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Whole Roast Duck with Braised Red Cabbage and Crispy Spiced Jerusalem Artichokes and New Potatoes
Recipe by Ed Baines
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Sausages in a bag with Jerusalem Artichokes and Buttered Spinach
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Recipe by Richard Corrigan from Corrigan Knows Food
Warm pork, chestnut and truffle salad
Trio Of Welsh Lamb With Three Root Vegetable Mash And Buttered Kale
from The Hairy Bikers Food Tour of Britain
Roast Stuffed Pheasant Breast, With Three-Root Mash, Buttered Spinach And Hedgerow Sauce
Pigeon Breast In Pastry With Artichoke Puree And Purple Sprouting Broccoli
Lamb casserole with potatoes
From Gayle's kitchen
Winter Soup
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