Philippa Davis’ Greek-inspired asparagus and feta pastries are parcel-sized perfection, when you have had your fill of spears with hollandaise sauce. Serve alongside a salad or simply straight from the…
Recipes
Pear, ginger and whisky crepes
Raid the drinks cabinet for that bottle of whisky, but not for dram. Whisky is excellent for adding some extra zing to game suppers and spiced fruity desserts. For example,…
Gin, tonic and elderflower sorbet
There is no better time to celebrate the very best of British produce and enjoy a few seasonal treats. If you’ve started to spot elderflower, save your bounty for something…
Italian pheasant recipe. A delicious rustic take on pheasant
We are familiar with including Italian flavours in our everyday cooking, but don’t often think to do so with game. This Italian pheasant recipe shows just how delicious this combination…
Rabbit and carrot stew with cider and suet dumplings
With meat in short supply during World War II, the public were encouraged to keep rabbits. To celebrate VE Day, Philippa Davis suggests a wartime-inspired supper. Try our recipe for…
Chocolate steamed duff: a World War II pudding
Waste was kept to an absolute minimum in the kitchen during wartime rationing. For puddings, stale bread would be turned into useful crumbs and baking paper and foil were always…
Homity pie: a land girls recipe
Homity pie was created by the land girls during World War II, when potatoes were one of the few ingredients in plentiful supply. Have a go at Philippa Davis’ recipe…
Shakshuka with trout and asparagus
For something fantastically versatile, try Philippa Davis’ shakshuka with trout and asparagus. This can be served for brunch, lunch or even a light supper. Inspired by the Arabic dish that…
The Field’s guide to lockdown baking
There are many pleasurable ways to occupy this time in lockdown but baking will make you very popular. Whether to keep spirits high at home, leave on a friend’s doorstop…
Rhubarb tiramisu with pistachio praline
Philippa Davis’ rhubarb tiramisu with pistachio praline put the pink stems to excellent use. This makes the perfect spring pud, especially when it becomes too warm for pie or crumble.…