Takeaway classic redone with rabbit and fresh ingredients. If you love the sweet and sour combinations give this a try. Fresh, tasty and spicy
The mix of flavours and textures in this partridge recipe might appear overcomplicated but the result is tremendous.
Chef Sam Moody of the Bath Priory’s exciting partridge dish.
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.
Rabbit works very well with gentle spicing, this dish is not too spicy and suitable for all palates
Wild duck is a bit leaner and healthier than farmed and can be used in so many different styles of cooking
The key to this dish is using freshly ground spices. We use an old coffee grinder that belonged to my mother. They can be picked up in car boot sales for next to nothing these days and are incredibly useful.