November recipes

Don't be scared of cooking game - you can cook pheasant breasts as you would chicken

Swap the traditional coq for rabbit in this rich French stew made with shallots, carrots, bacon and mushrooms in a red wine sauce

This slow-cooked rabbit stew has rich flavour thanks to prunes, brandy and herbs. Serve big bowls of this rabbit casserole for a true taste of autumn.

Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist

We talk you through the technique of preparing poultry to create an impressive, easy-to-carve roast - ours is a boned and stuffed pheasant

This bulgur wheat and chopped herb salad makes a scrumptious side to take to a picnic - drizzle the dressing over before serving

'Cacciatore' means hunter in Italian and, although we now think of it as a chicken dish, it is a particularly good way to cook rabbit

Looking for something a little different to have with your autumnal roast? This beautiful seasonal saffron-infused vermicelli is just the ticket