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,...
Toad in the hole

Searcys’ Toad-In-The-Hole

Searcys has crafted its own sausage using a recipe from Mrs Beeton - using 80% British freedom food pork.  Bacon and porter jam takes this familiar much-loved dish to a new level of comfort and...
EN2A1030

Pablo Peñalosa-Najera’s Venison Tartare

  Pablo Peñalosa-Najera, Head Chef of Mayfair's Latin American restaurant, MNKY HSE, has created a deliciously meaty autumnal dish - smoked venison with a mix of cornichons, serrano chile and...
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...
chicken

Selina Periampillai’s BBQ Marinated Chicken Thighs

It’s that time of year when barbecues are being lit in gardens, parks and family gatherings - join in the fun with these tender BBQ marinated chicken thighs. Ingredients 10 chicken thighs 200g of soft...
PiriPiriBeef

Piri-Piri Beef Mini Roast

  Add a kick to your usual Sunday roast with this sumptuously spicy mini roast beef. Ingredients For the beef: 1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside roasting...