Make now enjoy later recipes - canapes and a main course

Ingredients

• 300g–350g smoked mackerel fillets
• 200g cream cheese, full fat
• 1 tbsp lemon juice
• 2 tbsp hot horseradish cream
• Zest of half a lemon
• 100g butter
• 100g soft prunes, roughly chopped
• 3 tbsp armagnac
• 1 tbsp butter
• 1 tbsp rapeseed oil plus extra for greasing
• 100g shallots, peeled and finely sliced
• 150g cooked chestnuts, peeled and roughly chopped
• 3 pheasant breasts, skin off, cut into 1cm-thick strips
• 300g sausage meat
• 1 level tsp dried oregano
• 1 nutmeg, grated
• 12 rashers of smoked streaky bacon
• 1 large red onion, peeled and finely diced
• 2 medium carrots, peeled and finely diced
• 2 sticks of celery, finely diced
• 2 large cloves of garlic, peeled and finely chopped
• 2 tbsp rosemary leaves, finely chopped
• 200g Portobello or chestnut mushrooms, medium to finely diced
• 6 tbsp rapeseed/ olive oil
• 1kg venison mince
• 50ml sloe gin
• 2 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 250ml red wine