I am always excited about welcoming grouse into the kitchen. Its small, plump, perfect little body, the rich, dark, dense meat and its utterly unique wild herbaceous aroma sets my…
Food and Drink
The Field’s al fresco favourites
As you sit out watching the summer sun gradually descend in your garden, one may forgive you for thinking that a light meal would go down very well with the…
Haggis sausage rolls
Haggis sausage rolls Every year the day after our Burns Night feast we discuss how delicious haggis is and question why we don’t eat it more often. This irresistible haggis…
Sticky Pimm’s-glazed pheasant with cucumber, mint and strawberry salad
At my house, Pimm’s equals summer. For this recipe I have used its classic sweet, fruity and slightly bitter flavours to make a delicious glazed pheasant summer salad. Ingredients Serves…
Stalker’s Pie recipe
One of our finest meats has to be wild venison. Full of flavour, it can be used in a range of recipes. Here I sauté the base of the Stalker’s…
Asparagus is the best of British
Green, white, steamed or raw, with a hint of butter or doused in hollandasie; now is the time to eat as much as possible. We love it.
Three delicious crab dishes to try
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…
A recipe for simnel cake
Simnel cake is simply delicious. Furthermore, what could be cleverer than a fruit cake with not just one but two layers of marzipan, one baked in the middle of the…
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…