I love juniper, but it can be a ‘cold’ flavour because of its association with gin, something more suited to Scandinavian dishes.
It’s very good with roast lamb, duck and roast pork, though, and with plums and grapes. Marsala warms everything up and brings out different tones in the juniper.
If you can’t get dry Marsala then use amontillado sherry instead. You won’t get the same result but it will still be good. This dish is good served with mash and lightly cooked - and well seasoned - buttery Savoy cabbage.Prep time: 20 minutes, plus overnight chilling | Cooking time: 1 hour 40 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can.
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