Growing maize has tripled since the 1990s, giving large yields of high-energy crop for feed or anaerobic digestion. But the muddy fields come October are the signs of serious consequences,…
THE FIELD
Luciano Bosis hammer gun
Michael Yardley finds himself impressed with the Luciano Bosis hammer gun. There is a simplicity and elegance to shooting with a hammer gun, and this is quality at a very…
My favourite bit of kit: Rob Fenwick chooses his shooting box
With a sliding compartment for guns, hidey hole of ammo, enough room for wet clothes and even a dog bed, complete with electric blanket, for the lab – Rob Fenwick…
Simon Ryder, sporting artist
A fascination with chalk and passion for landscape inevitably turned to an interest in chalkstreams for Simon Ryder. Janet Menzies meets the Hampshire artist, who is on a year-long mission…
Slow-cooked pheasant with chickpeas Revithia
Keep the new season sniffles at bay with Philippa Davis’ slow-cooked pheasant with chickpeas Revithia. The broth of this Greek-inspired dish contains lots of minerals extracted from the bones and…
Female taxidermists: death becomes her
Talented female taxidermists are breathing new life into an art form that is far from dying out, as Ettie Neil-Gallacher discovers. For more on sporting art, Tony Ladd spent his…
Alfa Romeo Giulia. New in executive class
Beautiful, lively and with bags of character – Charlie Flindt is impressed by the new Alfa Romeo Giulia, despite its slight quirks. For more on motoring, read Charlie Flindt’s review…
London hunting: the capital as a hunting box
Heading to the metropolis doesn’t mean having to do without riding to hounds. London hunting is tremendous fun, says Michael Clayton, as he recounts using the capital as a hunting…
October 2017
Mixed game days – a cocktail of challenges; scruff order in the coverts – has our dress code changed?; follow hounds from London – why the Smoke’s a capital hunting…
Hare loin with wild mushrooms, pancetta, ricotta and squash gnocchi
For an impressive supper party starter, Philippa Davis’ hare loin with wild mushrooms, pancetta, ricotta and squash gnocchi uses up the best of autumn’s bounty. Ricotta gnocchi is also lighter…