Recipes

Pheasant Bentley

As winter creeps in, we have some fantastic game which is in season at this time of year, locally sourced,…

Rich Venison Stew with Rosemary & Redcurrant Sauce

Ingredients Serves8 700g (1.5llbs) shoulder of venison (available from Hilltop Butchery), cut into 1 cm cubes 50g (2oz) plain flour…

Marinated Salmon Fillets with Courgette & Fennel Salad

Ingredients Serves8 8 Salmon fillets (about 120g each) 2 Courgettes, cut into fine julienne batons (Remove some of the white…

Roast Salmon with a Rocket Crust & Rhubarb & Tarragon

Ingredients Serves8 8 Salmon fillets (about 170g each) 400g Rhubarb 1 Tablespoon white wine vinegar Handful of fresh chopped tarragon…

Rhubarb & Cardamon Compote with Pistachio Macaroons

Ingredients Serves 8 For the compote: 900g Rhubarb 450g jar of raspberry jam 4 tablespoons orange juice 10 Cardamon pods,…

Confit of Duck with Rhubarb & Chilli Chutney

Ingredients serves 8 To marinate: 8 Duck legs 20g Maldon salt Handful of fresh rosemary & thyme roughly chopped 8…

Elderflower Creams with Gooseberry Purée

Ingredients Serves 8 For Elderflower creams: 4 Sheets of gelatine 100g caster sugar 300ml double cream 300ml full fat milk…

Balsamic Veal & Spears

Ingredients Serves 2 2 Veal escalopes (thin) 250g Asparagus A splash of balsamic vinegar 25g Butter 1 Tablespoon olive oil…

Leg of Lamb with Redcurrant, Orange & Mint Sauce

Ingredients Serves 8 2.5kg Leg of lamb 3 Cloves crushed garlic Handful rosemary sprigs, leaves picked & roughly chopped 1…

Asparagus Salad with Goats Cheese & Fennel Roasted Beetroot

Ingredients Serves 8 600g Asparagus 400g baby cooked beetroot 2 teaspoons fennel seeds 1 tablespoon olive oil 1 tablespoon balsamic…