This delicious soup made with pumpkin and served with hot crusty bread is ideal for an autumnal lunch or dinner.
A seasonal take on the classic fish pie but using celeriac as a lovely alternative to mashed potato.
Recipe for a Goan pork sorpotel (or sarapatel) – a dish of Portuguese origin that has become an essential Indian pork curry in the former Portuguese colony and the west Indian state of Goa.
The lightly smoked salmon comes alive with the addition of lemon zest and thyme, whilst the rosemary and garlic combine with the fresh chilli, sweet potato and carrots to deliver a warming, comforting healthy mash, and the truffle oil adds depth of flavour.
An Aubergine Masala recipe from Together: Our Community Cookbook, a stunning charity cookbook by the Hubb Community Kitchen.
A Coconut Chicken Curry Recipe from Together: Our Community Cookbook, a stunning charity cookbook by the Hubb Community Kitchen.
Learn how to butcher and cook grouse in this video with James Durrant former head chef of The Game Bird at the Stafford Hotel in London.
This roast grouse recipe from William Drabble is best served in late August, when the grouse is still young and tender and blackberries are just coming into season.
A quick spiced pheasant recipe that can be enjoyed on it’s own or as part of a game sharing platter.
Chef Steven Ellis of The Oxford Blue fine dining Pub & Restaurant in Windsor shares his delicious Slow Cooked Rabbit Casserole recipe.