This light herby summer salad combines the sweetness of roast partridge with different types of beans.
Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.
In late spring, when the British asparagus season is in full swing, homegrown free-range lamb is at its most tender. It’s the perfect time to swap the Sunday roast for lightly grilled lamb chops.
Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.
Simmer grass-fed diced beef in a spicy mix of Madras curry paste, coconut milk and aromatics to enjoy big, mouthwatering flavours. Enjoy as a Friday night feast with the family or serve with vegetable sides and naan bread at a dinner party.
Simmering lentils with bacon and aromatics infuses them with moreish flavours and makes them the perfect backdrop for tender pan-fried pheasant breasts with sautéed onions. Serve for a satisfying Sunday lunch or a well-deserved midweek treat.
This is a fantastic recipe to showcase pheasant – typically seasonal and perfect for winter dining. Pot-roast the legs until they are nice and succulent with a light touch of smoked bacon and barley and a magnificent roasted breast.
This week we're celebrating British Sausage Week, and what better way than with this traditional hearty sausage bread pudding.
Duck is not the only meat that partners well with orange! The deep flavours of grass-fed beef are also complemented by a sweet and tangy marinade made with fresh orange juice and zest. A stuffing made with spinach and garlic then adds another layer of flavour that makes this dish one to savour.
I don’t know anyone who doesn’t enjoy a sausage roll, but this is really a great and easy way to make them even better by adding grouse to the filling. I’ve noticed this is also a really popular dish with the kids. It’s really important you buy good-quality sausage meat to mix with the grouse
Stew braising steak in a rich, aley gravy to make these tasty individual pies. Topped with readymade shortcrust pastry, they’re an easy but full-flavoured treat for Sunday lunch or chilly winter evenings.
Lamb liver and onions is an English classic and quick and easy to cook. Serve with mashed parsnip and seasonal vegetables for a tasty weeknight supper.
In this tasty twist on the traditional Cornish pasty, full-flavoured grass-fed beef mince is mixed with curry paste, mango chutney and peas. Using ready-made puff pastry makes them quick and easy to prep so they’re perfect for buffets, picnics or anytime you fancy a treat!
Fire up the barbecue to indulge in these delicious beef skewers made with cubes of grass-fed rump flavoured with cayenne and maple syrup. Served with the homemade avocado and beetroot salsa, they’ll be the highlight of your weekend.
A free-range whole leg of lamb is a spectacular centrepiece for a celebratory meal with friends or family. And with just five ingredients, this fresh and zingy recipe couldn’t be quicker or easier to prepare. To cook larger or smaller legs or shoulder joints, see Step 5 to calculate the required cooking time for your joint’s weight.
Free-range lamb slow-cooked in a spicy and aromatic tomato-based curry sauce is tender and delicious. Serve with rice and naan and garnish with yoghurt and coriander.
This North-African inspired dish is sweet and aromatic without any heat, making it a hit with all the family. Serve with couscous or rice to soak up all the lovely flavours.
Marinating lean pheasant breast with yoghurt, lemon juice and spices is a delicious way to ensure it stays moist while baking it. Serve with a wrap or chapati, salad and fresh coriander for a tasty evening meal.
Swap chicken and seafood for sustainable wood pigeon to cook up this colourful dish that’s perfect for parties. The paella rice soaks up the flavours of the wood pigeon, sweet saffron, and fresh and juicy tomatoes and peppers, making every mouthful a treat.
Try this dish in late summer or autumn, when British plums are sweet and full of flavour. Poached with cinnamon, cloves and juniper berries, they’re a heavenly accompaniment to tasty and tender wild venison loin, along with crunchy walnuts and fresh green salad leaves.
Wild boar is eaten throughout Italy in a variety of formats, from stews, to salami to ragu and much more. This recipe is the glorification of the tenderloin which is moist, succulent and tasty.
These tasty burgers are stuffed with oozing mozzarella cheese and flavoured with peppery chives. They can be grilled or cooked on on a griddle or barbecue.
Friday night in to yourself? Crack open your favourite beer, take over the kitchen and cook up this gorgeously sweet and smoky roasted pigeon. Marinated in a tasty mustard glaze and served with a fresh and fruity salad.
Swap your burgers and sausages for a venison steak to make your barbecue a little bit healthier and a lot more tastier! This delicious marinade will ensure the meat doesn't dry out.
