One of the things I loved about living in York was the pubs - being able to get a pickled egg, a packet of pork scratchings and (definitely dating me here) a packet of "scampi fries" to go with your pint of Sam Smiths
In traditional pubs here it's crisps or nuts if you are lucky - pickled eggs only appear in chip shops.
I definitely give pickled walnuts another go scully .
Roasted venison bones & trimmings are in the slow cooker with pot veg, bayleaf, thyme, black peppercorns and garlic to chunter away overnight for stock
. I've a few ideas for using it but suspect I won't get enough to make them all .....