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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.
Tajarin with white truffle
Alba's white truffle steps into the spotlight every autumn. Here's the simplest way to let it shine.
Black truffle recipes
The more modest black truffle also deserves a moment. Find out how best to cherish this truffle in the hands of a selection of Michelin-starred chefs.
Carrot, sour curd and pickled pine
Chef Matt Orlando from Amass in Copenhagen is all about championing seasonality. Check out his recipe using douglas fir pine nuts.
Gragnano mafaldine pasta dei campi with duck confit
For comfort food at its finest, try this pasta dish with duck confit, porcini mushrooms, apricots and macadamia nuts.
Hand-rolled cavatelli with slow-cooked rabbit 'ragusano'
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.
Michelin chefs cook quail
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.
Pheasant with bacon and prunes
This easy Italian dish champions with the whole pheasant with a succulent prune and vegetable sauce.
Venison with parsnip foam and truffles
Up your game, quite literally, with this sophisticated take on venison, served in a parsnip foam and topped off with truffle shavings.
Saddle of venison with pistachio crust
Try this simple dish to showcase the true flavours of venison.
Game pie
If Calum Franklin at The Pie Room at Holborn Dining Room is your pie hero, you'll be inspired to make your own game at home with this game pie recipe.
Pigeon on bruschetta and chanterelles
Chef Theo Randall shares his creative recipe for bruschetta of tender pigeon meat infused with marsala and served on top of bruschetta with fried chanterelles.
Duck stuffed with pork
Prepare and cook a whole duck in this Italian-inspired dish of duck stuffed with bacon.
Duck breast with pomegranate
Pink tender duck breasts served in a fresh pomegranate sauce serves as the perfect dinner party dish in this simple recipe.
Boned guinea fowl stuffed with prosciutto, mascarpone, thyme with English peas
Try harnessing the mild gamey notes of guinea fowl in this recipe by chef Theo Randall for whole boned guinea fowl with a zesty mascarpone, thyme and lemon stuffing.
Michelin chefs cook game
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.
