Pot roasted pheasant, properly garnished

Pot roasted pheasant, properly garnished

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.

Potted Venison

Potted Venison

This is what we call proper traditional English food. Nothing beats potted meat served with fresh crusty bread and a fruity home-made chutney. Great for picnics, light lunches, a starter and freezes beautifully, so make more than you need. This needs to be cooked overnight, so think ahead!

Roast Partridge

Roast Partridge

This dish makes a lovely Sunday lunch or smart main course; however table manners aside, nothing beats picking up the bird at the end and nibbling off those last juicy bits from the legs & wings!