Japanese okonomiyaki

This Japanese pancake is full of authentic flavours and textures, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes

Pheasant & mushroom pastry puff slice

Looking for an easy way to use up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper

Samphire & lemony salmon linguine

Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish

Festive celeriac koshari

This gorgeous veggie side dish with spiced celeriac has its roots in Egypt, where it’s sold as street food. Ideal for bringing to a festive gathering

Pheasant meatballs with orzo

If you've got leftover pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper

Puy lentils, squash & kale

This hearty salad is iron-rich and full of autumn flavours – serve on its own or as a Sunday roast side dish

Crispy Jerusalem artichokes with roasted garlic & rosemary

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Pot-roast pheasant with Fino & porcini

Contains pork – recipe is for non-Muslims only

This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness

Spicy Singapore noodles

Contains pork – recipe is for non-Muslims only

These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce – an ideal way to use up leftover roast pork too

Pork & black bean tacos

Contains pork – recipe is for non-Muslims only

If you've got leftover pork from a Sunday roast, give these tasty tacos a try. Serve topped with black beans, avocado and a squeeze of lime