Red Fox is delicious on its own or as part of a recipe dish.
Here are a few quick and easy recipe ideas, but if you have some of your own ideas please tweet them to us as we would love to share them.

At the end of the day when the sun goes down the Red Fox comes out to tempt your taste buds.

Share a Red Fox cheeseboard with a friend alongside a bottle of Rioja or a full and rich Australian Shiraz. A perfect way to relax and reflect on the day.
Burgers
500g (1lb 2oz) lean minced pork
1 garlic clove, crushed
1 onion, finely chopped
1 large carrot, grated,
2 tsp mixed dried herbs
3 tbsp chopped parsley or chives
1 red onion, thinly sliced
2 tomatoes, sliced
1 tbsp red or white wine vinegar
2 tbp wholegrain mustard
4 burger buns, sliced in half
a couple of handfuls of mixed salad leaves
100g (4oz) red fox cheese, sliced
freshly ground pepper
Mix together the mince, garlic, onion, carrot, dried herbs and fresh herbs. Season well, then shape into 4 burgers. Cover and chill until ready to cook.

To make the tomato and onion relish, put the red onion, tomatoes, vinegar and mustard into a bowl. Season, toss together and leave to marinate while cooking the burgers.

Preheat the grill, barbecue or a char-grill pan. Cook the burgers for 6-7 minutes on each side.

Lightly toast the burger buns on the cut sides. Top with some salad leaves, then place a burger on top of each one. Finish off with slices of Red Fox Cheese and serve with tomato and onion relish.
Red Fox and Tomato Tortilla bake
A little vegetable oil, for greasing
300g (10oz) fresh spinach
5 soft flour tortillas
440g jar tomato pasta sauce
3 large tomatoes, thinly sliced
150g (6oz) Red Fox Cheese, grated
Freshly ground black pepper
Salad, to serve
Pre-heat the oven to 180°C / fan oven 160°C / Gas Mark 4. Lightly grease a baking sheet with a little vegetable oil.

Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Drain well, then squeeze out the excess moisture when cool enough to handle.

Put one tortilla onto the baking sheet and spread with one-quarter of the pasta sauce, then arrange a sliced tomato on top and sprinkle with one-third of the grated cheese. Place another tortilla on top, spread with another quarter of the pasta sauce, then add half the spinach, seasoning with a little pepper. Repeat these layers once more, then finish with the final tortilla, sliced tomato and grated cheese.

Bake for 25-30 minutes. Cool for a few minutes, then slice into 4 and serve with salad. Use home-made or bought pancakes instead of tortillas, if you like.