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12.11.2008

Cook up a feast - from feather to plate. By Laura Vine more

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09.12.2007

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Rabbit is a treat, more sophisticated than chicken, though not dissimilar. It revels in mustard... more

28.02.2008

Warm spices and toasted almonds complement the richness of the pheasant meat, gently pasched for... more

28.02.2008

This dish may be an ‘old chestnut’ to those involved with shoots, but it remains my favourite... more

28.02.2008

All the trimmings that we normally reserve as a treat for grouse are just as apt with roast... more

28.02.2008

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