Partridge pot-roasted with thyme, hay and cider is a wonderful way to serve partridge. The simplicity of ingredients means that you can add your own variations to the recipe and…
Mike Robinson
Roast butterflied haunch of muntjac
It might not be barbecue weather, but whether you BBQ or roast this venison haunch, it's a delicious recipe
Peppered salmon with saffron potatoes
Peppered salmon with saffron potatoes and spiced broth. Simple salmon for supper.
Reviving a dry bird – Roast grouse recipe
Even old grouse can be roasted, do not overlook an old bird
Pheasant Kiev. A great game dish for the kids.
Pheasant Kiev is an economical and tasty dish that suits family suppers during the winter months
Pig’s cheeks in breadcrumbs
Pork is a British favourite and these delicious pig's cheeks will bring a smile to your face
Recipe: Seared roasted Roe liver
A perfect recipe for spring stalkers. Roe liver makes a starter or main course for meat eaters
Rhubarb trifle: a delicious springtime dessert
How to make rhubarb trifle - a perfect, light lucious trifle recipe
Recipe: Blackened fish, Creole-style
Central American cooking brings the sunshine home. You don't have to go to Nobu to eat blackened cod - here is how to cook your own, creole-style
Recipe: Pork rillettes
Sometimes the old ways are the best. This is a great way to enjoy piggy odds and ends, which will keep as long as you can resist eating it. Simple…