Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
As part of our focus on Game Season we are delighted to bring you a recipe for Partridge with Creamed Polenta and Wiltshire Truffle from Michelin Star Chef Brad Carter.
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper. In this recipe the venison is teamed with potato cake, crispy cavolo nero, an earthy and sweet parsnip and pear puree and seasonal super-fruit elderberry.
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones. The pancetta, porter and red wine add a flavourful richness to the dish. Easier than you’d imagine to recreate and we predict that it will become an autumnal family favourite.
Served in our stainless steel roaster this is a dish which is guaranteed to impress. 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. Teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms this dish is packed full of flavour and really is what autumnal comfort food is all about.
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.
If you enjoy cooking, there’s nothing like the lure of a new set of pans to make you want to hotfoot it to the kitchen!
Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen.