Wild Rabbit, Green Olives, Capers and Wild Gnocchi
Great British Menu’s northwest contestant Chef George Farrugia has kindly cooked his stunning wild rabbit recipe with wild Gnocchi.
Herb-crusted Venison Escalope
This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad This lovely recipe is one of our ambassador chefs – Rachel Green
Plum Tart
Another easy dessert which will add to any dinner party or meal
Strawberry and Crème Fraiche Tarts
A lovely summer dessert use British strawberries for a sweet strawberry taste. Use ready-made sweet shortcrust pastry to save time.
Venison Tagine
This slow cooked extremely tasty dish is devised by Tom Blake of The White Hart Somerton