SAVOUR THE SEASONS:
MY FOOD BLOG

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.

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.

Discover the rich flavours of slow-cooked Canada goose breast with wild garlic.

This seasonal treat is one I always go back to - perfect combination of rich flavours, paired with a sweet pear, and crunchy lettuce.

Pheasant stew with dumplings - the perfect recipe for winter evenings.