If the history books are to be believed, we have Henry VIII to ‘thank’ for first adding turkey to the table, but as far as I’m concerned he would have done better to leave it in the Americas where it belonged. He may well have been the first monarch to…
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 a wonderfully fun starter. Crispy pretzel parmesan partridge Ingredients Sauce 100g honey 100g raspberry vinegar 200g salted butter Partridge 90g…
Pot roast pheasant can be delicious. Fennel is not to everyone's taste, but it melts into a buttery stickiness when cooked in this recipe. Try it.
Slow-cooking offers many advantages to the time-pressed cook and much of the game and venison we enjoy is perfect for a leisurely simmer in the oven over a few hours. A long, low temperature cooking time will result in meat that is tender and ‘fall-apart’ soft. Flavours can blend over…
Apple and gin sorbet Ingredients 2 or 3 limes, zest and juice 100g (approx) caster sugar 100ml water 750ml apple juice 150ml chilled gin, Method Add the zest of 2 limes, 100g of caster sugar and the water to a small saucepan. Place on a medium heat and, stirring often,…
How to get one of your 'five a day' at a barbecue? Make a vegetable kebab
Make now, enjoy later recipes Pre-dinner nibbles are a must for any house party. This delicious mackerel pâté can be made in advance and is easy to serve. Serves 8 as a canapé. Smoked mackerel and horseradish pâté with caramelised butter 300g–350g smoked mackerel fillets 200g cream cheese, full fat…
Impressive, old fashioned and plentiful, Mary Berry’s raised game pie will feed 20 hungry guests and if there is any left over, it’s ideal for a cold buffet. Raised game pies look impressive but may daunt some potential cooks. Fear not, they are simpler to make than they seem, and…
Whether you are new to cooking or eating game, partridge is an excellent place to start. Philippa Davis’ partridge spring rolls with plum sauce show how versatile this super little bird is. This will make a fun addition to the shoot menu or a handy, make-ahead starter. Partridge breasts usually…
During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate for more drink. Bring back this forgotten course with Philippa Davis’ modern alternative. Try dried fig, pigeon breast and smoked…
