What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat.
Roasted Pheasant Cock-a-Leekie by Carters of Moseley
Roasted Pheasant Cock-a-Leekie traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.
Bonfire Bangers courtesy of our friends at field&flower
These bonfire bangers are packed with spicy flavours, the perfect dish for warming up and hunkering down with friends and family.
Fish Chowder courtesy of our friends at field&flower
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.
Artichoke Orzotto with Toasted Pine Nuts by Great British Chefs
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.
Pan-fried Lemon Sole with Tomato, Olive and Caper Sauce by Great British Chefs
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.
Chicken and Apricot Bellotines with Mushroom and Tarragon Sauce by Great British Chefs
The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.
Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter
This nutritious one-pan Rosti is packed with flavour and texture, perfect to share with friends or family.
Parfait of Brown Butter & Muscovado, with Sherry Caramel and Apples by Jöro
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 Casserole with Caramelized Quince by Leiths School of Food and Wine
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.