Recipes

Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak and a tasty ale gravy.

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Harissa Shoulder of Lamb

Spicy harissa paste adds lip-smacking flavours to free-range lamb, and slow-cooking ensures the meat is meltingly tender. Serve with couscous, natural yoghurt and pomegranate for a tasty celebratory meal.

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Roast Woodcock with Mixed-Berry Sauce

This elegant recipe made with blackberries, redcurrants, blueberries and cranberries ideally complements the woodcock’s rich and delicious flavour.

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Sloe Gin & Wild Boar (or Venison) Sausage Roll

With the right ingredients, the humble sausage roll can feel like one of the finest things you’ll ever eat! The deep fruity flavours of sloe gin w...

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Tandoori Partridge with Almond Rice

Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties, served with hot fluffy naan bread, rice and chutney.

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Roast duck with Spiced Red Cabbage & Cider gravy

Duck and spiced Red cabbage are a match made in heaven (Devon) particularly when you add a good lashing of local cider.

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Roast Grouse

This simple recipe will show off the grouse meat at it’s best. Be careful not to over cook the meat so it doesn’t dry out and make sure you rest it well before serving.

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Hare and Halloumi Skewers

A delicious combination of tender hare loin skewered with salty halloumi and folded bacon strips, sweetened with orange juice. Grilled over hot coals, these skewers make a quick and easy BBQ dish and are packed with flavour.

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Roast Sutton Hoo Drumsticks with Lemon, Garlic and Basil

Sutton Hoo chicken drumsticks are full of flavour so a squeeze of lemon juice, a clove of garlic, some butter and olive oil plus a little roughly torn basil are all you need to create this tasty meal.

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Barbecued Whole Venison Haunch

There's something truly special about the taste of a whole venison joint fresh off the barbecue. This recipe keeps it simple with an overnight marinade, a straightforward salt-pepper-garlic rub, and a foolproof lid-down barbecuing technique to ensure juicy, tender results.

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Spatchcock Sutton Hoo chicken with thyme and sumac

Sumac is an incredibly versatile Middle Eastern spice with a tangy lemony taste. It pairs perfectly with full-flavoured Sutton Hoo chicken as well as game, lamb, fish and vegetables. Here, its incredible flavour creates a mouthwatering marinade, but you can also use it for dry rubs and dressings, as well as a condiment alongside salt and pepper.

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Mediterranean Warm Partridge Salad

This light herby summer salad combines the sweetness of roast partridge with different types of beans.

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Grilled Lamb Chops with Garlic and Caper Sauce and a Spring Salad

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.

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Rhubarb Pigeon breasts

Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.

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Beef, Coconut and Spinach Pilau

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.

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Roast Pheasant With Lentils & Button Onions

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.

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Roast breast & pot-roast thigh of pheasant, pearl barley casserole, with soft herbs

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.

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Venison Sausage Bread Pudding

This week we're celebrating British Sausage Week, and what better way than with this traditional hearty sausage bread pudding.

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Orange Roast Beef stuffed with Spinach and Herbs

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.

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Grouse sausage rolls

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

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Pan Cooked Lambs Liver and Onions

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.

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Curried Beef Pasties

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!

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BBQ Maple Glazed Beef Kebabs with Tacos

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.

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Lamb Rogan Josh Curry

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.