The Field cover, October 2015.

Classic wild partridges – how top guns cope with coveys; once more into the breeks – the best shooting-party clothes, by day and night; hunting in Dorsetshire – the county…

Roast partridge stuffed with spinach, grapes and feta.

Roast partridge stuffed with spinach, grapes and feta enjoys a hefty nod to Greek cuisine. Stuffing a bird is a great way to incorporate more unusual flavours in to game.…

How to forage for mushrooms.

Knowing how to forage for mushrooms is very important if you want to use them in your supper. The thought of collecting these earth-scented delights in a misty forest holds…

Butterflied leg of venison with tahini sauce. Bap.

Butterflied leg of venison with tahini sauce is fantastic for larger gatherings. Make sure, once you have butterflied the leg, that each piece is of approximately the same thickness in…

How to make rose petal jam.

Rose petal jam is a quintessentially British taste. There is nothing quite as classic, refined and fragrant as the British rose. Roses have been used in the culinary arts for…

Pigeon kebabs with hare and rosemary.

Pigeon kebabs with hare and rosemary work fabulously on a summer BBQ.  Pigeon, dubbed as ‘squab’ in many restaurants is an often underrated bird. However, its rich, dark meat and…

Great white sharks. Open water.

Great white sharks in Britain could be a worry with the increasing population of seals. Contrary to popular conception sharks do occur around the coasts of Britain. There are over…