GAME

Wild game is growing in popularity as an alternative to chicken, pork and beef, taking up more space on menus due to its sustainability and health benefits. In fact, sales of game went up 15.2% in the UK between April 2023 and 2024 (Kantar).

What is Game?

Any animal or bird that has been caught in the wild, from the large – such as venison and wild boar – to the small – pheasant, partridge wood pigeon, rabbit, hare, grouse or duck.

Doe, a Deer

Some UK game, such as grouse, pheasant and partridge, are generally in season in autumn and winter. However, with two breeding seasons a year, venison is available all year round. Rabbit and pigeon are also consistently available.

Into the Wild

Habitat management and conservation are carried out on 7.6 million hectares of land across the UK’s 24.5 million hectares as a result of shooting. This includes controlling pests and predators to protect wildlife, monitoring and reporting on birds and other wildlife, and feeding songbirds over the winter month.

Know your Meats

Younger game tends to be sweeter, and brining game birds before cooking can give the meat a succulence that more fatty meats naturally have. Venison, grouse and wildfowl should be cooked medium rare, like beef, and their rich flavours pair well with hedgerow fruits, autumn root vegetables and earthy mushrooms.

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Roast with the Most

Christmas dinners are elevated endlessly with a simple switch to wild game. For a special festive treat, serve up a whole pheasant roast, with one pheasant serving two. Pair with a tart pomegranate sauce or roasted grape jelly.

Italian Makeover

Many authentic Italian ‘peasant’ dishes are built around wild game. Try creamy potato gnocchi with rabbit and tarragon, a rich rabbit ragu lasagne or even a golden saffron risotto with perfectly cooked pigeon breast and fresh herbs.

Insider Idea

A favourite game recipe is ‘Keeper’s Pie’. It uses a mixture of pheasant and venison with a cheesy mashed potato topping and it is such a crowd pleaser.

Leon Challis-Davies 
Culinary Director at Eat Wild, explains why he’s passionate about cooking with game.

Wildly Nutritious

“ I find game just as versatile as pork chicken and beef, but unquestionably more nutritious. It’s higher in protein and full of vitamins and minerals, and it’s lower in calories and saturated fat than farm-reared meats – plus, it’s additive and hormone-free. 

Eco Credentials

When you use wild meat, you are giving back to the UK countryside tenfold compared with intensively farmed meats. Due to its locality in the UK and natural ‘free range’ credentials, it also has a lower carbon footprint than factory farmed meats. 

Menu Game Plan

To incorporate game into your menu, exchange beef for venison and partridge for chicken. To experiment more, try grouse or pigeon – stronger in flavour, but equally as delicious"

CHAI

Once confined to hot drinks alone, this spiced tea infusion has seen a recent boom in popularity, taking over dessert menus and flavouring everything from cheesecakes to macarons.

The aromatic blend is uniquely comforting and warming, making it the perfect addition to any autumnal pud.

What is Chai?

Chai, or masala chai (mixed-spice tea), is a careful balance of black tea with spices, often including cardamom, cinnamon, clove, black pepper, nutmeg, star anise, ginger and fennel. 

Chai Tea

‘Chai’ is literally the Hindi word for tea, so the term “chai tea" is rather redundant (tea tea, anyone?). But marketers thought it would be helpful to tell clueless Westerners that chai is a kind of tea, and so the term was born. 

Ancient Properties

Chai was invented over 5,000 years ago and was originally blended as a medicinal concoction. Recent studies have shown chai works as a stress reliever, immunity booster and promotes overall well-being. 

Number One

Chai is the most popular drink in India, surpassing even coffee. Around 20 million cups of it are consumed every day.

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Chai Custard

Infuse traditional custard with the distinctive chai flavour to transform simple sponge desserts into something memorable. Pipe it into doughnuts for the ultimate indulgence, or make chai ice cream for a heavenly side to apple pie.

A Lot of Latte

The chai latte is a hugely popular Westernised version of the traditional masala chai. Chai lattes combine the tea with steamed milk for a creamier beverage, and often sugar, honey, or flavoured syrups are then added. Visually, chai lattes are paler than tea and they are typically topped with a layer of thick foam. They can be served hot or over ice, making them a year-round winner. 

