Michelin-starred Tom Kitchin has launched his third book, Tom Kitchin’s Meat and Game, and we have two signed copies to give away to The Staff Canteen members.
With over 100 meat and game recipes, brought to life with captivating photography, readers are taken on a journey through Tom’s deep‐rooted passion for the very best seasonal meat and game.
WIN a signed copy of Tom Kitchin's Meat and Game
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To be in with a chance of winning a signed copy of Tom Kitchin's Meat and Game simply comment on this article 'I'm in it to win it'
Closing date is Monday, August 21 at 4pm - any entries received after this time will not be valid. One entry per member.
Tips and guidance on how to extract flavours and create homecooked meat and game dishes
The book will also offer readers an insight into Tom's chef training as well as tips and guidance on how to extract flavours and create homecooked meat and game dishes.
Tom said: “For me, this book really is a celebration of a truly exciting collection of flavours and I’ve relished the chance to inspire people to try, explore, understand and enjoy using new ingredients in their cooking. I’m often asked how to cook game and meat, and I really want this book to offer some simple advice and inspiration to give people the confidence they need to make the most of the beautiful produce we have here on our doorstep.
“Some of the recipes I’ve included are genuinely simple and can make the ideal quick family supper. Other dishes are more challenging and will push home cooks out of their comfort zone a little, but I truly believe that’s where cooking gets really exciting.”
The game recipes in the book celebrate a range of ingredients, including venison, partridge, pheasant, rabbit, hare
Tom Kitchin has built a reputation by presenting his guests with outstanding, innovative game dishes at his Michelin star
Pheasant Breast Poached
by Tom kitchin
restaurant, The Kitchin in Edinburgh. In this new book, he will share a collection of home‐cooked recipes he enjoys preparing for his own family and friends in a bid to encourage more people to try cooking with a range of game, and show just how accessible, affordable and enjoyable it can be. The game recipes in the book celebrate a range of ingredients, including venison, partridge, pheasant, rabbit, hare, and of course Tom’s celebrated favourite, grouse.
Dishes showcased in Meat and Game include more challenging options such as the perfect Sunday roasts, terrines and pies, as
well as a collection of stunning pasta dishes, soups and stews. In keeping with Kitchin’s much acclaimed cooking style, recipes present fresh, modern twists on much‐loved classics, drawing on his unwavering appetite and expertise for making the most of Britain’s seasonal best.
Recipes include essential game favourites such as Roast Pheasant with Cabbage and Apple Salad, Partridge and Game Pie and Rabbit au Vin, to more relaxed dishes like Lentil and Spelt Burgers and Grouse Sandwich. Alongside Kitchin’s glorious game inspiration, readers will find a delicious assortment of meat recipes from Roast Crisp Pork Belly and Braised Lamb Shanks with Lemon Confit to Blackened Chicken Tacos and Smoked Ham Hock with Hot Pineapple Salsa.
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