You specialise in game and wild food, so what would be typically on your menu over the Christmas and winter period that are â€“ obviously â€“ seasonal but that also really represent this time of year to you?
Hares will definitely be on my menus over Christmas.Â I love the strong gamey flavour. Also Mutton is a strong favourite, brilliant slow braised with ale and dumplings.
What dish/dishes always form part of your Christmas â€“ perhaps favourites from childhood/ones that have special significance?
Roast Goose followed by spotted dick and custard â€“ and of course my grandmotherâ€™s Plum pudding, full of 5p pieces wrapped in foil.
For anyone who is a bit tired of turkey, what alternatives meats would you recommend for over Christmas â€“ not necessarily just for Christmas day but for entertaining at any point the whole period?
I think that Pheasant is a brilliant alternative, as long as it is not overcooked â€“ roast them for no more than 45 minutes, then rest for ages. Better than a turkey any day and a tenth of the price.
What quick to prepare dishes do you fall back on when youâ€™re entertaining, perhaps for unexpected extra guests?
I always have Venison chops in the freezer, which are quick to defrost and when cooked to crunchy perfection â€“ blackened on the outside and juicy and pink in the middle â€“ are a revelation when accompanied by a few potatoes and some greens.
Mike Robinson and his team run regular game cookery course at his Game & Wild Food Cookery School in Yattendon, West Berkshire.Â For further information please visit www.gamecookeryschool.co.uk or call 01635 200200.Â William Powell readers can receive a 15% discount off all bookings made by 21 December 2012. Please quote WPDEC2012