SAVOUR THE SEASONS:
MY FOOD BLOG

Discover common autumn mushrooms in the UK, including chicken of the woods, puffballs, boletes and turkey tail, plus beginner-friendly Hampshire and Wiltshire foraging walks.

Discover autumn foraging in the UK, from mushrooms and berries to nuts and wild plants, plus Hampshire foraging walks for beginners wanting to learn safely.

Simple rosemary and garlic roast venison leg recipe with seasonal sides, wine pairing, and why wild venison is a sustainable, flavourful alternative to beef.

Wood pigeon and radicchio salad with adjika, wild garlic sauerkraut, Parmesan and chive flowers. A quick, seasonal wild meat recipe full of bold flavour.

Learn how to make traditional Georgian khinkali at home with juicy meat filling, handmade dough, step-by-step tips and the proper way to eat these iconic soup dumplings.

A simple, elegant venison dish inspired by an old French herb garden cookbook: pan-fried venison with fresh sage, grilled chicory and a light lemon cream sauce.

Slow-braised pulled venison tucked into crisp Yorkshire puddings with horseradish and rich gravy – a luxurious twist on the traditional Sunday roast in perfect two-bite form.

Silky venison carpaccio with soy, sesame and adjika, served over sharp pickles with spring onion and black sesame – an elegant, restaurant-style starter to make at home.

A rich, comforting duck lasagna made with wild game, infused white sauce and slow-cooked ragu, celebrating seasonal duck and its nutritional benefits.

Discover the original savoury side of mince pies with these rich venison pastries, gently spiced, wrapped in buttery pastry and served with elegant wine pairings.

Discover how to turn Brussels sprouts from festive afterthought to star of the table, with their history, health benefits, a pancetta sprout recipe and wine pairing.

An autumnal pot pie of pheasant, quince, mushrooms and walnuts under a golden puff-pastry lid. A richly flavoured yet practical recipe with make-ahead tips, pairing ideas and step-by-step guidance.

There are some kitchens that feel like they’ve been waiting for you. Vale House Kitchen is one of them - warm light on wooden tables, knives stacked neatly, the beautiful gardens just beyond the window reminding you where your food begins.

Some bowls just feel like a hug, and this one wears a cosy tweed jacket. These game meatballs are a mix of partridge and pheasant for gentle gamey depth, rounded out with a little sausage meat for juiciness, then simmered in a bright tomato-basil sauce and tangled through spaghetti.

Autumn Squash Supper Club with Myncen Farm - a cosy night of cider, friendly faces, and a full three-course menu built entirely around squash.

Tiny squash, hollowed like a lantern and filled with forest goods. Sweet, earthy, gently warm - the kind of dish that tastes like walking home through golden leaves.

I had the joy of cooking live on the Chefs Ahoy stage at the Southampton International Boat Show with Martin from The Rustic Chefs and my brand Happy Adjika.

An atmospheric centrepiece for your Halloween recipes collection - ruby-glossy grains stained with beetroot and red wine, crowned with crisp black pudding, pomegranate sparks, and a cool “moon” of crème fraîche. If you’re hunting for a memorable Beetroot Risotto Recipe, this one casts a proper spell.

A hauntingly good bone marrow recipe for your Halloween recipes lineup: roasted marrow “canoes” at 220°C until they quiver, finished with garlic–sourdough crumbs, thyme and lemon. Simple, rich, unforgettable.

Juicy miso-marinated pork chops with a cool courgette, lemon and mint salad. Easy weeknight cooking with big umami flavours, fresh crunch, and simple market-led ingredients.