Smoked boar hock and parsley terrine
Terrine is a fantastic edition to a charcuterie platter, or wonderful as an entree at a dinner party because you can cook it ahead of time. Serve it with your favourite pickles and chutneys and a mix of fresh and toasted bread
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Rare saddle of hare with olive oil mash and spring onion
Hare is our favourite game meat, it’s rich and dark but not irony. The legs are beautiful when slow braised, while the fillet is wonderfully tender. Cook the saddle on the bone because it imparts a delicate flavour, and protects the muscle from aggressive heat. Serve the fillet rare to make the most of this lean, flavourful cut
Orange-blossom panna cotta with baked rhubarb and sugared almonds
Orange blossom is a Persian favourite used to infuse desserts with a subtle perfume, while not adding any sweetness. It’s a delicate accent to this Italian classic, and regularly features on the menu at Cazador
A new batch of red wines finished in whisky barrels
Guests at this winter’s Seasonal Suppers event were treated to Jacob’s Creek’s new range of red wines, which are aged and then finished in whisky barrels
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