Andrew Pern

INCREDIBLY, this marks my 100th set of monthly recipes for the Gazette & Herald.

A COUPLE of weeks ago, I marked my 20th anniversary at The Star with a "proper lunch" for fellow chefs from the top 20 UK gastropubs, ex-chefs from The Star and a few special friends (sorry, we could not invite all of you).

JUNE is promising to be a pretty hectic month for a whole host of reasons in the Pern household, so much so, in fact, that it would be almost possible to pass over the 20th anniversary of my arrival at The Star Inn at Harome.

I HAVE a couple of "crowd-pleaser" recipes for you this month.

COMPARED with the (possibly Guinness-fuelled) way the Irish celebrate St Patrick’s Day, our English Patron Saint seems to play things very low key.

FOLLOWING the mild, but very wet winter, it feels like we could be in for an early spring this year; the little ears of wild garlic, our usual verdant harbinger of the end of winter, put in an appearance in mid-February and went immediately onto The Star’s menu.

IF you’ve left it too late to book in somewhere for Valentine’s Day – or if you are looking to impress with your culinary skills, this couple of classics should tick all the boxes; just add a bottle of your "fizz of choice" and await the applause (hopefully, two lots of applause).

FIRSTLY I would like to wish you all a slightly belated Happy New Year.

WITH Christmas just a little way around the corner, you have probably got your food and festive rations shopping list started with a goose or turkey as item one, followed by the inevitable sprouts, sherry trifle and, of course, Christmas pudding ingredients.

WITH the game season well and truly upon us, here are a brace of recipes which demonstrate some of the flexible uses of partridge and grouse.