A brilliant accompaniment to gravy and the meats of turkey, cockerel, chicken, grouse, pigeon, duck, etc.
Valentine Warner
Recipes
Cumberland sauce for a christmas ham
Christmas just ain’t Christmas without a Cumberland sauce. This recipe from Valentine Warner will provide the perfect accompaniment to your Christmas Ham.
Stout & ginger lacquered smoked pork cheek bun
Cooks in 40 minutesValentine Warner’s stout and ginger lacquered smoked pork cheek bun is a delicious and unique way to enjoy our smoked pork cheeks.
Cotechino w/ potatoes & tunworth aligot
Cooks in 40 minutesValentine Warner offers up a delicious and very naughty recipe using cotechino sausage and a tunwoth cheese ‘aligot’. If you are unsure as to what an aligot is, think of a garlic-infused mashed potato made by someone who loves cheese.
Tandoori partridge
Partridge can often arrive at the table in more traditional guises, so here is something perhaps a little more exciting.
Roasted christmas apples w/ sausage & jelly
Cooks in 40 minutesValentine Warner’s Christmas recipe for stuffed apples with sausage meat and jelly is an excellent accompaniment to turkey or beef.
Rolled beef sirloin w/ porcini sauce
Cooks in 40 minutesTaking the idea of mushrooms growing out on the moorland where the cattle stamp between the junipers and here we go.
Wood pigeon burgers w/ blue cheese
Whole christmas ham w/ honey & mustard
Christmas without ham is Christmas without The Two Ronnies, Kermit without Miss Piggy, it just isn’t Christmas!
Drunken devils on horseback
Cooks in 40 minutesTake time to marinade your prunes in some dark rum, making sure they are truly intoxicated for a fun Christmas party food.
Lamb liver w/ sage butter
Cooks in 3-4 Minutes Difficulty EasyGood quality lambs’ liver is a real joy, and very little needs doing to it in order to achieve excellent results! My favourite go-to is to pat-dry and dredge lightly in seasoned flour and briskly fry in foaming butter containing a fistful of fresh sage leaves.
Pheasant schnitzel
Cooks in 10 minutes Difficulty HardThis is one of my absolute favourite dishes for pheasant. Juicy, tender, crispy, buttery, sharp and salty, it’s a small island of crispiness to swoop down upon on those days when you can see your breath in the cold air.