Partridge is a delicate and tender bird, and it is incredibly quick and easy to cook the breasts. Effortless and luxurious too, if you make this with a pouch of Atkins & Potts mushroom sauce. Roast partridge with thyme, wild mushrooms and parsnip Serves 2 Ingredients 4 x Walsingham partridge breasts 400g mixed wild mushrooms 600g diced parsnip 2 sprigs of Read More
Published: 30th October 2019A delicious recipe for pheasant breasts, a dish demonstrated on our Game Day. Sous vide pheasant breast with Norfolk cider, baby leeks and roast potato Serves 2 Ingredients 2 Walsingham pheasant breasts 300ml Whin Hill Norfolk apple cider 6 baby leeks 2 large Maris Piper potatoes 100ml Norfolk rapeseed oil for roasting Knob of butter 1 tbsp sour cream Read More
Published: 8th November 2016
The last of the game, the first of the rhubarb, the peak of purple sprouting broccoli
Published: 7th February 2014Wild rabbits make a delicious, economical, lean and healthy dish. At just £2.99 each from our butchery, one rabbit easily serves two (or three less hungry) people. Prunes and bacon are not just a canapé combination (wrap streaky bacon round a prune, spear with a cocktail stick and then bake until the bacon is crisp Read More
Published: 25th October 2012