Autumn

The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.
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This nutritious one-pan Rosti is packed with flavour and texture, perfect to share with friends or family.
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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.
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Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
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In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
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Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
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Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
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The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
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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.
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