Bass ceviche is a fresh, clean and zesty dish perfect for spring supper parties. Ceviche is a way of preparing fish using chilli and citrus, used in Latin America. Try…
Food and Drink
Warm pigeon salad with bitter leaves
Warm pigeon salad with bitter leaves is a fantastic supper at any time of year. It is light enough for the summer months but the warm pigeon breasts add heartiness…
Devilled pigeon: deliciously sinful
Devilled pigeon is a great way to give the grey grouse a kick. Skewer this to make a delicious dinner party canapé on a bed of salad leaves, or serve…
Wild rabbit, almond and saffron pastilla
This wild rabbit, almond and saffron pastilla recipe gives rabbit an unexpected Moroccan twist. Try something a little different with your game with this recipe. For another light starter for…
Pigeon with carrots and caraway
Pigeon with carrots and caraway is a delightfully simple dish and makes a perfect light supper as the evenings are getting warmer. The dish showcases just three ingredients, carrots, caraway…
Potted pigeon: versatile and delicious
Potted pigeon is as delicious as it is versatile. A great way to use up the birds lurking in the freezer, it is undoubtedly best served on toast with a…
Pheasant carbonara: a hearty, quick supper
How to make pheasant carbonara
How to make pigeon pate
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Chopped venison heart with chilli salad
This chopped venison heart with chilli salad is the perfect offering for those who like it hot. Struggling for dessert ideas? Try our salted caramel chocolate mousse for a delicious…
Haggis pakora. An Indian Scottish fusion
Haggis pakora is a delicious starter that will use up your Burns Night leftovers. Surprise your guests with this fusion of Scottish and Indian cuisine, which cleverly brings haggis together…