Ingredients 10g dried porcini mushrooms 500g venison and wild boar, cut into 4cm chunks 1 tbsp flour, seasoned with black pepper 1 - 2 tbsp olive oil 2 onions, roughly chopped 3 garlic cloves, crushed 4 wild boar sausages (optional) 85g pancetta, cubed 750ml red wine 200ml venison or beef stock 4 sprigs thyme 2 sprigs rosemary 250g chestnut mushrooms, quartered cornflour, to thicken (optional) To serve Mashed potato or brown rice 4 sprigs rosemary Method Soak the porcini mush

Ingredients 4 tablespoons plain flour sea salt freshly ground black pepper 800 g quality stewing venison or beef , cut into 2cm chunks olive oil 2 onions , peeled and roughly chopped 3 carrots , peeled and roughly chopped 2 sticks celery , trimmed and roughly chopped 1 tablespoon juniper berries , crushed in a pestle and mortar 2 sprigs of rosemary , leaves picked and chopped 1 knob butter 6 sprigs of fresh flat-leaf parsley 2 organic beef stock cubes 600 g small new potatoes

Ingredients 1kg/2lb 4oz oven-ready guinea fowl 2 tbsp sunflower oil ½ tsp dried crushed chilli ½ tsp Chinese five-spice powder ½ tsp flaked sea salt freshly ground black pepper 1 large ripe pineapple, around 1kg/2lb 4oz ½ cucumber ½ large pomegranate 2 tbsp clear honey 1 tbsp dark soy sauce 50g/1¾oz bunch fresh coriander 25g/1oz bunch fresh mint ½ small red onion 1 large lime, juice only banana leaf, to serve (optional) Preparation method Preheat the oven to 200C/180C (fan)/G

Ingredients 6 rashers smoked streaky bacon 3 tbsp olive oil 3 medium to large Maris Piper potatoes 2 onions salt and freshly ground black pepper handful thyme 1 x 2.5kg/5lb 8oz duck 6 bay leaves a wineglass Madeira 6 rashers smoked streaky bacon 3 tbsp olive oil 3 medium to large Maris Piper potatoes 2 onions salt and freshly ground black pepper handful thyme 1 x 2.5kg/5lb 8oz duck 6 bay leaves a wineglass Madeira Preparation method Preheat the oven to 200C/400F/Gas 6. Cut th

Pheasant Meatballs With Green Olives Sun-dried Tomatoes, Herbs and Pappardelle Pasta Ingredients 450g Minced pheasant 120gMinced pork belly 90g green olives stuffed with anchovy 120g sun-dried tomatoes 200g fresh Pappardelle pasta 700ml tomato passata 50ml game or chcken stock 3 slices of white bread 125ml milk 1/2 onion, fine;y chopped 2 cloves garlic, finely chopped 2 tsp roughly chopped basil 50ml olive oil (for sauce) 25ml virgin olive oil (for past) salt and pepper Metho