We have a feast of delicious and indulgent main and dessert recipes for you to try before the longer winter nights draw in.

What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat.
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Roasted Pheasant Cock-a-Leekie traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.
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These bonfire bangers are packed with spicy flavours, the perfect dish for warming up and hunkering down with friends and family.
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As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish.
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We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It's so easy to prepare and the orzo is a wonderful alternative to rice.
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This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that's needed to add the finishing touch.
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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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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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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.
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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.
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