This venison stroganoff is absolutely fantastic - of course, you can use more traditional beef filet instead of venison, and any mushrooms you like, but there's something about venison and wild mushrooms that works so well together. Have a go at this and... read recipe
The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favorites and, unless you've got a strange aversion to chillies... read recipe
I love this old-school English dish because it's good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon... read recipe
The thing I love about this recipe is its flexibility. You can use different types of game and ask your butcher to prepare them for you. If you cut the meat big and chunky this makes a delicious stew, but if cut smaller, and cooked till it falls apart, it... read recipe
This is a really nice twist on a good old British winter lamb stew. Cut the lamb into thumb-sized cubes. Spike the flour with a teaspoon of sea salt and black pepper. Toss the lamb cubes in the seasoned flour. Heat a large pan and pour in 2 tablespoons... read recipe
I made this dish up the other day on a kind of Moroccan vibe, when I was mucking about with ways of marinating and tenderizing a neck filet of lamb, which is a really tasty and cheap cut of meat. I trimmed the meat of all sinews, bashed it flat using a rolling... read recipe
This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl... read recipe
It's worth trying to get hold of saffron for this one - it's available from most delis and good supermarkets. It's not cheap, but bear in mind you won't need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the... read recipe
The inspiration for this one comes from conversations with Icelandic and Danish friends who prize their cod. Traditionally, they prepare it in lots of different ways; pickled, salted, dried or smoked. This stew is similar to the way in which they slowly stew... read recipe
This curry works just as well if you use skinless chicken thighs or casserole steak instead of lamb. It's hot and sweet, so do yourself a favor and get stuck in. To make the balti, marinate the lamb in the lime zest and juice and yogurt for 30 minutes.... read recipe