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Best ‘bits and bobs’ recipes

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Q I have found lots of odds and ends, such as venison kidneys and rabbit livers, at the bottom of my freezer. How should I use these up?

A First, check that they are still fit for consumption once defrosted. Any that seem to have freezer burn should be consigned to the dog bowl. Take extra care to assess the smell of these morsels once defrosted and discard any that seem unusually whiffy.

You can make an excellent one-pan Tuscan dish with any livers you have — rabbit, duck and so on — by simply frying them briefly with some finely chopped onion, thyme, garlic, butter (or lard) and a splash of Marsala wine, sherry or brandy — even a dash of cider will do. Cook until the liquid reduces over a high heat — you do not want the livers to be grey and dry. Throw them, still warm, into a food blender and pulse into a coarsely chopped mixture, adding good olive oil and lots of seasoning as you go.

Scoop into a dish or tub, smooth it a bit and then pour more oil (or bacon fat) over the top. Leave for 30 minutes and then either chill for later use or serve with toast that has been rubbed with garlic. This also