Nearly impossible to say after a glass or two but always utterly delicious to eat, this crispy pretzel parmesan partridge served with a buttery sweet and tangy sauce makes for…
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Spiced apple and cider fruit cake
If you would like to use an English brandy instead I highly recommend the Somerset Cider Brandy Company, which also makes super cider under the Burrow Hill label. My other…
Make-ahead pigeon and cranberry terrine for the Christmas table
Recipe for pigeon and cranberry terrine with cointreau and hazelnuts Ingredients 80g dried cranberries 50ml Cointreau 4 tbsp olive oil 1 tbsp butter 300g shallots, peeled and finely sliced 8…
Venison casserole with prunes, armagnac and crispy chestnuts
Recipe for venison casserole with prunes, armagnac and crispy chestnuts Ingredients 4 tbsp olive oil 300g shallots, peeled and sliced in half 8 whole medium garlic cloves, peeled 4 sticks…
Roast partridge with clementine, winter spice and sherry gravy
Roast partridge with clementine, winter spice and sherry gravy This recipe serves 2 Ingredients 2 whole oven ready partridges 4 tbsp rapeseed oil 80g cooking chorizo, cut into 1cm cubes…
Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones
Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones Ingredients 4 tbsp olive oil 4 tbsp salted butter 8 skinless pheasant breasts, cut into bite-sized chunks 4 medium…
Slow-cooked venison in barbecue sauce with winter coleslaw
Slow-cooked venison in barbecue sauce with winter coleslaw Ingredients 4 tbsp olive oil 1.6kg bone-in venison haunch 2 large red onions, peeled and sliced 4 bay leaves 20g coriander, roughly…
Cranberry and sloe gin chocolate truffles
Cranberry and sloe gin chocolate truffles These truffles are one of my favourite festive treats, not just as a gift to give but also for myself. They are surprisingly simple…
Venison shank ragu with tomatoes and rosemary
Venison-shank ragu with tomatoes and rosemary With fresh, sweet tomatoes, fragrant rosemary and a generous amount of red wine, this venison ragu makes a truly delightful feast. Serves 4. Ingredients…
Confit partridge legs with celeriac purée
As the season proceeds partridge leg meat can become tough. Confit is the perfect solution as slow cooking in fat makes the meat tender and intensify in flavour. This useful…