January is a great month for ingredients so why not feast on:
Hare Ragu with Rosemary and Red Wine
Roasted Partridge with Cider,Apple and Brandy Sauce
Peppered Duck with Port and Cherry Sauce
Halibut with Brown Butter and Celeriac Puree
Halibut with Tomatoes and Capers
Mushroom, Shallot and Chestnut Parcels
Mushroom and Cranberry Nut Roast
Chorizo and Jerusalem Atrichoke Gratin
Mackerel and Potato Salad with Lemon and Oil dressing
Halloumi, Lentil, Chickpea and Beetroot Salad