These bonfire bangers are packed with spicy flavours, the perfect dish for warming up and hunkering down with friends and family.
We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It’s so easy to prepare and the orzo is a wonderful alternative to rice.
The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
Partridge is one of the lighter game meats but teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms it’s packed full of flavour.
Here’s a great breakfast rosti recipe from a runners-up in one of our Autumn recipe competitions.
We’ve selected this recipe because of the use of seasonal fruits, the mix of textures and beautiful balance of delicate, sweet and warming flavours.
As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish.
This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch.
This nutritious one-pan Rosti is packed with flavour and texture, perfect to share with friends or family.
This parfait recipe is an indulgent frozen dessert which will help you get ahead when cooking for guests as it needs to be made ahead of time.
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh.
This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser.
Pheasant has just come into season and when combined with a bit of venison and a splash of red wine it makes for a hearty stew.