Valentine Warner’s Cumberland sauce with redcurrant jelly, citrus, port and spice. Particularly good with ham, turkey, cockerel and cold meats.
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Stout & Ginger-Lacquered Smoked Pork Cheek Bun
Valentine Warner’s stout and ginger lacquered smoked pork cheek bun is a delicious and unique way to enjoy our smoked pork cheeks.
Val’s Cotechino with Potato & Tunworth Aligot
This is one of my absolute favourite winter dishes — a rich, indulgent Cotechino recipe that pairs the sausage’s gloriously gelatinous texture with a mound of Tunworth-infused mashed potatoes. It’s the kind of plate that demands a good glass of red wine and zero guilt. Deeply savoury, gloriously comforting, and utterly naughty — just how I like it.
Tandoori Partridge
Valentine Warner marinates skinned partridge in yoghurt, garlic, ginger and spices, then cooks it over charcoal to serve with a sharp salad and lemon.
Val’s Roasted Christmas Apples
Valentine Warner’s roasted Christmas apples, stuffed with sausage meat and ginger biscuit, then finished with redcurrant or bramble jelly. A sweet-savoury side for roast turkey, cockerel, pork or beef.
Val’s Rolled Sirloin with Porcini & Vermouth Sauce
Valentine Warner’s rolled sirloin with juniper and thyme, roasted rare and served with a rich porcini, vermouth and cream sauce.
Drunken Devils on Horseback
Valentine Warner’s prunes soaked in dark rum, wrapped in smoked streaky bacon and roasted until sticky. Serve as a Christmas nibble or alongside the festive spread.
Lamb Liver with Sage Butter
Enjoy this simple yet delicious lamb liver recipe. Lightly dredged in seasoned flour, then fried in foaming butter with fresh sage, this dish delivers rich, velvety flavour with minimal effort. Perfect for a quick and satisfying meal.
Val’s Crispy Pheasant Schnitzel
Valentine Warner’s pheasant breasts are flattened, breadcrumbed and fried until golden, then topped with a fried egg, pickled walnuts and anchovy-caper butter.
Pork Rack Roast with Fennel & Coriander
Roast pork rack with fennel, coriander and lemon, with crisp crackling, juicy meat and a simple pan sauce.