When the weather is cooler, there’s nothing quite like a pie for comfort food. Here are five of our favourite pies. 1. Mary Berry’s Steak and Ale Pie Taken from The Complete AGA Cookbook. Serves 4-6 2–3 tablespoons sunflower oil 500g (1 lb 2 oz) stewing steak, cubed 1 large…
Buttery cornbread with cheese and chives I was first introduced to cornbread when cooking for some American clients on a shoot in Wiltshire. At their request, I made a batch of cornbread for them to take out with their Elevenses. My first attempt apparently was “not bad for a Brit”…
Everyone who goes out in the field should have a traditional roast grouse recipe in their repertoire and The Field’s is a perennial favourite. So if you’ve achieved your first brace of the season and are wondering how to cook it, read on. Young grouse are best cooked the traditional…
Inspired by the classic Spanish tapas dish patatas bravas, this is my go-to for a winter weekend supper. Braised partridge with chorizo, roast potatoes and aioli Ingredients Serves 2 Braised partridge 3 tbsp olive oil 2 partridges, oven ready 1 medium red onion, peeled and medium diced 100g cooking chorizo, medium…
At my house, Pimm’s equals summer. For this recipe I have used its classic sweet, fruity and slightly bitter flavours to make a delicious glazed pheasant summer salad. Ingredients Serves 2 Cucumber mint and strawberry salad 1 small shallot, peeled, cut in half lengthways then thinly sliced 3 tbsp lemon…
One of our finest meats has to be wild venison. Full of flavour, it can be used in a range of recipes. Here I sauté the base of the Stalker’s Pie in rapeseed oil; try the cold-pressed bottles from Hillfarm in Suffolk or J Stringer & Sons from Yorkshire. Stalker’s…
The brown crab can be found all around the British Isles and is by far our biggest species. The female is impressively productive, laying between 250,000 and three million eggs a year. Pot-caught crab is the most sustainable choice, as it is species selective and has a low impact on…
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives who could make it and then go to bed leaving it to simmer in a low oven until their beloved…
This recipe is inspired by the traditional Welsh soup cawl. By cooking the vegetables in the same pot as the lamb and perry (pear cider), they take on a rich and deeply comforting flavour. WELSH LAMB SHOULDER WITH POTATOES, PERRY, LEEKS, YOGURT AND HONEY Ingredients Serves 4 Yogurt and honey…
As a guest there is much to enjoy about an invitation to spend the weekend in the country. Cosy, made-up bedrooms; arranged entertainment; and an array of feasts prepared by someone else. All you have to do is be good company, and turn up and leave when told. For a…
