Recipes

Braised pheasant pappardelle with root vegetables, thyme & white wine

Make your own mincemeat to add that special touch to this popular festive pie. The mincemeat recipe will make sufficient for 4 batches of 12 pies.

A boned turkey crown with two types of stuffing - the first a seasonal sausage meat and cranberry and the second a traditional sage and onion. The turkey is roasted with a topping of smoked bacon rashers for extra flavour .This recipe can be prepared the day before and chilled in the roasting dish ready to cook.Advantages of cooking a stuffed boneless turkey:You can prepare it the day before easing the pressure on the day. The bacon topping and moist stuffing allow you to baste it less often. The meat is always tender, flavoursome and moist. The overall cooking is more even and it takes up less room in the oven. It is really easy to carve and cold leftovers take up less room in the fridge.

An authentically flavoured mild-heat curry that is both simple to prepare and cook. Perfect for entertaining, it can be made in advance, chilled and stored in the casserole with the lid on ready for reheating when required.

The flavour combination of plums and cinnamon is always a favourite,

Herring with Dijon Mustard in Dill Brine

A grown up savoury snack for sharing with friends. Intensely flavoured tomato muffins with a kick of Worcestershire and Tabasco© sauce topped with cream cheese and a sprig of celery.