Just about everything can be improved with pastry and one of my favourites was their game bird pie. Wellington is, according to Fiachra Kenny the head chef at Juniors, this second lockdown’s sourdough. He makes a venison wellington, which ticks two tasty boxes – game and pastry. Juniors’ wild Wicklow venison wellington comes pre-cooked and rested, which is the way you should have it, although I find mine, which is still warm after I’ve brought it home, needs a little bit of reheating. ParadisoCork city, click and collect, Thursday to Saturday, 4pm-5pm, paradisoathome.comA bit of Paradiso at home, what could be more inviting?

Source: The Irish Times November 14, 2020 06:00 UTC