As autumn swings around, so does a new set of ingredients for the pantry, with a whole new bounty of seasonal flavours to choose from. Think rich autumnal game and forest flavours, like duck, truffles, venison and so much more.
Rene Redzepi's groundbreaking Copenhagen restaurant, Noma, celebrates the arrival of the new season with a 'Game and Forest' menu from 23 September. With that in mind, we've rounded up all the easy game and forest-inspired dishes that you could try celebrating with at home while you wait (no reindeer tongue included).
Forest mushroom risotto
Packing an earthy umami punch, this creamy risotto is full of chanterelles, ceps, bay boletes and other forest mushrooms.
Australian/Italian chef Joe Vargetto shares his iconic rabbit ragù recipe inspired by his Sicilian heritage, and served at his Mister Bianco restaurant in Melbourne. Serve the ragù with cavatelli pasta for the full sensory experience.
Delicate quail is a great introduction to game. Find out how best to cook it in the hands of Michelin-starred chefs, with recipes like Daniel Boulud's pan-fried quail with grapes and Armagnac, and Gordon Ramsay's spatchcock quail.
Watch how game is done by Michelin-starred chefs, with the likes of Michel Roux Jr cooking up an autumnal dish of venison with pumpkin and wild mushrooms, and Daniel Boulud sharing two classic French quail recipes: one with Armagnac and grapes; and the other roasted and stuffed with forcemeat and figs.
Medovik or Russian honey cake is a multilayer cake made with a whipped sour cream frosting. This classic Russian cake with notes of honey and caramel is so tender it just melts in your mouth. Surprise your friends with this famous Soviet Union dessert. Try our recipe at home
Journalist Lisa Ling highlights the stories and experiences of Asian American families in the US through the lens of food in a new six-part docu-series on the streaming channel HBO Max. Watch the trailer.
Everybody has their own idea how pancakes should be, but as Pancake Day arrives, you'll want to make yours as good as can be. For inspiration, watch these Michelin star chefs use their exceptional skills to turn out some serious pancakes.
From Jean-Georges Vongerichten's simple shrimp salad, and Gordon Ramsay's spicy steak salad, to Thomas Keller's classic caesar and Enrico Crippa's complex 41-ingredient dish, find out how to make six different salads with top Michelin-star chefs.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.