Crispy Crumb Chicken with Bacon and Pesto
Peppered Beef Fillet
Served with a Red Wine Gravy
Braised Bangers in Cider, Bacon and Apples
Elizabethan Venison
With Juniper Berries and Plums
Coq Au Vin
Braised Chicken in Red Wine, Baby Onions and Mushrooms
Rack of Lamb Coated with Mint Jelly
Fillet of Beef Wellington
Encased with Whole grain Mustard & Puff Pastry
Boeuf Bourguignon
Pieces of Tender Beef with Red Wine Sauce with Bacon, Mushroom and Baby Onions
Citrus Chicken
Strips of Chicken with a Creamy Sauce with Lemon or Orange
Pan Fried Sliced Crispy Duck Breasts
with a Tangy Cherry & Orange Sauce
Roasted Stuffed Leg of Lamb
with Apricots & Pinenuts
Chargrilled Chicken Breast
marinated with the Following Flavours Lemon & Tarragon, Lime & Coriander, Ginger & Orange, Served with a Tangy Citrus Sauce
Mediterranean Lamb Casserole
with Aubergines, Courgettes, Peppers in a Tomato Sauce
Parma Ham Wrapped Stuffed Chicken
With a Dolcelatte Cheese on a bed of Spinach
Beef Carbonnade
Braising Steaks in a Rich Mushroom & Ale Sauce
Grilled Duck
with Marmalade Glaze
Chicken Strips
in a Creamy Wild Mushroom & Thyme Sauce
Beef Stroganoff
Strips of Beef in a Sour Cream Sauce with Mustard Seeds & Cracked Black Pepper
Normandy Chicken
Pieces of Chicken in a Creamy Cider Sauce with Apples and a dash of Calvados
Walnut Crowns
Fillet Steak Topped with Walnuts served with a Stilton Sauce
Lamb Cutlets
Encrusted with Herbs served with Mint Sauce or Redcurrent Sauce
Lamb or Chicken Tagine
with Middle Eastern Spices, Apricots and Butternut Squash
Baked Balsamic Chicken
stuffed with Sundried Tomatoes, Olives and Basil
Oven Baked Leek and Bacon Risotto
Thai Pork or Chicken Curry
with Lemon Grass, Coconut & Thai Spices
Venison Sutherland
Pieces of Tender Venison with a Rich Red Wine Sauce with red Currant Jelly
Guinea Fowl
Braised in an Orange and Thyme Sauce, or an Apple & Calvados Sauce
Pan Fried Sliced Crispy Duck Breasts
With a Tangy Cherry & Orange Sauce
Pork Fillet
Stuffed with a Pepper & Garlic stuffing served with a Cider Sauce
Roasted stuffed Leg of Lamb
With Apricots & Pine nuts
Pheasant Casserole
With Chestnuts & Orange
Loin of Venison
With Apples & Fresh Coriander Sauce garnished with Griddled Apples
Moroccan Lamb
With Prunes, Apricots & Spices
Stuffed Chicken Breasts
With Pancetta Smoky Bacon, Spinach & Ricotta Cheese, Mushroom & Pepper or Stilton, all served with a White Wine Sauce
Chicken with Creamy Tarragon Sauce
Pheasant & Partridge Casserole
with Redcurrant and Orange
Traditional Roast Beef, Chicken or Lamb
Honey Baked Gammon
Served with a Raisin Cider Sauce
Indian Lamb
Marinated with Yoghurt & Indian Spices, slow roasted
Beef Madeira
Pieces of Beef with Mushrooms in a Rich Madeira Sauce
Caribbean Chicken
Baked with a coconut & Rum Sauce
Slow Roasted Persian Lamb with Yoghurt, Lime & Spices
ideal served with Cous Cous or Rice
Chicken Veronique
Chicken with a White Wine Sauce and seedless Grapes
Slices of Grilled Lamb Fillet
With an Ale Sauce & Apricots
Braised Lamb Shanks
With Red Wine & Rosemary
Venison & Wild Mushroom Bourguignon
Madeira Pork Loin Slices
with a Creamy sauce, Peppers, Mushroom and Paprika
Horseradish and Mustard Beef Casserole
with Panfried Chestnut Mushrooms