A lovely way to use early season grouse
A one pot, Mediterranean style dish using partridge- perfect for a dinner party – We love the name of this dish and it is a dish you will love too
This recipe has been supplied by WOMERSLEY who produce some lovely vinegar’s this recipe by Ralph Skripek uses their Lemon, Basil, Bay & Juniper Vinegar
Pheasant meatballs with green olives, sun-dried tomatoes, herbs and Pappardelle pasta. Designed by Taste of Game chef Jose Souto.
“This recipe is easy to cook at home. But it will impress, it is absolutely delicious.”
Chef Sam Moody of the Bath Priory’s exciting partridge dish.