Come Dine with Me

Tuscan wild boar stew recipe

Emma main

A hearty meat stew from Emma, served with potatoes and scattered with parsley on Come Dine With Me West London

Serves 5


  • 1.5kg diced wild boar

For the marinade

  • 2 bay leaves
  • 4 large thyme sprigs
  • 3 rosemary sprigs
  • 6 cloves garlic, crushed
  • 12 black peppercorns, crushed
  • 3 celery sticks, roughly chopped
  • 2 medium onions, sliced
  • 300ml gutsy red wine, such as Cabernet Sauvignon

For the stew

  • 4 tbsp extra virgin olive oil
  • 200g small chorizo, cut into 1cm thick slices
  • 2 tsp tomato purée
  • 2 tsp plain flour
  • 100ml red vermouth
  • 450ml beef stock
  • 50g dried porcini mushrooms
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • Handful of fresh parsley, to garnish

For the potatoes

  • 600g red potatoes, scrubbed and cubed
  • Sprigs of rosemary
  • 5 cloves garlic
  • Olive oil


  1. Place the meat in a bowl and cover with the marinade. Add all the ingredients for the marinade, mix together well, cover and leave to marinate in the fridge for 2-4 hours, stirring occasionally.
  2. Remove the marinated meat from the fridge and tip into a colander over another bowl. Drain well and keep the wine collected in the bowl for later.
  3. Separate the meat from the rest of the marinade ingredients and set aside. Heat half the oil in a large flameproof pan and fry the meat in batches until browned all over. Season as you go and add more oil if needed.
  4. Return all the meat to the pan with a little more oil if necessary. Add the chorizo and fry for a couple of minutes or until lightly golden. Add the remaining marinade ingredients from the colander and fry until soft and well browned.
  5. Stir in the tomato puree and fry for another minute. Stir in the flour followed by the red vermouth, reserved wine from the marinade, beef stock, porcini mushrooms, 1 teaspoon of salt and ten grinds of the peppermill. Bring to the boil then cover with a tight fitting lid and simmer gently for 1½ – 2 hours, or until the meat is very tender.
  6. Meanwhile make the potatoes. Bring the potatoes to the boil in a pan of well salted water. Once boiling drain well and allow to steam dry. Smash the rosemary and garlic together and heat the oil in a roasting tray. Toss in the potatoes, rosemary and garlic, season and roast for 20-25 minutes until golden.
  7. To serve, garnish the stew with parsley and serve with the potatoes.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.


Average rating: 3/5
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Emma Boardman Magliocchetti's menu

The Kensington princess is taking her guests to Tuscany on Come Dine With Me West London

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