Spring has not quite sprung, but certain ingredients are appearing in the kitchen to signal that it is on its way. Sorrel is a fantastic herb, full of flavour and…
The Field
The Country Food Trust recipes: wild food on the menu
Try these super Country Food Trust recipes to serve wild game for supper, created by Tim Maddams for the charity feeding people in need with game. The spicy partridge ‘cowboy’…
Honda HR-V 1.6 i-DTEC EX
Charlie Flindt is prepared to roll his eyes at another two-wheel drive posturing as an SUV. But when the time comes to return the Honda HR-V, he finds he has…
Rhubarb, ginger and fennel strudel
Pink stems are just one of the signs that spring is on its way. You can’t go wrong with a rhubarb pud at this time of year. Philippa Davis’ rhubarb,…
Bridget Lansley, sporting artist
Despite the importance of people to a shoot day, the guns, beaters and pickers-up are rarely featured in our sporting art. Bridget Lansley tells Janet Menzies why she is putting…
Portuguese-style mussel stew: an early spring supper
It’s time to move away from hearty, meat feasts and embrace lighter suppers and fresh flavours. Philippa Davis’ portuguese-style mussel stew with watercress, garlic, white wine and coriander brings spring…
The Field Gundog Awards 2018: the best shoot day companions
The Field Gundog Awards 2018, kindly sponsored by Skinner’s Pet Foods, was hotly contested, with exemplary retrievers, fine family companions, surprising breeds and wicked gundogs. But after much back and…
Gillian Taylor, sporting Diana
Gillian Taylor, a working vet, was introduced to fieldsports by the Pony Club as a child, and took up clay-shooting in her thirties. Now a shoot regular, she has taken…
March 2019
Woodpigeon, the perfect ‘gamebird’?; The Beretta Silver Pigeon – the world’s most successful shotgun?; Port and sport with The Scarteen – hunting with Ireland’s black and tan hounds; How to…
Local butchers: improving provenance
Huge pressure for low prices and uniformity, alongside bureaucracy, has seen the close of many local butchers and abattoirs. Tim Field considers how the current situation could be improved –…