recipe for perfect sunday game, eleven in chefs whites, all contributing, great hosts, a hot kitchen, and great view…. Michelin review coming, but I think winning 3 stars.
Lovely jubbly!

