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Roasted Duck Breast with Red Cabbage and Homemade Mustard Fruits
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Fruity Beef Casserole with Parsley Dumplings
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
Rack of Venison with Sage
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
Venison Casserole
A slow-cooked venison stew with red wine, mushrooms, and bacon, thickened into a rich gravy and served with potatoes.
Chicken Liver Pâté with Madeira Jelly
Smooth, creamy chicken liver pâté topped with quail eggs and a rich Madeira jelly. Serve with toasted sourdough.
Beef Stew with Fluffy Dumplings
A comforting winter beef stew simmered with root vegetables and red wine, topped with homemade suet dumplings.
Cumberland Sausage Ring with Cumberland Sauce, Mash and Fresh Watercress
Hearty Cumberland sausages served with creamy mashed potatoes, a port and citrus sauce, and a dressed watercress salad.
Goats’ Cheese on Brioche with Salt Baked Celeriac and Red Currant Dressing
Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.
Roast Beef, Yorkshire Pudding, Fondant Potato and Red Cabbage
A traditional roast dinner featuring beef fillet, rich red wine gravy, braised red cabbage, and special chilled-batter Yorkshire puddings.
Roast Chicken with Game Chips, Bread Sauce and Bacon-Wrapped Chipolatas
Succulent roast chicken served with homemade sage stuffing, bacon-wrapped sausages, creamy bread sauce, crispy potato game chips, and rich gravy.
Roast Duck Breast with Rosti and Cherry Sauce
Pan-seared duck breast served with potato rosti, wilted spinach, and a tart Madeira and cherry reduction sauce.
Roast Grouse with Fondant Potatoes, Redcurrant and Bread Sauce, Game Chips and Wild Mushrooms
Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.
Roast Pork and Crackling with Fruity Red Cabbage
Roast pork with crispy crackling served alongside sweet apple purée and spiced, sticky red cabbage in a red wine sauce.
Roasted Grouse with Red Cabbage Purée, Celeriac, Kale and Blackberry Sauce
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
Roasted Partridge with Fondant Potatoes, Blackberry Sauce, Wilted Kale and Red-Cabbage Purée
An autumnal feast featuring pan-roasted partridges, buttery fondant potatoes, sweet red cabbage purée, and a rich blackberry port sauce.
Roasted Shoulder of Pork with Parisienne Potatoes, Glazed Carrots and Oxford Sauce
A classic Sunday roast featuring tender pulled pork, crispy skin, buttery scooped potatoes, glazed carrots, and a rich citrus sauce.
Smoked Roasted Loin of Venison with Beetroot Tarte Tatin
Home-smoked venison fillets served with savory beetroot tartes tatins, finished with a red wine reduction and crème fraîche.
Venison with Kale, Red Cabbage Purée, Celeriac, Baby Beetroots, Potato Galette and Blackberry Sauce
Pan-seared venison fillets served with a smooth red cabbage purée, spiralized potato galette, earthy baby vegetables, and rich blackberry sauce.
Whisky-Cured Salmon with Beetroot and Blinis
Home-cured salmon served with fluffy homemade blinis, tangy whisky-glazed beetroot, and cooling crème fraîche.
Bread and Butter Pudding with Redcurrant Glaze
Microwavable croissant pudding soaked in homemade vanilla custard and topped with a sweet melted redcurrant jelly glaze.
Strawberry and Custard Tart
Sweet pastry filled with creamy vanilla custard, topped with fresh sliced strawberries and a redcurrant jelly glaze.
Venison Casserole with Braised Red Cabbage and Butternut Squash
A rich, slow-cooked venison stew with warming spices, served alongside smooth butternut squash mash and tangy braised red cabbage.
Pot-Roast Turkey Drumstick
Succulent turkey drumstick slow-cooked with root vegetables, wine, and herbs for a budget-friendly, hearty one-pot family meal.
Venison Fillets with Crème de Cassis Sauce
Pan-seared venison fillets served with a rich blackcurrant liqueur reduction, sausage and chestnut patties, and pâté-topped croutons.
Lime and Cranberry Bread and Butter Pudding
A zesty twist on classic bread pudding featuring homemade lime curd, fresh cranberries, and a sweet redcurrant jelly glaze.
Pork and Beef Meatballs with Mushroom Cream Sauce
Savory pork and beef meatballs oven-finished and served with a rich, creamy mushroom sauce, kale, potatoes, and redcurrant jelly.
Lamb Fore Shanks with English Vegetables
Slow-cooked lamb shanks in a rich red wine sauce served with boiled and pan-fried seasonal root vegetables and fresh parsley.
Mary Berry’s Lasagne Al Forno
A classic perfected lasagne featuring a slow-cooked beef ragu, creamy Parmesan white sauce, and melted cheddar cheese topping.
Rich Beef and Mushroom Stew
A comforting beef stew with red wine, porcini mushrooms, and root vegetables, perfect for dinner parties and served with mash.
