French country cooking at its finest, this dish features ox cheeks braised in red wine, with turnips adding their distinctive depth and sweetness.
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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
A seasonal game recipe pairing roast wild mallard with poached quince, roasted endive and orange for a rich, balanced autumn dish.
Partridge with Polenta & Porcini
A seasonal partridge recipe with creamy polenta and porcini mushrooms. Ideal for early autumn, this dish pairs rich game with earthy, umami depth.
Easy Bread Sauce Recipe – A Classic Christmas Side for Roast Poultry
My bread sauce recipe easy is the most delicious accompaniment to gravy and grouse, Christmas cockerel, roast chicken etc.