Autumn Recipes Read more Raspberry & Liquorice Jam This is one of my classic jams that I made when I first started experimenting back in 2011. At the beginning I used pure liquorice...
Autumn Recipes Read more Peach & Fig Leaf Jam Ensure you use really ripe peaches for this – or indeed any peach jam recipe. If the fruit is too hard it won’t cook down...
Autumn Recipes Read more Plum & Tomato Leaf Jam This is a very versatile recipe that calls for a more common plum variety that you would find in your local grocer like Dalmassine, Victoria...
Autumn Recipes Read more Blackcurrant & Almond Jam To prepare blackcurrants, gently wash them and remove any large stalks or brown leaves, but leave in any green leaves as they are very flavoursome...
Autumn Recipes Read more Rich Venison Sauce with Pappardelle Pappardelle pasta is made for big, rich and delicious sauces like this. Once the meat is nicely browned, just simmer gently until you have a...
Autumn Recipes Read more Roast Venison Loin with Blackcurrants & Shredded Leeks Loin is probably the best cut for roasting or sautéeing. It cooks in minutes, so seal it well and cook for the shortest time possible,...
Autumn Recipes Read more Roasted English Partridge with Chantarelles Serves 4 Preparation: 10 mins Cooking: about 30 mins, plus resting Method Preheat the oven to 220°C/fan 200°C/gas 7. Heat the 25g butter with the...
Autumn Recipes Read more Warm Roast Duck with Broccoli, Radishes & Anchovy Serves 2 as a main 4 as a starter Preparation: 10 mins Cooking: 20 mins, plus resting Method Preheat the oven to 220°C/fan 200°C/gas 7....
Autumn Recipes Read more Peanut Stuffed Rolled Pork Belly I love this way of brining and then cooking the pork belly, as you get a very succulent plump roast with crispy skin. The filling...
Autumn Recipes Read more Tomato, Red Onion and Capsicum Soup with Feta Cream This soup couldn’t be simpler or tastier. The turmeric adds a really subtle background earthiness – but it can be replaced with saffron. Serves 4...