Food

Game Season: Partridge

In the season of feasting, what better way to get the gastric juices flowing than to indulge in some wonderfully seasonal game? Head chef at Clerkenwell's The Modern Pantry, Anna Hansen, offers us partridge, though without a pear tree in sight.

Marinated in chilli, star anise and fennel, wrapped in lardo and roasted, then laid on a bed of smoked carrot puree and cavolo nero - this is simple yet scrumptious cooking at its finest, perfect for a cold winter's eve. 

Food

Making It: Jones & Sons

Head chef Kieran Hope whips up a luscious vegetarian feast: parmesan polenta with spinach, wild mushrooms and vegetable crisps

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Food

Making it: From Dough to Dish

A quick and delicious pasta recipe from one of London's best Italian restaurants. Tagliarini with raw courgettes, brown shrimp and chilli

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Food

Making It: Chotto Matte

Head chef Jordan Sclare whisks up one of his signature dishes of the Nikkei cuisine; wild tempura prawns in huacatay sauce

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