Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Cookery Features
Partridge pot-roasted with thyme, hay and cider
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…
Return a shooting invitation: Learn to smoke food
Everyone who shoots, fishes or stalks has a freezerful of dead stuff, some of it rivalling the Siberian mammoth for its years in icy entombment. Those ancient pheasant and pigeon…
Rolled Christmas duck
If the thought of yet another turkey dinner drives you to distraction, duck out with this old-fashioned but elegant Christmas duck.
Lobster soup
Lobster soup may not have to break the bank. Mike Robinson show how lobster can be great value
Risotto of rievaulx partridges with mushrooms
With partridge there are so many delicious alternatives to a roast, try this risotto recipe
Huevos rancheros
How to cook huevos rancheros...eggs poached in spicy tomato sauce
Chile con carne
Chile con carne is a great winter recipe
Harissa-roasted partridge
Roast partridges with harissa
Leek and potato soup with Stilton
Leek and potato soup with some stonking stilton...we call it Leek and Potato stinker