Roasted Lamb with Rosemary and Paprika Rub
Slow-roasted shoulder of lamb rubbed with rosemary and paprika, served with a rich homemade gravy and redcurrant jelly.
Slow Roast Shoulder of Lamb with Sliced Potatoes
Slow-cooked lamb shoulder served with tender potatoes and onions, finished with a rich homemade red wine gravy.
Stuffed Shoulder of Lamb
A classic roast lamb shoulder stuffed with savory pork sausage and liver, served with a rich port-infused gravy.
Lamb, Red Wine and Rosemary Casserole
A hearty lamb casserole slow-cooked with red wine and rosemary, served with crispy potato stacks and braised red cabbage.
Hearty Party Hotpot
A comforting winter vegetable and mushroom stew flavored with Marsala wine, chestnuts, and topped with fresh pomegranate seeds.
Shredded Duck With Plums and Chilli Flatbread
Chinese-style shredded duck with spiced plum chutney served over homemade chilli and garlic butter flatbreads.
Plum and Almond Pie
Vegetarian almond-filled tarts topped with fresh plums and a redcurrant glaze, perfect for a seasonal dessert treat.
Raspberry Tart
A sophisticated vegetarian dessert featuring a sweet shortcrust pastry filled with creamy vanilla custard and topped with fresh glazed raspberries.
Slow-Roast Leg of Lamb
Succulent lamb roasted slowly with white wine, garlic, and herbs until the meat falls away from the bone.
Venison with Juniper Berries, Sour Cherry Sauce and Pumpkin Mash
Marinated venison medallions served with a rich sour cherry sauce and smooth pumpkin and potato mash.
Peppered Goats' Cheese with Cumberland Sauce and Pickled Walnuts
Grilled peppery goats' cheese on toast served with a rich port and redcurrant sauce topped with pickled walnuts.
Pheasant Suprême with Wild Mushroom Compote
Pan-seared and roasted pheasant breasts glazed with redcurrant jelly, served on toasted bread with a savory wild mushroom compote.
Meringue Nests with Fresh Cherries and Butterscotch Sauce
Crispy meringue nests topped with simmered cherries in a rich wine reduction and creamy homemade butterscotch sauce.
Lamb with Dauphinoise Potatoes and Sticky Port Sauce
Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.
Barnsley Chops With Cumberland Sauce
Tender double-sided lamb chops coated in herbs, pan-seared and oven-finished, served with a sweet and tangy port-based Cumberland sauce.
Cinnamon and Apple Pork Belly with Mulled Cider Cabbage and Roast Almonds
Roast pork belly served with spiced cider red cabbage and crunchy salted almonds for a flavorful, festive dinner.
Game Pie
A hearty game and venison pie featuring a homemade shortcrust base, rich red wine gravy, and a puff pastry lid.
Lemon-and-Herb Stuffed Shoulder of Lamb
A gourmet stuffed lamb roast served with a homemade lamb jus, fresh mint sauce, and layered boulangère potatoes.
One Pot Partridge with Bacon and Chestnuts
A long slow braise with juniper, bacon, chestnuts, and cabbage ensures tender and succulent partridges in a rich sauce.
Pan-Fried Pheasant Breast with Gamekeeper’s Pie
A hearty gastropub-style dish featuring confit pheasant leg pies, pan-fried breast, buttery root vegetable mash, and a redcurrant jus.
Slow-Roasted Lamb, Racks and Spiced Meatballs with Rich Wine Gravy
An indulgent trio of lamb featuring slow-roasted shoulder, spiced meatballs, and herb-crusted racks served with a rich port wine gravy.
Triple-Crown Roast of Lamb with a Jewelled Fruit Stuffing and Minted Red Wine Sauce
A majestic crown roast of lamb filled with spiced fruit stuffing, served with a rich minted red wine sauce.
Venison Cobbler
A slow-cooked venison stew topped with a crunchy, golden-brown cobbler crust. Perfect for cold winter days.
Yorkshire Puddings with Black Pudding and Beer and Onion Gravy
Golden-brown Yorkshire puddings served with crispy black pudding and a rich homemade beer and onion gravy.
Spiced Slow-Cooked Mutton with Mexican Chillies, Puréed Squash and Sautéed Chard
Flavorful mutton leg slow-roasted with Mexican spices, served with smooth butternut squash purée and sautéed chard.
Stuffed Pork Loin with Chorizo, Thyme and Caramelised Apple Stuffing
Succulent pork loin stuffed with caramelised apples and crispy chorizo, served with a rich balsamic and chipotle reduction.
Blow-Torched Mackerel with Blini, Warm Pickled Beetroot and Chive Crème Fraîche
Blow-torch mackerel for charred flavor, served with homemade buckwheat blinis, glazed redcurrant beetroot, chive crème fraîche, and caviar garnish.
Venison Steaks with Red Cabbage and Potato Pancakes
Pan-seared venison steaks served with fluffy potato pancakes, crunchy pickled red cabbage, and a rich, spiced red wine clove sauce.