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Recipe: Bao buns with crispy wild partridge pieces & sticky Korean sauce

Recipe: Bao buns with crispy wild partridge pieces & sticky Korean sauce

If you absolutely love Korean or Japanese street food and are craving a fake-away without the takeaway guilt, try these crispy partridge bao buns! Made with absolutely delicious and healthy partridge breasts, each mouthful is delicious. Perfect for a night in and the kind of sharing food where each person can build their own bao bun to their liking!  Equipment: You can use a food processor to make the sticky Korean sauce. You'll need a steamer to steam the bao buns with.  Ingredients:  Partridge marinade:  6 partridge breasts cut to bit size pieces 150ml of buttermilk  ½ tsp salt ¼ tsp pepper ¼ tsp garlic powder...

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Recipe: Wild woodpigeon ramen with venison & miso broth

Recipe: Wild woodpigeon ramen with venison & miso broth

This is a delicious, spicy and nourishing noodle soup to have. It's so hearty, perfect for winter evenings in front of the fire. I love using wild ingredients like the delicate wood pigeon and hearty venison or duck stock. If you'd like to learn how to make your own wild game stock there's a recipe here.  Serves 2 people  Ingredients:  Coconut oil 200g ramen noodles  2 wood pigeon breasts  1 tablespoon of gochujang paste 1 teaspoon of soy sauce  3 garlic cloves chopped  1.5cm piece of ginger finely chopped  200g of oyster or chanterelle mushrooms (or button mushrooms) loosely chopped [you...

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