A delightful twist on the traditional Italian dish, this lamb ossobuco recipe is enhanced with anchovy, rosemary, and Kalamata olives – a braised masterpiece promising a taste sensation.
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Sausages with Lentils & Cavolo Nero
Coarsely minced pork sausages with rustic lentils and cavolo nero, a hearty, comforting dish made for winter evenings.
Roast Saddle of Venison with Braised Radicchio & Pickled Walnuts
A venison saddle might be more familiar in a restaurant kitchen, but George shows how to cook it at home. Red wine-braised lentils, bitter radicchio and pickled walnuts make this a roast worth taking your time over.
Roast Rib of Beef with Parmesan Cream Baked Onions
A showstopping roast rib of beef recipe served with elegant baked Roscoff onions in Parmesan cream and a punchy watercress salad. Perfect for Sunday lunch or special occasions.
Shakshuka with Lamb Merguez Sausages
Spice up your breakfast or dinner with our lamb merguez shakshuka recipe. A rich, family-friendly twist on the classic – perfect with crusty bread.
Cassoulet with Toulouse Sausage, Beans & Bacon
Whilst this version strays from the traditional cassoulet – omitting confit goose or duck – it stays true to the spirit of the original.
Golden Cornish Pasties with Rich Venison Filling
A departure from the traditional beef filling, but one George reckons is well worth making. Venison, potato and swede bake inside homemade shortcrust pastry, with plenty of black pepper. There’s particular satisfaction in making these yourself.
Chateaubriand with Triple-Cooked Chips & Béarnaise Sauce
Elevate any special occasion with this chateaubriand recipe – a renowned steak paired with an equally revered sauce and delicious triple-cooked chips. It’s a match made in heaven.
Pork Ribeye Roast with Turnip & Swede Gratin, Cabbage & Apples
A roast dinner celebrating one of the best cuts of meat. Simple, unassuming, and delicious, especially when paired with a gratin of these unique root vegetables.
How to Cook Venison Burgers
Learn how to cook venison burgers perfectly. Tips for pan-frying, grilling and getting juicy, medium-rare venison patties with crisp edges and rich flavour.