Fit for Table
Author: Mike Robinson
Photographs: Nick Ridley
Publisher: Quiller Publishing
Price: £16.95

The blurb sums up what this book is about perfectly: “You have caught your game – now how do you prepare it for the table?” This is not a recipe book, but an essential manual for all field sportsmen, chefs and anyone with an interest in preparing their own game.

The first thing that grabs you about this 256 page hard-back book is the “eat-me” recipe photography. Many of the recipes are accompanied by a full page, close-up colour image which really whets the appetite.

Author: Mark Hix
Published by Quadrille Publishing Ltd
Price: £8.99

The first thing you notice about this paperback is that it’s chock full of close-up, mouth-watering food pictures, many across two pages, which makes this book a joy to flick through. But look at the recipes themselves and you will be spoilt for choice at suppertime, as Mark Hix, ex- chef director of The Ivy, Le Caprice and J.Sheekey  - has put together a wonderful collection of over 120 mostly familiar, British dishes, brought up to date with a modern twist.

Author: Mark Hix
Published by Quadrille Publishing Ltd
Price: £25

This book takes you through each month of the year, highlighting the best homegrown seasonal produce available.  It’s an exciting, grown-up book for more experienced cooks and foodies, tackling ingredients such as foraged wild garlic, samphire and  nettles… and cod’s tongues!...which may be out of reach for some readers. However, information is provided on sourcing the ingredients and how to prepare them.

Author: Mark Hix
Published by Quadrille Publishing Ltd
Price: £25

Another gem from leading London restaurateur Mark Hix, this book records his journey across the British Isles in search for the best regional food and dishes, strewn with photographs of both the producers, countryside and recipes.

Lord Tebbit took over as the cook in the house after his wife Margaret was injured in the Brighton bombing.  It has become his passion, and cooking game his speciality.  In The Game Cook, he showcases his favourite game recipes featuring pheasant, partridge, duck, grouse, woodpigeon, woodcock, deer, rabbit, hare and more.

New from Gordon Ramsey is this fantastic cookery book – Cooking for friends.  Full of Gordon’s best-loved versions of classic British dishes including a delicious Raised Game pie. (Click here to read about Gordon talking game on Chris Moyles, Radio 1 Show).

The book includes mouth-watering photography plus some great tips from Gordon.

If you love the flavour that wood chips add to a bbq, you must try these new smoke bags.

Perfect for smoking your own game, meat, fish or poultry. The foil bags are lined with a mixture of woodchips, hardwood syrup and sugar, adding a subtle smokiness to anything you cook inside.

What’s more you don't have to just use them on the bbq, you can use in your oven.

The bagscome in 2 flavours :

Alder – the original bag for a milder flavour, ideal for fish or veg
Hickory – a stronger smoked flavour  perfect for game, meat and poultry

Bags cost just £2 and are available from www.bushgear.co.uk

New from the team at River Cottage is this fantastic 68 minute dvd that takes viewers on a romp through Britain’s wild meat menu.  Join Hugh, plus game expert Nick Fisher as they head off into the woods and fields in search of the best game, from the woodpigeon to the elusive roe deer. Watch them as they head back to River Cottage HQ, where butcher Ray Smith takes you through all you need to know aboutp lucking, skinning, gutting and butchering your own wild meat. And then tuck in to a feast of new and classic game recipes from Gill Meller and the team in the River Cottage kitchen.

Includes brand new footage together with the best game moments from the River Cottage tv series. Also includes the game highlights from Hugh’s early days as Channel 4’s Cook on the Wild Side.

DVD costs£18 from www.rivercottage.net

As the nights draw in we all look forward to an exciting time of year when delicious autumn foods available. Whether it’s fresh harvested fruit and veg or the start of the game season we will all be spoilt for choice and wondering what to cook.

What to Eat Now by Valentine Warner, offers more than 100 autumn and winter dishes. Meat such as partridge, rabbit, hare, venison, pheasant as well as some of the smaller game birds are included in this fantastic recipe book.

Mark Gough, chef and proprietor of the Tollemache Arms in Buckminster, Leics has produced a fantastic recipe book – Game Gourmet - with a variety of popular dishes that can prepared quickly and easily at home.

A landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game.

Lean and low in cholesterol, game is tasty and game is varied. From the commonly found pheasant and rabbit to the less-often-seen woodcock or wild board on the one hand, and the game fish – salmon and sewin, pike and carp – on the other, here is the wealth of what’s good to eat from the wild.

A fantastic 216 page guide to game cookery targeting everyone that loves game – the sportsman, the cook, the ‘foodie’ and the wine lover.

The guide has been put together by cookery writer Vicky Jardine-Paterson and sportsman and wine-lover Colin McKelvie.

Each game species is introduced with a map showing its distribution, its common names in the different countries of Europe, an account of its natural history and sporting role.

A Seasonal Country Kitchen is a classic British cookery book which reflects the changing face of the countryside, blending the old with the new.

Recipes are arranged under seasons and cover everything from picnics, informal parties, light lunches to grand dinner parties. The approach is informal, the recipes easy to prepare and the food immensely appealing. The dishes reflect the life and traditions of the countryside.

A delicious book to read and savour, this book is a very practical manual for cutting, preparing and - most importantly - cooking venison to perfection. Written by Nichola Fletcher – an award-winning food writer, historian, cook, lecturer and practical teacher.

Venison is free range and healthy, lean and full of flavour and makes sensational rich winter dishes. It is also perfect for light, quick cooking, simple and succulent – fast food for gourmets and beginners – summer eating at its best.