Menu of the Month: November 2019

Menu for November

One good thing about the cold weather means you can indulge in hearty recipes and our menu for November has all the right ingredients. Chestnut soup is easy to make using vacuum-packed chestnuts, first course uses whole pheasant rather than portioned, leaving you free to just carve when cooked. Finally pears are baked in Marsala, but if you find it difficult to find, you can use red wine or cider instead.

STARTER

Chestnut Soup with Bacon and Thyme Croutons

MAIN

Pot-roasted Pheasants in Madeira

DESSERT

Pears Baked in Marsala Wine