Venison makes a gamier alternative to beef and the loin is perfect for using in a Wellington. Chef Andy McLeish recommends using Sika venison for this venison Wellington recipe. Serve the Wellington with your favourite choice of seasonal veg - you can peruse our collection of sides for inspiration.

Venison Wellington

Venison makes a gamier alternative to beef and the loin is perfect for using in a Wellington. Chef Andy McLeish recommends using Sika venison for this venison Wellington recipe. Serve the Wellington with your favourite choice of seasonal veg - you can peruse our collection of sides for inspiration.

This seventies dinner party classic has been lovingly restored to glory by Michelin starred chef Andy McLeish, see his unique recipe on Great British Chefs

Black Forest gâteau

This seventies dinner party classic has been lovingly restored to glory by Michelin starred chef Andy McLeish, see his unique recipe on Great British Chefs

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

A simple herring dish by chef Andy McLeish pairs the fish with beets, leeks and horseradish

Marinated herrings with beetroot, leeks and horseradish

A simple herring dish by chef Andy McLeish pairs the fish with beets, leeks and horseradish

This dish from Andy McLeish is packed with comfort food favourites - crispy-skinned confit duck, Toulouse sausages and a hearty bean stew

Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

This dish from Andy McLeish is packed with comfort food favourites - crispy-skinned confit duck, Toulouse sausages and a hearty bean stew

Grilled onglet of Irish beef, sauteed wild mushroom, pancetta, potato puree, and red wine sauce

Grilled onglet of Irish beef, sauteed wild mushroom, pancetta, potato puree, and red wine sauce

Andy McLeish shares a venison with butternut squash recipe, elegant simplicity on a plate

Roast loin of venison with butternut squash, girolles and roast Treviso

Andy McLeish shares a venison with butternut squash recipe, elegant simplicity on a plate

Chicken, parsnip, savoy cabbage, sherry vinegar pearls

Poached and roasted pheasant with Savoy cabbage, roast parsnips and sherry vinegar pearls

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

Andy McLeish roasts wood pigeon crowns and serves them alongside a pithivier of slowly braised leg in this heavenly game recipe

Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

Andy McLeish roasts wood pigeon crowns and serves them alongside a pithivier of slowly braised leg in this heavenly game recipe

This roast wood pigeon recipe wonderfully demonstrates the brilliance and versatility of this beautiful game bird. - Andy McLeish

Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

This roast wood pigeon recipe wonderfully demonstrates the brilliance and versatility of this beautiful game bird. - Andy McLeish

A simple herring recipe from chef Andy McLeish pairs the fish with beetroot, leeks and horseradish

Marinated herrings with beetroot, leeks and horseradish

A simple herring recipe from chef Andy McLeish pairs the fish with beetroot, leeks and horseradish

Andy McLeish's poached cod recipe features a mesmerising array of ingredients - from shimeji mushrooms to samphire

Poached cod with an Asian broth

Andy McLeish's poached cod recipe features a mesmerising array of ingredients - from shimeji mushrooms to samphire

A delicious beef Wellington recipe video expertly demonstrated by Andy McLeish, served alongside a warm artichoke and truffle salad.

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