During the Golden Era of fieldsports, it was customary to conclude supper with a savoury course rather than a cheeseboard or pud. Bring back the forgotten savoury course with Philippa…
Recipes
Double baked bacon and Stilton soufflé with crushed walnuts
In the Golden Era of fieldsports, supper was concluded not with a cheese board or pud, but a savoury course. Bring back this forgotten course with Philippa Davis’ double baked…
Dried fig, pigeon breast and smoked bacon skewers on toast
During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate…
Cider and buckwheat crepes with asparagus and trout
Asparagus and trout are undoubtedly best eaten simply with a squeeze of lemon. But if you are tempted to try something a little different, have a go at Philippa Davis’…
Trout carpaccio with asparagus
Both trout and asparagus are at their very best right now. Philippa Davis’ two versions of trout carpaccio with asparagus makes delicious starters. As the main ingredients in these recipes…
Prawn, sherry and garlic gratins with pistachio crust
Avoid a supper party meltdown with a handy, make-ahead starter that leaves you free to entertain. Philippa Davis’ prawn, sherry and garlic gratins with pistachio crust are super served in…
Rabbit in spiced chocolate sauce
Step away from the gaudily wrapped chocolate egg and enjoy Philippa Davis’ rabbit in spiced chocolate sauce for your cocoa consumption instead. Chocolate and bunnies are Easter staples, but how…
Grapefruit and yogurt baked pudding
Philippa Davis’ grapefruit and yogurt baked pudding comes with a soufflé-like top that doesn’t risk any mid-supper party kitchen meltdowns. Served warm from the oven it is comforting for chilly,…
Roast cauliflower steaks with mozzarella
Use fresh cauliflowers for this light but lively starter. Philippa Davis’ roast cauliflower steaks with mozzarella and anchovy, garlic and chilli breadcrumbs packs a flavourful punch. For those not keen…
Fish stew with spring onions, leeks, saffron and watercress
Spring hasn’t quite sprung and we must be patient for new ingredients to cook with. But it is still possible to change your eating habits and leave the hearty stews…