PRAWN & CHICKEN GUMBO - TOM KERRIDGE

"Gumbo is a similar style of one-pot wonder to a good bouillabaisse. Created by the Creoles in South Louisiana at the turn of the nineteenth century, it remains just as popular today as it was then. Of course, there are many variations. Don’t be put off by the lengthy list of ingredients – once they’re in the pan, it’s not...

Venison and bacon stew with orange and bay - Gill Meller

"Venison makes really good stews. I use the meat from the shoulder as it responds well to slow cooking. Its rich, dark and deep in flavor but can be lean, so I've paired it up with some sweet cured pancetta. Not only does it add volumes in terms of flavour but it also adds the necessary fat, giving you the...