A simple roasted whole bird, with a light white wine gravy/sauce finished with a touch of cream and seedless grapes.

Partridge breasts, wrapped in air dried ham, sautéed in butter, served with a spicy (hot & cool) apple compote. Again, cooked for 5 minutes in total.

Chinese style ‘velveted’ breast and thigh meat, cooked for 2-3 minutes with a dark soy mirin (Chinese fermented liqueur) fresh ginger and sliced pak choy.

Velveting is used to prevent delicate foods like chicken breasts, prawns, from overcooking. The food is coated with a mixture of unbeaten egg white, cornflour and sometimes salt either a touch of sesame or vegetable oil.

It is then put into the refrigerator for about 20-30 minutes to ensure that the coating adheres to the food.

The velvet cloak protects the flavour and texture of the food when it is put into warm oil or water for a few minutes will cook it briefly but not entirely and then drained before another final cooking.

Velveting keeps the food moist and gives it a velvety texture, thus its name.

Roasted pheasant with a very simple light gravy/sauce finished with brandied raisins.

Using the loin, marinated, roasted and carved with a dark red wine sauce, finished with blackcurrant liqueur and frozen blackcurrants.

Large shoulder cubes, slowly braised with chunks of smoked bacon, red onions, port and finished with button mushrooms and marinated dried apricots.