Our fillet was accompanied by salt baked celeriac, beetroot rosti, spinach and celeriac purée.
Spiced beef was a favourite for hunt breakfasts and consequently is also known as ‘hunting’ or huntsman’s beef. It’s traditional to serve it cold, carved very thinly with pickles, bread and butter. It makes marvellous sandwiches.
This is a superb celebratory dish, perfect for Christmas. The component parts can be done the day before and cooked on the day so you can enjoy entertaining friends and family. Only the fillet will do in this recipe. The tenderness of the fillet combining with the taste of wild mushrooms and prosciutto is a match made in heaven.
A rich & warming Beef curry, made with any joint suitable for slow cooking. This is a fragrant and tasty dish, perfect for making in large quantities and entertaining as it can all be done in advance.
This warming, spicy bowl of goodness is a comforting winter warmer which will leave you feeling great. Packed full of goodness it is a great mid week supper with friends and quick to throw together.
This dish originates in South Africa – perhaps inspired by the English Shepherd’s pie that we all know and love! It is rice in spice and the mango chutney gives it a unique sweetness. A lovely autumnal dish which can be made for a large gathering or as individual portions.
Serves: 2 Prep Time: 20 minutes Cook Time: 10 minutes