About this recipe: Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots. Ingredients Serves: 4 1 recipe potato pastry with 1 tbsp chopped fresh tarragon added, chilled for 30 minutes Guinea fowl filling 2 tbsp extra

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

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