Holborn Dining Room_Christmas Pate En Croute_2017_©John Carey (8)

Calum Franklin’s Christmas Paté En Croute

Calum Franklin, Holborn Dining Room's Executive Chef serves up a deliciously decadent Christmas paté en croute. Ingredients  For the pastry: • 470g strong flour • 20g milk powder • 22g...
Game-Terrine

David Gillott’s Game Terrine

The Head Chef of the Four Gables, David Gillott, has created an utterly tantalising game terrine.  Not only delicious, game meat is lean, free ranging and healthier than usual animals. As this type of...
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Nathan Outlaw’s Spiced Wood Pigeon With Figs

Nathan Outlaw shares the sumptuous secret to spiced wood pigeon with figs, port and rocket "I created this dish back in 2003 when I opened my first restaurant. It’s a great salad to make when you can get...
slowcookeduck

Daniel Clifford’s Slow-Cooked Venison Saddle

Daniel Clifford's slow-cooked venison saddle is sumptuous and served with individual suet puddings filled with red wine sauce. Nicely flattered by the sharp choucroute and a silky, sweet carrot purée, it's...
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Anne Sijmonsbergen’s Ibizan Turkey

When it comes to cooking a delicious turkey this Thanksgiving, organic farmer and author Anne Sijmonsbergen has a host of useful tips for creating an Ibizan twist on the usual method. Ideal for those...
Chorizo with white beans and greens

Anjum Anand’s Chorizo With White Beans And Greens

Anjum Anand shares her warming recipe for chorizo with white beans and greens "A typical Goan dish that is very satisfying and great to come home to in cold weather. You have protein, carbs and greens all...
Venisonburger

Josh Eggleton’s Venison Burger

Josh Eggleton's venison burger provides a leaner, richer alternative to traditional meat. Packed full of seasoning, the flavours are excellently paired with fresh ciabatta buns and chunky chips. Serves...