http://www.caterersearch.comen-gbThu, 02 Aug 2007 11:00:00 GMThttp://www.caterersearch.com/Articles/2007/08/02/315331/roast-english-partridge-with-mulled-autumn-fruits-butternut-squash-and-sage-pure-by-james-mackenzie.htmhttp://www.caterersearch.com/Articles/2007/08/02/315331/roast-english-partridge-with-mulled-autumn-fruits-butternut-squash-and-sage-pure-by-james-mackenzie.htmSeason the partridges and roast in a hot oven for 15–20 minutes, rest in a warm place...Thu, 02 Aug 2007 11:00:00 GMThttp://www.caterersearch.com/Articles/2007/07/05/314750/baked-smoked-bacon-wrapped-sardines-with-gooseberry-and-green-peppercorn-relish-by-james-mackenzie.htmhttp://www.caterersearch.com/Articles/2007/07/05/314750/baked-smoked-bacon-wrapped-sardines-with-gooseberry-and-green-peppercorn-relish-by-james-mackenzie.htmWrap the sardines in rashers of bacon, place on an oiled baking tray, sprinkle with a few chopped herbs, bake in a very hot oven for 10 minutes or until the bacon is crisp.Thu, 05 Jul 2007 16:00:00 GMThttp://www.caterersearch.com/Articles/2007/05/17/313814/pickled-mackerel-with-sorrelcapers-and-watercress-by-james-mackenzie.htmhttp://www.caterersearch.com/Articles/2007/05/17/313814/pickled-mackerel-with-sorrelcapers-and-watercress-by-james-mackenzie.htmThe Guardian describes the experience at James Mackenzie's Pipe and Glass Inn as 'a genial heaven'. Reason enough to try this great recipe for pickled mackerel from the man himself.Thu, 17 May 2007 00:00:00 GMThttp://www.caterersearch.com/Articles/2006/09/11/302236/pan-roasted-first-of-the-season-young-grouse-with-apple-and-celeriac-rsti-stewed-blackcurrant-and-lemon-thyme-juices-by-james-mackenzie.htmhttp://www.caterersearch.com/Articles/2006/09/11/302236/pan-roasted-first-of-the-season-young-grouse-with-apple-and-celeriac-rsti-stewed-blackcurrant-and-lemon-thyme-juices-by-james-mackenzie.htmSmear the grouse with butter and season. Place a rasher of bacon around each grouse and secure with string. Place a little thyme and juniper inside each cavity. Mon, 11 Sep 2006 08:34:00 GMThttp://www.caterersearch.com/Articles/2006/09/11/303451/pan-roast-fillet-of-dexter-beef-with-baked-pan-haggerty-beer-battered-onion-rings-thyme-and-root-vegetable-juices-by-james-mackenzie.htmhttp://www.caterersearch.com/Articles/2006/09/11/303451/pan-roast-fillet-of-dexter-beef-with-baked-pan-haggerty-beer-battered-onion-rings-thyme-and-root-vegetable-juices-by-james-mackenzie.htmSeason the steaks with salt, pepper and a little chopped thyme. You can use any breed, but the Dexter we use comes from about 10 miles down the road and is packed with flavour - but it is about half the size of a regular fillet. Mon, 11 Sep 2006 08:34:00 GMThttp://www.caterersearch.com/Articles/2006/09/11/305568/stinging-nettle-soup-with-smoked-eel-and-sorrel-by-james-mackenzie.htmhttp://www.caterersearch.com/Articles/2006/09/11/305568/stinging-nettle-soup-with-smoked-eel-and-sorrel-by-james-mackenzie.htmFirst, send a commis chef out to gather the stinging nettles without rubber gloves! Only joking - make sure you wear rubber gloves and use scissors. Snip only the very youngest nettles, as these have a better flavour and are best in the spring. Mon, 11 Sep 2006 08:34:00 GMThttp://www.caterersearch.com/Articles/2006/09/11/307388/boiled-bacon-shank-broad-bean-and-lovage-salad-with-crispy-quail-egg-by-james-mackenzie.htmhttp://www.caterersearch.com/Articles/2006/09/11/307388/boiled-bacon-shank-broad-bean-and-lovage-salad-with-crispy-quail-egg-by-james-mackenzie.htmBoil the bacon shank for at least two hours and reserve in the cooking liquor, to keep moist and finish cooking.Mon, 11 Sep 2006 08:34:00 GMT