French country cooking at its finest, this dish features ox cheeks braised in red wine, with turnips adding their distinctive depth and sweetness.
Articles 49 Articles
Roasted tomato salsa
Green salsa
Green tomato salsa
Black Bean & Chorizo Tostada with Roasted Tomato Salsa
Like sausage and beans on toast but infinitely better for the Mexican treatment — one of the finest cuisines in the world.
Chorizo, Potato & Onion Tacos with Green Salsa
This is one of my favourite tacos, the Mexican chorizo being markedly different from what you’d expect of Spain, helped by a rewarding dollop of crème fraîche.
Chicken Tinga Tostada with Green Tomato Salsa
True to Mexican practicality, this wet stew demands your soft tortillas be doubled up so that sleeves remain unstained.
Wild Mallard with Poached Quince, Roasted Endive & Orange
Valentine Warner pairs roast wild mallard with quince poached in spiced cider, butter-roasted endive and orange, balancing the bird’s rich flavour.
Partridge with Polenta & Porcini
Valentine Warner serves roast partridge over buttery polenta with sage and grated cheese, alongside porcini mushrooms browned in butter with vermouth.
Easy Bread Sauce Recipe
Valentine Warner’s traditional bread sauce, gently infused with onion, clove and nutmeg. A classic accompaniment to roast poultry and game, especially at Christmas.