Game Recipes

This recipe leans into familiar British flavours and techniques but adds a few playful touches. The partridge is roasted simply, then topped with a herb-and-breadcrumb crust that brings crunch, perfume and just enough garlic to be interesting

There’s something wonderfully comforting about a pan of pheasant quietly simmering in cider and cream while the weather does its worst outside. It feels deeply old-fashioned in the best way – the kind of dish you imagine appearing on the table in a stone farmhouse with muddy boots lined up by the door and dogs snoring by the fire.

When you’ve had a great day and brought home a wild mallard from the Plain, this method gives you shatter-crisp skin and tender meat with a glossy, well-balanced pan sauce.

Hearty, homely and proudly no-waste - this pheasant pie turns a day on the Plain into a family supper worth savouring.