Pot-roasted pheasant with celery and walnuts
Recipe by:
Chrissie Lloyd
The season for pheasant is from the end of September to the end of January, but it is available frozen all year. Pheasant is high in protein, low in fat and cholesterol, and ideal for juicy pot-roasting.
Beef Wellington
Recipe by:
Marla
Beef Wellington should always be served with the centre slightly pink. Enjoy!
Simple Glazed Roast Ham
Recipe by:
DOJAGRAM
This roast ham takes little effort to prepare, but still tastes delicious!
Huffed pheasant with gooseberries
Recipe by:
Chrissie Lloyd
Here, ‘huffed’ or ‘houghed’ means wrapped, and in this 18th-century recipe iron-rich pheasant breasts are cooked in attractive pastry parcels.
Roast goose with prunes and almonds
Recipe by:
Chrissie Lloyd
Traditionally served to celebrate Michaelmas, on September 29, goose is naturally high in fat, but cooking it on a rack allows much of the fat to drain off.
Garlic roast beef
Recipe by:
Chef Mike
You can't beat the simple flavour of garlic, thyme and salt and pepper on a good quality rib of beef. The juices make a fantastic gravy.
Wild salmon with pink peppercorn sauce
This is something I created while on holiday in Scotland, using locally caught salmon together with some rosé wine we were drinking on one of those rare summery British evenings.
Roast Goose with Port Gravy
Recipe by:
Christine Lipo
I've made this roast goose several times and it is fantastic. A perfect Christmas dinner!
Simple Roast Goose
If you're looking for a simple and easy roast goose recipe, this is it. No frills, just a succulent roast goose, perfect to serve with roasties and all the trimmings. If you do not want to make the red wine gravy, simply freeze the goose neck and giblets to use another time.
Easy Individual Beef Wellingtons
Recipe by:
MARBALET
A quick and easy recipe for individual beef Wellingtons. This recipe makes 6 so perfect if you have a small gathering of guests at Christmas or for another special occasion.
Cider Ham with Brown Sugar Mustard Glaze
Recipe by:
REDFIORO
Ham soaked overnight in cider is slowly boiled and then baked with sugar and mustard. Delicious served with cauliflower cheese and roast potatoes.