Dinner Party

 
You and your guests are in for a real treat with this fragrant fish soup recipe that we are delighted to bring to you by Mark Dodson. Provence inspired it makes for a wonderful dinner party dish.
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There's no better way to end a Provençal meal than with this fresh and aromatic dessert and we're delighted that Mark Dodson is sharing it with us.
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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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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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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.
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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.
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