The brown crab can be found all around the British Isles and is by far our biggest species. The female is impressively productive, laying between 250,000 and three million eggs…
Food and Drink
A recipe for simnel cake
Let’s be honest, one of the most anticipated aspects of Easter celebrations is the food. And although tempting chocolate eggs are hard to resist, one true sign than Easter…
Slow cooked shoulder of mutton: Easter Sunday lunch
Easter doesn’t have to mean spring lamb. Why not try cooking this mouthwatering alternative recipe ? A slow cooked shoulder of mutton with roasted radishes, boozy potatoes and burnt butter…
Our top 6 Easter recipes
The Field’s top six Easter recipes Easter is such a super time of year: a ray of sunshine (hopefully literally) after the restraint of Lent and the grey months of…
Dublin Coddle with game sausages
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives…
Welsh lamb shoulder with potatoes and perry cider
This recipe is inspired by the traditional Welsh soup cawl. By cooking the vegetables in the same pot as the lamb and perry (pear cider), they take on a rich…
The Field’s Valentine’s Day menu
It’s time to forget set menus and restaurants crammed with couples (which tend to be overpriced and put far too much pressure on the occasion). Cooking supper at home is…
How to make the ultimate point-to-point picnic
Is it going to be your 4×4 that has a group clustered around it at picnic time? Will your point-to-point picnic be the ultimate? Follow our advice and you’ll have…
How to use the Christmas leftovers
With the main event out of the way, the fun can start with your leftovers. There’s no need to let the festive fare go to waste or to start a…
Christmas ham: cured for Christmas
If you have the family descending this Christmas, have a ham to hand. Gleaming and studded with cloves, a Christmas ham is excellent for the Christmas Eve supper, breakfast with…