Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
picnic
Trout and fried almond pâté
Trout and fried almond pâté is a great palate reviver. We have all eaten standard supermarket offerings and they tend to taste a little…eugh. But this pate really does earn its place in our best trout recipes by having some serious class. You can use fresh trout or smoked trout (if…
Venison sausage rolls recipe
Elevenses is an important punctuation on a shoot day. When spending the day gallivanting outside, often in the cold and wet, who wouldn’t build up a good appetite? So here is a recipe for that much-needed sustenance when it’s not quite yet time for your next meal. These sausage rolls…
Recipe: Pheasant and walnut pasties
These pheasant pasties are a perfect snack on the move or the backbone of a hearty meal
Potted Shrimp
Potted shrimp is a traditional British delicacy. Whether you catch your own on the coast or buy ready made, rediscover this simple and delicious dish. Who needs over-blown prawns?
How to make a scotch egg: The Harwood Arms Venison Scotch Egg
How to make the perfect scotch egg - The Harwood Arms Venison Scotch Egg
Wild rabbit rolls
Traditional game may be out of season but rabbits are still in a field near you to hunt and gather for an epicurean feast, says Mike Robinson