Sticky Pigeon Breast forager’s relish, hedgerow and beetroot crisps
Sticky Pigeon Breast
forager’s relish, hedgerow and beetroot crisps
This is a recipe for those who love to forage
Game terrine with quince purée
Use up those odd pieces of game with this delicious game terrine
Great British Menu’s Emily Watkins
This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.