This creamy pot roast is delicious take on pheasant
Raised pies have been a favourite of the British table for centuries, at one time majestic, elaborate constructions decorated with pastry columns, crests and coats of arms. This is a slightly more restrained version, but it is still a great-looking centrepiece for an autumnal party. This recipe is the judges recipe from the Great British Bake Off.
Pine-scented grouse with cobnuts, haggis, neeps ‘n’ tatties
by Michelin Star Chef Paul Welburn
Breast of Pheasant wrapped in Bacon with Beetroot Relish and Braised Leg served with Honey Roasted Root Vegetable Puree by Square and Compasses