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Season 1 | Episode 7
Mike cooks Fallow Osso Bucco - from butchery to a completed dish - all in easy-to-follow stages with chefs tips, lessons in skills, and masterclass tuition.
Watch the first few minutes of this episode.
Mike and guest chef Marco Caparelli from Osteria di Fonterutoli in Tuscany, Italy, cook a dish of 'Wild Boar r...
Mike cooks a shoulder shank pie and pomme anna - from butchery to a completed dish - all in easy to follow sta...
Mike cooks a poach and roast pheasant with a side of braised chicory – and boulangerie potatoes - from butche...
Mike cooks a Pavé of Fallow Venison, with roasted bone marrow and Cavolo Nero cabbage. And to accompany it, ou...
Mike cooks Rabbit Glazed Shoulders Boned-out, stuffed saddle rolled in Parma ham Boned-out thighs to make butt...
Mike cooks Venison Pâté En Croûte and a pickle - from butchery to a completed dish - all in easy to follow st...
Mike cooks peri peri partridge with a north African remoularde- from butchery to a completed dish - all in eas...
Mike cooks Fallow Osso Bucco - from butchery to a completed dish - all in easy-to-follow stages with chefs tip...