Try my grouse and chips recipe, a playful take on poutine with braised grouse legs in rich gravy, fried grouse breasts, crisp chips and cheese curds.

A rich autumn partridge dish with smoked lardons, apples, carrots, and brandy cider sauce. Served with golden croutons, it pairs beautifully with red wine or cider.

The beginning of the game season is one of my favourite times of the year for cooking, and a roast partridge recipe is a perfect way to embrace it!

Try spatchcocked partridge with classic Caesar salad. A simple, approachable way to enjoy game birds, with subtle flavour that pairs perfectly with smoked bacon.

An easy one-pot roast pheasant recipe with cabbage, smoked bacon and Marsala. Full of flavour and ideal for a midweek supper or seasonal dinner.

Cook the ultimate roast grouse with bread sauce, fruit jelly, liver parfait on toast and game chips. A bold, seasonal game dish that celebrates rich, wild flavour.

A seasonal partridge recipe with creamy polenta and porcini mushrooms. Ideal for early autumn, this dish pairs rich game with earthy, umami depth.

Try tandoori partridge with a fragrant spice and yoghurt marinade. Skin removed for flavourful results, this game dish is tender, vibrant, and full of character.

Valentine Warner’s pheasant schnitzel is crispy, buttery and full of flavour. An easy game recipe perfect for colder days or a midweek supper.