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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 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...