A family favourite that can be cooked with any type of game, provides a hearty bowl big on flavour
An easy but impressive dish using ready-made pastry with a pork, chestnut and orange filling
This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.