Savoy Cabbage
This recipe by André Garrett was published by TheCaterer.com to mark the occasion of 'The Glorious Twelfth' – the name given to 12 August, when the red grouse shooting season begins.
This dish of Rabbit stuffed with Black Pudding, wrapped in pancetta and served with some lovely mushrooms makes a change to a Rabbit stew / casserole.
This recipe, by Emily Watkins, is a fabulous twist on one of our classic dishes. Using hot suet pastry, a slow-cooked aromatic sage & onion puree and served with homemade crackling this is a fantastic dinner party dish.