Autumn

The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.

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.

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.

Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.

Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.

The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.

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.