Wood pigeon salad

This wood pigeon salad recipe from Toby Lin at The Lamb Inn is perfect for a light dinner or makes an impressive starter

Winter fish stew

This hake and chorizo stew from Barbora Stiess of The Devilled Egg is sure to warm your cocktles on a cold and blustery eve

Wild rabbit ragu with penne

Rabbit is widely available throughout the year and has no close season. The meat is low in fat and can be used in a variety of recipes

Whole grilled mackerel

Gregory Milne, head chef at Sail Loft near Marazion, shares his recipe for whole grilled mackerel with Satan’s butter

Venison with port poached pear

We’re getting all autumnal with James Nathan of St Enodoc Hotel, Rock. Try his recipe of venison with port poached pear for seriously seasonal satisfaction