As the nights draw in we all look forward to an exciting time of year when delicious autumn foods available. Whether it’s fresh harvested fruit and veg or the start of the game season we will all be spoilt for choice and wondering what to cook.

What to Eat Now by Valentine Warner, offers more than 100 autumn and winter dishes. Meat such as partridge, rabbit, hare, venison, pheasant as well as some of the smaller game birds are included in this fantastic recipe book.

Mark Gough, chef and proprietor of the Tollemache Arms in Buckminster, Leics has produced a fantastic recipe book – Game Gourmet - with a variety of popular dishes that can prepared quickly and easily at home.

A landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game.

Lean and low in cholesterol, game is tasty and game is varied. From the commonly found pheasant and rabbit to the less-often-seen woodcock or wild board on the one hand, and the game fish – salmon and sewin, pike and carp – on the other, here is the wealth of what’s good to eat from the wild.

A fantastic 216 page guide to game cookery targeting everyone that loves game – the sportsman, the cook, the ‘foodie’ and the wine lover.

The guide has been put together by cookery writer Vicky Jardine-Paterson and sportsman and wine-lover Colin McKelvie.

Each game species is introduced with a map showing its distribution, its common names in the different countries of Europe, an account of its natural history and sporting role.

A Seasonal Country Kitchen is a classic British cookery book which reflects the changing face of the countryside, blending the old with the new.

Recipes are arranged under seasons and cover everything from picnics, informal parties, light lunches to grand dinner parties. The approach is informal, the recipes easy to prepare and the food immensely appealing. The dishes reflect the life and traditions of the countryside.