Wild garlic is a short-lived ingredient, so make the most of it while you can. Philippa Davis’ wild garlic pithivier with watercress, mushrooms and goat’s cheese makes the perfect supper…
The Field
Warm pigeon breast salad and spring onions
Pigeon is lean, sustainable, inexpensive and delicious. We should all eat more of it this spring. So start with Philippa Davis’ warm pigeon breast salad and spring onions, with hazelnut…
Airgun guide. What to shoot and what to buy.
Whether you are an experienced shot looking for a new airgun or a beginner giving it a go for the very first time, follow The Field’s expert airgun guide. Everything…
Coronavirus Appeal by The Country Food Trust
CORONAVIRUS APPEAL Each and every one of us will be affected by coronavirus, whether through our family and friends, the enforced self-isolation, or the adjustments to our working lives and…
Retired gundogs: when to beat the retreat
There is very little information and research about gundog retirement, which leading vet John Houlton is now attempting to change. If you have retired a working gundog, do take a…
How to make carnation vodka
Once you have mastered the standard hedgerow tipples, it is time to look beyond sloe gin and damson vodka. Consider something a little more unusual for next season’s hipflask. Carnation…
Claire Sadler, sporting Diana
Having grown up with a love for the outdoors, Claire Sadler is now BASC’s first female vice-chairman and passionate about encouraging the next generation into the field. For more sporting…
Pigeon pie: an ever evolving dish
For some proper comfort food, try Drew Ackroyd’s recipe for pigeon pie. It is fantastically hearty and the filling can be made with whatever you have in the fridge. No…
How to clean velvet slippers
Velvet slippers are an essential for staying at home in style. If you have inherited a pair that require some TLC, do not leave them to fester in the attic…
Best fishing books to hook
It is tricky to choose the best fishing books. There are the classics that are no longer considered essential fare, while others remain in constant demand. Keith Elliot selects the…