Nothing beats a fresh scone warm from the oven, but have you thought about adding spice to your afternoon tea? Philippa Davis’ fried spiced scones with cardamom and coconut do…
Recipes
Spiced crab thermidor
For something a little bit different, try Philippa Davis’ spiced crab thermidor for your next supper party. Perfect for a starter that packs a punch, allspice is central to the…
Slow-cooked shoulder of venison with jerk seasoning
Venison is wonderful with spicy, bold flavours. Try Philippa Davis’ Jamaican-inspired slow-cooked shoulder of venison with jerk seasoning, rice and peas for a game supper that really packs a punch.…
Roast whole trout with brown buttered almonds
No-one hopes for a nettle glut, but if you have had one unintentionally embrace the best of seasonal produce and get them into the kitchen. Philippa Davis’ roast whole trout…
Nick Weston’s woodpigeon carpaccio
Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…
Sorrel and spinach malfatti with caramelised butter
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 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’…
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,…
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…
Grouse stroganoff
Philippa Davis’ grouse stroganoff gets leftover game out of the freezer and onto the table. If you don’t have any grouse left, partridge or pheasant work just as well. Remember,…