UP YOUR DINNER
It’s British game season – add it to your dinner repertoire with our ready-to-cook casserole mix
Game used to be a mealtime staple, and while it fell out of fashion in the Eighties and Nineties, it’s back in full force for foodies who appreciate full-flavoured meat, regional sourcing and seasonal produce. This year, we’ve worked closely with suppliers around the country to bring you the best of in-season game, from wood pigeon and mallard to pheasant and partridge. My pick, however, is this easy-as-pie mix of tender rabbit pieces, pheasant and partridge that’s ready to be tossed in flour, seasoned and pan fried before slow-cooking in a rich sauce of stock and root veg. Add a glug of apple-rich cider to your sauce and some herby dumplings and you’ve got an autumnal feast made for cold nights at home.
Get your game