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.
Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine
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.
Dunkertons Cider Chicken
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.
Pear, Fig and Ginger Meringue Flan – Competition Winner
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.
Autumn Venison and Pheasant Stew
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.