Recipes

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Partridge with Moroccan Spices and Roasted Root Vegetables

Serves : 6

This a delicious warming winter recipe for Partridge.

Pan Seared Breast of Pheasant with Smoked Bacon Roasted Figs

Serves : 4

A delicious easy recipe.

Roast Pheasant with Ricotta and Parma Ham

Serves : 4

A wonderful tasty take on a roast Pheasant

Game Pate

Serves : 10

Delicious Game Pate, perfect for a buffet.

Kid chops with tomatoes and olives

Serves : 4

By Hugh Fearnley Whitingstall A lovely way to enjoy tender young kid chops – I usually use the small chops or cutlets from the front of the animal, but use larger chump chops if you prefer.

Slow Braised Shoulder of Mutton

Serves :

Slow braised shoulder of mutton by Mike Robinson http://www.youtube.com/user/Yewtreefarm1?feature=mhum#p/a/u/0/o37i-dehN0...

Boned and rolled leg of Herdwick Lamb with Lemon and Thyme

Serves : 8-10

This is our recipe of the month, beautifully seasonal and extra special!

Pickled Red Cabbage

Serves :

Mike Beaty's Pickled Red Cabbage, Head Chef at The WilsonsArms at Torver. This can be made the day before, and will keep for 3-4 months in the fridge. Perfect with his Cumbrian Tattie Hot Pot!