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Nut free - Poultry and Game


A Short-cut Chicken Cacciatora 

A Sort of Chicken Basque 

Baked Thai Red Curry Chicken with Coriander Chutney

Braised Pheasants in Madeira 

Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and Shallots 

Chicken baked with 30 Cloves of Garlic

Chicken Basque

Chicken breasts with Stem Ginger Sauce 

Chicken Cacciatora 

Chicken Giblet Stock

Chicken in a Pot

Chicken Liver Pâté with Sweet-and-Sour Red Onion Salad 

Chicken Paprika 

Chicken Puttanesca 

Chicken with Sherry Vinegar and Tarragon Sauce 

Chicken with Whole Spices 

Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli 

Coq au Vin 

Crisp Roast Duck with a Confit of Rhubarb and Ginger 

Crisp Roast Duck with a Confit of Sour Cherries

Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes 

Fast-roast Chicken with Lemon and Tarragon 

Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils 

Grilled Lemon Chicken Kebabs

Grilled Venison Steaks with Red Onion, Grape and Raisin Confit 

Guinea Fowl au Vin 

Guinea Fowl baked with 30 Cloves of Garlic 

Marinated Chicken Brochettes with Green Couscous 

Marinated Chicken in a Jar 

Marinated Chicken Kebabs with Whole Spices 

Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa

Mexican Chicken Chilli with Yellow Tomato Salsa

Moroccan Baked Chicken with Chickpeas and Rice 

Old-English Rabbit Pie 

Oriental Chicken

Oven-baked Chicken in Maple Barbecue Sauce 

Pheasant roasted in Butter Muslin 

Pheasant Terrine 

Poached Pheasant with Celery 

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper

Rillettes of Duck with Confit of Cranberries 

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing 

Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce (as long as chestnuts are not an allergen) 

Roast Quail wrapped in Pancetta and Vine Leaves with Grape confit 

Roast Seville Orange-glazed Duck with Port Wine Sauce 

Roast Stuffed Goose with Prunes in Armagnac 

Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing

Spiced chicken Madras  

Turkey escalopes with caramelised apples 

Turkey feuilletés 

Turkey flan with leeks and cheese 

Turkey giblet stock 

Turkey saltimbocca 

Turkey with a hint of Thai
(use vegetable oil instead of groundnut oil) 

Venison sausages braised in red wine

Venison steaks with cranberry Cumberland sauce
(use vegetable oil instead of groundnut oil)


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