HH&Co's Head Chef, Luke Holder, creates dishes using the very best seasonal produce he can get his hands on. This winter he is serving up a selection of game dishes, packed full of beautiful and natural flavours.

Luke has shared two of his favourite recipes that you can taste on our HH&Co menu over the coming weeks or recreate at home…

Spiced Wooley Park Aylesbury duck, dry-aged, with braised tardivo, blood orange and monks beard

Spice mix ingredients

• 1 tbsp pink peppercorns
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tbsp juniper berry
• 1 tbsp star anise
• 1 dried orange zest

Method

• Roast all ingredients for 2 minutes at 160c until fragrant
• Blend then mix well together

Tardivo ingredients

• ½ tardive per person
• 2 tbsp Icing sugar
• 2 tbsp Sherry vinegar
• 2 tbsp Olive oil

Method

• Lay out a sheet of tin foil large enough to cover the tardivo
• Lay a further layer of brown paper down the centre fitting within the tin foil
• Cut the tardivo in half
• Sprinkle with icing sugar generously
• Season with salt pepper and sherry vinegar
• Give a large dash of olive oil on each and touch of salt
• Cover the tardivo with more brown paper and tin foil sealing them in by folding the ends of the tin foil into each other
• Place on oven tray and bake at 200c for 15 minutes
• Allow to rest and cool
• In the meantime, segment ½ a blood orange per person

To cook

• Place your duck breast skin side down in a cold pan and on a low heat and slowly render the duck fat for about 8 minutes
• Turn the duck over and finish in the oven for 4 minutes
• Remove from the pan and allow to rest for 8 more minutes
• Before serving, brush the duck with honey and roll it flesh side down in the spice mix
• Remove the warm tardivo, dress with the segmented oranges and olive oil

Herb roasted guineafowl with truffled creamed potato 

Thyme cream ingredients

• 300ml of double cream
• 2 whole cloves of garlic
• 1 bunch of thyme

Method

• Bring cream to the boil and allow to cool
• Leave over night to infuse

Creamed potato ingredients

• 6 potatoes peeled and cut into large chunks

Method

• Bring the potatoes to the boil
• Once cooked pass through a ricer and allow to steam off
• Add the infused cream, mix and season well it - should be a pouring consistency

Herb roasted guineafowl ingredients

• 200g thyme
• 200g rosemary
• 200g sage
• 100g parsley

Method

• Remove the legs from the guineafowl and make a pasta stuffing with them
• Stuff the chest cavity with half of all the herbs apart from parsley
• To roast the guineafowl, set a probe against the breastbone and place in a 100c oven. Season well and cook until the probe hits 67c – about 55 -75 minutes depending in the size of your bird
• Remove from the oven and allow to rest for 25 minutes
• Just before serving colour the breasts in hot pan

Truffle sauce ingredients

• 1 litre of brown chicken stock reduced by half
• Add 50g of grated truffle 50g butter

Method

• Bring the reduced stock to the boil and add the butter and truffle. Keep stirring until all the butter is emulsified
• To serve place the roasted guineafowl on top of the remaining herbs
• Carve table side with the creamed potato and truffle sauce

If you like the sound of these recipes or are in the mood for Italian, book a table for lunch or dinner here!