A Piece of Cake

Chai makes an excellent addition to basic cake recipes too. Add some brewed tea to a classic sponge cake and top with cardamom cream cheese frosting. Or combine chai with apples and sponge to make mouth-watering morning muffins. 

CINNAMON

To many, this aromatic spice is the taste of wintertime. Whether sprinkled over hot chocolate, baked simply with apples and sugar or combined with ginger and nutmeg for festive gingerbread, cinnamon is the epitome of warmth and comfort in cooking. 

Festive Flavour

Cinnamon is a key ingredient in the ubiquitous Pumpkin Spice Latte and it dominates the flavour profile of many beloved festive treats including gingerbread, mulled wine, mince pies and Christmas pudding. Historically, this is because cinnamon’s preserving properties were invaluable in winter.

As Good as Gold

Thanks to its health and preserving properties, cinnamon was once a 
valuable commodity. In ancient times, it was often worth more than silver and gold and it was even traded as currency

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Veggie Wonder

Use cinnamon to add sweetness and spice to simple vegetable side dishes. A sprinkle over braised red cabbage works beautifully or roast carrots and parsnips with a drizzle of honey and a dash of cinnamon.

Morning Delight

Add a pinch of cinnamon to yoghurt or mix it into granola for a seasonal upgrade to your breakfast offerings. For added depth, stir a pinch into coffee, or offer warm cinnamon milk, simmered with vanilla and honey for a soothing, unique addition to your morning menu

Sweet or Savoury

Once restricted to only sweet dishes, cinnamon has branched out into many savoury menu items with much success. Inspired by Middle Eastern cuisine, try mixing cinnamon with ground beef meatballs and bake in a thick tomato sauce or combine cinnamon, rice, vermicelli noodles and parsley to create a moreish Lebanese pilaf.

SQUASH

Widely available this time of year, squash is an incredibly versatile ingredient that features in a huge range of seasonal dishes, both sweet and savoury. From the nutty green acorn to the vibrant red kuri, and of course, the much-loved butternut, the diverse colours and varieties of squash on offer will inject a vibrant, autumnal boost to your repertoire.

Ancient Fruit

Squashes originated in Mexico and Central America, where they were eaten over 7,500 years ago. Native American tribes refer to beans, corn and squash as the “Three Sisters” because they nurture each other when planted together.

Seasons of Squash

Winter squashes have hard, thick skins and seeds and summer squashes, such as courgettes, have thin skins, soft seeds and are consumed when immature. Despite the names, both crops are grown in warm weather, but winter squashes are cured once harvested, so they can be stored throughout the cold season.

Health Hero

Squash is not only delicious but most types are packed with vitamins A and C, fibre, and antioxidants, plus minerals such as potassium, magnesium, and manganese. This nutritional profile supports overall health, from boosting immunity to improving heart health.

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Switcheroo

Try hasselback squash for a delicious alternative to potato (pictured here). Cut in half lengthways, slice into strips (but not all the way through) and roast until brown. Top with whipped goat’s cheese, thyme and crispy lardons. Or switch out mashed potato for buttery, velvety mashed squash, which pairs wonderfully with venison sausages, adding a lightness to a heavier dish.

Get Stuffed

Stuffed squashes make for perfect meat-free centrepieces, especially around Christmas. Use green acorn, orange onion or red kuri squash for individual portions, or go large with a kabocha or blue kuri. Stuff with a colourful mixture of chestnuts, mixed grains, wild rice, cranberries and fresh herbs, or experiment with Mexican flavours, including spiced quinoa, corn and avocado, or a smoky red enchilada sauce with black beans and melted cheese.

Sweet Treat

Aside from the ubiquitous pumpkin pie, squashes can also be used in all manner of sweet dishes. Using steamed, drained and pureed squash, try a honeynut squash roulade, with maple and brown sugar cream, or whip up a batch of maple squash panna cotta topped with candied pumpkin seeds.