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Season 1 | Episode 6
Mike cooks peri peri partridge with a north African remoularde- from butchery to a completed dish - all in easy to follow stages
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...