1 Add the milk to a pan and heat. 2 Stud the half onion with cloves and place in the milk pan. Add the bay leaves, nutmeg and black peppercorns. Bring to the boil and simmer for a couple of minutes. 3 ...

Carving poultry is easy, but carving it well can sometimes seem hard. Chris Galvin knows a thing or two about this process and in this video he offers his top tips for ensuring the roasted bird is ...

A young bird is best for this simple roast, while parsnip chips make a tasty, simple side Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple ...

• Preheat the oven to 220C/425F /Gas 7. Add a good glug of oil to a heavy-based frying pan and place over a high heat. Season the grouse and stuff with the thyme sprigs. Brown well and transfer to a ...

The Glorious Twelfth is, at heart, a celebration of good food. Chef Richard Corrigan gives us his top seasonal grouse recipe. Stay ahead with our three daily briefings delivering all the key market ...

Ask any deer camp old-timer for a foolproof recipe, and you’re likely to encounter a lot of Campbell’s Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up ...