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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


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.


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

Great British Chefs demonstrate how to use mustard in interesting and innovative ways in this wonderful mustard recipe collection


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

Pecan pie

This stunning pecan pie recipe by chef Andy McLeish will give you all the sweetness you need this Thanksgiving.

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

Marinated herrings with beetroot, leeks and horseradish

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

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

This comforting confit duck with cassoulet recipe from Andy McLeish is inspired by a dish served to him on a memorable childhood holiday in the South of France.


Fruits of the forest muffins

Fluffy muffins full of fruity flavour and topped with crunchy cereal make a great snack any time of the day