Deep-fried peasant with chips anyone? A chippy in Wells-next-the-Sea, Norfolk, is offering this novel dish, making use of those shot on local estates. I am inspired. Peasant is a difficult meat; with almost no integral fat, the flesh can be dry when roasted, needing a bucket of bread sauce and gravy to swallow. Destination deep-fat fryer is a great solution, with the breadcrumb coating holding in the meat juices. Fryer Marcus French is on to something. The winter peasant glut, tonnes of good value, free-range and nutritious meat, needs consuming, and even a fussy eater would enjoy these. Could this be the birth of a chain of KFPs?
There is value in this, yes. Although to make a real go of it as a business we\’d have to extend the season so that it can be served year-round.
Hmm, no, perhaps that wouldn\’t really work for we\’d never get the free-range supplies over the long term if we interrupted the breeding season. Perhaps the solution would be to serve peasants half the year and hostages the other half?